Salted Caramel Butter Poke Cake
Make the easiest, moistest homemade salted caramel butter poke cake with this easy to follow recipe!
Servings 12 Slices
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!