Pioneer Woman Espresso Poke Cake Recipe
Are you looking for an easy dessert? This Pioneer Woman Espresso Poke Cake Recipe is perfect. It's moist, rich, and full of coffee flavor.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Toothpick
- Rubber spatula
Ingredients
- 1 chocolate cake mix
- 3 large eggs
- 1 cup of strong brewed espresso
- ½ cup of vegetable oil
- 1 can sweetened condensed milk
- ½ cup of espresso or strong coffee
- 8- ounce container of whipped topping
- 2 tablespoons of cocoa powder
- Chocolate shavings for decoration
Instructions
- Preheat your oven to 350°F first.
- Grease the 9x13 inch pan well.
- Mix cake mix with eggs and oil.
- Add the brewed espresso to the mixture.
- Blend everything until completely smooth.
- This takes about 2 minutes only.
- Pour batter into the prepared pan evenly.
- Bake for 28-30 minutes in oven.
- Test with a toothpick for doneness.
- The toothpick should come out clean.
- Let it cool for 10 minutes.
- Use a wooden spoon handle carefully.
- Poke holes all over the warm cake.
- Make holes about 1 inch apart.
- This helps the filling soak in.
- Mix condensed milk with espresso together.
- Pour this mixture over the entire cake.
- Let it seep into all holes.
- The cake absorbs the coffee goodness.
- Refrigerate for at least 2 hours now.
- Mix cocoa powder into whipped topping.
- Spread this over the chilled cake.
- Add chocolate shavings on top generously.
- Keep refrigerated until you serve it.
Notes
- Use fresh, strong espresso for best flavor.
- Don't skip the cooling time completely.
- Poke holes while cake is still warm.
- Cold cake doesn't absorb filling well.
- Make holes deep but not too deep.
- You don't want to poke through.
- Refrigerate for full 2 hours minimum.
- This makes the cake extra moist.
- Use good quality chocolate cake mix.
- It makes a real difference here.
- Top the cake right before serving.
- This keeps whipped cream fresh and fluffy.