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This Mocha Oreo Poke Cake is a mocha chocolate cake with a chocolate & coffee pudding filling and it’s topped with a mocha Oreo whipped cream.
If you love coffee, this cake is for you! I’ve packed coffee flavor into the cake, the filling and the topping of this Mocha Oreo Poke Cake. This is a mocha chocolate cake with a chocolate & coffee pudding filling and it’s topped with a mocha Oreo whipped cream.
Poke cakes are one of my favorites to make because there’s so many flavor combinations, and they are generally quick and certainly much easier to make than a layered cake. These are party staples in my house and I particularly like that they can be made in advance so I don’t have to worry about preparing a dessert when there’s so many other things going on.
If I’m in a pinch, I always grab a box of cake mix for these types of cakes because it’s just more convenient and I find that there is a lot you can do with a cake mix to change and alter the ingredients to achieve your desired result. I’ve done the same thing for the mocha chocolate cake.
First, I swapped out the water for brewed coffee. I’ve also added chocolate pudding mix as an additional dry ingredient. I know that some cake mixes say there is pudding in the mix, but I still add an additional package anyway. Then I’ve also added sour cream, vanilla extract and espresso powder. With the additional ingredients, you’ll find this recipe requires a little extra time in the oven.
For this Mocha Oreo Poke Cake, I’ve used a combination of brewed coffee and espresso. I’ve found that it’s best to use brewed espresso for the Mocha Oreo whipped cream because it will give it the best flavor. It not overly strong, but just a nice subtle coffee flavor. You can find espresso powder in the coffee aisle at your grocery store. It easily dissolves in hot water and helps add a stronger coffee flavor.
I particularly love this mocha Oreo whipped cream. Anytime you’re adding Oreos to whipped cream, you know it’s going to be good. The Oreos get nice and soft give them a cake-like texture. I definitely swiped a few bites of this whipped cream off the top of the cake. It really is best though when you get a fork full of cake, the pudding filling and the whipped cream topping. Good thing I didn’t have to share this cake!
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Mocha Oreo Poke Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 15 servings
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This Mocha Oreo Poke Cake is a mocha chocolate cake with a chocolate & coffee pudding filling and it’s topped with a mocha Oreo whipped cream.
Ingredients
For the Cake:
- 1 box Chocolate Cake Mix, 15.25 ounces
- 1 3.4 ounce box Instant Chocolate Pudding Mix
- 3 large Eggs
- 1 cup Coffee, brewed
- 1/2 cup Vegetable Oil
- 1/2 cup Light Sour Cream
- 1 teaspoon Espresso Powder, optional
- 1 teaspoon Pure Vanilla Extract
For the Filling:
- 1 3.4 ounce box Instant Chocolate Pudding Mix
- 1 cup Coffee, brewed
- 3/4 cup Milk
For the Topping:
- 1 tablespoon Hot Water
- 2 teaspoons Espresso Powder
- 1 1/2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar, plus 2 tablespoons
- 12 Oreos (Oreos, crushed, plus additional for garnish)
- Hot Fudge Sauce, optional
Instructions
For the Cake:
- Preheat oven to 350°F.
- Combine cake mix together with all of the ingredients: pudding mix, eggs, coffee, vegetable oil, sour cream, espresso powder, and vanilla. Beat until all ingredients are well combined, scraping the bowl as needed.
- Bake cake in a 9×13-inch pan for 28-32 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow cooling for at least 30 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
For the Filling:
- In a small mixing bowl, combine the chocolate pudding, milk, and coffee and whisk until the pudding mix is dissolved. Before the pudding sets (do not refrigerate), pour it over top of the cake, and spread with a spatula to fill in all the holes.
- Refrigerate the cake for at least 10-15 minutes until the pudding is set and the cake is completely cooled while you prepare the topping.
For the Topping:
- Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold.
- Prepare the espresso. Heat the water in a microwave-safe dish and add the instant espresso powder, stirring until it’s dissolved. Place the espresso in the freezer to cool it down.
- Pour the heavy whipping cream into the chilled bowl and beat on medium speed for about 3 minutes until the cream starts to thicken. Slowly add the cooled espresso while you’re still whipping the cream until it’s combined.
- Turn the mixer down to low speed and slowly add the powdered sugar. Once the sugar is incorporated, turn the mixer back to a higher speed and beat until stiff peaks form. Fold in the crushed Oreos and spread the whipped cream over top of the cooled cake.
- This cake must be refrigerated. Garnish with hot fudge sauce and more crumbled Oreos.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: cake oreo
This recipe originally appeared on Food Fanatic.
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