Save This Apple Cider Caramel Poke Cake is the ultimate autumnal dessert for gatherings and cozy nights in. Moist, spiced cake gets drenched with homemade caramel, then swirled with a soft cloud of whipped cream. It brings all the nostalgic fall flavors you crave, with just enough decadent sweetness to make every slice special.
My family has declared this the official cake of sweater weather. The first time I brought it to a hayride, it vanished faster than apple pie and everyone wanted the recipe.
Ingredients
- All-purpose flour: gives the cake its sturdy but tender crumb look for unbleached flour for the best texture
- Baking powder and baking soda: help the cake rise for a fluffy texture always double-check their freshness
- Salt: balances the sweetness so choose fine sea salt if possible
- Ground cinnamon and nutmeg: give the classic spicy autumn notes make sure your spices are fresh for stronger flavor
- Unsalted butter: brings richness and depth always start with room-temperature butter
- Granulated sugar plus light brown sugar: adds sweetness and moisture use a mix for the best flavor
- Large eggs: bind the batter adding structure pick the freshest eggs you can find
- Vanilla extract: enhances every flavor choose pure vanilla for real aroma
- Apple cider reduced for intensity: gives plush apple flavor boil your cider down for best results
- Sour cream: makes the cake super moist and tender opt for full-fat for best texture
- Granulated sugar for the caramel sauce: melts to a deep amber base use pure cane sugar for caramelizing
- More unsalted butter and heavy cream for caramel: create silky sauce with a luscious finish buy quality cream for richness
- Salt in the caramel: sharpens flavors and balances sweetness
- Heavy whipping cream and powdered sugar for the topping: make a dreamy light contrast to the dense cake and caramel
- Vanilla extract in the cream: for extra aroma and warmth
- Ground cinnamon on top: is optional but adds lovely aroma and a hint of spice
- Store-bought caramel: can work in a pinch but homemade has unbeatable flavor
- Chopped pecans: offer crunch if you want a little texture look for freshly toasted nuts
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 by 13 inch baking pan with butter or nonstick spray so the cake releases easily later.
- Reduce the Cider:
- Pour one cup of apple cider into a small saucepan. Simmer over medium heat until you have only half a cup left. Cool before adding to the batter. This step concentrates the tart apple flavor so do not skip it for maximum taste.
- Mix the Dry Ingredients:
- In a medium bowl whisk together flour baking powder baking soda salt cinnamon and nutmeg. Take a moment to break up any clumps for even mixing.
- Cream the Butter and Sugars:
- In a large bowl using a mixer combine softened butter granulated sugar and brown sugar. Beat on medium speed for several minutes until pale and fluffy. This aerates the batter creating a tender cake.
- Add Eggs and Vanilla:
- Beat in eggs one at a time scraping down the bowl after each so the batter stays smooth. Blend in vanilla for a touch of floral aroma.
- Incorporate Apple Cider and Sour Cream:
- Mix in the reduced apple cider and sour cream until just blended. This gives the cake lovely moisture and a subtle tang.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients into the wet mixture mixing on low speed or by hand until just combined. Avoid overmixing to keep the cake light.
- Bake the Cake:
- Spread the batter evenly in your prepared pan. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean and the top is golden and springs back gently.
- Make the Caramel Sauce:
- While the cake is in the oven make homemade caramel. Pour one cup granulated sugar into a dry saucepan over medium heat. Allow the sugar to melt slowly stirring as needed until it becomes a deep amber color. Carefully whisk in the butter allowing it to fully melt. Slowly add warm heavy cream whisking constantly until smooth. Stir in salt. Let the sauce cool until thickened but still pourable.
- Poke and Soak:
- After baking cool the cake for 10 minutes. Use the handle of a wooden spoon to poke holes all over the surface to allow caramel to soak inside for extra gooeyness.
- Pour Caramel:
- Pour about three quarters of your caramel sauce evenly over the warm cake. Allow it to sink into every pocket for maximum flavor. Let the cake cool completely.
- Whip the Cream:
- Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form. This is your airy, creamy topping.
- Decorate and Serve:
- Spread whipped cream over the cooled cake. Drizzle with the remaining caramel sauce and sprinkle with cinnamon or nuts if you like. Chill for a firmer texture or serve at room temperature for a gooier bite.
Save You cannot beat the smell of bubbling apple cider and caramel in your kitchen. My favorite part will always be poking the cake with my daughter and watching the caramel disappear into those tunnels—a guaranteed crowd-pleaser every time.
Storage Tips
Store leftovers tightly covered in the fridge for up to four days. The caramel keeps the cake moist, and the flavors deepen as it sits. If you want to store longer, leftovers freeze beautifully for up to two months. Cut into squares, wrap well, and thaw overnight for a quick treat. Wait to add fresh whipped cream until after thawing so it stays fluffy and pretty for serving.
Ingredient Substitutions
Greek yogurt can stand in for sour cream without changing texture. Try a gluten-free flour blend if you need a wheat-free treat, just check for similar cup measurement. Use store-bought soft caramel sauce if you are short on time, or try a salted caramel for a twist.
Serving Suggestions
Serve slices with a scoop of cinnamon ice cream for extra decadence. Scatter chopped toasted nuts like pecans or walnuts on top for crunch. Pair this cake with hot spiced cider or chai latte for a true fall celebration.
Cultural and Historical Context
Poke cakes became a sensation in American kitchens in the 1970s because the holes allow rich fillings to flavor the cake deeply. Apple cider desserts are a New England fall classic, transforming the season's favorite drink into something you can slice and share. Spice cakes have been beloved for centuries, bringing warmth and coziness to family tables in the colder months.
Seasonal Adaptations
Swap apple cider for pear nectar and add cardamom for an early winter version. Top with fresh apple slices sautéed in butter in peak fall. Use maple caramel instead of classic for a Vermont inspired twist.
Success Stories
I once made this poke cake for a neighborhood potluck and everyone kept sneaking back for seconds. Someone called it a hug in dessert form and it made the rounds at our holiday tables ever since. Even those who claim not to like cake are converted by its spiced flavor and caramel goo.
Freezer Meal Conversion
Cut the cooled and finished cake into serving squares and wrap each with parchment and foil. Store in an airtight container in the freezer. Thaw overnight for parties or last-minute guests and add fresh whipped cream when ready to serve.
Save Serve this cake when you want to truly embrace fall, and let the gooey caramel, whipped cream, and spice bring out the smiles. Every bite is a sweet celebration of the season.