Indulge in a decadent and delicious dessert with this recipe for Whiskey German Chocolate Poke Cake. Moist chocolate cake is infused with a whiskey caramel sauce and topped with a rich German chocolate frosting. Perfect for special occasions or as a sweet treat any day.
If you’re a fan of decadent desserts that combine rich chocolate, gooey fillings, and a hint of spirited indulgence, you’re in for a treat. Let me introduce you to a show-stopping dessert: the Whiskey-Infused German Chocolate Poke Cake. This cake takes the classic German chocolate cake to a new level by adding a touch of whiskey. It makes it perfect for special occasions or whenever you’re in the mood for something extraordinary.
A Twist on a Classic Favorite
Growing up, German chocolate cake was a staple at family gatherings. The combination of moist chocolate cake layered with coconut-pecan frosting was always a hit. But as I ventured into baking, I discovered that adding a personal twist to traditional recipes can lead to delightful surprises. That’s how this whiskey-infused version came to life. The subtle warmth of whiskey complements the sweetness of the cake, creating a harmonious blend of nostalgic and novel flavors.
What Makes This Cake Special?
- Poke Cake Magic: By poking holes into the baked cake and pouring a luscious filling over it, each bite becomes infused with extra moisture and flavor.
- Whiskey Infusion: The addition of whiskey adds depth and a slight kick, enhancing the overall taste without overpowering the classic flavors.
- Coconut-Pecan Frosting: This traditional topping brings texture and a nutty sweetness that perfectly balances the rich chocolate base.
Tips for the Perfect Whiskey-Infused German Chocolate Poke Cake
- Choosing the Right Whiskey: Opt for a whiskey that you enjoy drinking, as its flavor will be prominent in the cake. A smooth bourbon or a mild Irish whiskey works well.
- Poking the Cake: Ensure the holes are evenly spaced and go deep enough to allow the filling to permeate the cake, but not all the way to the bottom.
- Frosting Consistency: If the frosting is too thick, add a splash of evaporated milk to reach the desired consistency.
- Make Ahead: This cake tastes even better the next day as the flavors have time to meld. Store it covered in the refrigerator and bring it to room temperature before serving.
Tips for making the frosting
Creating a rich and thick German chocolate cake frosting can be a challenge, but with the right techniques, you can achieve that perfect consistency. Here are some tips to ensure your frosting turns out thick and luscious:
- Cook Thoroughly: Ensure you cook the frosting mixture long enough for it to thicken properly. This typically takes about 10-15 minutes of constant stirring over medium heat. The mixture should reach a pudding-like consistency before removing it from the heat.
- Proper Cooling: After cooking, allow the frosting to cool completely. Cooling helps the frosting set and achieve a spreadable consistency. If needed, you can place it in the refrigerator to expedite the cooling process.
- Adjust Consistency: If the frosting is too thin after cooling, you can add a tablespoon or two of powdered sugar to thicken it. Be cautious with this addition, as it will increase the sweetness of the frosting. House of Nash Eats
- Avoid Over-Thinning: Be mindful when adding liquid ingredients like vanilla extract or whiskey. Adding them after the frosting has thickened can prevent the mixture from becoming too runny.
By following these tips, you can create a thick and luscious German chocolate cake frosting that complements your cake perfectly.
Commonly Asked Questions
Absolutely! Simply omit the whiskey from both the filling and frosting. The cake will still be delicious and retain its classic flavors.
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best taste and texture.
Yes, if you have a favorite homemade chocolate cake recipe, feel free to use it. Just ensure it’s baked in a 9×13-inch pan to accommodate the filling and frosting quantities.
While sweetened condensed milk adds a unique sweetness and texture, you can substitute it with an equal amount of heavy cream mixed with sugar to taste. However, this may slightly alter the final flavor and consistency.
Due to the moist nature of poke cakes and the coconut-pecan frosting, freezing is not recommended as it may affect the texture upon thawing.
Similar Recipes
If you like poke cake recipes like this, you will enjoy the recipes below:
- Banana Pudding Poke Cake
- Delicious Strawberry Crunch Poke Cake
- White Texas Sheet Cake with Chocolate Frosting
- Devil’s Food Cake Recipe (Sheet Cake)
Whiskey German Chocolate Poke Cake
- Total Time: 1 hour
- Yield: 12–16 1x
Description
Rich, chocolatey, and soaked with sweet whiskey caramel flavor—this German Chocolate Poke Cake is easy to make and eat!
Ingredients
For the Cake:
- 1 (15.25 oz) box Devil’s Food Cake Mix
- 3 large eggs
- 3/4 cup melted semi-sweet chocolate chips
- 1 cup water (or as listed on your cake mix box)
For the German Chocolate Topping:
- 1 1/2 sticks unsalted butter
- 2 (14 oz) cans sweetened condensed milk
- 1 tsp salt
- 6 large egg yolks
- 2 cups sweetened shredded coconut
- 1 1/4 cup chopped pecans
- 2 tbsp whiskey (optional, but recommended)
Instructions
Step 1: Bake the Cake
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Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish.
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In a large mixing bowl, prepare the cake batter by combining the Devil’s Food Cake mix, eggs, water, and melted chocolate.
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Beat with an electric mixer until smooth and well-combined, about 2 minutes.
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Pour the batter into the prepared baking dish and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
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Remove the cake from the oven and let it cool for 10 minutes.
Step 2: Poke and Pour
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Using the end of a wooden spoon, poke holes all over the cake while it’s still warm.
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Set the cake aside while you prepare the coconut-pecan topping.
Step 3: Make the German Chocolate Topping
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In a large saucepan over medium heat, melt the butter.
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Stir in the sweetened condensed milk and salt, and whisk in the egg yolks until smooth and fully combined.
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Continue to stir constantly (don’t walk away!) for about 8–10 minutes, until the mixture starts to bubble and thickens enough to coat the back of a spoon.
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Remove from heat and stir in the coconut flakes, pecan pieces, and whiskey.
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Let the mixture sit for 5–10 minutes to cool slightly—it will continue to thicken as it cools.
Step 4: Finish the Cake
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Spoon the warm coconut-pecan topping evenly over the top of the cake, making sure it gets into all the holes.
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Let the cake cool to room temperature, then refrigerate for at least 1 hour before serving.
Notes
Stir constantly and cook until the topping reaches a slow bubble and thickens enough to coat the back of a spoon—about 10 minutes.
Let it cool slightly before spreading—it thickens more as it cools.
- Prep Time: 20 minutes
- Cook Time: 35-40
- Category: Dessert
- Method: Bake
- Cuisine: American
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