Go Back
Caramel Mocha Poke Cake

Super Moist Caramel Mocha Poke Cake

5 from 4 votes
Print Pin

Ingredients

For the chocolate cake

  • 2 cups all-purpose unbleached flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tbsp ground coffee + extra for later to sprinkle on top of the cake
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the caramel sauce

  • 1 stick unsalted butter
  • 1 ½ c packed brown sugar
  • ½ c heavy whipping cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

For the whipped cream topping

  • 2 c heavy whipping cream
  • 1/3 c powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350.
  • Pour dry ingredients for the cake (flour, sugar, cocoa powder, baking powder, baking soda, salt, and coffee) in a large mixing bowl/in your stand mixing bowl and mix together using the whisk attachment.
  • While mixing, gradually add in buttermilk and oil. Mix in eggs, one at a time.
  • While continuing to mix, add in vanilla extract and slowly add the hot water. Make sure to scrape the sides of the mixer, and then mix once more until the cake batter is thoroughly blended.
  • Pour cake batter into 9x13 cake pan. (Because the whipped topping makes this a pretty tall cake, use a deeper cake pan if you're able. If you only have a normal sized 9x13 glass casserole dish, that'll do.)
  • Bake in oven for 30-35 minutes. My cake needed right at 32 minutes in the oven.
  • Once you've tested the middle with a toothpick and it comes out clean, remove the cake from the oven and set it aside to begin cooling down. You still want it warm for this next step, but you don't need it piping hot.
  • To begin making the caramel sauce, melt butter in saucepan over medium heat. Add the 1/2 c of whipping cream and tsp of vanilla. Stir.
  • Add brown sugar and salt and stir until they begin to dissolve. Turn heat down to low and allow sauce to simmer and thicken for about 5 minutes, stirring intermittently.
  • Remove from heat. Set a few tbsp of the caramel sauce aside to serve on top of the whipped frosting right before serving.
  • Using the end of a wooden spoon, gently poke holes across the cake to create cavities for the caramel to seep into.
  • Pour the remaining caramel sauce evenly all over the top of the chocolate poke cake.
  • At this point, if you want a more intense coffee flavor (the cake itself is not overpowering with a coffee flavor), sprinkle some extra coffee grounds evenly over the hot caramel sauce/poke cake - maybe a tsp or two. 
  • Allow cake to cool down completely to room temperature. If you're not in a hurry, allow the cake to cool in the fridge for a few hours or overnight - this cake is yummy chilled!
  • After the cake is fully chilled, it's time to make the whipped topping! Add the 2 c whipping cream, powdered sugar, and vanilla extract to your stand mixer. Using your whisk attachment, mix the three ingredients on high speed for 6-8 minutes, or until you begin to see stiff peaks form in the cream. Check the progress of the whipped cream after a few minutes, but you'll likely need to whip it for at least 5-6 before you start seeing those peaks. BUT, you don't want to mix it for too long or else it'll get chunky and lose its silky texture! So, once you start seeing those peaks in the cream, go ahead and stop mixing and you're ready to spread it on the cake.
  • Spread the whipped topping on the cake, sprinkle on extra coffee for garnish, and place the cake back in the fridge until you're ready to serve. 
  • Drizzle extra caramel sauce on top right before serving if you wish. (Wait to do this until you serve it, or else the caramel sauce will likely cut through the delicate whipped cream topping.)