Easy Caramel Poke Cake

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This easy caramel cake has layers of moist vanilla cake soaked poke cake-style with a decadent butter sauce and topped with a rich caramel sauce that adds an extra layer of deliciousness to every bite.

You all know I love me some poke cake recipes! With all that flavor soaked into the cake it’s almost impossible to mess up so they are perfect for beginner and seasoned home cooks alike.

I’ve made lemon poke cakes, death by chocolate poke cakes, even Oreo poke cake, but today’s caramel poke cake might just be my favorite.

Why I love this recipe

• The aroma of caramel wafting through the air—it’s pure comfort.
• As much as I adore elaborate desserts, sometimes I need a quick fix. This cake delivers all the flavor without the fuss.
• Dress it up for a celebration or enjoy it with a cup of coffee. It’s perfect for any occasion.

Ingredients

Cake:

• unsalted butter
• granulated sugar
• large eggs
• vanilla bean paste or vanilla extract
• buttermilk
• all-purpose flour
• baking powder
• baking soda
• salt

Butter Sauce:

• granulated sugar
• unsalted butter
• vanilla bean paste or vanilla extract

Topping:

• salted caramel sauce

Step by step

Bake the Cake:

1. Preheat the oven to 325°F. Spray two 8-inch cake pans with nonstick cooking spray or baking spray and set aside.
2. In a mixing bowl with an electric mixer or a stand mixer, cream the butter and granulated sugar for 4-5 minutes or until light and fluffy.
3. Add the eggs and vanilla, mixing until incorporated. Scrape the sides of the bowl as needed. Then, add the buttermilk and mix well.
4. Add the flour, salt, baking powder, and baking soda. Mix until the dry ingredients are just combined; the cake batter will be thick.
5. Divide the batter evenly between the two 8-inch pans. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean.
6. Once the cakes are done baking, remove them from the oven and let them sit on a wire rack for 10 minutes while you prepare the butter sauce.

Prepare the Butter Sauce:

1. In a small saucepan over medium heat, add the butter, sugar, and vanilla. Stir until the sugar dissolves.
2. Using a skewer or toothpick, poke holes all over the top of the cake.
3. Pour the butter sauce over the cake, allowing it to soak in.
4. Let the cake cool completely for 30 minutes or more.

Serve and Enjoy!

1. When ready to assemble, place one layer on a cake board or serving platter and top with the salted caramel.
2. Add the second layer on top and finish with more salted caramel.

Variations

• sprinkle chopped toasted pecans or walnuts between the layers
• melt dark chocolate and drizzle it over the caramel topping
• layer sliced bananas or strawberries between the cake layers

Serving suggestions

This cake stands out on its own, but adding a few sides can take your dessert experience up a notch.

Enjoy it with a scoop of vanilla ice cream or a dollop of whipped cream to balance the rich caramel taste. Pair it with a hot coffee, cold coffee, latte or a cold milk for the perfect accompaniment to each sweet, buttery bite.

Be sure to also try our Lemon Bundt Cake with Lemon Glaze and the delicious Southern Pig Pickin’ Cake.

Storage

To store, cover the cake tightly and keep it at room temperature for up to three days or refrigerate for up to a week.

For longer storage, wrap it well and freeze for up to three months.

To reheat, let the cake come to room temperature and warm slices in the microwave for 10-15 seconds to enjoy that freshly baked taste.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!