Last year, I created this delicious chocolate caramel poke cake for a family birthday and after one taste of this decadent cake I just knew I had to make it again to share with you!
This moist chocolate cake is filled with pockets of gooey caramel and topped with dairy free cream cheese frosting. This sheet cake is the perfect sweet treat for a special occasion and equally welcome as a potluck dish or holiday dessert.
If you're a salted caramel lover, you should also try my salted caramel apple pie or this homemade butterscotch pudding topped with caramel - yum!
Ingredient Notes
This easy chocolate caramel cake uses simple ingredients that can be found in most grocery stores. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for most of my cake recipes. You can use the flour brand of your choice, but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other brands of flour, so your results may vary.
- Unsweetened Cocoa Powder - I use Hershey's cocoa powder, which is marked gluten free. I recommend using natural cocoa powder here instead of Dutch process cocoa powder. Natural cocoa powder is acidic, which is needed to react with the baking soda in this recipe.
- Oil - I typically use extra light olive oil for cooking and baking, but vegetable oil will work fine in this recipe. You could also use melted coconut oil here, if you prefer.
- Vegan Salted Caramel Sauce - I prefer to use my homemade caramel sauce, but there are ready-made vegan caramel sauces that can be found in specialty stores or ordered online. If you're not dairy free, use your favorite store-bought caramel or recipe.
- Dairy Free Cream Cheese Frosting - I always use homemade dairy free cream cheese frosting, like in my gluten free carrot cake recipe or my Italian cream cake recipe. However, Pillsbury canned cream cheese frosting is both gluten free & dairy free if you're looking for a shortcut.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - The chocolate cake is naturally dairy free. But you can substitute your favorite dairy salted caramel sauce and cream cheese frosting.
- Make it Vegan - Because the cake uses four eggs, I don't recommend trying an egg replacer here. However, you can substitute your favorite vegan chocolate cake recipe and use my vegan caramel sauce & cream cheese frosting.
- Add more chocolate - You can add chocolate sauce, chocolate chips or chocolate shavings to decorate the top if you want more chocolate!
- Lighter frosting - Swap the cream cheese frosting with whipped cream for a lighter topping.
- Time Saving Swaps - You can save yourself some prep time by swapping out one or all of the three homemade recipes with store-bought products. Use store-bought caramel in place of homemade, use a gluten free boxed cake mix (I like King Arthur brand) in place of the homemade chocolate cake, use Pillsbury cream cheese frosting in place of the homemade cream cheese frosting.
How to Make a Chocolate Caramel Poke Cake
This simple chocolate poke cake recipe is made all in one bowl with less than 10 minutes of mixing. The hardest part of this poke cake recipe is waiting for everything to cool.
You will need a 9x13 cake pan for this recipe. I like this enamel pan that comes with a lid, which makes it easy to store in the refrigerator.
- STEP 1: Add the flour, sugar, cocoa powder, cornstarch, baking powder, baking soda and salt to a large bowl. Use the whisk attachment of your electric mixer to mix the ingredients well.
- STEP 2: Add the eggs, oil, vanilla extract and water to the dry ingredients. Mix on medium-low speed until the batter is smooth.
- STEP 3: Pour the cake batter into your baking pan. Let it rest for 10 minutes before baking.
- STEP 4: After the cake has baked, allow it to cool for 20 minutes, then use end of a wooden spoon to poke holes every inch across the top of the whole cake. You'll have about 30 holes.
- STEP 5: Pour 1 ½ Cups of the caramel sauce over the still warm cake.
- STEP 6: Use an offset spatula to spread the caramel into all of the holes in the cake. Let the cake cool completely before frosting.
- STEP 7: Cover the top of cake with cream cheese frosting.
- STEP 8: Pour caramel sauce over the frosting and use the back of a spoon to swirl it into the frosting.
Expert Tip
Chocolate cake is easy to overcook, which will result in a dry, crumbly texture. Check your cake for done by gently poking the top center of the cake. If it springs right back, the cake is cooked through. If it leaves an indentation, cook for another 2-3 minutes and check again.
You can also check a cake for done with an instant thermometer. The temperature should read between 190-200F for a moist cake.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
More decadent chocolate cake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Chocolate Caramel Poke Cake
Equipment
- 9x13 baking pan
Ingredients
For the chocolate cake
- 2 Cups Sugar
- 1 ¾ Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ¾ Cup Unsweetened Cocoa Powder
- 2 Tablespoons Cornstarch
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 4 Eggs room temperature
- ¾ Cup Oil
- 2 teaspoons Vanilla
- 1 ¼ Cup Water
The toppings
- 2 Cups Vegan Salted Caramel Sauce divided
- 1 batch Dairy Free Cream Cheese Frosting
Instructions
- Preheat the oven to 350 °F (177 °C). Spray a 9x13 baking pan with nonstick cooking spray and set aside.
- Combine the gluten free flour, sugar, cocoa powder, cornstarch, baking powder, baking soda, and salt in a large mixing bowl. Use the whisk attachment of your mixer to mix the dry ingredients.2 Cups Sugar, 1 ¾ Cups Gluten Free 1-to-1 Flour Blend, ¾ Cup Unsweetened Cocoa Powder, 2 Tablespoons Cornstarch, 2 teaspoons Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt
- Add the eggs, oil, vanilla extract, and water to the dry ingredients. Mix at medium-low speed until smooth.4 Eggs, ¾ Cup Oil, 2 teaspoons Vanilla, 1 ¼ Cup Water
- Pour the cake batter into your prepared pan. Allow it to rest at room temperature for 10 minutes before baking.
- Bake in the preheated oven for 35-37 minutes, or until the top center springs back when gently poked with your finger.
- Remove the cake from the oven and allow it to cool for 20 minutes. Then use the handle of a wooden spoon (or similar item) to poke holes every inch across the top of the cake. You'll have about 30 holes.
- Pour 1 ½ cups of the caramel sauce over the cake. Use an offset spatula to spread the caramel into all of the holes. Then set the cake aside to cool completely, at least 2 hours.2 Cups Vegan Salted Caramel Sauce
- Spread the cream cheese frosting over the cooled caked. Then drizzle the remaining caramel sauce over the frosting and use the back side of a spoon to swirl the caramel into the frosting.1 batch Dairy Free Cream Cheese Frosting
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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