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Salted caramel poke cake New-recipe-icon

This poke cake has real wow-factor. Holes poked into the sponge ensure every bite is drenched in caramel. Finish with cream cheese frosting and drizzled sauce

  • Prep: 40 mins
    Cook: 30 mins
  • Serves 12
  • More effort
  • Serves 12
  • More effort
  • Calories 642
  • Carbohydrates 86
  • Saturated Fat 19
  • Sugar 70
  • Protein 6
  • Fat 30
  • Fibre 1
  • Salt 1.8

Nutrition per serving

  • Calories 642
  • Carbohydrates 86
  • Saturated Fat 19
  • Sugar 70
  • Protein 6
  • Fat 30
  • Fibre 1
  • Salt 1.8

Ingredients

  • 110g unsalted butter, softened at room temperature
  • 225g golden caster sugar
  • 150g dark brown soft sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 240g plain flour
  • 1 tsp baking powder
  • 240ml milk
  • 200g granulated sugar
  • 90g butter, cubed, softened and room temperature
  • 120g double cream, at room temperature
  • 1 tbsp sea salt flakes, crushed
  • 75g butter
  • 250g icing sugar
  • 225g cream cheese

Method

  1. Heat oven to 180C/160C fan/gas 4. Line two 20cm cake tins with baking parchment. In a bowl or tabletop mixer, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating until the mixture is well aerated (if it starts to split, add a little flour). Add the vanilla, then the flour and baking powder, alternating with the milk. Divide the mixture between the tins and cook for 25-30 mins or until the tops are golden brown and a skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then on a wire rack, peeling off the baking parchment.

  2. To make the sauce, heat the sugar in a medium saucepan until dissolved. Remove from the heat and add the butter. The mixture will bubble up, but let the butter melt completely before stirring. Slowly pour in the cream and add the salt. Pour into a jug and leave to cool to room temperature.

  3. To make the icing, cream the butter in a tabletop mixer or a bowl until light and creamy, slowly adding in half the sugar until fully incorporated and fluffy. Add the cream cheese and 100g of the salted caramel sauce, and whisk until pale and smooth. Keep in the fridge until needed.

  4. Once the cakes are cooled, use a large skewer to poke holes across the tops of the cakes, being careful not to poke all the way through. Drizzle the caramel sauce into the holes, topping up as they sink in, then spread any overspill across the top. Leave to cool completely.

  5. To assemble, carefully put one layer on a plate and cover with half the icing. Repeat with the next layer, then use the remaining caramel to drizzle over the top – use a skewer to create a marble pattern, if you like.