Introduction

This chocolate caramel poke cake is incredibly fluffy and moist, filled with delightful pockets of homemade caramel that add a rich, buttery sweetness. It’s a perfect dessert for special occasions or any time you want a chocolate treat with a luscious twist.

A close-up view of a dark brown chocolate cake with a thick, smooth layer of pale cream-colored frosting spread evenly on top. Golden caramel sauce is drizzled over the frosting, with some dripping slowly down the sides of the cake, creating a glossy effect. Small round milk chocolate balls are scattered evenly across the top layer, adding texture and a touch of shine. The cake sits on a black wire cooling rack over a white marbled surface, with a blurred wooden bowl filled with white coarse salt in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Homemade Caramel Sauce:
1 1/3 cup granulated sugar (266g)
1/2 cup unsalted butter, room temperature (113g)
1/3 cup heavy whipping cream, room temperature (80g)
1/2 tsp fine salt (3g)
Chocolate Sheet Cake:
3 cup all-purpose flour (375g)
2 3/4 cup granulated sugar (550g)
1/2 cup unsweetened cocoa powder, sifted (50g)
1 1/2 tsp baking powder (6g)
1 Tbsp baking soda (18g)
1/2 tsp fine salt (2g)
1 1/2 cups hot water (360g)
1 Tbsp instant espresso or coffee (6g)
1 cup buttermilk, room temperature (240g)
3/4 cup vegetable or canola oil (170g)
1/2 cup full-fat sour cream, room temperature (128g)
3 large eggs, room temperature (168g)
1 tsp vanilla extract or vanilla bean paste (4g)
Caramel Buttercream Frosting:
1 cup unsalted butter, room temperature (226g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/4 tsp fine salt (1g)
4 cups powdered sugar (500g)
1/4 cup heavy whipping cream, room temperature (60g)
1/3 cup caramel sauce, room temperature (100g) – from above recipe
Decorations and Tools:
Two 9-inch flower nails
1 tsp flaky sea salt – garnish

Instructions

Step 1: Prepare the homemade caramel sauce first. Heat a saucepan over medium heat. Gradually add 1 1/3 cup sugar in 1/4 cup increments, letting it mostly liquefy before adding more. Avoid stirring too much to prevent burning. Once fully melted and amber-colored, turn off heat.
Step 2: Slowly stir in 1/2 cup butter, 2 tablespoons at a time, until fully incorporated. Then add 1/3 cup heavy cream and 1/2 teaspoon salt. The mixture will be thin but will thicken as it cools. Pour into a container and let cool.
Step 3: Preheat oven to 325°F (162°C). Line a 9×13-inch pan with parchment and spray. Place two flower nails flat in the center and spray them as well.
Step 4: In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Step 5: In another bowl, combine hot water and instant espresso powder. Add buttermilk, oil, sour cream, eggs, and vanilla, whisking until smooth.
Step 6: Add half the dry ingredients to the wet ingredients, whisk until just combined. Then add the remaining dry ingredients and whisk again until just combined.
Step 7: Pour batter into the prepared pan. Reposition the flower nails evenly across the pan.
Step 8: Bake 50-55 minutes, rotating halfway, until a toothpick comes out with moist crumbs. If no flower nails are used, bake 5-10 minutes longer. Cool cake fully in the pan on a wire rack.
Step 9: Meanwhile, make the caramel buttercream. Beat 1 cup butter on medium for 2 minutes until fluffy. Add vanilla and salt, mixing on low.
Step 10: Slowly add powdered sugar on low speed, adding 1/4 cup heavy cream halfway through. Mix in 1/3 cup cooled caramel sauce on low speed. Beat on medium-high for 1 minute. Cover and set aside.
Step 11: When cooled, flip cake onto a wire rack and remove flower nails. Poke holes spaced about 1 1/2 inches apart using a straw or chopstick.
Step 12: Warm remaining caramel in short bursts until fluid. Pour most over cake, spreading with a spatula and into holes.
Step 13: Spread caramel buttercream evenly over cake, creating swirls. Drizzle reserved caramel on top and garnish with chocolate pearls and flaky sea salt.
Step 14: Use a warm sharp knife to cut into 24 squares and serve.

Tips & Variations

Use strong brewed coffee instead of instant espresso for a richer flavor.
If you don’t have flower nails, poke holes with a chopstick and bake the cake slightly longer.
Make caramel and frosting in advance to save time on serving day.
Transform this recipe into cupcakes by filling liners 3/4 full and baking at 350°F (175°C) for 18-20 minutes.
For extra crunch, sprinkle chopped nuts along with flaky sea salt on top.

Storage

Store the cake covered at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Leftover caramel sauce can be refrigerated in an airtight container for up to 3 weeks, and the buttercream frosting keeps in the fridge for up to a month or in the freezer for 3 months—stir well after thawing. This cake can also be frozen, wrapped tightly, for up to 1 month.

How to Serve

A close-up of a thick, rectangular dark chocolate cake placed on a black cooling rack over a white marbled texture surface, showing three main layers: the bottom dense and moist dark brown cake layer, the middle smooth and light-colored creamy frosting spread evenly, and the top layer covered in caramel-colored sauce dripping down the sides. Scattered across the surface are small round milk chocolate balls adding texture and contrast, with a small wooden bowl filled with coarse white flakes visible blurred in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel sauce instead of making my own?

Yes, you can substitute store-bought caramel sauce, but homemade caramel adds a richer, fresher taste and texture that elevates the cake.

What is the purpose of using flower nails in the cake?

Flower nails help create even holes for the caramel to seep into, ensuring the cake stays moist and the caramel is well-distributed throughout.