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Kentucky Butter Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 47 reviews
  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 pieces
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern

Description

This Kentucky Butter Poke Cake is a rich and decadent dessert featuring a moist yellow cake infused with a creamy cream cheese batter. After baking, the cake is poked with holes and drenched in a luscious glaze made from butter, cream cheese, powdered sugar, milk, and vanilla, topped with toasted pecans for a delightful crunch. Chilling the cake allows the glaze to soak in perfectly, making each bite irresistibly buttery and sweet.

Ingredients

Scale

Cake Batter

  • 1 (15.25 ounces) box Yellow Cake Mix
  • 1 cup buttermilk
  • 4 oz cream cheese, softened
  • 2 eggs

Glaze

  • 8 oz cream cheese, softened
  • ½ cup (about 1 stick) butter, softened
  • 1 tsp vanilla extract
  • ¼ cup milk
  • 1 ½ cups powdered sugar

Topping

  • 1 cup chopped and toasted pecans

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the cake batter.
  2. Prepare Baking Dish: Spray the bottom of a 9×13 inch baking dish with non-stick cooking spray to prevent the cake from sticking.
  3. Mix Cake Batter: In a large bowl, beat together the yellow cake mix, buttermilk, 4 ounces of softened cream cheese, and 2 eggs until the mixture is smooth and well combined.
  4. Pour Batter: Pour the prepared cake batter evenly into the sprayed baking dish, spreading it out smoothly.
  5. Bake the Cake: Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  6. Cool the Cake: Remove the cake from the oven and set aside to cool completely before adding the glaze.
  7. Prepare the Glaze: In a medium microwavable bowl, melt together the butter and 8 ounces of softened cream cheese until smooth.
  8. Whisk Glaze Ingredients: Whisk the melted mixture until creamy, then add vanilla extract and milk, stirring to combine.
  9. Add Powdered Sugar: Gradually whisk in the powdered sugar until the glaze is smooth and well blended.
  10. Make Holes in Cake: Using the bottom of a wooden spoon or a large straw, poke holes all over the cooled cake to allow the glaze to seep in.
  11. Glaze the Cake: Pour the prepared glaze evenly over the top of the cake, spreading it out to cover the surface and fill the holes.
  12. Add Pecans: Immediately sprinkle the toasted chopped pecans over the glazed cake so they adhere well.
  13. Refrigerate: Chill the cake in the refrigerator for at least 1 hour and 30 minutes to let the glaze set and flavors meld.
  14. Serve: Slice into 12 pieces and enjoy this rich, buttery Southern classic!

Notes

  • Ensure the cream cheese and butter are softened at room temperature for a smooth glaze.
  • To toast pecans, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • Use a large straw or wooden spoon to poke holes evenly across the cake, allowing the glaze to soak throughout for maximum flavor.
  • For an extra indulgent touch, garnish with whipped cream or drizzle additional glaze before serving.
  • Store leftover cake covered in the refrigerator for up to 3 days.

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Find it online: https://tastyfoodfix.com/kentucky-butter-poke-cake-recipe/