Butterbeer Poke Cake
So easy a muggle could do it! One minute you have a perfectly nice yellow cake, then poof! It's riddled with holes and filled with butterscotch syrup. It's not crazy wizardry; it's the magic of poke cake.
Butterbeer Poke Cake
Yields: 12
Prep Time: 0 hours 40 mins
Cook Time: 0 hours 20 mins
Total Time: 1 hour 0 mins
Ingredients:
Directions:
Preheat oven to 350 degrees F.
Butter a 9-x-13” pan and sprinkle with flour. When preparing vanilla cake mix, swap and equal amount cream soda in for the amount of water called for by the package instructions.Bake according to package instructions until toothpick inserted in the middle of the cake comes out clean.
Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour butterscotch over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
Meanwhile, make white chocolate lightning bolts. Transfer melted chocolate to a piping bag (or ziplock back). On a parchment paper-lined baking sheet, pipe small lightning bolts with the melted chocolate. Sprinkle with gold sanding sugar. Let set.
Make whipped topping. In a large bowl using a handheld mixer or a stand mixer using a paddle attachment, beat heavy cream and vanilla until medium peaks form. Stir in sugar and melted butter until combined. Spread over the cake. Drizzle with butterscotch and top with toffee bits. Top with white chocolate lightning bolts.
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Butterbeer Poke Cake
Yields: 12
Prep Time: 0 hours 40 mins
Cook Time: 0 hours 20 mins
Total Time: 1 hour 0 mins
Ingredients:
- vanilla cake mix (including required ingredients)
- 1 can cream soda
- 1 c. Butterscotch Sauce
- 1/2 c. melted white chocolate
- gold sanding sugar
- 2 c. heavy cream
- 1/4 c. powdered sugar
- 1/4 c. melted butter
- 1 tsp. vanilla
- 1 Heath bar, chopped (or 1/2 cup toffee bits)
Directions:
Preheat oven to 350 degrees F.
Butter a 9-x-13” pan and sprinkle with flour. When preparing vanilla cake mix, swap and equal amount cream soda in for the amount of water called for by the package instructions.Bake according to package instructions until toothpick inserted in the middle of the cake comes out clean.
Cool the cake for at least 20 minutes in the pan. Then poke big holes across entire surface of the cake using the rounded end of the wooden spoon. Pour butterscotch over the entire surface of the cake and spread with a spatula to make sure it pours into the holes. Cover and refrigerate for two hours.
Meanwhile, make white chocolate lightning bolts. Transfer melted chocolate to a piping bag (or ziplock back). On a parchment paper-lined baking sheet, pipe small lightning bolts with the melted chocolate. Sprinkle with gold sanding sugar. Let set.
Make whipped topping. In a large bowl using a handheld mixer or a stand mixer using a paddle attachment, beat heavy cream and vanilla until medium peaks form. Stir in sugar and melted butter until combined. Spread over the cake. Drizzle with butterscotch and top with toffee bits. Top with white chocolate lightning bolts.
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