This Gluten Free Vanilla Buttermilk Poke Cake is one of the most uniquely delicious cakes I have ever made and the best way I can describe it is that it tastes exactly like a glazed donut in cake form. A fluffy gluten free vanilla cake made with real buttermilk is poked all over while still warm and then a homemade butter and buttermilk glaze is poured over the top so it soaks deep into every single hole.
The result is the most incredibly moist and tender cake that is rich with vanilla flavor and just sweet enough in every bite.
What makes this cake special is the homemade buttermilk glaze which is made with butter, brown sugar, buttermilk, and powdered sugar and comes together in about five minutes on the stovetop.
It is not complicated at all but it makes this cake taste like something from a really good bakery. This cake actually gets better as it sits which makes it the perfect make ahead dessert for any occasion.
I have made this for birthday gatherings and potlucks and it always disappears completely. It is one of those recipes that people ask for every single time.
If you are looking for more sheet cake recipes try my Gluten Free Vanilla Pudding Poke Cake, my Gluten Free Carrot Sheet Cake with Cream Cheese Frosting, my Gluten Free Banana Cake or my Gluten Free Sweet Potato Cake with Cream Cheese Frosting.
You can find all of my cake recipes here: Gluten Free Cake Recipes
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together the gluten free flour, granulated sugar, baking powder, salt and baking soda. Add the room temperature cubed butter and mix on medium speed until the mixture is crumbly. This will take 2-3 minutes and a little more if your butter is cold.
Add the buttermilk, eggs and vanilla extract to your crumbly mixture. Blend until combined.
Pour the cake batter into your greased 9x13 baking dish and spread evenly.
Bake at 350 degrees for 40-45 minutes. The top of the cake should be browned slightly and a toothpick should come out clean when the cake is done.
When the cake has about 20 minutes left to bake make the glaze.
In a 2 quart saucepan over medium heat melt the butter. Add the brown sugar, buttermilk and vanilla. Whisk until the sugar is dissolved and don't let the mixture boil.
Take the saucepan off of heat and add the powdered sugar. Whisk until there are no lumps and you have a smooth glaze.
When the cake comes out of the oven let it cool slightly and then use a skewer, chopstick or something similar to poke holes in the cake. Poke the holes from the top all the way to the bottom.
Pour the glaze evenly over the cake.
Let the cake cool completely and then cut to serve.
Supplies
More Recipes You Might Enjoy
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Gluten Free Vanilla Buttermilk Poke Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
This Gluten Free Vanilla Buttermilk Poke Cake is the most moist, tender, and deeply flavored vanilla sheet cake you will ever make and the homemade buttermilk glaze that soaks into every hole makes it taste like the most incredible glazed donut in cake form. Made from scratch with real buttermilk in both the cake and the glaze this easy gluten free poke cake is perfectly soft and tender in every single slice and gets even better as it sits. Naturally gluten free and perfect for birthdays, gatherings, potlucks, and any occasion that calls for a stunning and easy sheet cake!
Ingredients
- 2 ¼ cups Gluten Free Flour
- 1 cup Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Salt
- ½ tsp Baking Soda
- 1 cup Unsalted Butter, at room temperature cut into small cubes
- 1 ½ cups Buttermilk
- 3 large Eggs
- 1 Egg Yolk
- 2 tsp Vanilla Extract
Glaze:
- ½ cup Butter
- ¼ cup Brown Sugar
- ¼ cup Buttermilk
- 1 tsp Vanilla Extract
- 2 cups Powdered Sugar
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with butter or coconut oil. Set aside.
In the bowl of your stand mixer blend together the gluten free flour, granulated sugar, baking powder, salt and baking soda. Add the room temperature cubed butter and mix on medium speed until the mixture is crumbly. This will take 2-3 minutes and a little more if your butter is cold.
Add the buttermilk, eggs and vanilla extract to your crumbly mixture. Blend until combined.
Pour the cake batter into your greased 9x13 baking dish and spread evenly.
Bake at 350 degrees for 40-45 minutes. The top of the cake should be browned slightly and a toothpick should come out clean when the cake is done.
When the cake has about 20 minutes left to bake make the glaze.
In a 2 quart saucepan over medium heat melt the butter. Add the brown sugar, buttermilk and vanilla. Whisk until the sugar is dissolved and don't let the mixture boil.
Take the saucepan off of heat and add the powdered sugar. Whisk until there are no lumps and you have a smooth glaze.
When the cake comes out of the oven let it cool slightly and then use a skewer, chopstick or something similar to poke holes in the cake. Poke the holes from the top all the way to the bottom.
Pour the glaze evenly over the cake.
Let the cake cool completely and then cut to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
If you made this Gluten Free Vanilla Buttermilk Poke Cake I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite easy gluten free cake recipes and I hope it becomes one of yours too!
Storage
Store this gluten free vanilla buttermilk poke cake covered at room temperature for up to 2 days. For longer storage cover tightly and refrigerate for up to 5 days. The cake actually gets more moist and flavorful as it sits because the buttermilk glaze continues to soak into the crumb over time. Let refrigerated slices come to room temperature for about 15 minutes before serving for the best texture and flavor.
Top Tip
If you don't have or can't get fresh buttermilk you can use buttermilk powder and water to make it! I love having this buttermilk blend in my fridge for when I need some buttermilk for a recipe.
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Frequently Asked Questions
A poke cake is a baked cake that is poked all over with holes while still warm allowing a glaze, sauce, or pudding to soak deep into the cake for extra moisture and flavor in every single slice. The holes allow the filling to penetrate all the way through the cake so you get that incredible moist and flavorful result in every bite rather than just on the surface.
Poke the holes while the cake is still warm but not straight out of the oven. Let it cool for about 5 to 10 minutes first so it holds together when you poke it. Use a skewer, chopstick, or the handle of a wooden spoon to poke holes all the way from the top to the bottom of the cake about one inch apart across the entire surface. Then pour the glaze over immediately while the cake is still warm so it absorbs as deeply as possible.
Yes and I actually recommend it. This cake gets better as it sits because the buttermilk glaze continues to soak into the cake over time making it more moist and flavorful the next day. You can make this cake up to two days ahead of time and store it covered at room temperature or up to five days in the refrigerator.
Yes toppings like homemade whipped cream, fresh berries, or sprinkles all pair beautifully with this vanilla poke cake. That said I personally love it completely plain because I think it tastes just like an old fashioned glazed donut and adding toppings almost feels like it would get in the way of that perfect simple flavor.
