This Kentucky Butter Poke Cake just melts in your mouth with a soft and delectable texture. This simple to make recipe is so delicious, fluffy, and infused with butter to make it super moist.
Kentucky Poke Cake
This Poke Cake is so good and easy! You may think of a Kentucky butter cake as weird, but it is what makes the texture so amazing. The cake has holes poked into it to allow the butter and cream cheese to fall into the center and soak it up to create a lovely texture. This cake will surely be a favorite for everyone that tries it! We have so many awesome Poke Cake Recipes on our site that you will want to check out.
Key Ingredients You’ll Need
Yellow Cake Mix: I like using a yellow cake mix for this recipe but if you really want more butter flavor use a butter-flavored cake mix.
Buttermilk: I love using buttermilk because it makes the texture of the cake so soft and moist.
Cream Cheese: Use softened or room temperature cream cheese to allow ingredients to blend more easily. Using cream cheese in your filling will enhance the flavor and give it a more fluffy and delectable texture.
Powdered Sugar: This is the best sugar to use when needing a frosting with a smooth consistency.
Pecans: I like to add a bit more of a crunch to the poke cake by adding some chopped pecans on top.
How To Make Kentucky Butter Poke Cake
Step 1. Set the oven to 350 degrees and use non-stick baking spray to grease a 9×13-inch baking dish. Add the cake mix, buttermilk, 4 ounces of softened cream cheese, and the 2 eggs into a large bowl and combine.
Step 2. Add the batter into the prepared baking dish and place it into the oven for 28-30 minutes or until a toothpick comes out clean of batter. Once done, allow the cake to cool while you make your glaze.
Step 1. Add the butter and cream cheese into a medium heat-safe bowl and melt. Pour in the vanilla and milk and combine. Use a whisk to add the powdered sugar.
Step 2. Use the handle of a wooden spoon or a smoothie straw to poke holes into the cake.
Add the glaze on top and use the spoon to spread around evenly.
Step 3. Top the cake with toasted and chopped pecans right away.
Put into the fridge for 1 hour and 30 minutes to chill and serve!
Tips and Tricks For Kentucky Butter Poke Cake:
Some tips and tricks for making this recipe even more simple and delicious are the following. Use your favorite nuts! Add walnuts or sliced almonds to this cake. To bring out the best flavor, ALWAYS toast the pecans or nuts your using for the best flavor. To toast the nuts, you can place them in a dry skillet and cook for 5 minutes on medium to high heat. You will need to watch them so they don’t burn.
Before adding your glaze, why not add 1/2 cup of shredded coconut for more texture and flavor!? You will want to toast it just like the pecans. And, finally, make sure to not follow the box instructions for the cake mix. You will only need the eggs, buttermilk, and cream cheese.
Does This Kentucky Butter Poke Cake Need To Be Refrigerated?
Yes, this poke cake will need to be refrigerated because of the cream cheese in the cake batter. You will want to store the recipe in an airtight container before putting it in the fridge.
More Poke Cake Recipes:
Kentucky Butter Poke Cake
- 1 15.25 ounces box Yellow Cake Mix
- 1 cup buttermilk
- 4 oz cream cheese softened
- 2 eggs
- Preheat your oven to 350 degrees.
- Spray the bottom of a 9×13 baking dish with non-stick spray.
- In a large bowl, beat together the cake mix, buttermilk, 4 ounces of softened cream cheese, and the 2 eggs until well combined.
- Pour the cake batter into the pan.
- Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Set cake aside to cool.
- Once the cake is cool you can make your glaze.
- In a medium microwavable bowl melt the butter and 8 ounces of cream cheese.
- Whisk the cream cheese and butter until they are smooth.
- Add in the vanilla and milk.
- Next whisk in the powdered sugar until smooth.
- Using the bottom of a wooden spoon or large straw (like a smoothie straw) poke holes into the cake.
- Pour the glaze all over the top of the cake spreading around as needed.
- Immediately top with the toasted chopped pecans.
- Refrigerate for 1 hour 30 minutes.