This Brownie Batter Poke Cake is unapologetically rich, fudgy, and layered with everything chocolate lovers dream about.
Soft chocolate cake gets drenched in creamy brownie pudding, topped with brownie-studded whipped topping and finished with hot fudge for a full-on dessert moment.
For more chocolatey goodness, try this Chocolate Loaf Cake, my Chocolate Dipped Bananas and this Gluten Free Chocolate Tart, next.
Ingredients
- Chocolate cake mix: The soft, chocolatey base that gives the cake its fluffy structure
- Eggs, oil and water (as required on box): The essential mix-ins that bring the boxed cake to life with moisture and richness
- Instant chocolate pudding mix: Creates a thick, creamy chocolate layer that soaks into the cake
- Cold milk: Helps the pudding set into a smooth, spoonable filling
- Brownie mix (heat-treated): Adds that deep, fudgy brownie batter flavor safely into every layer
- Whipped topping: Light, fluffy topping that balances the richness of the chocolate layers. Not sure about your topping? See whether Cool Whip is safe for celiac, plus a few dairy free swaps.
- Store-bought brownie chunks (optional): Adds chewy, fudgy bites for extra texture and indulgence
- Hot fudge sauce: A glossy, rich drizzle that finishes everything with extra chocolate intensity
See recipe card for quantities
Instructions
- Step 1: Prepare the chocolate cake according to package instructions and bake in a 9x13-inch pan. Let it cool slightly.
- Step 2: Use the handle of a wooden spoon to poke holes evenly across the cake.
- Step 3: Whisk pudding mix with cold milk until thick. Stir in heat-treated brownie mix until smooth. Spread the brownie pudding mixture evenly over the cake, making sure it seeps into the holes.
- Step 4: Fold heat-treated brownie mix into whipped topping until fully combined. Spread over the cake, then add brownie chunks if using and drizzle with hot fudge. Refrigerate for at least 2 hours before slicing and serving.
How to Heat Treat Brownie Mix
Raw flour can carry bacteria, and brownie mix is mostly flour. That's why you heat the mix before adding it to the pudding and topping.
Put the dry brownie mix in a microwave-safe bowl. Heat it in 30-second bursts, stirring well between each one, until it reaches 165°F on an instant-read thermometer. Let it cool completely before you use it. Warm mix will melt the whipped topping.
Heat both portions of brownie mix at the same time, then divide them.
Substitutions
- Chocolate milk instead of regular milk for deeper flavor
- Homemade whipped cream instead of whipped topping
- Fudge brownie mix instead of standard brownie mix
Variations
- Peanut butter swirl with peanut butter chips or drizzle
- Cookies and cream version with crushed Oreos
- Extra chocolate overload with chocolate chips in the pudding layer
- Swap the hot fudge for caramel sauce and finish with a pinch of flaky salt.
- Top with crushed Andes mints instead of brownie chunks.
- Skip the hot fudge and cover the top with rainbow sprinkles.
Make Ahead
Make this cake the day before you serve it. The pudding soaks down into the holes overnight, and the slices come out cleaner.
Spread the brownie whipped topping on, cover, and refrigerate. Add the brownie chunks and hot fudge right before serving so the chunks stay chewy.
Equipment
A 9x13-inch baking dish, mixing bowls, whisk and a wooden spoon for poking holes.
How to Get Clean Slices
- Chill it for at least 2 hours. A cold cake holds its layers.
- Use a long sharp knife. Wipe it with a warm, damp towel between every cut.
- Cut straight down. Don't saw back and forth or the topping smears.
- Cut 12 squares. A 9x13 pan gives you 12 generous pieces.
Storage
Store covered in the refrigerator for up to 3 days. Keep chilled until its ready to serve.
Top tip
Don't rush the chill time; it's what transforms this from a simple cake into a fully set, sliceable, layered dessert.
FAQ
Yes; it makes the raw mix safe to eat since it isn't being baked into the cake.
Instant pudding needs cold milk and a good whisk to thicken. Whisk until it's thick before you stir in the brownie mix. Warm milk won't set.
Yes. Let it cool slightly first so it doesn't tear, then poke. A slightly warm cake pulls the pudding down into the holes.
The round handle of a wooden spoon is best. A large straw works too. Space the holes about 1 inch apart.
Sure. Cut them into ½-inch pieces so they sit on top without sinking.
Up to 3 days, covered, in the fridge. Keep it cold until you're ready to serve.
Related
Looking for other recipes like this? Try these:
Brownie Batter Poke Cake
Ingredients
- 1 13.25 oz box chocolate cake mix (plus ingredients listed on box)
- 1 3.9 oz box instant chocolate pudding mix
- 1½ cups cold milk
- ½ cup brownie mix microwaved for 30 seconds
- 1 tub 8 oz whipped topping, thawed
- ¼ cup brownie mix microwaved for 30 seconds
- 1 cup store-bought brownie chunks optional
- ½ cup hot fudge sauce
Instructions
Bake the cake
- Prepare the chocolate cake mix according to package directions and bake in a greased 9x13-inch pan.
- Let the cake cool slightly, then use the handle of a wooden spoon or large straw to poke holes all over the cake.
Make the brownie pudding filling
- In a bowl, whisk together the chocolate pudding mix and cold milk until thickened.
- Stir in the heat-treated brownie mix until fully combined and smooth.
- Spread the pudding mixture evenly over the cake.
Make the brownie topping
- In a separate bowl, fold the heat-treated brownie mix into the whipped topping until evenly combined.
- Spread the brownie whipped topping evenly over the cake.
Finish
- Sprinkle the brownie chunks evenly over the top (if using).
- Drizzle the hot fudge sauce over everything.
- Refrigerate for at least 2 hours to allow the cake to set.
- Slice and serve chilled.
Equipment
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
Tell Us What You Think