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.

When should I poke the holes in the cake?

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.

Can I make this recipe ahead of time?

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.

Can I add toppings to this poke cake?

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.

Gluten Free Vanilla Buttermilk Poke Cake

Name: Gluten Free Vanilla Buttermilk Poke Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 2 1/4 cups Gluten Free Flour; 1 cup Granulated Sugar; 2 tsp Baking Powder; 1 tsp Salt; 1/2 tsp Baking Soda; 1 cup Unsalted Butter, at room temperature cut into small cubes; 1 1/2 cups Buttermilk; 3 large Eggs; 1 Egg Yolk; 2 tsp Vanilla Extract; 1/2 cup Butter; 1/4 cup Brown Sugar; 1/4 cup Buttermilk; 1 tsp Vanilla Extract; 2 cups Powdered Sugar

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

Scale

2 1/4 cups Gluten Free Flour
1 cup Granulated Sugar
2 tsp Baking Powder
1 tsp Salt
1/2 tsp Baking Soda
1 cup Unsalted Butter, at room temperature cut into small cubes
1 1/2 cups Buttermilk
3 large Eggs
1 Egg Yolk
2 tsp Vanilla Extract

Glaze:

1/2 cup Butter
1/4 cup Brown Sugar
1/4 cup Buttermilk
1 tsp Vanilla Extract
2 cups Powdered Sugar

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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