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This Chocolate Coffee Caramel Poke cake is so good and easy to make, you are going to receive a lot of compliments on this cake. This version of a poke cake uses coffee and caramel and the combination is such a family favorite that is is going to become one of the most requested cakes you make.
Chocolate Coffee Caramel Poke Cake Recipe
Anyone who loves coffee, especially specialty coffee drinks is going to love this cake. The combination of coffee and caramel creates such a fantastic flavor together. This cake is going to remind you of a special coffee house dessert.
Ingredients You Will Need
- Buttermilk
- Instant coffee granules
- Butter
- Sugar- You will need brown sugar and powdered sugar.
- Eggs
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Ground nutmeg
- Caramel ice cream topping
- Cocoa
- Semisweet chocolate chips, melted
How to Make a Chocolate Coffee Caramel Poke Cake
- Warm the buttermilk for 30 to 45 seconds. Stir in the coffee granules until dissolved.
- In a large bowl, cream together the butter and brown sugar until light and fluffy.
- Adding one egg at a time, beat well until combined
- Beat in vanilla.
- In a separate bowl, combine the flour, corn starch, baking powder, baking soda, salt and, nutmeg. Add the dry ingredients to the bowl, alternating with the buttermilk mixture and beat well to combine.
- Add the batter to a greased 13×9-in. baking pan.
- Bake the cake for at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool on a wire rack for 5 minutes.
- Using the end of a wooden spoon handle, poke holes in cake and pour 1/2 cup caramel topping into holes. Then spoon remaining caramel topping over cake, cool completely.
- Make the frosting, in a small bowl.
- Stir cocoa and coffee granules into boiling water until dissolved and then let it cool to room temperature.
- In a small bowl, cream together the butter and confectioners’ sugar until light and fluffy.
- Stir in melted chocolate and cocoa mixture until well combined.
- Then, frost the cake. Serve and enjoy!
Can I Add Caramel Liquor to This Caramel Cappuccino Cake?
If you wanted to add caramel liquor to this cake, you can mix it into the caramel topping that goes into the poked holes and across the cake. This will not affect the consistency of the cake like adding it to the cake itself would.
Does This Cake Have a Strong Coffee Flavor?
When you are eating this cake, it does have a coffee flavor to it. While the coffee flavor does not overpower the cake, the flavoring will resemble a caramel cappuccino taste and you will be able to taste the coffee.
Other Poke Cake Recipes
- Andes Mint Poke Cake
- Chocolate Turtle Poke Cake
- Raspberry Lemonade Poke Cake
- Heath Bar Poke Cake
- Strawberry Poke Cake
- S’mores Poke Cake
Coffee Caramel Poke Cake
This Coffee Caramel Poke Cake is so good and easy to make, you are going to receive a lot of compliments on this cake. This version of a poke cake uses coffee and caramel and the combination is such a family favorite that is is going to become one of the most requested cakes you make.
Servings: 12
Ingredients
- 1 cup buttermilk
- 4 teaspoons instant coffee granules
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1-1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 1/4 teaspoons ground nutmeg
- 3/4 cup caramel ice cream topping divided
Frosting:
- 1 tablespoons baking cocoa
- 2 teaspoons instant coffee granules
- 1/4 cup boiling water
- 1/2 cup butter softened
- 1/4 cup confectioners’ sugar
- 3/4 cup semisweet chocolate chips melted
Instructions
- Microwave buttermilk for 30-45 seconds or just until warmed.
- Stir in coffee granules until dissolved.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer to a greased 13×9-in. baking pan.
- Bake at 350 degrees for 20-25 minutes or until toothpick inserted in the center comes out clean.
- Cool on a wire rack for 5 minutes.
- Using the end of a wooden spoon handle, poke holes in cake.
- Pour 1/2 cup caramel topping into holes.
- Spoon remaining caramel topping over cake, cool completely.
- For frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature.
- In a small bowl, cream butter and confectioners’ sugar until light and fluffy.
- Stir in melted chocolate and cocoa mixture until well combined.
- Frost cake.
- Serve and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 416kcal | Carbohydrates: 55g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 407mg | Potassium: 206mg | Fiber: 2g | Sugar: 25g | Vitamin A: 728IU | Calcium: 69mg | Iron: 2mg
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