Brookie Poke Cake
All your favorite things in one cake, this Slutty Brookie Poke Cake is a chocolate cake filled with chocolate pudding, topped with whipped cream and crush Oreos, Brownies and Chocolate Chip Cookies.
How to Store
Your poke cake should be stored in the fridge until serving so that the whipped cream doesn’t melt. Keep it well covered, though avoid anything that will press down on the topping.
Ingredients
For the Cake:
1 ½ cups(285g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (15 ml) pure vanilla extract
½ cup(118 ml) sour cream (sub with plain or Greek yogurt)
2 cups(280g) all-purpose flour
½ cup (55 g) cocoa powder
1 tablespoon (5g) espresso powder (optional)
2 ½ teaspoons (9 g) baking powder
½ teaspoon baking soda
1 teaspoon (5 g) salt
1 ¼ cup (296 ml) hot brewed coffee
15 Oreos
For the Filling
1 package instant chocolate pudding (3.4oz)
1 ¾ cup (295ml) milk
For the Topping:
1 1/2 cups (354ml) heavy whipping cream
1/2 cup + 2 tablespoons (148g) powdered sugar
12 chocolate chip cookies, such as Chips Ahoy
10 Oreos
6 small brownies
3 tablespoons hot fudge sauce for garnish
For the Cake:
Preheat the oven to 350°F. Spray the bottom of a 9-inch by 13-inch pan with cooking spray. Line the bottom of the pan with Oreo cookies.
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well incorporated. Next mix in the sour cream until combined.
In a separate bowl, sift together the dry ingredients. Then alternate adding half the dry ingredients followed by half of the coffee and mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, you cake is done. Remove from the oven and allow to cool completely.
For the Filling
Take a wooden spoon or another round object and poke holes over the top of the cake.
In a small mixing bowl, combine the instant chocolate pudding with the milk and whisk together until the powdered mix is dissolved. Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm and the cake is cooled completely.
For the Topping
Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken to soft peaks. Slowly add the powdered sugar, beating until combine. Then continue beating on high speed until stiff peaks form. Spread over cooled cake.
Crush the chocolate chip cookies, Oreos and the brownies and sprinkle over top of the cake. Garnish with hot fudge.
Notes
You can also make this cake with a boxed cake mix instead of homemade. Prepare the cake as instructed on the box and follow the remaining steps.
Your poke cake will last in the fridge for 3 to 4 days. I do not recommend freezing it, due to the pudding filling. It will likely become mushy after serving.
Everyone asks, what is a Slutty Brookie Poke Cake? Well, it's basically the most decadent combination of desserts you can imagine, all rolled into one glorious chocolate poke cake! The "slutty" part simply refers to how it brings together a brownie, a chocolate chip cookie, and an Oreo — three delicious treats – plus a chocolate cake and pudding! It's a party in every bite, and honestly, it’s become my go-to for potlucks and celebrations because it always gets rave reviews. Making this chocolate poke cake is surprisingly straightforward, and I've picked up a few tips along the way that make it even more foolproof. For the cake itself, don't skip the hot brewed coffee; I promise it won't taste like coffee, but it seriously deepens the chocolate flavor. It’s a game-changer! And if you're in a pinch, using a good quality boxed chocolate cake mix is perfectly fine – I've done it many times, and it still tastes amazing. Just follow the box instructions for baking, then pick up this recipe from the poking step onwards. When it comes to the filling, instant chocolate pudding works wonders. Make sure your cake is completely cooled before you poke the holes and pour in the pudding. This helps the pudding set properly within the cake's structure. For poking, I usually use the back of a wooden spoon; it creates perfect wells for that creamy chocolate goodness to seep into, making every bite incredibly moist. Once the pudding is in, give it ample time in the fridge to set; patience is key here for that perfect texture. Now, for the topping – this is where the magic truly happens! That homemade whipped cream is light, airy, and a fantastic contrast to the rich cake and pudding. My trick for stiff peaks is to make sure your bowl and whisk attachment are super chilled. A few minutes in the freezer really helps! And for those glorious toppings, I love to get a mix of textures. Crushed cookies (Oreos and chocolate chip cookies are a must!), crumbled brownies, and a generous chocolate fudge drizzle not only add incredible flavor but also make this chocolate poke cake look absolutely irresistible. You can get creative here – sometimes I add mini chocolate chips or even a sprinkle of sea salt flakes to balance the sweetness. This cake is a true crowd-pleaser, and the best part is how well it keeps. Stored in the fridge, it stays perfectly delicious for 3-4 days. It’s even better the second day, in my opinion, as all those flavors have time to meld. Just remember, don’t freeze it due to the pudding filling; it tends to get mushy. Whether you're making it for a special occasion or just treating yourself, this Slutty Brookie Poke Cake is an experience you won't regret. Every slice, beautifully adorned with whipped cream, crushed cookies, brownies, and that luscious chocolate fudge drizzle, is pure bliss!
