This Moist Caramel Zucchini Poke Cake is a fun twist on traditional cake. It’s soft, sweet, and packed with sneaky zucchini goodness. The caramel drizzle on top makes it extra special!
I love how this cake is super moist, and you won’t even notice the zucchini (shhh!). Great for using up garden veggies, or just when you need a tasty treat that feels a bit healthy. 🍰
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds moisture and nutrients to the cake. If you’re in a pinch, you can use shredded carrots or even applesauce for a different flavor.
Flour: All-purpose flour is standard, but if you’re looking for a healthier option, whole wheat flour works well. Just keep an eye on the moisture, as whole wheat can absorb more liquids.
Sugars: A mix of granulated and brown sugars gives depth to the sweetness. You can use coconut sugar or a sugar substitute if you want a lower-calorie option. Just be aware that it might change the texture slightly.
Caramel Sauce: Homemade caramel elevates the cake, but store-bought can work too if you’re short on time. Look for a quality brand that you like. You can also use a store-bought dulce de leche for a unique twist!
How Do You Properly Poke the Cake?
Poking the cake allows the caramel to soak in and enhance the flavor. Use a wooden spoon handle or skewer and poke holes about an inch apart across the entire surface. Make sure not to push too deep—just enough to create openings for the sauce to seep in without compromising the structure of the cake.
- Wait 10 minutes after baking to poke; this helps prevent the cake from crumbling.
- Pour the caramel sauce evenly, allowing it to gather in the holes for maximum flavor absorption.
Following these steps ensures your cake remains moist and packed with delicious caramel flavor. Enjoy your baking!
Moist Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For The Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely shredded zucchini (about 2 medium zucchinis)
For The Caramel Sauce:
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
For The Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Optional: chopped nuts or toasted coconut for garnish
How Much Time Will You Need?
This delightful poke cake requires about 15 minutes of preparation time, plus around 35-40 minutes for baking, and then you’ll need to let it cool for about an hour before chilling in the fridge. All in all, expect to spend about 2 hours from start to finish, but most of that is just waiting for the cake to cool and chill!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour a 9×13-inch baking dish to ensure your cake doesn’t stick!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will allow all the leavening agents and spices to mix evenly throughout your cake.
3. Combine the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat them together until the mixture is smooth and well blended.
4. Add Dry Ingredients and Zucchini:
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Finally, fold in the finely shredded zucchini, ensuring it’s evenly distributed without overmixing.
5. Bake the Cake:
Pour the batter into your prepared baking pan and smooth the top. Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. This is the moment when your kitchen will start smelling amazing!
6. Prepare the Caramel Sauce:
While the cake is baking, get a small saucepan and melt the butter over medium heat. Stir in the brown sugar and let it cook for 2 minutes, stirring constantly. Then, cautiously add the heavy cream (it’ll bubble up) and stir for another 2 minutes before removing from heat. Stir in the vanilla and a pinch of salt, setting it aside to cool slightly.
7. Poke the Cake:
Once your cake is out of the oven and has cooled for about 10 minutes, use the handle of a wooden spoon or a skewer to poke holes evenly across the surface of the cake. This step is essential for letting the caramel soak in!
8. Pour Caramel Sauce Over Cake:
Slowly drizzle half of the warm caramel sauce over the cake, allowing it to seep down into the holes you’ve just made.
9. Cool Completely:
Let the cake cool to room temperature. Once it has cooled, refrigerate it for at least 1 hour so it can set and chill.
10. Make the Whipped Topping:
In a mixing bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This whipped topping is going to add a lovely, light finish to your cake!
11. Assemble and Serve:
Spread the whipped cream evenly over the chilled cake. Drizzle the remaining caramel sauce on top for extra sweetness. If you like, sprinkle chopped nuts or toasted coconut on top for a delightful crunch. Serve cold and enjoy every bite!
This Moist Caramel Zucchini Poke Cake is not just delicious; it’s also a fantastic way to sneak some veggies into a dessert! Enjoy baking!
FAQs for Moist Caramel Zucchini Poke Cake
Can I Substitute Oil with Applesauce?
Yes! You can replace the vegetable oil with unsweetened applesauce for a lighter option. Use a 1:1 ratio, but keep in mind that it may make your cake slightly less rich.
What if I Don’t Have Zucchini?
No worries! You can substitute the zucchini with an equal amount of shredded carrots or even mashed bananas. Each option will give the cake a unique flavor while keeping it moist.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. This will help maintain its moisture and flavor. If you want to keep it longer, consider freezing individual pieces.
Can I Make This Cake Ahead of Time?
Absolutely! You can prepare the cake a day in advance and let it chill overnight. The flavors actually deepen and meld together beautifully after a night in the fridge.
