Salted Caramel Butter Poke Cake

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Treat yourself to a slice of heaven with this Salted Caramel Butter Poke Cake! Imagine sinking your fork into layers of moist cake, drenched in a buttery sauce, and finished off with a generous drizzle of salted caramel.

This recipe is not only delicious but also surprisingly simple to make. With just a few basic ingredients and easy-to-follow instructions, you can whip up a show-stopping dessert.

Salted Caramel Butter Poke Cake

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Salted Caramel Sauce

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Salted Caramel Butter Poke Cake Recipe

Prep Time: 10 min
Bake Time: 45 min
Servings: 10-12

Ingredients List

Cake Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla bean paste or vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Butter Sauce
½ cup granulated sugar
¼ cup unsalted butter
1 tsp vanilla bean paste or vanilla extract

Topping
1 ½ cup salted caramel sauce, store-bought or homemade

Salted Caramel Butter Cake Recipe

Salted Caramel Poke Cake Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grease two 8-inch cake pans with non-stick spray and set them aside.
  3. In a mixing bowl, beat together the butter and granulated sugar for 4-5 minutes until creamy.
  4. Add the eggs and vanilla to the mixture, blending until fully incorporated.
  5. Pour in the buttermilk and continue mixing.
  6. Gradually add the flour, salt, baking powder, and baking soda, mixing until just combined. The batter should be thick.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. When the cakes are almost done baking, prepare the butter sauce. To make the sauce, combine the butter, sugar, and vanilla in a small saucepan. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture thickens.
  10. Allow the butter sauce to cool slightly while the cakes finish baking.
  11. Once the cakes are done, let them cool in the pans for 10 minutes.
  12. With the cakes still in the pan, use a skewer or toothpick to poke holes all over the tops of the cakes.
  13. Pour the butter sauce evenly over the cakes, allowing it to soak in.
  14. Allow the cakes to cool completely, about 30 minutes or more.
  15. When ready to assemble, place one cake layer on your serving plate and top it with salted caramel.
  16. Place the second cake layer on top and drizzle with more salted caramel.
Salted Caramel Poke Recipe
Yield: 10-12 Servings

Salted Caramel Butter Poke Cake

Salted Caramel Butter Poke Cake

Indulge in the irresistible combination of moist, buttery layers and decadent caramel with our easy-to-make Salted Caramel Butter Poke Cake that strikes the perfect balance of salty and sweet!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

Cake Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 1 cup buttermilk
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Butter Sauce

  • ½ cup granulated sugar
  • ¼ cup unsalted butter
  • 1 tsp vanilla bean paste or vanilla extract

Salted Caramel Topping

  • 1 ½ cup salted caramel sauce, store-bought or homemade

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Grease two 8-inch cake pans with non-stick spray and set them aside.
  3. In a mixing bowl, beat together the butter and granulated sugar for 4-5 minutes until creamy.
  4. Add the eggs and vanilla to the mixture, blending until fully incorporated.
  5. Pour in the buttermilk and continue mixing.
  6. Gradually add the flour, salt, baking powder, and baking soda, mixing until just combined. The batter should be thick.
  7. Divide the batter evenly between the two prepared cake pans.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. When the cakes are almost done baking, prepare the butter sauce. To make the sauce, combine the butter, sugar, and vanilla in a small saucepan. Heat over medium heat, stirring frequently until the sugar dissolves and the mixture thickens.
  10. Allow the butter sauce to cool slightly while the cakes finish baking.
  11. Once the cakes are done, let them cool in the pans for 10 minutes.
  12. With the cakes still in the pan, use a skewer or toothpick to poke holes all over the tops of the cakes.
  13. Pour the butter sauce evenly over the cakes, allowing it to soak in.
  14. Allow the cakes to cool completely, about 30 minutes or more.
  15. When ready to assemble, place one cake layer on your serving plate and top it with salted caramel.
  16. Place the second cake layer on top and drizzle with more salted caramel.

Notes

Pro Tip: Use vanilla bean paste for a richer, more intense vanilla flavor.

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Meet Micky Reed, your go-to snack expert and creator of The Three Snackateers—a hub for all the best sweets and treats to make, try, and buy. From whipping up collaborations with industry giants like Ben & Jerry's to being featured on Delish and PopSugar, Micky's delicious adventures are causing a stir in the foodie world. You can find Micky on IG and Pinterest.

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