Description

This Chocolate Caramel Poke Cake features a moist and fluffy chocolate sheet cake with irresistible pockets of homemade caramel sauce. Topped with a luscious caramel buttercream frosting and garnished with caramel drizzle, chocolate pearls, and flaky sea salt, this decadent dessert is perfect for any special occasion or chocolate lover’s craving.

Ingredients

Scale

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 recipe above

Decorations and Tools

2 flower nails as heating cores
1 tsp flaky sea salt – for garnish

Instructions

Make the Homemade Caramel Sauce: Heat a medium saucepan over medium heat. Gradually add 1 1/3 cups sugar in 1/4 cup increments, allowing it to mostly melt and turn amber between additions. Stir sparingly to avoid burning. Once fully melted and amber, remove from heat and stir in 1/2 cup butter in 2 Tbsp increments until incorporated. Add 1/3 cup heavy cream and 1/2 tsp salt, stirring until smooth. Let caramel cool and thicken in a separate container.
Preheat and Prepare Pan: Preheat the oven to 325°F (162°C). Line a 9×13-inch (quarter sheet) pan with parchment paper and spray with nonstick spray. Place two flower nails spaced evenly in the center of the pan, flat side down, and spray them with nonstick spray.
Make Dry Ingredients: In a large bowl, whisk together 3 cups flour, 2 3/4 cups sugar, 1/2 cup cocoa powder, 1 1/2 tsp baking powder, 1 Tbsp baking soda, and 1/2 tsp salt.
Make Wet Ingredients: In another large bowl, stir 1 1/2 cups hot water with 1 Tbsp instant espresso or coffee powder until dissolved. Add 1 cup buttermilk, 3/4 cup vegetable oil, 1/2 cup sour cream, 3 large eggs, and 1 tsp vanilla. Whisk until smooth.
Combine Batter: Add half of the dry ingredients to the wet ingredients and whisk until just combined. Add the remaining dry ingredients and whisk gently to combine, avoiding overmixing.
Prepare to Bake: Pour the batter into the prepared pan, spreading evenly. Reposition flower nails evenly across the batter to ensure even heat distribution.
Bake the Cake: Bake for 50-55 minutes, rotating the pan halfway through baking. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs. If flower nails are not used, add an additional 5-10 minutes to the bake time.
Cool the Cake: Remove from oven and place the pan on a wire rack. Allow the cake to cool completely in the pan.
Make Caramel Buttercream Frosting: Using a mixer with a whisk attachment, beat 1 cup butter on medium speed for 2 minutes until fluffy and lighter in color. Add 1 tsp vanilla and 1/4 tsp salt, mixing on low until combined. Gradually add 4 cups powdered sugar while mixing on low, adding 1/4 cup heavy cream halfway through to ease mixing. Add 1/3 cup cooled caramel sauce and mix on low until incorporated. Increase speed to medium-high and beat for 1 more minute until frosting is super fluffy. Cover and set aside.
Prepare Cake for Poking: Once cooled, carefully flip the cake onto a wire rack and remove the flower nails. Use a straw, chopstick, or spoon end to poke holes about 1 1/2 inches apart all over the cake surface.
Fill Cake with Caramel: Warm the caramel sauce in the microwave in 15-second intervals until fluid. Pour most of the caramel over the cake, spreading with an offset spatula or spoon and allowing it to fill the holes. Reserve about 1/3 cup caramel for decoration.
Frost and Decorate: Spread an even layer of caramel buttercream frosting over the caramel-filled cake, creating decorative swirls. Drizzle the remaining caramel sauce on top and garnish with chocolate pearls and flaky sea salt.
Serve: Cut the cake into 24 squares using a sharp, warm knife and enjoy!

Notes

You can make the caramel sauce ahead and store it in an airtight container in the refrigerator for up to 3 weeks.
The caramel buttercream can also be made in advance and stored in the fridge for up to a month or frozen for 3 months; stir well after thawing.
The cake freezes well for up to a month if wrapped tightly with plastic wrap and foil.
This cake can be stored at room temperature for 1 day, refrigerated for up to 5 days, or frozen for up to 1 month.
If baking in a 12×17-inch half sheet pan, bake at 325°F for about 25 minutes.
This recipe can be adapted for cupcakes, baking 18-20 minutes at 350°F; yields approximately 3 dozen cupcakes depending on liner size.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: chocolate poke cake, caramel poke cake, caramel chocolate cake, homemade caramel, sheet cake recipe, chocolate cake with caramel, caramel buttercream frosting