Chocolate gooey cake or 'goo cake' as it's known in our house is a simple recipe. Poke holes in the top of a just baked chocolate cake fresh from the oven, then drizzle sweetened condensed milk and caramel sauce generously over the top. I dare you to try exercising any sort of self control to NOT dig in to the cake with your fork as you watch the milk and caramel sauce slowly start to infuse throughout the cake.
What is chocolate gooey cake?
In our house we simply call it goo cake. Others might call it the bottom half of a better than sex cake. It's a hot out of the oven warm chocolate cake. You then take your fork and poke holes over the top of the cake, then slowly pour a can of sweetened condensed milk and caramel sauce over the top of the cake. Watch it infused into the cake and then grab your fork and enjoy a heavenly bite of the BEST gooey cake recipe!
Sometimes when I tell people about this cake, they reference it as a chocolate poke cake or chocolate caramel poke cake. I'm really not sure what to call it because in our house we've always called it goo cake!
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Ingredients
You only need a few simple ingredients to make this cake!
- Chocolate cake mix
- Sweetened condensed milk
- Caramel Syrup
That's it!
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan and set aside.
- Prepare cake according to package directions. Bake according to package directions.
- Once cake has cooked, remove from oven and immediately poke holes throughout the top of the cake. Drizzle the can of sweetened condensed milk evenly over the top of the cake, followed by the caramel sauce. Allow fifteen minutes or so for the milk and caramel sauce to absorb in the cake. Enjoy warm or allow to cool before eating if desired.
Substitutions
Anyone can enjoy this cake! I eat gluten free and my kids and husband do not. I've been able to easily adapt this recipe for my needs. Here are a few helpful substitutions:
- Gluten free: You will want to use a gluten free chocolate cake mix for this recipe.
- Dairy free/vegan: For vegan and dairy free you will want to make sure that your cake mix does not contain any dairy for dairy free nor any dairy or eggs for vegan. You will also want to substitute a dairy free sweetened condensed milk and dairy free caramel syrup.
- Sugar free: This recipe is typically pretty high in sugar, so if you are looking for a sugar free version, try using a sugar free chocolate cake mix, sugar free sweetened condensed milk, and sugar free caramel syrup.
Equipment
You will want to use a 9x13 inch pan for this recipe, but for parties and single servings I've used ramekins in the past. You can also use 8x8 inch pans as well. You will want to adjust your cooking time.
Storing
Cake can be covered and stored in the refrigerator for several days. You will want to reheat it to warm in the microwave or oven prior to serving.
FAQ
Absolutely! Homemade caramel sauce can add an extra layer of flavor
If you don’t have a 9x13-inch pan, you can use two 8x8-inch pans or a similar-sized baking dish like ramekins. Just be sure to adjust the baking time accordingly and keep an eye on the cake to avoid overbaking.
Use a clean knife and wipe your knife in between cuts. But honestly, it's a messy cake and often I just use a big serving spoon and serve it in bowls, cups or on plates!
Chocolate Gooey Cake
Equipment
- 9x13 inch pan
Ingredients
- 1 box chocolate cake mix
- 14 ounces jar sweetened condensed milk
- 12 ounces caramel topping
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch pan and set it aside.
- Prepare the cake mix according to the package directions. Bake it in the preheated oven as directed on the package.
- Once the cake is baked, remove it from the oven and immediately poke holes all over the top.
- Evenly drizzle a can of sweetened condensed milk over the top of the cake, followed by the caramel sauce.
- Allow the cake to sit for about fifteen minutes to let the milk and caramel absorb.
- Enjoy the cake warm, or let it cool before eating if desired.
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