Name: Chocolate Kahlua Poke Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (including ingredients listed on the box, typically eggs, oil, and water); 3/4 cup semi-sweet chocolate chips; 1 cup sweetened condensed milk; 1/2 cup Kahlua; 2 cups heavy whipping cream; 3/4 cup powdered sugar; 1/4 cup cocoa powder; 2 tbsp Kahlua; 1/2 cup chocolate chips

Jump to Recipe· 3.9 from 88 reviews

If you have a soft spot for dessert that feels like a warm hug and a little celebration rolled into one, this Chocolate Kahlua Poke Cake Recipe is going to become your new best friend. Rich, velvety chocolate layers meet a boozy Kahlua-infused filling that melts into every nook and cranny thanks to the “poke” technique. Then, a fluffy homemade whipped topping brings it all together with a heavenly finish. It’s decadent, fun to make, and perfect for sharing (or not, no judgment here). Whether you’re baking for a party or just because, this cake strikes the ultimate balance between simple and show-stopping.

Ingredients You’ll Need

The image shows six items arranged on a white marbled surface: a black bottle of Kahlúa coffee liqueur with a yellow label tilted slightly to the left, a red and beige box of Betty Crocker Super Moist Chocolate Fudge cake mix standing upright in the center, a white jar of Jet-Puffed marshmallow creme with a blue lid to the right, two white packets of Swiss Miss milk chocolate hot cocoa mix lying flat near the bottom left, a glass jar of Smucker’s hot fudge topping with a brown lid in the center bottom, and a glass jar of Great Value maraschino cherries with a blue lid on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients for this Chocolate Kahlua Poke Cake Recipe is a breeze, and each one plays a crucial role in creating those layers of flavors and textures. From the moist chocolate cake base to the luscious Kahlua-infused filling and the airy whipped cream topping, every component makes sure each bite is pure bliss.

Chocolate cake mix: The trusty base that ensures a moist, tender crumb with deep chocolate flavor.
Semi-sweet chocolate chips (3/4 cup): Melted into the Kahlua mixture for a silky, rich sauce to soak into the cake.
Sweetened condensed milk (1 cup): Adds sweetness and a creamy texture that blends beautifully with the Kahlua.
Kahlua (1/2 cup + 2 tbsp): This coffee-flavored liqueur infuses the cake with warm, aromatic notes and irresistible adult vibes.
Heavy whipping cream (2 cups): Whipped into a light, fluffy topping to balance out the richness below.
Powdered sugar (3/4 cup): Sweetens and stabilizes the whipped cream topping for the perfect texture.
Cocoa powder (1/4 cup): Adds a subtle chocolate depth to the whipped topping, making it even more luscious.
Chocolate chips (1/2 cup, optional): For sprinkling on top to bring a little crunch and extra chocolate love.

How to Make Chocolate Kahlua Poke Cake Recipe

Step 1: Bake the Chocolate Cake

Start by preheating your oven according to the directions on your cake mix box. Grease a 9×13-inch baking pan and prepare the cake batter following the package instructions. Pour it into the pan and bake until a toothpick inserted comes out clean. This moist cake is your blank canvas, ready to soak up all the fantastic flavors coming next.

Step 2: Create the Kahlua Chocolate Filling

While the cake is baking, combine the sweetened condensed milk and 1/2 cup of Kahlua in a microwave-safe bowl. Heat this mixture until it just starts to boil, which takes about one minute — keep an eye on it, so it doesn’t overcook. Pour this warm, boozy mixture over the semi-sweet chocolate chips in a separate bowl. Stir until you have a silky smooth chocolate sauce that’s just begging to be poured over your cake.

Step 3: Poke the Cake and Pour the Filling

Once your cake has cooled enough to handle, use the back of a spoon to poke holes all over the surface. This step is so satisfying and absolute magic: these holes act like little sponge pockets for that luscious Kahlua chocolate sauce. Pour the mixture evenly over the cake, letting it seep deeply into every crevice. Then pop the cake into the refrigerator to chill completely and let those flavors meld beautifully.

Step 4: Whip Up the Topping and Finish the Cake

After the cake is fully chilled, it’s time for the final touch. In a mixing bowl, combine the heavy whipping cream, powdered sugar, cocoa powder, and the remaining 2 tablespoons of Kahlua. Whip on high speed until stiff peaks form. Spread this fluffy, chocolate-kissed whipped cream evenly over the cake. For an extra pop of texture and visual appeal, sprinkle the optional chocolate chips on top. Voilà — your Chocolate Kahlua Poke Cake Recipe is ready to impress!

How to Serve Chocolate Kahlua Poke Cake Recipe

A clear glass rectangle dish filled with a dessert that has three visible layers: the bottom layer is dark and dense, the middle layer is creamy light brown with a smooth texture, and the top layer is sprinkled heavily with small dark chocolate chips. The dish sits on a white marbled surface with part of a stove visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes is a fantastic way to elevate your cake’s presentation and flavor. Try grating some dark chocolate or sprinkling toasted chopped nuts over the whipped topping for some delightful crunch. A few coffee beans or a light dusting of cocoa powder can also hint at the Kahlua’s coffee notes, making the experience even more special.

Side Dishes

This cake pairs beautifully with simple sides that complement its rich flavor. A scoop of vanilla bean ice cream or a few fresh raspberries on the side add a refreshing contrast. For an extra indulgent treat, serve it alongside a hot espresso or a creamy latte to mirror the coffee flavors in the cake itself.

Creative Ways to Present

Slice this cake into neat squares and serve on pretty dessert plates, or for a casual crowd, lay it out on a rustic wooden board with an assortment of toppings on the side so guests can personalize their slices. Layering it in a trifle bowl with extra whipped cream and chocolate chips for a no-fuss party-ready dessert is another show-stopper. The possibilities are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

This cake tastes even better the next day as the flavors continue to mingle. Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keeping it cold preserves the whipped cream topping’s texture and maintains the moist, boozy cake beneath.

Freezing

If you want to keep this deliciousness around longer, you can freeze the cake. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. It will keep well for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator before serving to maintain that perfect texture.

Reheating

Reheating this cake isn’t necessary and might compromise the whipped topping. However, if you prefer a slightly softer texture, letting slices sit at room temperature for 20 to 30 minutes is ideal. This way, the cake regains some warmth while keeping the topping intact and inviting.

FAQs

Can I use homemade chocolate cake instead of a box mix?

Absolutely! Homemade chocolate cake will make this poke cake even more special. Just make sure it’s moist enough to absorb the Kahlua-chocolate mixture well, or you might want to slightly increase the amount of filling to keep it rich and gooey.

What if I don’t want to use alcohol in the cake?

You can skip the Kahlua or substitute it with strong brewed coffee or coffee extract for that lovely coffee flavor without the alcohol content. Just keep in mind the flavor profile will be slightly different but still delicious.

Can I make the whipped topping ahead of time?

Making the whipped topping shortly before serving is best for optimal texture. However, you can whip it a few hours ahead and keep it refrigerated, just give it a quick whisk before spreading if it loses some volume.

What other liqueurs could I use instead of Kahlua?

If you want to experiment, coffee-flavored liqueurs like Tia Maria work great too. For a different twist, try a hint of hazelnut or amaretto liqueur to add warming notes, but keep quantities moderate to not overpower the chocolate.

How do I prevent the cake from being too soggy after poking?

Be gentle when pouring the Kahlua-chocolate mixture over the cake and let it seep naturally into the holes rather than soaking all at once. Also, chilling the cake thoroughly helps the sauce set without turning the cake mushy.

Final Thoughts

This Chocolate Kahlua Poke Cake Recipe is one of those desserts that makes any gathering feel a little bit more festive and a lot more indulgent. It’s easy enough for a weeknight treat but impressive enough for parties or special occasions. Once you try it, you’ll find yourself craving that perfect mix of chocolate, coffee, and cream over and over. So grab your apron and start baking — your new favorite cake is just a few steps away!