This poke cake is smothered in delicious salted caramel and as if the top of the cake wasn’t enough to sell you, the base of it is a super moist butter cake; one that you won’t be able to get enough of.
Hurry and make this salted caramel butter poke cake ASAP and you’ll find yourself with a new can’t-resist-eating-more poke cake recipe.
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Love sweets? Big fan of dessert recipes that are easy, too? Check out my Homemade Banana Cheesecake Ice Cream recipe or my Strawberry Cinnamon Roll Casserole next!
Salted Caramel Poke Cake Ingredients
This caramel poke cake recipe involves few, easy to find ingredients that mesh together perfectly and make for the most moist poke cake you’ll ever try.
Unsalted Butter – Unsalted is a must for this recipe.
Sugar – We’re making cake. Of course there is sugar!
Eggs – An essential for cakes.
Vanilla Extract – Take it a step further with vanilla bean paste instead.
Buttermilk – The secret to moist and delicious homemade cakes!
Flour – Again, we are making cake here!
Baking Powder + Soda – Your keys to a perfectly risen cake.
Salt – We add the perfect amount. Don’t count on salted butter to do that for you.
Salted Caramel Sauce – I suggest buying some from the store but you could also make your own.
Substitutions + Variations for Caramel Poke Cake
Let me begin with a note that this cake is perfect as is. No subs or variations needed! But if you must, here are some ideas for you:
Sugar – Opt for half white sugar and half brown sugar to up the flavor a bit.
Salt – Opt for sea salt, both in the mix and on top, for a delicious touch.
Go for pre-made cake mix – You do not have to use this cake recipe. If you want something easier, opt for a boxed yellow cake mix.
Baking method – I suggest making this cake as a layered one (two 8 inch rounds), however, you can make it in a bundt cake to make it a bit prettier!
Add extra caramel – Add some caramel goodness to the cake batter itself for even more caramel flavor.
Change up the cake flavor – I love the buttery cake recipe below, however, you could add in some cocoa powder and a bit more sugar to make it a chocolate caramel poke cake!
Add between the layers – I don’t include a center layer of frosting but you could use a yummy cream cheese frosting between and that just sounds delish!
Add some mix-ins to the cake batter – This recipe can definitely be taken up a notch cake-wise. Add some toffee bits to the cake batter or even some apple pie filling to make it a salted caramel apple poke cake.
Important Notes for Making Your First Poke Cake
Making a poke cake is SO simple!
All you have to do is let it cool for about 10 minutes and then, with the handle of a wooden spoon, poke holes alllll over the cake. After you have the holes, you’ll then cover with the caramel glaze. We’re making two layers so I suggest doing this layer by layer.
Salted Caramel Butter Poke Cake
Ingredients
- 1 cup unsalted butter room temperature
- 2 cups granulated sugar
- 4 large eggs brought to room temp*
- 2 tsp vanilla bean paste or vanilla extract
- 1 cup buttermilk
- 3 cups all purpose flour scooped and leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup salted caramel sauce
Butter Sauce
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1 tsp vanilla bean paste or vanilla extract
Instructions
- Preheat the oven to 325 degrees.
- Spray 8 inch cake pans with non stick and set aside.
- In the large bowl cream the butter and granulated sugar for 4-5 mins.
- Add in the eggs, and vanilla and mix until incorporated.
- Scrape down the bowl.
- Add in the buttermilk to the wet ingredients and mix.
- Next add the dry ingredients: flour, salt, baking powder, baking soda, and mix until it just comes together
- The batter will be thick.
- Divide evenly between two 8 inch pans and bake 45-50 mins until a tooth pick comes out clean.
- After about 45 mins of baking, begin making the butter sauce:
- Add the butter, sugar and vanilla to a medium saucepan.
- Heat over medium heat until the sugar dissolves, stirring frequently (it will be thick).
- Let rest until the cake is done.
- Once the cake is done baking, remove it and let the cake cool for 10 minutes.
- After 10 min poke holes with the handle of a wooden spoon all over the top of the warm cake and make sure to get the center of the cake well.
- Pour on the butter sauce allowing it to soak into the cake.
- Let the cake completely cool (30 mins or more).
- When ready to assemble (aka when you have a cooled cake), add one layer to a cake board and top with the salted caramel sauce.
- Add the second layer on top and top with more salted caramel.
- Serve this dinner cake and enjoy!
