If you want a cake for any occasion, this Coffee Caramel Poke Cake is a delicious option. It serves a big crowd and I’m always making it for potlucks. I’ll admit that it’s not always a favorite amongst kids, but adults can’t stop raving about it. Since it’s a poke cake, caramel soaks through the spongy cake and then it’s topped with a chocolate coffee frosting. It’s like your favorite Starbucks drink, but in cake form!

Have you ever made a poke cake before? They’re very easy to do! Basically, the idea is that you are poking holes into the cake after it bask, so you can add a liquid. In this case, you’re adding caramel throughout the cake. It soaks and adds a whole new dimension to ordinary cake. You’re taking it to the next level!

Looking for another poke cake recipe? I’ve got you covered. My Cherry Poke Cake recipe is great for spring and less heavy than this coffee caramel version – the exact opposite.

How To Make This Coffee Caramel Poke Cake Recipe

Look in your grocer’s coffee section for instant coffee – which is entirely different than ground coffee. You want to be sure that you are purchasing instant coffee granules for this recipe to bake properly.

What To Serve With Coffee Caramel Poke Cake

It’s great on it’s own, but I also love serving this cake with vanilla bean ice cream or fresh whipped cream. I love it with iced cold milk. If you’re really pushing the caffeine consumption, you can serve it with a warm cup of coffee. Desserts and coffee just go together.

How To Store Leftover Coffee Caramel Poke Cake

I doubt you’ll have any leftovers, because this recipe is always a hit, but you can easily store leftovers to enjoy later. Once the cake is completely cooled, you can save leftovers by adding plastic wrap on top. I just keep the cake in the original pan that it baked in, and pop it into the refrigerator.

How to freeze leftover Coffee Caramel Poke Cake: Remove the cake from it’s pan and wrap individual pieces in plastic wrap. Cover with aluminum foil and freeze. When frozen, it lasts 2-3 months. Let it thaw again before serving.

What You’ll Need From The Grocery Store:

• Buttermilk
• Instant Coffee Granules
• Butter
• Brown Sugar
• Eggs
• Vanilla Extract
• All-purpose Flour
• Cornstarch
• Baking Powder
• Baking Soda
• Salt
• Ground Nutmeg
• Caramel Ice Cream Topping
• Baking Cocoa
• Confectioners’ Sugar
• Semisweet Chocolate Chips

Step-By-Step Directions To Make Coffee Caramel Poke Cake

Microwave buttermilk just until warmed, usually about 30-45 seconds on high. Stir in instant coffee granules until dissolved.

In a seperate large bowl, cream butter and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition.

Beat in vanilla. Combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer to a greased 13×9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool on a wire rack for 5 minutes.

Using a skewer or end of a wooden spoon, poke holes in cake 2 in. apart. Pour 1/2 cup caramel topping into holes. Spoon remaining caramel topping over cake. Cool completely.

To make the frosting, in a small bowl, stir cocoa and coffee granules into boiling water until dissolved; cool to room temperature. In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Stir in melted chocolate and cocoa mixture until well combined. Frost the cake evenly.

Serve with whipped cream or vanilla bean ice cream.