This Caramel Toffee Poke Cake starts with a light white cake soaked in caramel, then gets a silky caramel cream cheese frosting, a fluffy layer of whipped topping and a crunchy shower of toffee bits. It comes together in a snap, but it looks and tastes like you spent hours baking.
Poke cake was invented by the General Foods Corporation in 1969 as a way to sell more of their flagship product, Jell-O. The original was a white sheet cake with holes poked all over the top, filled with strawberry gelatin, chilled and frosted with whipped topping. The retro dessert is enjoying a real renaissance, and bakers now fill their poke cakes with everything from flavored syrups and chocolate to coffee, cocktail mixers and, of course, caramel. Once you've tried this one, browse all of our easy poke cake recipes for your next bake.
This toffee poke cake recipe is loaded with caramel flavor. Caramel syrup soaks into the holes, caramel creamer (yep, the same one you pour into your morning coffee) goes into the cream cheese frosting, and a generous drizzle of caramel sauce finishes it off. And did you know it's quite easy to make your own caramel at home?
Key Ingredients & Substitutions
- White cake mix. One standard box (about 15.25 ounces), made with the eggs, oil and water listed on the package, keeps this cake easy. Yellow or butter cake mix works too and adds a richer flavor. If you'd rather bake from scratch, the cake from our White Cake Recipe with Buttercream Frosting makes a great base when baked in a 9x13-inch pan.
- Caramel, store-bought or homemade. For the soak you want caramel that pours. A squeeze bottle of store-bought caramel sauce, like Ghirardelli Caramel Sauce, is the quickest route; warm it for 10 to 15 seconds in the microwave so it flows into the holes instead of sitting on top. Thick jarred caramel needs a splash of milk or cream to loosen it. Homemade caramel syrup (below) is thinner, soaks in deeply and tastes a little toastier and less sugary.
- Toffee bits. Heath Bits O' Brickle toffee bits add buttery crunch on top. Chopped Heath or Skor bars work too, and chocolate-covered toffee bits make every bite taste like a candy bar.
- Sweetened condensed milk (optional). Many caramel poke cakes use sweetened condensed milk in the soak, and it's a delicious upgrade here. Whisk half of a 14-ounce can of Eagle Brand sweetened condensed milk into the caramel before pouring for an extra-moist, creamy crumb. The cake gets sweeter, so you may want to skip the final drizzle.
- Cream cheese and caramel creamer. Full-fat block cream cheese, well softened, makes the smoothest frosting layer. Liquid caramel or caramel macchiato coffee creamer flavors it. No creamer? Use 2 tablespoons of caramel sauce plus a splash of milk.
- Whipped topping. Thawed frozen whipped topping holds up beautifully in the fridge. For homemade, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar to stiff peaks.
How To Make Caramel at Home
Caramel is created when sugar is slowly heated to 340 degrees Fahrenheit (170 degrees Celsius). At this point, the molecules break down and form new compounds that have a deep, rich flavor and dark golden brown color. This is known as caramelization, and it can be achieved with any type of sugar.
To make your own caramel syrup in less than 15 minutes, just follow these simple steps:
- Combine 1 cup of sugar and 1 cup of water in a saucepan.
- On medium heat, stir until the sugar dissolves, then let it boil, swirling the pan now and then instead of stirring, until the mixture reaches 340 degrees F and turns a deep amber. (We recommend using a candy thermometer like this one.)
- Immediately remove from the heat and carefully stir in an additional 1 cup of water. It will bubble and spatter, so stand back and use a long-handled spoon.
- Return the pan to the heat and keep stirring until the liquid is fully combined.
- Transfer to a heatproof container and let it cool slightly before pouring it over the cake.
This makes more than the ¾ cup the cake needs. Keep the rest in a jar in the fridge for up to a month and stir it into coffee or drizzle it over ice cream.
Helpful Tips
Poke with a wooden spoon handle. A fork makes holes too small for caramel. The round handle of a wooden spoon makes wide holes that turn into little pockets of caramel in every slice. Space them about an inch apart and push almost to the bottom of the pan.
Poke and pour while the cake is warm. Let the cake cool for about 15 minutes after it comes out of the oven, then poke and pour. A warm cake drinks up the caramel, while a cold one lets it pool on top. After that, let it cool completely before frosting, or the cream cheese layer will melt and slide.
Pour slowly and aim for the holes. Add the caramel a few tablespoons at a time, working across the pan, and give it a minute to sink in between passes. Baking in a clear glass dish like this Pyrex 9x13 baking dish lets you see the caramel streaks through the side, and its lid makes the cake easy to store and carry.
Start with soft cream cheese. Let it sit at room temperature for about an hour; cold cream cheese leaves lumps. Beat it with the powdered sugar until completely smooth before adding the creamer, then spread it gently with an offset spatula so you don't tear the soft, caramel-soaked top.
Give it time to chill. Four hours in the fridge sets the frosting and lets the caramel settle into the crumb, so the slices come out clean. Overnight is even better, which makes this a great make-ahead dessert. Wipe your knife between cuts for neat squares.
Variations
- Salted caramel poke cake. Use a sea salt caramel sauce, like Ghirardelli Sea Salt Caramel Sauce, for the soak and the drizzle, and finish with a light pinch of flaky sea salt over the toffee. The salt balances the sweetness and makes the caramel taste deeper.
- Chocolate cake base. Swap the white cake for chocolate or devil's food cake mix. Chocolate and caramel are a classic pair, and if you can't get enough chocolate, try our Quadruple Chocolate Poke Cake too.
- Heath bar version. If the toffee crunch is your favorite part, our Heath Bar Poke Cake leans all the way into it with chopped Heath bars.
- Extra-creamy caramel poke cake. Stir sweetened condensed milk into the caramel soak (see Key Ingredients) for a rich, tres leches-style cake.
- Caramel apple. Beat ½ teaspoon of cinnamon into the frosting and scatter diced, sautéed apples over the top with the toffee bits for a fall twist.
- Pecan praline. Replace half the toffee bits with toasted chopped pecans.
Serving Ideas
This caramel poke cake is rich, so small squares go a long way. Serve it cold, straight from the fridge, with a cup of coffee or a glass of milk. It's a natural for potlucks, birthdays and holiday dessert tables, since it's made ahead and travels in its own pan.
For an extra-indulgent plate, add a scoop of vanilla ice cream or our No-Churn Salted Caramel Pecan Ice Cream and drizzle each slice with a little more warm caramel just before serving.
Storing & Freezing
Because of the cream cheese and whipped topping, keep this toffee poke cake in the refrigerator. Covered tightly with plastic wrap or a lid, it keeps for up to 4 days. The toffee bits soften a little after the first day, so if you're making it well ahead, sprinkle them on just before serving for the best crunch.
You can freeze it, too. Freeze individual slices on a tray until firm, then wrap each in plastic wrap and foil and freeze for up to 2 months (or wrap the whole cake well in its pan). Thaw overnight in the refrigerator and serve cold; don't microwave it. The toffee loses some of its crunch in the freezer, so add a fresh sprinkle and a caramel drizzle before serving.
More Poke Cake Recipes
If you loved this recipe, here are a few more poke cakes you might enjoy:
Recipe
Caramel Toffee Poke Cake
Equipment
- wooden spoon for poking holes
Ingredients
- 1 box white cake mix (about 15.25 ounces), plus the eggs, oil and water listed on the box
- ¾ cup caramel syrup store-bought caramel sauce, warmed, or homemade caramel syrup (see notes)
- 2 8-ounce packages cream cheese, softened (225 g each)
- ½ cup powdered sugar
- 2 tablespoons caramel creamer liquid coffee creamer
- 8 ounces whipped topping thawed
- ¼ cup toffee bits
- ¼ cup caramel sauce for drizzling (optional)
Instructions
- Heat the oven and bake the cake mix in a greased 9x13-inch pan according to the package directions. Let the cake cool on a wire rack for about 15 minutes, until warm but not hot.
- Using the round handle of a wooden spoon, poke holes all over the top of the cake about 1 inch apart, pushing almost to the bottom of the pan.
- Slowly pour the caramel syrup over the cake a few tablespoons at a time, aiming for the holes. Let the cake cool completely, about 1 hour, so the caramel soaks in.
- In a mixing bowl, beat the softened cream cheese and powdered sugar with a hand mixer on medium speed until smooth, about 2 minutes. Beat in the caramel creamer. Spread the frosting evenly over the cooled cake with an offset spatula.
- Spread the whipped topping over the cream cheese layer and sprinkle evenly with the toffee bits.
- Drizzle with caramel sauce, if desired.
- Cover and refrigerate for at least 4 hours, or overnight, before slicing and serving.
Notes
Nutrition
Nutrition details are an estimate, per serving.
Leave a Comment