can this cake be made the night before?
The good thing about poke cakes, is that they taste better with time. This is a cake that could definitely be made the night before serving. I wouldn’t recommend making it more than 24 hours in advance, or it may get a little too soggy, but making it within 24 hours of serving would be best.
steps to making the perfect poke cake:
Step 1: Poke the holes.
I have done both big holes and little holes when making a poke cake, and for this recipe, I recommend making the smaller holes, using a fork.
The bigger holes make it more soggy in some areas than others.
Step 2: Adding the sauce
It may seem like you are drowning your cake at first, but over time, it will seep into the cake and make it more flavorful. Don’t worry if it settles on the top of your cake at first.
Step 3: Decorating the top
I am all about presentations, and it’s fun to really add the caramel design on top. You could also use hot fudge, or melted chocolate to drizzle on top as well.
We prefer the caramel with the whipped cream, because this cake is already pretty rich.
Sprinkle on some toffee bits, and the cake is good to go.
Step 4: Serve it cold
This cake tastes best when served cold. It also has whipped cream on top, so we definitely recommend refrigerating it.
Step 5: Enjoy. This cake is absolutely delicious.
watch how to make another one of our favorite poke cakes, here:
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looking for more poke cake recipes? here are a few of our favorite:
Chocolate Caramel Toffee Crunch Cake Recipe
- 1 package German Chocolate cake mix
- Ingredients called for on cake mix (eggs, oil, water, etc)
- 14 ounces sweetened condensed milk
- 1 jar caramel ice cream topping
- 8 ounces Cool Whip Whipped Topping thawed
- 4-6 heath bars crushed (I have also seen Heath bits over on the baking aisle by the chocolate chips- those would work perfectly too)
- Prepare and bake cake in a 9x13" baking pan as directed on back of cake mix. Let cake cool. Using a fork, poke holes all over the top of the cake. Mix together the sweetened condensed milk and caramel topping and pour all over the cake, letting it sink down into the holes. Spread whipped topping over the caramel layer and sprinkle with crushed Heath bars.
- I keep this cake in the fridge- it's delicious cold!
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