If you’ve ever craved the ultimate mashup of a café treat and classic chocolate cake, let me introduce you to the Espresso Infused Mocha Poke Cake. This dreamy dessert brings a bold espresso kick into a luscious, chocolate-soaked cake, layered with creamy pudding and crowned with whipped topping. Each bite tastes like the best parts of your favorite mocha latte and a rich bake sale classic, making it a real crowd-pleaser for coffee lovers and chocoholics alike. Prepare for a dessert experience that’s as impressive as it is indulgent!

Espresso Infused Mocha Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your Espresso Infused Mocha Poke Cake ingredients couldn’t be easier, but each element plays a starring role: together they create layers of deep, chocolate-coffee flavor and a texture that practically melts in your mouth. Don’t be tempted to skip or swap—each one brings something special to the table!

Chocolate cake mix: The shortcut that ensures a perfectly moist base and lets you focus on all the mouthwatering add-ins.
Eggs, oil, and water: Just as the box instructs; these kitchen staples bring structure, tenderness, and moisture to the cake.
Brewed espresso or strong coffee (1 cup, cooled): The flavor hero! Go for freshly brewed so those deep, roasted notes really shine.
Sweetened condensed milk (14 oz can): Infuses each bite with caramel-like sweetness and that signature poke cake creaminess.
Instant chocolate pudding mix (3.9 oz): A quick-mix topping that sets into silky, chocolatey decadence.
Cold milk (2 cups): Needed for the pudding; using it cold helps your pudding set up fluffy and thick.
Whipped topping or whipped cream (1 1/2 cups): A cool, cloud-like finish that lightens every forkful.
Cocoa powder (1 tablespoon): A dusting for a café-inspired look and a touch of rich flavor on top.
Chocolate shavings or curls (1 tablespoon, optional): Add a fancy flourish that cranks up the chocolate appeal even more.

How to Make Espresso Infused Mocha Poke Cake

Step 1: Bake the Chocolate Cake

Begin by preparing your chocolate cake according to the package directions—combine the mix, eggs, oil, and water, then pour the batter into a 9×13-inch baking dish. Slide it into the oven and let the kitchen fill with that irresistible chocolate aroma. Once baked, let the cake cool for about 10 minutes so it’s still warm, but not hot enough to melt your toppings.

Step 2: Poke and Pour

Now for the poke cake magic! Using the handle of a wooden spoon or a skewer, gently poke holes all over the surface of the cake. Trust me, the more holes you make, the more flavorful your Espresso Infused Mocha Poke Cake will be. Slowly drizzle the cooled espresso over the cake, letting it seep deep into those little tunnels, then repeat with the sweetened condensed milk, ensuring an even coating.

Step 3: Make and Layer the Chocolate Pudding

In a mixing bowl, whisk together your instant chocolate pudding mix and cold milk for a solid two minutes, until it thickens up. Immediately spread the pudding over the entire surface of the cake, using a spatula to nudge it into every nook and cranny. This step creates a creamy bridge between your ultra-moist cake and the dreamy toppings to come.

Step 4: Chill and Top

Slide your assembled cake into the fridge and let the flavors meld and the pudding set for at least two hours—overnight is even better if you can stand the wait! Right before serving, lavishly spread whipped topping or whipped cream across the cake, then dust it all with cocoa powder for that bakery-fresh look. Sprinkle chocolate shavings or curls over the top for an extra flourish.

How to Serve Espresso Infused Mocha Poke Cake

Garnishes

A slice of Espresso Infused Mocha Poke Cake is irresistible on its own, but a few thoughtful garnishes really make each serving look (and taste) like it came straight out of a patisserie. Dollop with a little extra whipped cream, add a flourish of chocolate curls, or scatter a few chocolate-covered espresso beans for a fun, crunchy finish.

Side Dishes

For the perfect dessert spread, serve this cake alongside a scoop of vanilla bean ice cream or a swirl of coffee gelato. The creamy textures play beautifully with the moist cake. A good, strong cup of coffee or espresso is the obvious beverage match—let the double coffee theme work its charms!

Creative Ways to Present

Want to take your Espresso Infused Mocha Poke Cake up a notch? Cut it into tidy squares and place them in cupcake wrappers for a grab-and-go treat at parties. You can also layer cubes of the cake into parfait glasses with extra whipped cream and a drizzle of fudge sauce for a stunning trifle effect that’s worthy of a celebration.

Make Ahead and Storage

Storing Leftovers

Store leftover Espresso Infused Mocha Poke Cake tightly covered in the refrigerator. The flavors get even richer after a day or two, and the cake stays deliciously moist for up to four days—if it lasts that long!

Freezing

If you want to stash some cake for later, wrap individual pieces (without whipped topping) tightly in plastic wrap and foil, and freeze for up to two months. Thaw in the fridge overnight, then add fresh whipped topping and garnishes just before serving for best flavor and texture.

Reheating

This cake is meant to be a chilled treat, so reheating isn’t necessary or recommended. Simply enjoy it cold straight from the fridge for the best combination of moist cake and creamy topping.

FAQs

Can I make Espresso Infused Mocha Poke Cake a day in advance?

Absolutely! In fact, making it the night before gives the espresso and condensed milk extra time to soak into the cake for maximum flavor and moisture.

What if I don’t have espresso? Will regular coffee work?

Yes, use the strongest coffee you can brew. The flavor will still be lovely, though espresso delivers deeper, richer coffee notes.

Can I use homemade whipped cream instead of whipped topping?

Definitely! Just be sure to whip your cream to medium-soft peaks and add a touch of sugar and vanilla for stability and extra flavor.

Is there a way to make this cake less sweet?

You can use less sweetened condensed milk or choose a semi-sweet chocolate cake mix. You might also dust with unsweetened cocoa powder to balance the sweetness.

Can I add nuts or other mix-ins?

Sure! Chopped hazelnuts, pecans, or a sprinkle of cacao nibs between the pudding and whipped topping layer add a great crunch and nutty depth to the cake.

Final Thoughts

There’s just something magical about the way an Espresso Infused Mocha Poke Cake combines the boldness of coffee with classic chocolate comfort. If you’re a fan of easy, unforgettable desserts, this is one you’ll want in your regular rotation. Give it a try—your friends and family will be asking for the recipe in no time!

Espresso Infused Mocha Poke Cake Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 2 hours 50 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of coffee and chocolate with this Espresso Infused Mocha Poke Cake. A moist chocolate cake soaked in espresso, layered with creamy pudding, and topped with whipped cream, this dessert is a coffee lover’s dream.

Ingredients

Scale

For the Cake:

1 box chocolate cake mix (plus eggs, oil, and water as called for)

For the Espresso Soak:

1 cup brewed espresso or strong coffee, cooled

For the Filling:

1 (14 oz) can sweetened condensed milk
1 (3.9 oz) box instant chocolate pudding mix
2 cups cold milk

For Topping:

1 1/2 cups whipped topping or whipped cream
1 tablespoon cocoa powder (for dusting)
1 tablespoon chocolate shavings or curls (optional)

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Instructions

Prepare the Cake: Prepare the chocolate cake according to package instructions in a 9×13-inch baking dish. Allow it to cool for 10 minutes.
Make the Holes: Using the handle of a wooden spoon or a skewer, poke holes all over the cake.
Soak with Espresso: Slowly pour the cooled espresso evenly over the cake, allowing it to soak into the holes.
Add Fillings: Pour the sweetened condensed milk over the top, spreading it evenly. In a separate bowl, whisk together the chocolate pudding mix and cold milk until thick. Spread the pudding evenly over the cake.
Chill: Chill the cake for at least 2 hours to set.
Final Touches: Before serving, top with whipped topping, dust with cocoa powder, and add chocolate shavings or curls for garnish if desired.

Notes

For a stronger coffee flavor, replace some of the milk in the pudding with espresso.
You can also use mocha or coffee-flavored pudding for a twist.
Store leftovers in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American