This caramel poke cake is such a special dessert! It’s so easy to make but full of that rich caramel flavor that’s hard to resist.
I have a confession: this is the first poke cake I’ve ever made. I know, crazy right?! Because poke cakes are so much fun and super easy. And because we’re big fans of caramel around here, I had to try my hand at a caramel cake.
This particular one will need to chill in the refrigerator for a bit when it’s done because you realllly want all of that caramel sauce to soak into the cake.
So the hardest part really is waiting to taste test! I like to top my poke cake off with homemade whipped cream and a drizzle of caramel sauce, because you can never have too much caramel. You can top yours off with frosting, if you’d like. You will want to make some sort of topping to conceal all those holes, though.
Why Is It Called Poke Cake?
If you’ve never heard of a poke cake, you might be wondering what in the world it is. And why is it called poke cake? The answer is very, very simple: once the cake is baked and slightly cooled, we’ll be poking holes ALL over the top.
Some poke cakes call for pudding, but this one calls for caramel sauce. Either way, the holes that we are poking all over the cake really allow the sauce or pudding to seep in for an extra moist and delicious cake.
Why You’ll Love This Caramel Poke Cake…
- First off, if you are a fan of caramel desserts, then this is the cake for you. Period. Not only does the caramel sauce seep in and absorb into the cake, we’re adding an extra drizzle on top for good measure.
- Like I said, this cake is very, very easy. Just look at the ingredients below! You probably already have everything you need on hand.
- The homemade whipped cream is also very simple, which I’m all about. It’s a nice, light topping for an otherwise indulgent cake.
What You’ll Need…
- Flour: my go-to is always Bob’s Red Mill 1 to 1, but you can go ahead and use any gluten free blend.
- Greek yogurt: we’re using plain Greek yogurt to add moisture and richness.
- Milk: makes this cake even more moist and soft.
- Caramel sauce: any kind works, whether it’s homemade or store-bought.
- Heavy whipping cream (not pictured): if you’d like to top your cake off with homemade whipped cream, like I did, all you need is heavy whipping cream and a bit more sugar.
How To Make…
To make my gluten free poke cake, we’ll start by creaming the butter with the sugar until smooth. Add the rest of the wet ingredients — Greek yogurt, milk, and vanilla extract — and beat to combine.
Next, add the dry ingredients in and mix on low speed. And you’re practically done! Transfer the batter into a greased 9×13 dish and bake on 350ºF for about 35 minutes. Once the cake is done, you will want to cool it for just 10 minutes before poking holes all over it.
Grab a wooden spoon and use the handle to poke holes across the entire surface of the cake. The holes should be fairly close together, and make sure not to go all the way through the bottom of the cake. Drizzle the caramel sauce right on top, making sure to cover every hole. Now chill the cake for 2 hours (or longer).
Right before serving, make the whipped cream. Beat the heavy whipping cream (make sure it’s cold!) with sugar until stiff peaks form. Spread it all over the cake and finish with a generous drizzle of caramel sauce.
Caramel Poke Cake Ingredient Substitutions…
- To make this caramel poke cake vegan, you will need to substitute the butter, milk, and yogurt. I’m unsure how this would work, but it’s certainly worth trying with your favorite non-dairy brands. I would recommend finding a non-dairy yogurt that is similar in fat content and texture as Greek yogurt.
- Any caramel sauce would work, and you could even use dulce de leche. It would just be thicker, but still delicious!
Did you make my caramel poke cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
For More Gluten Free Cake Recipes, Check Out My…
Caramel Poke Cake – Gluten Free, Eggless
- 2 ½ cups (370g) gluten free flour blend
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter room temperature
- 1 cup (200g) granulated sugar
- 1 cup (225g) plain Greek yogurt room temperature
- 1 cup (240ml) milk room temperature
- 1 teaspoon vanilla extract
- ¾ cup (250g) caramel sauce
For the whipped cream:
- 1 cup (240ml) heavy whipping cream
- ½ cup (100g) granulated sugar
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Mix in the yogurt, milk, and vanilla extract. Add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Spread the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes.
- Using the handle of a wooden spoon, poke holes throughout the top of the cake, being careful not to poke all the way down through the cake. Drizzle the caramel sauce evenly over the cake so that it drips into the holes. Cover and chill in the refrigerator for at least 2 hours.
To make the whipped cream:
- Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream with the sugar until stiff peaks form. Spread onto chilled cake right before serving.