Chocolate Poke Cake with Sweetened Condensed Milk Sauce Recipe
This chocolate poke cake recipe is baked in a sheet pan, then soaked with a warm sweetened condensed milk sauce so it turns moist and easy to slice. The ingredient list is simple, the how-to steps are straightforward, and chilling helps the cake absorb the sauce evenly—great for serving a crowd.
Ingredients
1. For the sauce
2. For the cake
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Lightly grease a medium rectangular pan or line it with parchment so the cake lifts out easily.
Mix the batter
Beat the eggs and sugar for 2–3 minutes until slightly foamy. Sift in the flour, cocoa, and baking powder, then fold until you have a smooth batter.
Bake the cake
Pour the batter into the pan and level the top. Bake for 30–35 minutes; it’s done when a toothpick comes out clean.
Warm the sauce
Stir the water and sweetened condensed milk together in a small saucepan. Warm gently until combined—no need for a hard boil—then keep it warm/just warm.
Poke and soak
While the cake is still warm, poke holes all over with a skewer or fork. Slowly pour the warm sauce over the top, letting it seep in; rest for 10 minutes.
Chill and slice
Let the pan sit for 20 minutes at room temperature, then refrigerate for at least 2 hours so the sauce absorbs evenly. Slice and serve; a light dusting of cocoa is optional.