Salted caramel poke cake on a white plate, with one slice cut

Salted caramel poke cake

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(23 ratings)

Prep: 40 mins Cook: 30 mins

More effort

Serves 12

This poke cake has the wow factor with holes in the sponge that ensure every bite is drenched in caramel. Finish with cream cheese frosting and more caramel

Nutrition and extra info

Nutrition: per serving

  • kcal642
  • fat30g
  • saturates19g
  • carbs86g
  • sugars70g
  • fibre1g
  • protein6g
  • salt1.8g
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Ingredients

  • 110g unsalted butter, softened at room temperature
  • 225g caster sugar
  • 150g firm dark brown sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 240g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 240ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the salted caramel sauce

  • 200g granulated sugar
  • 90g butter, cubed & softened at room temperature
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 120ml double cream, at room temperature
  • 1 tbsp sea salt flakes, crushed

For the cream cheese caramel icing

  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g icing sugar
  • 225g cream cheese

Method

  1. Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. In a bowl or freestanding mixer, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until the whole mixture is really aerated (if your mixture looks like it might be splitting, add a little of your flour). Add the vanilla, then mix in the flour and baking powder, alternating with the milk. Divide the mixture between the tins and cook for 25-30 minutes or until the top and edges are golden brown and a skewer comes out clean. Leave to cool in tins for 10 minutes before flipping onto a wire cooling rack and peeling off the baking parchment. Allow to cool.

  2. Make the salted caramel sauce by heating the sugar in a medium saucepan over a low to medium heat. Resist the temptation to stir. Instead, when it starts to melt, gently swirl the pan. Cook until amber in colour – this will take 5-6 mins. Remove from the heat and add all the butter. The mixture will bubble up, but let it melt completely before stirring. Slowly pour in the cream and add the sea salt, put back on a gentle heat and warm until it's a smooth sauce. Pour into a jug and leave to cool to room temperature.

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

  4. Once the cakes are cooled, move them to a flat surface and use a large skewer or thick straw to poke holes across the top of the cakes, being careful not to poke all the way through! Drizzle most of the remaining caramel sauce (reserving some for decoration) into the holes in the cake layers, topping up as they sink in, then spread any overspill across the cake layer. Leave to cool completely.

  5. To assemble, carefully place one layer onto a serving plate and cover with half of the cream cheese frosting. Repeat with the next layer, then use the remaining caramel to create a marbled pattern on top of the cake.

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Comments, questions and tips

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Alan Penn-Berkeley's picture
Alan Penn-Berkeley
6th Jun, 2019
Temp is way too high, the top hardened and not baked inside. Lowered the temp to bake the cake and will cut the top layer off.
annepgillbard's picture
annepgillbard
28th Apr, 2019
5.05
I followed the recipe to the letter and i am pleased to say the cake turned out very well. I might be tempted to tweak the recipe next time perhaps using self-raising flour and baking powder to get a better rise. I made it as a Birthday cake for my french neighbours and was able to create a nice marble effect on top and they loved it and said it was “vraiment super” and “délicieux” .
Rachel Walker's picture
Rachel Walker
27th Apr, 2019
Absolute disaster of a cake. Totally wrong quantities to make a cake. The mixture looks like soup and it does not rise and is a very dense wet 'cake' but you can't really call it a cake. Do not make this!
agentjp17
11th Apr, 2019
3.05
This cake is fine if you double the butter and add an extra egg. I also just used self raising flour and took someone’s advice to use a different salted caramel sauce recipe.
Joanne Evans's picture
Joanne Evans
15th Feb, 2019
1.05
Oh my god - please don’t use this recipe My son wanted a caramel cake for his 26th birthday / after creating the mix it was like soup - after cooking for the allotted time - and trying to make the sauce ( burned sugar) it was a disaster - it turned out a mess - too salty - too uncooked - and you say you’ve tweeted it. !!
anne.bulger@bti...
5th Dec, 2018
1.05
I wish I'd read the reviews first as it would have saved me wasting my money and stopped me reaching for the wine! Every element of this recipe is wrong. The sponge took 50 minutes, not 25-30 minutes, and was extremely runny, although it did taste quite nice. The caramel sauce turned absolutely solid and after adding the cream I stood and stirred it for 30 minutes until it supposedly became smooth, but it never did and just resembled gritty cement . I ended up throwing it away and driving to M & S to buy a ready made salted caramel sauce. The cream cheese caramel icing was just a joke! It was never going to look or behave like butter icing - I put it in the fridge, eventually added another 50% of icing sugar and slung it between the sponges and on the top of them and hoped for the best. That didn't work as whilst driving it to my daughters the top slid off the bottom! This cake was supposed to replicate my daughters wedding cake last year and was such a disaster and disappointment - unlike their marriage. So we had a glass of champagne and ceremoniously slung it in the bin.
Holly R
20th Nov, 2018
4.05
This cake turned out really well for me! My husband loved it! Apart from it took three attempts to make caramel as it kept burning, I just don't think I'm good at making caramel.
Joshua Smith's picture
Joshua Smith
28th Jun, 2018
Right listen BBC it was a good recipe so all yall haters I dab on u u sheet a baking
luna9
1st Apr, 2018
1.05
I was a bit unsure about the amount of fat to sugar, and as others have said it doesn't work. But I also was shocked to see 240ml Milk, I used 1/2 this amount and the cake just wouldn't cook in the middle. So I'm very disappointed, the outcome wasn't good at all.
Trace269
15th Mar, 2018
3.05
Agree with previous comments that the caramel sauce was a disaster (binned) so like others, reverted to GF salted caramel sauce recipe. Also noted icing sugar issue and did not need to add second half. But overall cake received positively by family, especially teenagers, who voted it a “keeper” (hence 3 stars)

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Natalie Clark
24th Sep, 2019
I want to try to bake this tomorrow but am concerned about the quantity of milk in the cake recipe, and not enough butter - mainly sugar really! Is that correct?
JennaV
25th Aug, 2017
2.05
The sponge turned out very dense and almost rubbery (the sauce and topping were fine), I've had this problem once before when I've used brown sugar or golden caster sugar - what went wrong? It tasted good, but the texture was off putting. Normally my sponge cakes are always fine, is it a brown sugar problem? Thanks for any help.
goodfoodteam's picture
goodfoodteam
28th Aug, 2017
We're sorry to hear your cake didn't turn out well. Cakes can become dense if they are over-beaten once the flour is added. We'd suggest mixing it only until just combined and not beyond that. Hope that helps in future.
Enwezor
22nd Jun, 2017
Suggest adding 75ml of water to the granulated sugar. There is far less chance of burning the sugar. These recipes should also advocate the use of sugar thermometer. I would also suggest that you take this up to caramel stage given it is a caramel recipe! Be wary that the last 10 degrees to reach caramel can happen in seconds as the water evaporates - best to take it off the heat a few degrees before hand as the temperature will keep on rising and you can easily burn it.
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