When it gets stormy and cold outside, it's even more comfortable at home. One more reason to retreat to the kitchen and treat our loved ones to something delicious. Relaxing on the couch, watching Netflix and enjoying a piece of delicious cake – that sounds like the perfect evening to us. Whether aBeetroot cake, chocolate or apple cake – there is definitely no shortage of delicious cake recipes. Do you like baking and would like to try something new? How about a super juicy Poke Cake, for example? Never heard of it? We'll tell you exactly what's behind the food trend and the best recipes for baking below!
What is a Poke Cake?
No more dry and crumbly cakes! Because this fall we're all baking poke cakes! Like most food trends, poke cake originally comes from the USA, but is becoming increasingly popular here too. Translated from English, “poke” means something like “to poke” or “to prick” and that explains pretty much everything. This is usually a classic cake made from sponge or sponge cake, which is made with holes after baking and filled with a delicious cream. The filling gives the cake a very special consistency and makes it incredibly juicy - a real dream.
This is how you can create the perfect hole cake
A poke cake is actually easier to make than you might think. Which fillings go best with it? Well, pretty much anything you could think of. There is a whole spectrum of flavor combinations you can choose from to create something amazing. Whether sweetened condensed milk, chocolate sauce, fruit filling or a poke cake with pudding - absolutely everything is possible and that's exactly what's so much fun! Although the preparation itself is not that complicated, there are a few things you should keep in mind when baking.
- So that the filling is distributed correctly and the pattern can be clearly seen in the cut, the holes made should not be too small. It is best to use the wooden spoon handle for this.
- If you would like to fill the Poke Cake with a sauce made from fruit or cream, make sure that it is not too thick.
Chocolate Poke Cake Recipe
All chocolate lovers will simply love this Poke Cake! Juicy sponge cake filled with a fine chocolate cream – what’s not to love about it?
Ingredients for 9 servings:
- 300 grams of wheat flour
- 210 grams of powdered sugar
- 50 grams of cocoa powder
- 150 grams butter, melted and cooled
- 3 eggs, lightly beaten
- 250 ml milk
- 400 ml sweetened condensed milk
- 1 tsp baking powder
- 200 grams of dark chocolate
- 50 grams butter, at room temperature
Chocolate icing:
- 150 grams butter, at room temperature
- 1 tbsp milk
- 120 grams of powdered sugar
- 100 grams of milk chocolate, melted and cooled
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Mix wheat flour, powdered sugar, cocoa powder and baking powder in a large mixing bowl.
- Add the melted butter, milk and eggs and beat with a whisk until you get a homogeneous mixture.
- Pour the dough into the baking pan and bake for 30-35 minutes.
- Allow to cool completely and use the handle of a wooden spoon to poke several holes in the cake.
- Whisk together evaporated milk, additional butter, and dark chocolate in a small saucepan over low heat until smooth.
- Gradually pour the hot cream into the holes using a tablespoon and tap the mold slightly.
- Let cool for 1 hour.
- In the meantime prepare the glaze. To do this, beat the butter with a hand mixer until creamy. Add milk and mix well. Add melted chocolate, stir briefly and fold in powdered sugar. Mix everything well and chill for 15 minutes.
- Spread the icing on the cake and your delicious poke cake is ready!
Creamy pumpkin cake with vanilla cream
As we all know, autumn is herePumpkin time! Then of course a recipe for pumpkin poke cake with pudding should not be missing. Full of flavor and aromas and super easy to prepare – the perfect treat for your next coffee chat with the girls!
Ingredients:
- 240 grams of wheat flour
- 300 grams of sugar
- 4 Owner
- 430 grams of pumpkin puree
- 150 grams of rapeseed oil or melted butter
- 1 THE Backpulver
- 1/2 teaspoon each cinnamon, cardamom and cloves
- 1 TL Vanilleextrakt
- A pinch of salt
Vanille-Pudding:
- 100 grams of sugar
- 30 grams of cornstarch
- 2 Owner
- 1 egg yolk
- 460 ml milk
- 120 grams of whipped cream
- 1 TL Vanilleextrakt
- A pinch of salt
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Mix wheat flour, sugar, baking powder, salt and spices in a large mixing bowl.
- Add eggs, pumpkin puree, oil and vanilla extract and mix everything with a whisk until smooth.
- Pour the dough into the baking pan and bake for 30 minutes. Allow to cool completely.
- In the meantime prepare the pudding. To do this, mix the sugar, cornstarch and salt in a saucepan.
- Add eggs and egg yolks and mix.
- Stir in milk and cream and cook over medium heat, stirring occasionally, until sauce thickens - about 8 minutes.
- Remove from heat and add vanilla extract.
- Poke holes in the cake with the handle of the wooden spoon and pour the still warm pudding over it.
- Allow to cool to room temperature and refrigerate for at least 4 hours.
- Garnish with whipped cream and cinnamon if desired and enjoy!
Red Velvet Poke Cake
Poke cakes hide creamy and dreamy fillings under a delicious frosting, making them even tastier than a classic cake. Super tasty and a real eye-catcher - treat yourself and your family to this Red Velvet Poke Cake.
Ingredients:
- 300 grams of wheat flour
- 300 grams of sugar
- 110 grams butter, at room temperature
- 2 Owner
- 240 ml buttermilk
- 400 ml sweetened condensed milk
- 35 grams of cocoa powder
- 1 tbsp red food coloring
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- 1 tbsp apple cider vinegar
- A pinch of salt
Glaze:
- 240 grams butter, at room temperature
- 230 grams of cream cheese, at room temperature
- 350 grams of powdered sugar
- 1 tbsp Vanilla extract
Preparation:
- Preheat the oven to 180 degrees and lightly grease a square baking pan.
- Beat the butter and sugar with a hand mixer for 3-4 minutes until you get a creamy mixture.
- Add eggs and stir briefly.
- Mix cocoa powder, vanilla extract and food coloring into a thick paste. Add to the dough and mix well.
- Add half of the buttermilk and flour and stir.
- Repeat the process with the remaining milk and flour and stir for 1-2 minutes until smooth.
- Add baking soda, vinegar and salt and mix on high speed for 2-3 minutes.
- Pour the batter into the baking pan and bake for 25-30 minutes.
- Use the wooden spoon to poke several holes in the still hot cake and slowly pour the condensed milk over it. Allow to cool completely.
- For the icing, beat the butter and cream cheese with a hand mixer for about 5 minutes until creamy.
- Gradually add the powdered sugar and continue stirring.
- Add vanilla extract, mix and spread the frosting evenly over the poke cake.
Snickers hole cake recipe
The best thing about a poke cake is that you can fill the cake with any filling of your choice and create your own masterpiece. Dark chocolate, peanut butter and the popular Snickers bars – a match made in heaven! And here comes the recipe for this delicacy.
Ingredients:
- 190 grams of wheat flour
- 130 grams of granulated sugar
- 200 grams butter, at room temperature
- 3 eggs, lightly beaten
- 25 grams of cocoa powder
- 400 grams of sweetened condensed milk
- 120 grams of peanut butter
- 180 grams of dark chocolate
- 2 Snickers-Riegel je 50 Gramm
- 1 tsp baking powder
Preparation:
- Preheat the oven to 180 degrees and line a square baking pan with baking paper.
- Put the chocolate, sugar, 125 grams of butter and 120 ml of water in a small saucepan and heat over low heat. Let cool for 15 minutes.
- Pour the mixture into a mixing bowl and add the eggs. Mix well.
- Add flour, baking powder and cocoa powder and mix everything until smooth.
- Pour the dough into the mold and bake for 45-50 minutes. Allow to cool briefly.
- Use the wooden spoon to poke holes in the still warm cake and let it cool completely.
- Cook evaporated milk and peanut butter in a small saucepan over medium heat, stirring constantly, for 5 minutes. Let cool for 5 minutes and spoon the sauce into the holes.
- Cover the cake and place it in the fridge for 30 minutes.
- Beat the remaining butter with the powdered sugar until fluffy and spread it over the cake.
- Chop the Snickers bars into small pieces and distribute them on top. Enjoy!
Low carb poke cake with strawberries
Yes, even if you eat a low-carb diet or are watching your figure, you can treat yourself to a delicious cake every now and then. Full of flavor and wonderfully fresh - this keto poke cake with strawberries is clear proof that healthy andsugar-free dessertstaste just as good.
Ingredients for 12 servings:
- 220 grams of almond flour
- 100 Gramm Erythrit
- 60 grams butter, melted
- 60 grams of sour cream
- 3 Owner
- 1 tbsp almond milk
- 1 TL Vanilleextrakt
- 1/2 tsp baking powder
- A pinch of salt
Strawberry filling:
- 340 grams frozen and thawed strawberries
- 1 TL Gelatinepulver
- 20 Gramm Erythrit
- 180 ml boiling water
Whipped cream:
- 250 grams of whipped cream
- 1 EL Pulver-Erythrit
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and lightly grease a square shape with butter.
- Combine almond flour, erythritol, baking powder and salt in a large mixing bowl.
- Stir in melted butter and mix.
- Whisk the sour cream in a separate bowl with a hand mixer and gradually add the eggs.
- Add almond milk and vanilla extract and stir.
- Gradually add the wet ingredients to the dry mixture and work everything into a smooth dough.
- Pour into the baking pan and bake for 35-40 minutes. Let cool for 20 minutes.
- To make the strawberry filling, place the strawberries in a sieve over a bowl and press down with a wooden spoon or silicone spatula.
- Sprinkle gelatin powder over the strawberry juice and let it rest for 10 minutes.
- In the meantime, whisk the erythritol with the water and add to the strawberry mixture.
- Poke several holes in the cake and slowly pour the strawberry filling over them.
- Place in the refrigerator for about 2-3 hours.
- Shortly before serving, beat the whipped cream with the powdered erythritol and vanilla until stiff and spread over the cooled cake. And your low carb poke cake with strawberries is ready.
The best chocolate cupcakes with caramel filling
A poke cake doesn't always have to be baked in the form of a cake. Whether as muffins, cupcakes, brownies or cake – there are absolutely no limits to your creativity. Super chocolaty, filled with delicious caramel sauce and topped with icing - these chocolate cupcakes are guaranteed to be a real treat for the palate.
Ingredients for 15 cupcakes:
- 110 grams of wheat flour
- 200 grams of granulated sugar
- 35 grams of cocoa powder
- 1 No
- 120 ml milk
- 60 ml vegetable or rapeseed oil
- 1 tsp baking powder
- 1 TL Vanilleextrakt
- 120 ml boiling water
Caramel filling:
- 60 ml condensed milk
- 60 grams of caramel sauce, purchased or homemade
Caramel Frosting:
- 230 grams of powdered sugar
- 230 grams butter, softened
- 60 grams of caramel sauce
- 30 grams of cream
- 1 tbsp Vanilla extract
Preparation:
- Preheat the oven to 180 degrees.
- Combine sugar, flour, cocoa powder and baking powder in a large mixing bowl.
- Add eggs, milk, oil and vanilla extract and mix well.
- Add dry ingredients little by little and stir.
- Add boiling water and mix until smooth.
- Pour the batter into muffin tins and bake for about 18-20 minutes.
- In the meantime, stir the condensed milk and caramel sauce until smooth.
- Poke holes in the still hot cupcakes with the wooden spoon and pour the caramel sauce over them. Allow to cool.
- For the icing, mix the butter and powdered sugar with a hand mixer for 2-3 minutes until fluffy.
- Add the remaining ingredients and mix on high speed for about 8 minutes until creamy.
- Decorate the cupcakes with the icing and enjoy!
