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White Chocolate Poppy Seed Caramel Poke Cake 


white chocolate poppy seed caramel poke cake recipe

Another Poke Cake creation, that I’m very proud of and that (of course) tastes very delicious.
My White Chocolate Poppy Seed Caramel Poke Cake is perfect for the Fall season.
Fluffy cake combined with creamy top and delicious caramel in the middle simply satisfies the whole family!

If you take it out of the fridge and cut it the caramel won’t start running immediately, just after about 5 minutes, when it’s at room temperature. So wait a little before serving, because I think that is, what makes that cake look so nice.
And to be honest, who can resist the look of the running caramel. Don’t you want a bite of it already?! :)

White Chocolate Poppy Seed Caramel Poke Cake 
Recipe type: Dessert
What you need
The Cake:
  • ½ cup butter, divided
  • 3 ounces white chocolate
  • ½ cup sugar
  • 4 egg whites
  • 1 egg yolk
  • ½ tablespoon vanilla extract
  • 1¼ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup poppy seeds
  • 1 glass Smuckers caramel topping, sugar free
The Topping:
  • 1 cup heavy cream
  • ¼ cup instant cheesecake pudding powder
How you make it
The Cake:
  1. Preheat your oven to 375°F
  2. Line the bottom of a 8 inch baking pan with parchment paper
  3. In a small bowl combine buttermilk and poppy seeds, set aside
  4. Melt chocolate and 2 tablespoons of the butter in the microwave
  5. Stir in vanilla and set aside
  6. Beat remaining butter and sugar until fluffy
  7. Add chocolate mixture and egg yolk, mix until smooth
  8. Add flour, baking powder, salt and poppy seed buttermilk mixture, stir until well combined
  9. Beat the egg whites until stiff
  10. Fold stiff egg whites into cake batter
  11. Bake for 30-35 minutes
  12. Let cake cool for only 2 minutes, then poke lots of holes in it (works best with the end of a wooden spoon)
  13. Pour caramel topping in the holes and place in the fridge until cooled completely
The Cream:
  1. Beat heavy cream with an electric mixer on medium speed for one minute
  2. Add pudding powder and beat on high speed until very stiff (this will happen very fast)
  3. Spread cream over cooled cake and place back in the fridge for another hour before serving


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  1. Yes, I do want a bite. That looks and sounds great. This will have to go on the list. Right after I make your orange coconut bars and they are happening this weekend.

  2. Oh my gosh, I just love caramel and I couldn’t pull my eyes from that delicious caramel dripping out of the cake! This is just perfect!


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