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5 from 1 vote

Vanilla Caramel Poke Cake

Vanilla Caramel Poke Cake is a soft and fluffy cake with holes poked throughout that is then smothered in a homemade condensed milk caramel and topped with cream cheese icing. Complete this poke cake off with a salted caramel drizzle and you're done.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 Pieces
Calories: 322kcal
Author: Emma Burton

Ingredients

  • ½ Cup Butter, Softened (110g)
  • ½ Cup Caster Sugar (100g)
  • 2 Large Eggs
  • 1 and ½ Cups All Purpose Four (185g)
  • 1 and ½ teaspoon Baking Powder
  • 1 teaspoon Baking soda
  • ¾ Cup Milk
  • 2 teaspoon - 1 Tbsp. Vanilla Extract, Depends on your personal tastes

Caramel Filling;

  • 1 Tin Sweetened Condensed Milk (397g)
  • ⅓ Cup Butter (75g)
  • ¼ Cup Golden Syrup (90g)

Cream Cheese Icing;

  • ½ Cup Butter, Softened (110g)
  • 1 Cup Cream Cheese (250g)
  • 3-4 Cups Icing Sugar (360-480g)
  • 2 teaspoon Vanilla Extract

Salted Caramel Sauce;

  • ½ Cup Brown Sugar (100g)
  • ¼ Cup Butter, Melted (55g)
  • 3 Tbsp. Milk
  • ½ - 1 teaspoon Salt
Metric - US Conventional

Instructions

  • First make the caramel filling.
  • Place the ingredients in a saucepan over a medium heat.
  • Stir and wait for the butter and golden syrup to melt.
  • Bring it nearly to the boil then remove from the heat and set aside to make the cake.
  • Preheat the oven to 180°C (350°F) and grease a 22cmx22cm square cake tin.
  • Place the butter and caster sugar in a bowl and beat until creamy.
  • Beat in the eggs.
  • Sift the flour, baking powder and baking soda in a separate bowl
  • Beginning and ending with the flour mixture, alternate adding the flour and milk to the butter mixture.
  • Once it is all combined add the vanilla extract and ensure it is mixed through.
  • Place in the baking tin and place in the oven for 25-30 minutes.
  • When a skewer inserted in the middle comes out clean it is cooked.
  • Allow the cake to come to room temperature before taking the end of a wooden spoon and poking holes all through the top of the cake.
  • Pour over the caramel filling and spread over the cake.
  • Lightly tap the cake on the bench a few times to ensure the pudding gets into all the little holes.
  • Place it in the fridge to set for at least an hour.
  • While the cake is setting prepare the cream cheese icing.
  • Beat the butter and cream cheese until smooth and creamy.
  • Add the vanilla extract and icing sugar and mix by hand until all combined and smooth. Set aside and make the salted caramel sauce.
  • Place the butter and brown sugar in a saucepan on a medium to high heat.
  • Once the butter has melted, add the milk and bring to the boil.
  • Boil for at least 2 minutes before removing from the heat.
  • Add the salt and allow to cool.
  • Take the cake out of the fridge and spread over the cream cheese icing.
  • Drizzle over the salted caramel and serve.

Nutrition

Serving: 1Piece | Calories: 322kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 64mg | Sodium: 376mg | Potassium: 102mg | Sugar: 40g | Vitamin A: 209IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg