Name: Caramel Poke Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 10
Cuisine: 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; ½ cup granulated sugar; ¼ cup unsalted butter; 1 tsp vanilla bean paste or vanilla extract

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Caramel Poke Cake delivers a rich, indulgent treat with caramel poured into every delicious bite.

After baking, you poke holes in the cake and fill them with warm caramel sauce, infusing the cake with sweet, gooey goodness.

Topped with whipped cream or frosting, as one of the Best Cake Recipes, this dessert offers the perfect balance of moist cake and caramel flavor, making it a crowd-pleaser for any occasion.

Caramel Poke Cake delivers a rich, indulgent treat with caramel poured into every delicious bite.

You won’t be able to resist this Caramel Poke Cake — a rich and indulgent dessert that combines the sweetness of caramel with the moistness of a classic cake.

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Can Caramel Sauce Go Bad

Yes, caramel sauce can go bad.

Homemade caramel sauce typically lasts about two weeks in the refrigerator, while store-bought varieties may last longer, depending on preservatives and expiration dates.

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Signs that it has gone bad include changes in smell, taste, or appearance, such as mold or crystallization.

You won't be able to resist this Caramel Poke Cake -- a rich and indulgent dessert that combines the sweetness of caramel with the moistness of a classic cake.

Always store caramel sauce in an airtight container in the fridge to extend its freshness.

Caramel Cake Ingredients

For the full ingredient measurements, scroll on down to the caramel poke cake recipe card.

unsalted butter
granulated sugar
large eggs
vanilla bean paste or vanilla extract
buttermilk
all purpose flour
baking powder
baking soda
salt
salted caramel sauce

Butter Sauce:

granulated sugar
unsalted butter
vanilla bean paste or vanilla extract

How to Make a Caramel Poke Cake

Preheat the oven to 325°F and spray two 8-inch cake pans with nonstick spray. Set them aside.

In a mixing bowl, cream the butter and granulated sugar for 4-5 minutes until light and fluffy. Add the eggs and vanilla, mixing until fully combined. Scrape down the bowl, then mix in the buttermilk. Add the flour, salt, baking powder, and baking soda, and mix until the batter just comes together; it will be thick.

Divide the batter evenly between the cake pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Around the 45-minute mark, start making the butter sauce by heating butter, sugar, and vanilla in a small saucepan over medium heat, stirring frequently until the sugar dissolves and the mixture thickens.

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Once the cakes are done, let them rest for 10 minutes, then poke holes all over the top with a toothpick. Pour the butter sauce over both cakes, allowing it to soak in. Let the cakes cool completely for at least 30 minutes.

To assemble, place one cake layer on a cake board and top it with salted caramel. Add the second layer and top with more salted caramel. Serve and enjoy this indulgent cake!

More Caramel Recipes

Discover more delicious caramel recipes that add a sweet, rich twist to your favorite desserts!

For more mouth-watering cake ideas!

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Caramel Poke Cake

Yield: 10-12

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Caramel Poke Cake delivers a rich, indulgent treat with caramel poured into every delicious bite.

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°F and spray two 8-inch cake pans with nonstick spray. Set them aside.
In a mixing bowl, cream the butter and granulated sugar for 4-5 minutes until light and fluffy. Add the eggs and vanilla, mixing until fully combined. Scrape down the bowl, then mix in the buttermilk. Add the flour, salt, baking powder, and baking soda, and mix until the batter just comes together; it will be thick.
Divide the batter evenly between the cake pans and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Around the 45-minute mark, start making the butter sauce by heating butter, sugar, and vanilla in a small saucepan over medium heat, stirring frequently until the sugar dissolves and the mixture thickens.
Once the cakes are done, let them rest for 10 minutes, then poke holes all over the top with a toothpick. Pour the butter sauce over both cakes, allowing it to soak in. Let the cakes cool completely for at least 30 minutes.
To assemble, place one cake layer on a cake board and top it with salted caramel. Add the second layer and top with more salted caramel. Serve and enjoy this indulgent cake!