Espresso Infused Mocha Poke Cake: 5 Reasons You’ll Love It

If you’re a fan of desserts that combine bold coffee flavor with rich chocolate and an irresistibly moist texture, then this Espresso Infused Mocha Poke Cake is about to be your new obsession. Imagine a chocolate cake soaked in silky espresso-infused pudding, topped with a layer of whipped cream and drizzled with mocha sauce. It’s dreamy, decadent, and oh-so-satisfying.

Here’s a fun fact: the “poke cake” trend actually dates back to the 1970s, designed as a simple way to jazz up basic cakes. The holes allow luscious fillings to seep through the layers, making every bite a burst of flavor. And in this version, we’re elevating the classic with a coffeehouse twist!

This dessert is as easy as it is impressive. It takes minimal effort, uses pantry staples, and is a hit at everything from birthday parties to casual weeknight dinners. Compared to our ever-popular Triple Chocolate Fudge Sheet Cake, this one brings a bit of grown-up flavor with its espresso edge—but still keeps things family-friendly. Ready to bake happiness into your day? Keep reading for the full recipe!

What is Espresso Infused Mocha Poke Cake?

Ever heard a dessert name that made you pause and say, “Wait, what did you just call it?” That’s exactly what Espresso Infused Mocha Poke Cake does—it pokes your curiosity (and your taste buds!). So what’s with the name? Picture this: a soft, fluffy chocolate cake “poked” with holes, then drenched with a warm, velvety espresso-mocha mixture that sinks right in.

Why espresso? Because coffee enhances the flavor of chocolate—it’s a classic kitchen secret! And let’s be real, the way to a man’s (or anyone’s!) heart is through a decadent dessert that tastes like a sweet trip to your favorite coffee shop.

So if you’re ready for a cake that feels like a hug in dessert form, gather your ingredients and get ready to bake your way to happiness.

Why You’ll Love This Espresso Infused Mocha Poke Cake

If you’re a coffee-and-chocolate lover, the Espresso Infused Mocha Poke Cake is about to become your favorite dessert. First, let’s talk about that rich, deep mocha flavor that melts into every bite—thanks to the espresso-soaked poke method that turns every forkful into a gooey dream. It’s like your favorite café latte turned into a cake!

Another reason to love it? Making this at home saves you money. Instead of picking up an overpriced slice at a bakery, you can whip this up in under an hour with pantry staples. And unlike fancy desserts with complicated steps, this one is as easy as mix, bake, poke, and pour.

What truly makes it irresistible are the toppings. A creamy whipped topping, a drizzle of mocha ganache, and maybe a few chocolate shavings? Yes, please! It’s reminiscent of our popular Tuscan Chicken Pasta Bake —bold, indulgent, and surprisingly easy to make.

Need more baking confidence? This step-by-step mocha cake tutorial from Sally’s Baking Addiction is a great starting point for mocha dessert lovers.

So go ahead—try it once, and you’ll be hooked for good.

How to Make Espresso Infused Mocha Poke Cake

Quick Overview

Making this cake is a breeze! With a prep time of just 15 minutes and a chill time of about an hour, it’s a dessert you can whip up without breaking a sweat. It uses store-bought cake mix and pudding, which means less mess and more time to enjoy with loved ones. The real magic lies in the espresso-mocha soak—rich, bold, and packed with flavor.

Key Ingredients for Espresso Infused Mocha Poke Cake

1 box chocolate cake mix (plus ingredients listed on the box)
2 cups brewed espresso or strong coffee, divided
1 (3.9 oz) package instant chocolate pudding mix
2 cups milk
1/2 cup mocha syrup or chocolate syrup
1 container (8 oz) whipped topping (Cool Whip or homemade)
Cocoa powder for dusting (optional)
Chocolate shavings or chips (optional for garnish)

Step-by-Step Instructions

Bake the Cake: Prepare the chocolate cake according to package directions. Bake in a 9×13-inch pan and let cool for 10 minutes.
Poke the Cake: Use the handle of a wooden spoon or a straw to poke holes across the cake, about 1 inch apart.
Mix the Filling: In a bowl, whisk together pudding mix, 1 cup milk, and 1 cup espresso until smooth. Pour the mixture evenly over the cake, making sure it seeps into the holes.
Chill the Cake: Refrigerate the cake for at least 1 hour to allow the pudding to set.
Top It Off: Spread whipped topping over the chilled cake. Drizzle with mocha or chocolate syrup.
Garnish: Dust with cocoa powder and sprinkle chocolate shavings or chips if desired.
Serve and Enjoy: Slice and serve cold. Enjoy your homemade coffee-shop treat!

What to Serve Espresso Infused Mocha Poke Cake With

Iced Lattes or Hot Coffee: Because what’s better than coffee with more coffee?
Vanilla Ice Cream: Adds a cool, creamy contrast to the rich chocolate.
Fresh Berries: Strawberries or raspberries provide a bright, tart flavor that balances the sweetness.
Chocolate-Dipped Biscotti: For extra crunch and a coffeehouse feel.

Want another dessert to pair with your coffee? Check out our Oreo Tiramisu Trifle—you’ll love the creamy textures and bold flavor.

Top Tips for Perfecting Espresso Infused Mocha Poke Cake

Use Hot Espresso: Pouring it warm into the pudding helps it soak into the cake better.
Go Homemade: Make your own whipped cream or mocha drizzle for extra richness.
Try Flavor Variations: Add a splash of coffee liqueur to the pudding or use dark chocolate cake mix for a deeper flavor.
Don’t Overpoke: Too many holes can make the cake soggy. Stick to evenly spaced pokes.

Storing and Reheating Tips

Storage: Keep the cake in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the cake (without toppings) for up to 2 months. Wrap tightly in plastic wrap and foil.
Reheating: This cake is best served chilled, but if you prefer it warm, microwave a slice for 10-15 seconds.

Frequently Asked Questions About Espresso Infused Mocha Poke Cake

Can I make this cake ahead of time?
Yes! It’s even better when made the night before. The flavors meld beautifully as it chills.

What if I don’t have espresso?
Use strong brewed coffee or instant coffee mixed with hot water.

Can I use homemade cake instead of boxed mix?
Absolutely! A moist chocolate cake from scratch will work perfectly.

Is this cake kid-friendly?
Yes, the coffee flavor is mild, and the caffeine content is minimal. Just skip the espresso if you’re concerned.

Can I use different pudding flavors?
Sure! Try mocha, vanilla, or even caramel pudding for a unique twist.

If you’re searching for the ultimate coffee-chocolate dessert, look no further than this Espresso Infused Mocha Poke Cake. It combines the richness of chocolate with the boldness of espresso for a dessert that’s easy, impressive, and absolutely delicious. Whether you’re hosting a dinner party, celebrating a birthday, or just craving a sweet treat, this recipe will become a go-to favorite in your kitchen.

Don’t forget to explore our other crowd-pleasing desserts like the Brownie Bottom Mini Cheesecakes. Now go grab your whisk and coffee pot—dessert is calling!