Can’t choose between brownies or cake? With his brownie batter poke cake, you don’t have to!
This decadent dessert combines moist chocolate cake, a rich pudding filling, and a cloud-like brownie batter whipped cream.
Topped with chunks of real brownies, this dessert is what chocolate dreams are made of.
It’s perfect for potlucks, celebrations, or simply because you deserve something extraordinary. Make early and chill for the ultimate chocolate experience.
Why You’ll Love This Brownie Batter Poke Cake
Decadent Chocolate Experience: The cake is chocolate fudge, and both the filling and topping are infused with brownie mix. It’s a rich and indulgent dessert that will satisfy any chocolate lover.
Perfectly Moist: The pudding filling seeps into the cake, creating a soft, melt-in-your-mouth texture.
Easy to Customize: Personalize this recipe with extra toppings, or try chocolate syrup, caramel drizzle, or nuts for added texture and flavor.
Perfect for Beginners: While it’s a showstopper for parties, potlucks, or anytime you want to impress, this cake is a cinch to recreate!
Ingredients
- Chocolate Fudge Cake Mix: The moist base layer of the poke cake provides the foundational chocolate flavor.
- Eggs, Oil, and Water: Standard cake mix additions that create structure, moisture, and proper texture in the cake.
- Instant Chocolate Pudding Mix: This creates a creamy filling that seeps into the cake, adding richness and intense chocolate flavor.
- Cold Milk: Transforms the pudding mix into a pourable consistency to fill the cake holes.
- Brownie Mix: You can’t have a brownie batter dessert without it! Don’t skip the heat treatment, so it’s perfectly safe to eat.
- Cream Cheese: Whips into a fluffy, stable topping with a touch of tang.
- Whipped Topping: To lighten it up. Fold gently so it stays cloud-like.
How to Make Brownie Batter Poke Cake
This isn’t just another chocolate cake – it’s an experience that will leave you wondering how you ever lived without it.
The hardest part is waiting for it to chill!
1. HEAT TREAT the brownie mix by microwaving it in 30-second intervals until it reaches 165°F. Let cool completely.
2. BAKE the cake according to package instructions and let cool for 15-20 minutes.
3. POKE holes 1 inch apart over the cooled cake with a wooden spoon handle, going halfway through the cake.
4. WHISK the pudding mix and milk until thickened, then blend in 1 cup of brownie mix until smooth.
5. POUR the pudding mixture over the cake, spreading evenly. CHILL for at least 2 hours.
6. BEAT the cream cheese and remaining brownie mix until smooth and fluffy. Fold in the whipped topping until fully combined.
7. SPREAD the topping over the chilled cake and garnish with chopped brownie pieces and chocolate sauce, if desired.
8. CHILL for 1-2 hours before serving. Enjoy!
Tips For the Best Brownie Batter Poke Cake
This cake is one of those desserts that looks and tastes like you spent hours in the kitchen, but it’s honestly so easy to throw together.
It’s perfect for when you want to impress without the stress.
Plus, it’s super fun to make (poking holes in the cake is oddly satisfying!).
Check out these tips before you begin:
- Use a thick utensil. The handle of a wooden spoon is ideal for poking holes. Any smaller, and the filling will struggle to seep in.
- Pour the filling over a warm cake. Let it cool, but not all the way. It needs to be warm so the filling absorbs better.
- Refrigerate before serving. Let the assembled cake chill for at least an hour before serving to allow all layers to meld together and set properly.
- Add extra toppings. For an extra indulgent touch, drizzle chocolate syrup or ganache over the finished cake. Top with chocolate chips, chopped nuts, Oreo crumbs, and more.
- Flavor variations. Try caramel sauce, melted peanut butter, or cheesecake pudding instead of chocolate for unique flavor twists.
How to Store
If you’re a fan of rich, decadent desserts, this one needs to be on your must-bake list.
Just be warned—it disappears fast! I NEVER have leftovers when this is on the table.
If you happen to have any, here’s what to do:
To Store: Cover the cake and store it in the fridge for 3-4 days.
To Freeze: Freeze the cake without the whipped topping and brownie garnish for up to 2 months. When ready to serve, thaw the cake overnight in the fridge and add fresh toppings.
More Poke Cakes You Have to Try
Pumpkin Spice Poke Cake
Baileys Chocolate Poke Cake
Eggnog Poke Cake
Peanut Butter Chocolate Poke Cake
Brownie Batter Poke Cake
12
servings20
minutes30
minutes495
kcalThis brownie batter poke cake is a chocolate lover’s paradise. It combines moist cake, a creamy filling, and a whipped topping infused with brownie mix.
Ingredients
- For the Cake
1 (15.25-ounce) box chocolate fudge cake mix
ingredients listed on the box
- For the Filling
1 (3.4-ounce) box instant chocolate pudding mix
2 1/2 cups cold milk
1 cup dry brownie mix (heat treated)
2-4 tablespoons milk, as needed
- For the Topping
1 (8 ounce) block cream cheese
1 cup dry brownie mix (heat treated)
1 (8 ounce) tub whipped topping, thawed
2-3 tablespoons milk
1 1/2 cups chopped brownie bites
Instructions
- Heat treat the brownie mix: Place all of the dry brownie mix in a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each spin, until it reaches 165°F. Let it cool completely before use.
- Make the cake: Preheat the oven to 350°Fahrenheit. Grease a 9×13-inch baking dish.
- Prepare the chocolate cake mix according to the instructions on the box. Remove from the oven and let cool for 15-20 minutes.
- After cooling, poke holes over the top of the cake with the handle of a wooden spoon. Space them about 1 inch apart and only poke about halfway through the cake.
- Make the filling: In a large mixing bowl, combine the chocolate pudding mix and cold milk. Whisk until the mixture starts to thicken but is still pourable.
- Gradually whisk in 1 cup of the heat-treated brownie mix until smooth. Blend in the milk, as needed, until pourable.
- Slowly pour the mixture over the poke cake, spreading evenly. Gently tap the pan on the counter to help the filling seep into the holes. Refrigerate the cake for at least 2 hours or until the filling is set.
- Make the topping: In a large bowl, beat the cream cheese and heat-treated brownie mix until smooth and fluffy. Scrape the bottom and sides and beat again until lump-free.
- Gently fold in the whipped topping until no streaks of white are visible. If needed, stir in the milk, a little at a time, until the frosting reaches your desired consistency.
- Spread over the cake and chill for 1-2 hours. Before serving, garnish with chopped brownie pieces and chocolate sauce, if desired. Enjoy!
Notes
- Use a thick utensil. The handle of a wooden spoon is ideal for poking holes. Any smaller, and the filling will struggle to seep in.
- Pour the filling over a warm cake. Let it cool, but not all the way. It needs to be warm so the filling absorbs better.