This Moist Caramel Zucchini Poke Cake is a fun treat that sneaks in some veggies! The soft, fluffy cake is soaked in rich caramel for an extra special touch.
Honestly, who knew zucchini could be so delicious? I love serving this cake warm with a scoop of ice cream on top—it’s a cozy dessert that always gets smiles!
Key Ingredients & Substitutions
Zucchini: The star of the show! Choose medium-sized zucchinis for this cake to ensure they are tender and moist. If you’re out of zucchini, grated carrots can work as a substitute, though they’ll slightly change the flavor.
Flour: All-purpose flour is perfect here, but you can use whole wheat flour for a nuttier flavor. Just remember it might make the cake denser, so you may need to add a touch more liquid.
Brown Sugar: This adds depth and moisture. If you’re out, light or dark brown sugar can be swapped without any issues. Granulated sugar is a fine alternative, but you’ll lose some of that caramel richness.
Cream Cheese: This gives the frosting a creamy texture and tangy flavor. If you need a dairy-free option, try using a vegan cream cheese substitute. Just make sure it’s softened for easy mixing!
How Do You Perfectly Mix Wet and Dry Ingredients Without Overmixing?
The key is to combine the two without losing the fluffiness of the batter. Start by whisking the dry ingredients separately. When mixing, add the dry mix to your wet ingredients gradually, stirring gently until just combined.
- Mix until no dry flour is visible. A few lumps are okay—overmixing can lead to a tough cake!
- Use a spatula to fold in the grated zucchini gently. This helps maintain the moisture.
What’s the Best Way to Prepare Caramel Sauce?
Making caramel sauce can be tricky, but here’s a straightforward method. Start by melting butter with brown sugar and cream over medium heat. Stir continuously until it boils, then let it bubble for two minutes to develop flavor.
- Remember, don’t walk away! Watching it closely keeps it from burning.
- Let it cool slightly before pouring over the poke cake to prevent it from sinking into the cake too quickly.
With these tips, you’re all set to whip up a delightful Moist Caramel Zucchini Poke Cake that’s sure to impress! Enjoy baking!
Moist Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis)
For the Caramel Sauce:
- 1 cup packed brown sugar
- ½ cup unsalted butter (1 stick)
- ¼ cup heavy cream
- ½ tsp vanilla extract
- Pinch of salt
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 2–4 tbsp heavy cream or milk (to desired spreading consistency)
How Much Time Will You Need?
This delicious cake takes about 15 minutes to prepare and around 40-45 minutes to bake, plus an additional cooling time before frosting. Overall, expect to spend about 2 hours for preparation, baking, and cooling. Totally worth the wait!
Step-by-Step Instructions:
1. Preheat Oven and Prep Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13 inch baking pan and grease it lightly with butter or cooking spray. For an extra easy release, you can also dust it with flour or line it with parchment paper.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until everything is well combined. Set this mixture aside while you work on the wet ingredients.
3. Mix Wet Ingredients:
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Use a whisk or an electric mixer to beat this mixture until it’s smooth and shiny.
4. Add Zucchini and Dry Mix:
Gently fold the finely grated zucchini into the wet mixture. Then, gradually add the dry ingredients, stirring just until you see no more flour—be careful not to overmix!
5. Bake:
Pour the batter into your prepared pan and spread it out evenly. Bake the cake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell delicious!
6. Prepare Caramel Sauce:
While the cake is baking, make the caramel sauce. In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir constantly until the mixture comes to a boil. Allow it to boil for 2 minutes, then remove from heat. Stir in the vanilla extract and a pinch of salt. Set aside to cool slightly.
7. Poke Holes:
Once the cake is out of the oven, let it cool for about 10 minutes. Using a skewer or the handle of a wooden spoon, poke holes all over the top of the warm cake. This allows the caramel to absorb into the cake, making it extra moist.
8. Pour Caramel:
Slowly drizzle the warm caramel sauce over the entire cake, letting it seep into the holes you’ve poked. You’ll love how it enhances the flavor!
9. Cool Completely:
Allow the cake to cool to room temperature fully. This step is important so that the caramel soaks in nicely and the frosting doesn’t melt when you spread it on.
10. Make Frosting:
In a mixing bowl, beat the softened cream cheese and butter together until fluffy. Gradually add the sifted powdered sugar, mixing until smooth. Add the vanilla extract and just enough heavy cream or milk to reach your desired frosting consistency.
11. Frost the Cake:
Once the cake is completely cool, spread a generous layer of cream cheese frosting on top. Don’t be shy—it’s the best part!
12. Serve and Enjoy:
Slice up your gorgeous cake and serve! Enjoy the sweet, rich, and moist bite, complete with a hint of zucchini goodness. Store any leftovers covered in the fridge (if there are any left!)
This recipe wonderfully combines sweet caramel and cream cheese frosting with the subtle flavor of zucchini for a truly moist and delightful poke cake. Happy baking!
FAQ for Moist Caramel Zucchini Poke Cake
Can I Use a Different Type of Oil?
Yes, you can use melted coconut oil or canola oil instead of vegetable oil. Just make sure that any oil you use has a neutral flavor so it doesn’t overpower the cake!
How Do I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it fresh longer, you can also freeze the cake (without frosting) for up to 3 months. Just thaw in the fridge before serving!
Can I Make This Cake Gluten-Free?
Certainly! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately, as it helps provide structure in gluten-free baking.
What Can I Use Instead of Cream Cheese in the Frosting?
If you’re looking for a dairy-free alternative, use a vegan cream cheese substitute. Alternatively, you can make a simple whipped cream frosting by whipping heavy cream with sugar until it holds peaks!
Feel free to reach out if you have any other questions while making this delicious cake! Happy baking!
