As I pulled the Butter Pecan Praline Poke Cake from the oven, the warm aroma of caramel and toasted pecans enveloped my kitchen like a cozy blanket. This indulgent dessert is not only a treat for the taste buds, but it also embodies the warmth and joy of homemade baking. Perfect for holiday gatherings or easy weeknight celebrations, this easy cake recipe comes together with basic pantry staples and a few quick steps. Each slice reveals a tender, moist crumb deeply infused with caramel and topped with a delightful crunch, making it a true crowd-pleaser. Plus, for those with dietary preferences, it’s easily adaptable to gluten-free and dairy-free versions. Are you ready to discover the secrets behind this mouthwatering cake?
Why is this cake a must-try?
Decadent Delight: The Butter Pecan Praline Poke Cake is an indulgent treat that combines rich caramel flavors with buttery cake, perfect for any occasion.
Easy to Make: With just a few simple ingredients and straightforward steps, baking this cake is a breeze, allowing you to impress your guests without the stress.
Versatile Options: Whether you’re gluten-free or prefer dairy-free alternatives, this cake is easily customizable to meet various dietary needs without sacrificing taste!
Irresistible Crunch: The toasted pecans on top provide a delightful crunch, contrasting beautifully with the soft cake and creamy whipped topping, ensuring every bite is satisfying.
Perfect for Gatherings: This elegant dessert is sure to be a hit at holiday parties or family gatherings—everyone will be asking for your delicious recipe!
If you’re looking for more delicious cake inspiration, don’t miss out on my Neiman Marcus Cake, or explore a classic like the Warm Caramel Cake.
Ingredients for Butter Pecan Praline Poke Cake
For the Cake
• All-Purpose Flour – Provides structure for the cake. Note: Substitute with a gluten-free blend if needed.
• Granulated Sugar – Sweetens the cake and aids in browning. Note: Can replace with erythritol for a lower-sugar option.
• Unsalted Butter – Adds richness and moisture to the cake. Note: Use plant-based butter for a dairy-free version.
• Eggs – Contributes to the cake’s structure and moisture. Note: Use room temperature eggs for best incorporation.
• Whole Milk – Keeps the cake moist and tender. Note: Substitute with almond or oat milk for a dairy-free option.
• Vanilla Extract – Enhances the flavor profile. Note: Other extracts like almond could be used for a flavor twist.
• Baking Powder – Aids in leavening for a fluffy texture.
• Salt – Enhances all flavors and balances sweetness.
For the Topping
• Toasted Pecan Halves – Provides a crunchy topping and nutty flavor. Note: Can swap with toasted almonds or walnuts.
• Brown Sugar – Deepens caramel flavor in the poke syrup. Note: For lower sugar, consider using coconut sugar.
• Caramel Sauce – Acts as a drizzle and soak for the cake. Note: Use homemade or store-bought.
• Heavy Cream – Used for whipped topping and richness. Note: Substitute coconut cream for a dairy-free alternative.
This Butter Pecan Praline Poke Cake is a true delight for anyone seeking an indulgent dessert that’s effortless to bake!
Step‑by‑Step Instructions for Butter Pecan Praline Poke Cake
Step 1: Preheat and Prepare Pan
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. This simple step ensures your Butter Pecan Praline Poke Cake maintains its perfect shape and doesn’t stick.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined. This blend will provide the structure and rise needed for the cake. Setting aside the dry ingredients will help ensure a smooth incorporation into the wet ingredients later on.
Step 3: Cream Butter and Sugar
In a larger mixing bowl, use an electric mixer to beat ½ cup of unsalted butter and 1 cup of granulated sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes. You’ll know it’s ready when the color lightens and the texture becomes creamy, inviting that sweet aroma into your kitchen.
Step 4: Incorporate Eggs and Vanilla
Add in 2 room-temperature eggs, one at a time, mixing well after each addition to ensure they’re fully incorporated. Then, stir in 2 teaspoons of vanilla extract. This step adds rich flavor to your Butter Pecan Praline Poke Cake, elevating its sweetness with a warm and inviting aroma.
Step 5: Combine Wet and Dry Mixtures
Gradually alternate adding the dry flour mixture and 1 cup of whole milk into the creamed butter mixture. Start and finish with the dry ingredients, mixing just until combined and the batter is smooth. Overmixing can lead to a denser cake, so be gentle as you fold everything together, achieving a supple batter.
Step 6: Bake the Cake
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the edges slightly pull away from the pan.
Step 7: Cool and Poke Holes
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cooled, use a fork to poke holes at uniform intervals, about ½ inch apart, throughout the cake, allowing it to soak up the delicious caramel syrup.
Step 8: Prepare the Poke Syrup
In a small saucepan over low heat, combine ½ cup of brown sugar, ½ cup of caramel sauce, and ¼ cup of heavy cream. Stir the mixture until it’s melted and smooth, bringing a warm caramel flavor to the cake. This syrup will saturate each poke for an indulgent finish that enhances your Butter Pecan Praline Poke Cake.
Step 9: Soak the Cake
Carefully pour the warm caramel mixture over the cake, allowing it to seep into the holes beautifully. Let the cake sit for at least 15 minutes to absorb all that rich flavor. You’ll notice a glossy sheen forming on top—this is your cue that the cake is ready for its whipped topping.
Step 10: Whip the Cream
In a separate bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form, using an electric mixer on medium speed. This fluffy cream topping will beautifully complement the texture of your Butter Pecan Praline Poke Cake and add a dreamy sweetness.
Step 11: Assemble and Garnish
Spread the whipped cream evenly over the top of the soaked cake. For an extra touch of flavor and crunch, sprinkle ½ cup of toasted pecans on top. This garnishing step elevates your dessert, making it visually appealing and adding that signature nutty flavor that pairs perfectly with the cake.
Step 12: Serve and Enjoy
Slice your Butter Pecan Praline Poke Cake and serve it chilled or at room temperature. Optionally, drizzle extra caramel sauce over each slice for added decadence. Every piece serves up a delightful combination of moist cake, rich caramel, and crunchy pecans, making this dessert the highlight of any gathering!
Make Ahead Options
These Butter Pecan Praline Poke Cake preparations are ideal for busy home cooks looking to save time without sacrificing flavor! You can make the cake portion up to 24 hours in advance; simply cool the cake completely, then wrap it tightly in plastic wrap and refrigerate. The poke syrup can also be prepared ahead, cooled, and stored in the fridge for up to 3 days. When you’re ready to serve, heat the syrup slightly before pouring it over the cake to ensure it seeps into those delicious holes. Finally, whip the cream just before serving for a fresh, airy topping that keeps your Butter Pecan Praline Poke Cake just as delicious and indulgent as if it were made on the spot!
Helpful Tricks for Butter Pecan Praline Poke Cake
Room Temperature Ingredients: Ensure eggs and butter are at room temperature for optimal batter incorporation, avoiding a heavy result.
Even Holes: Maintain even spacing when poking holes to guarantee a perfect soak of the caramel syrup throughout the Butter Pecan Praline Poke Cake.
Avoid Dry Cake: Begin checking for doneness at 25 minutes to prevent overbaking, which can dry out your cake.
Warm Up Caramel: If your caramel sauce hardens, gently warm it before pouring over the cake; this helps it soak in better.
Chill Equipment: For a fluffier whipped cream topping, chill your mixing bowl and beaters prior to whipping. This helps achieve stiffer peaks.
What to Serve with Butter Pecan Praline Poke Cake
Indulging in this velvety dessert is only the beginning—now, let’s create a memorable spread that delights the senses.
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Creamy Vanilla Ice Cream: The coolness of vanilla ice cream contrasts beautifully with the warm, caramel notes of the cake, enhancing the overall experience.
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Fresh Berries Medley: A mix of juicy strawberries, blueberries, and raspberries adds a burst of freshness and a slight tang that perfectly balances the sweetness.
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Rich Caramel Sauce: Drizzle additional caramel sauce over each slice for an extra layer of indulgence that deepens the dessert’s flavor and decadence.
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Toasted Coconut Flakes: Adding a sprinkle of toasted coconut introduces a delightful crunch and nutty aroma that resonates with the cake’s pecan topping.
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Nutty Coffee Brew: Serve alongside a cup of freshly brewed nutty coffee for a warm embrace of flavors that complements the cake’s richness.
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Chocolate Mousse: A small ramekin of light and airy chocolate mousse provides a contrasting flavor profile that makes every bite exciting.
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Sparkling Water with Lime: Refresh your palate with this bright beverage that cuts through the dessert’s sweetness, elevating your dining experience.
Prepare for an unforgettable gathering; each of these pairings brings something special to the table!
Butter Pecan Praline Poke Cake Variations
Feel free to personalize your Butter Pecan Praline Poke Cake with these delightful twists that will make your dessert even more magical!
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Nut Swap: Replace pecans with sliced almonds or walnuts for a new crunchy flavor. Each nut brings its unique twist while still delivering that satisfying texture.
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Sweetener Change: Use maple syrup in place of caramel for a lighter sweetness. It will infuse your cake with a delightful, earthy taste that pairs perfectly with the buttery crumb.
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Choco Delight: Add cocoa powder to the batter for a fabulous chocolate version. Swirling in some chocolate chips will enhance the indulgence, creating a decadent combo.
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Gluten-Free Magic: Go gluten-free by using a 1:1 gluten-free flour blend. Your flavorful cake will remain just as moist and delicious without the gluten.
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Dairy-Free Adaptation: Substitute heavy cream with coconut cream for a dairy-free whipped topping. It not only creates a luscious texture but also a hint of tropical flavor.
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Spice It Up: Incorporate a teaspoon of cinnamon or nutmeg into the cake batter for a warm, spiced flavor that brings a cozy touch to your dessert.
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Fruit Infusion: Add a layer of fresh berries between the cake and whipped cream for a fruity touch. Strawberries or raspberries will introduce a refreshing burst against the sweetness.
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Caramel Drizzle: Elevate each slice by drizzling extra caramel sauce over it before serving. This extra touch makes it irresistibly decadent, making each bite a heavenly experience.
Making these variations will bring a wonderful surprise to your Butter Pecan Praline Poke Cake, leaving everyone craving more! If you’re intrigued by the flavors, why not explore a Warm Caramel Cake or indulge in my Neiman Marcus Cake? Enjoy your baking journey!
How to Store and Freeze Butter Pecan Praline Poke Cake
Fridge: Store the cooled Butter Pecan Praline Poke Cake in an airtight container in the refrigerator for up to 4 days to keep it fresh and moist.
Freezer: Wrap individual slices tightly in plastic wrap and then foil before placing them in a freezer bag. This keeps the cake tasty for up to 3 months.
Thawing: When you’re ready to enjoy the frozen slices, transfer them to the fridge to thaw overnight or leave them at room temperature for about an hour.
Reheating: For a warm slice, reheat in a preheated oven at 325°F for 10-12 minutes or microwave for 30-45 seconds until just warm.
Butter Pecan Praline Poke Cake Recipe FAQs
What type of nuts can I use in the Butter Pecan Praline Poke Cake?
Absolutely! While toasted pecans are the star of this cake, you can substitute them with sliced almonds or walnuts for a different nutty profile. Both options will add that delightful crunch and complement the cake’s flavors beautifully.
How should I store the Butter Pecan Praline Poke Cake?
To keep your cake fresh, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Make sure it’s covered tightly to maintain its moisture and flavor.
Can I freeze the Butter Pecan Praline Poke Cake?
Yes, you can! Wrap individual slices tightly in plastic wrap, then cover with foil or place them in a freezer bag. This method keeps the cake fresh for up to 3 months. When ready to enjoy, thaw in the fridge overnight or let sit at room temperature for about an hour before serving.
What if my cake turns out dry?
If you’re concerned about dryness, ensure you check for doneness at around 25 minutes. If overbaked, it can lead to a dry cake. Also, poking holes evenly helps with syrup absorption; evenly distribute those delightful caramel flavors for a moister result!
Are there allergy considerations for the Butter Pecan Praline Poke Cake?
Definitely! If allergies are a concern, you can make this cake gluten-free by substituting all-purpose flour with a gluten-free blend. For a dairy-free version, use plant-based butter, almond, or oat milk instead of dairy products. Always check ingredient labels to avoid hidden allergens.
Can I use a different sweetener for the cake?
Very! You can swap granulated sugar with erythritol for a lower-sugar option. For the poke syrup, consider using coconut sugar instead of brown sugar to cater to dietary needs without sacrificing that delectable caramel flavor.
Irresistible Butter Pecan Praline Poke Cake for Sweet Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or cooking spray, then line the bottom with parchment paper.
- In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.
- In a larger mixing bowl, beat ½ cup of unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 3-4 minutes.
- Add in 2 room-temperature eggs, one at a time, mixing well after each addition. Then stir in 2 teaspoons of vanilla extract.
- Gradually alternate adding the dry flour mixture and 1 cup of whole milk into the creamed butter mixture, mixing until combined.
- Pour the batter into the prepared cake pan and bake for approximately 25-30 minutes until a toothpick comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Poke holes in the cooled cake at uniform intervals, about ½ inch apart.
- In a saucepan over low heat, combine ½ cup of brown sugar, ½ cup of caramel sauce, and ¼ cup of heavy cream until melted and smooth.
- Pour the warm caramel mixture over the cake, allowing it to soak into the holes. Let sit for at least 15 minutes.
- Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla until soft peaks form.
- Spread the whipped cream evenly over the top of the soaked cake and sprinkle with ½ cup of toasted pecans.
- Slice and serve the cake chilled or at room temperature, optionally drizzling extra caramel sauce over each slice.
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