This Caramel Poke Cake is an indulgent dessert made with a soft, fluffy vanilla cake base, filled with luscious caramel, and topped with a creamy mascarpone whipped cream and white chocolate ganache. Each bite is a delightful combination of light cake, smooth caramel filling, and a rich, creamy topping. This cake is perfect for special occasions or simply when you want to treat yourself to something sweet and delicious. With minimal effort and maximum flavor, this poke cake is sure to become a favorite.
Why You’ll Love This Recipe
You’ll love this recipe because it’s not only easy to make but also incredibly rich and satisfying. The poke technique ensures that the caramel seeps into the cake, making every bite moist and flavorful. The addition of a light mascarpone whipped cream layer and a decadent white chocolate ganache elevates the cake to a whole new level of indulgence. It’s the perfect dessert for anyone who loves a combination of textures—soft cake, creamy filling, and silky ganache. Plus, the caramel dots on top add a stunning visual touch to impress your guests.
Perfect Occasion
This caramel poke cake is ideal for birthdays, family gatherings, or holiday celebrations. It’s a show-stopping dessert that will wow your guests at any party. Because it needs to be refrigerated, it’s also a great make-ahead dessert for dinner parties or potlucks. The rich, creamy topping and caramel filling make it a comforting and luxurious dessert that’s perfect for any occasion where you want to offer something special.
Decoration Tips
For a beautiful presentation, pipe small dots of caramel on top of the white chocolate ganache and use a toothpick to swirl them into decorative patterns. You can also sprinkle a little sea salt over the caramel for a salted caramel twist. Garnishing with white chocolate shavings or a drizzle of extra caramel over the top of the cake will give it a polished, elegant finish. To make it even more festive, add a few gold sprinkles or edible glitter for a touch of glamour.
Cake Ingredients:
- 3 eggs
- 100g granulated sugar
- 16g vanilla sugar
- 100ml milk
- 125ml sunflower oil
- 140g all-purpose flour
- 8g baking powder
Caramel Filling:
- 225g caramel sauce
Topping Ingredients:
- 125g mascarpone
- 8g stabilizing powder for whipped cream (optional)
- 40g granulated sugar
- 250ml whipping cream
Ganache Ingredients:
- 60ml whipping cream
- 125g white chocolate, chopped
Garnish:
- 20g caramel sauce
Instructions
1. Prepare the Cake:
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, beat the eggs, granulated sugar, and vanilla sugar for 5-7 minutes on high speed until light and fluffy.
- Add the milk and mix until combined. Then, gradually add the sunflower oil while mixing.
- Sift the flour and baking powder over the wet ingredients and fold it in gently with a spatula, using figure-eight movements to keep the batter light and airy.
- Pour the batter into a greased springform pan lined with parchment paper.
- Bake for 12-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes.
2. Prepare the Cream Topping:
- In a bowl, mix the mascarpone, stabilizing powder (if using), and sugar for 1 minute.
- Gradually add the whipping cream while mixing, and continue to beat until stiff peaks form. Set aside.
3. Prepare the Ganache:
- Heat the whipping cream in a small saucepan until it just starts to simmer (do not let it boil).
- Remove from heat and add the chopped white chocolate. Let it sit for 1 minute, then stir until smooth and creamy. Let the ganache cool slightly.
4. Fill the Cake:
- Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- Place the caramel sauce into a piping bag or small squeeze bottle and fill the holes in the cake with the caramel.
5. Assemble the Cake:
- Spread the mascarpone whipped cream evenly over the top of the cake, covering it completely.
- Pour the slightly cooled white chocolate ganache over the cream layer, allowing it to drip slightly over the edges if desired.
- Immediately pipe small dots of caramel over the ganache for decoration.
6. Chill the Cake:
- Cover the cake and refrigerate for at least 2-3 hours, or ideally overnight, to let the flavors meld and the cake set properly.
7. Serve:
- Slice the cake and enjoy the soft cake, creamy caramel filling, and smooth ganache.
Enjoy this indulgent caramel poke cake with every bite packed with flavor and texture!
