I love this cake because it’s the definition of indulgent with very little effort. It uses simple, store-bought ingredients but delivers big flavor and an ultra-moist texture that feels homemade. The layers of chocolate—from the cake, to the pudding, to the ganache-style frosting—create a triple chocolate experience that’s practically sinful. Plus, it’s perfect for potlucks, birthdays, or anytime I need to please a crowd of chocoholics.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box Betty Crocker Triple Chocolate Fudge cake mix (or similar brand) Ingredients listed on the box (typically eggs, water or milk, vegetable oil) 1 (4-serving size) box chocolate fudge instant pudding mix 2 cups non-dairy milk or regular milk (I use vanilla unsweetened almond milk) 1 tub chocolate fudge frosting Optional: Whipped topping for serving
Directions
I preheat the oven to 350°F (or 325°F if using a dark or nonstick pan), then bake the cake in a 9×13-inch pan according to the package instructions, using almond milk or water, oil, and eggs as required.
While the cake is still warm, I use the handle of a wooden spoon to poke holes about every ½ inch across the entire surface of the cake. These little pockets are what make the cake so gooey.
In a bowl, I beat the pudding mix with the milk for about 1–2 minutes until it thickens slightly. Then I pour the pudding evenly over the warm cake, making sure it fills every hole.
I refrigerate the cake for about 30 minutes to let the pudding set into the cake.
While the cake is chilling, I microwave the tub of frosting (with the lid removed) for 20–30 seconds until it’s pourable but not too runny. I stir it and then pour it over the pudding layer, spreading it evenly with a spatula.
I return the cake to the refrigerator and chill it for at least 2 more hours before serving.
Just before serving, I like to add whipped topping or a scoop of vanilla ice cream to take it even further.
Sometimes I double the pudding for extra gooey richness (just use two boxes of pudding and four cups of milk). I’ve also tried this with different flavored frostings like chocolate hazelnut or even peanut butter for a twist. If I want to take it up a notch, I sprinkle crushed chocolate cookies or mini chocolate chips on top before chilling. For a mocha version, I mix a teaspoon of espresso powder into the pudding.
Storage/reheating
I store this cake loosely covered in the fridge for up to 4 days. It actually tastes even better the next day as the pudding continues to soak into the cake. I don’t reheat this one—it’s best served cold or at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, I often make it the night before. It gives the layers time to meld, and the texture is even more decadent the next day.
What kind of milk works best?
I’ve used both regular milk and almond milk. I personally love using unsweetened vanilla almond milk for a slightly lighter option that still tastes creamy.
Can I use homemade cake instead of a boxed mix?
Yes, but the boxed mix makes it quick and convenient. If I have a favorite chocolate cake recipe, I just make sure it fits a 9×13-inch pan.
Do I have to microwave the frosting?
Microwaving makes it easy to pour and spread like a ganache. I’ve skipped this step before, but spreading room temperature frosting is more difficult and can tear the pudding layer.
Can I freeze this cake?
I don’t recommend freezing it because the pudding and frosting layers can separate. It’s best enjoyed fresh or refrigerated.
Conclusion
This Sinful Triple Chocolate Fudge Poke Cake is pure dessert heaven for chocolate lovers. It’s moist, rich, layered with flavor, and ridiculously easy to put together. I keep it in my dessert rotation for when I want to impress without spending hours in the kitchen. One slice, and it’s easy to see why it’s called sinful—because it feels way too good to be this easy.
