Indulge in a truly decadent treat with this easy-to-make Salted Caramel Vanilla Poke Cake. This impressive vanilla cake recipe is perfect for any occasion, offering a delightful blend of sweet and salty flavors that will become a new favorite.
Key Ingredients & Substitutions:
- Boxed Vanilla Cake Mix: Use your favorite brand.
- Sweetened Condensed Milk: No substitute for the best results in this vanilla cake recipe.
- Caramel Sauce: Store-bought or homemade works well.
- Whipped Topping: Heavy cream whipped with a little sugar is a great alternative.
Ingredients:
For the Cake:
- 1 box (15.25 ounces) vanilla cake mix
- Ingredients called for on cake mix box (typically eggs, oil, water)
For the Filling & Topping:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup prepared caramel sauce, divided
- 1 teaspoon sea salt, divided
- 1 (8-ounce) container whipped topping, thawed
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Servings: 12
- Tools Needed: 9×13 inch baking pan, whisk, mixing bowls
Step-by-Step Instructions:
1. Bake the Vanilla Cake
Prepare the vanilla cake mix according to the package directions in a 9×13 inch baking pan. Bake as directed until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
2. Create the Pokes
Use the handle of a wooden spoon or a similar round object to poke holes all over the warm vanilla cake. Make sure the holes go almost all the way to the bottom.
3. Infuse with Caramel Milk
In a small bowl, whisk together the sweetened condensed milk, 1/2 cup of the caramel sauce, and 1/2 teaspoon of sea salt. Pour this mixture evenly over the warm, poked vanilla cake, ensuring it seeps into all the holes.
4. Chill the Cake
Place the cake in the refrigerator for at least 30 minutes, or until completely cooled and the caramel milk mixture has set. This is crucial for the perfect texture of your vanilla cake recipe.
5. Decorate and Serve
Once chilled, spread the thawed whipped topping evenly over the top of the cake. Drizzle with the remaining 1/2 cup of caramel sauce and sprinkle with the remaining 1/2 teaspoon of sea salt. Slice and serve your delicious salted caramel vanilla poke cake.
Variation Ideas:
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top for extra decadence.
- Toasted Nuts: Sprinkle with toasted pecans or walnuts for added crunch.
- Mini Chocolate Chips: Mix mini chocolate chips into the whipped topping.
- Espresso Powder: Add a teaspoon of espresso powder to the caramel milk mixture for a mocha twist.
Storage Instructions:
Store any leftover salted caramel vanilla poke cake in an airtight container in the refrigerator for up to 3-4 days. It is best enjoyed chilled, and there’s no need to reheat this delicious vanilla cake recipe.
Frequently Asked Questions (FAQ):
Can I make this vanilla cake recipe ahead of time?
Yes, you can prepare this cake up to 24 hours in advance. Keep it covered in the refrigerator.
Why is it called a “poke cake”?
The name comes from the holes you poke in the cake, which are then filled with a delicious sauce, creating a moist and flavorful dessert.
What kind of caramel sauce should I use?
Any good quality store-bought caramel sauce will work. You can also use homemade if you prefer.
Can I use a different flavor cake mix?
While this recipe highlights a vanilla cake recipe, you can experiment with other flavors like yellow cake or even chocolate, though the vanilla provides a classic base.
How do I prevent the cake from drying out?
The sweetened condensed milk and caramel mixture helps keep this vanilla cake incredibly moist. Ensuring it’s covered when stored also prevents drying.
Can I make this in a different size pan?
A 9×13 inch pan is ideal for this recipe. If you use a different size, you may need to adjust baking times and the amount of poke holes.