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Condensed Milk Poke Cake Recipe

A moist, tender cake poked with holes and soaked in sweetened condensed milk, then topped with fluffy whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Dessert, poke cake recipes condensed milk
Cuisine American
Servings 12 servings
Calories 380 kcal

Ingredients
  

  • 1 box 15.25 oz white or yellow cake mix, plus ingredients called for on box (eggs, oil, water)
  • 1 can 14 oz sweetened condensed milk
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract for topping
  • Optional toppings: toasted coconut chocolate shavings, fresh berries, caramel sauce

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
  • Prepare the cake mix according to package directions. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cake bakes, whisk together the sweetened condensed milk, whole milk, and 1 teaspoon vanilla extract in a small bowl. Set aside.
  • When the cake comes out of the oven, let it cool for 5 minutes. Use the handle of a wooden spoon or a chopstick to poke holes all over the cake, spacing them about 1 inch apart.
  • Slowly pour the condensed milk mixture over the warm cake, making sure it fills every hole. Let the cake cool completely at room temperature, then refrigerate for at least 2 hours (or overnight).
  • When ready to serve, make the whipped cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract with an electric mixer until stiff peaks form.
  • Spread the whipped cream over the chilled cake. Add any optional toppings you like. Slice and serve cold.

Notes

1. For a richer flavor, substitute half of the whole milk with half-and-half or heavy cream.
2. To make this dairy-free, use a dairy-free cake mix, dairy-free sweetened condensed milk (like Nature's Charm), and coconut cream instead of whipped cream.
3. Store leftovers in an airtight container in the fridge for up to 5 days. The cake gets more moist as it sits.
4. To freeze, wrap the un-topped cake tightly in plastic wrap and foil.
5. Thaw overnight in the fridge, then add whipped cream and toppings before serving.
6. If you prefer a less sweet cake, use a yellow cake mix (which is less sweet than white) and reduce the vanilla in the condensed milk mixture.