This Easy Caramel Zucchini Poke Cake is a sweet treat that mixes a moist cake with bits of yummy zucchini and rich caramel sauce. It’s simple to make and oh-so-delicious!
Believe me, no one will guess there’s zucchini in it! It’s the perfect way to sneak in some veggies while enjoying dessert. I love serving it warm with a scoop of ice cream on top—heavenly!
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are best for this cake. They add moisture without a strong flavor. If you don’t have zucchini, grated carrots can be a great substitute, offering a similar texture.
Flour: All-purpose flour works well, but if you’re looking for a gluten-free option, you might try a gluten-free flour blend. Just ensure it includes a binding agent like xanthan gum.
Sugar: This recipe uses both granulated and brown sugar for depth of flavor. If you want to reduce sugar, consider half the amount, or use a sugar substitute like stevia—just follow the conversion ratio.
Caramel Sauce: Store-bought caramel saves time, but homemade is delightful if you’re up for it. You can also swap it for chocolate sauce if you prefer a different flavor.
Whipped Topping: I prefer using whipped topping for convenience, but if you’re looking for a homemade version, you can whip together heavy cream with sugar and vanilla until fluffy. It’s delicious!
How Do I Make Sure My Cake Stays Moist?
Keeping your cake moist is key for this recipe. Here are some tips:
- Squeeze out excess moisture: When grating zucchini, make sure to squeeze out as much water as possible. This helps avoid a soggy cake.
- Don’t overmix: Mix just until the ingredients are combined. Overmixing can lead to a dense texture.
- Poke holes while warm: After baking, poking holes while the cake is still warm allows the caramel sauce to seep in, keeping the cake moist and flavorful.
- Cool properly: Let the cake cool completely in the pan. This step helps the flavors meld and keeps it from drying out.
Follow these tips, and you’re sure to have a light, moist cake that’s full of flavor!
Easy Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated zucchini (about 2 medium zucchinis, excess moisture squeezed out)
- 1/4 cup buttermilk or milk
For the Caramel Sauce and Poke:
- 1 cup caramel sauce (store-bought or homemade)
- 1/2 cup chopped pecans or walnuts (optional)
For the Topping:
- 1 tub (8 oz) whipped topping (e.g., Cool Whip), thawed
- Caramel sauce for drizzling
- Additional chopped nuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes to bake, followed by a cooling time until it’s completely set (about 1 hour in the fridge). You’ll spend a little over an hour making this delightful cake, but it’s worth every minute!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure that your cake will come out easily later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These ingredients will give your cake structure and flavor. Set this bowl aside for now!
3. Combine the Wet Ingredients:
In a large mixing bowl, beat together the granulated sugar, brown sugar, eggs, and oil until well combined. Add in the vanilla extract and buttermilk, mixing thoroughly until everything is smooth and blended.
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture into the wet mixture, stirring gently until everything is just combined. Remember, don’t overmix! A few lumps are okay.
5. Add Grated Zucchini:
Time to add the star ingredient! Fold in the grated zucchini to your batter—make sure it’s well-drained to keep the cake from being too soggy.
6. Pour and Bake:
Pour your batter into the prepared pan and spread it out evenly. Bake for about 35-40 minutes, or until a toothpick stuck in the center comes out clean or with a few moist crumbs attached. Remove it from the oven!
7. Make the Pokes:
While the cake is still warm, grab the handle of a wooden spoon or a skewer and poke holes all over the surface (about 20-25 holes). This will let the caramel soak in beautifully!
8. Add the Caramel:
Pour the caramel sauce evenly over the cake, allowing it to seep into those holes. If you like nuts, sprinkle the chopped pecans or walnuts over the top. Yum!
9. Cool it Down:
Let your cake cool completely in the pan on a wire rack so all those flavors can settle in together.
10. Add Topping:
Once cooled, spread the whipped topping evenly across the surface of the cake. Drizzle with additional caramel sauce and sprinkle more nuts on top if desired.
11. Chill Before Serving:
Finally, refrigerate the cake for at least 1 hour before serving. This allows all the flavors to blend together for that perfect bite!
Now, slice it up and enjoy your moist, caramel-infused zucchini poke cake with friends and family!
Frequently Asked Questions (FAQ)
Can I Use Yellow Squash Instead of Zucchini?
Absolutely! Yellow squash can be swapped in for zucchini with similar results. Just ensure it’s also grated finely, and drain any excess moisture to keep the cake from getting soggy.
What If I Don’t Have Buttermilk?
No problem! You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a measuring cup, then filling it up to the 1/4 cup line with milk. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. You can also cover it tightly with plastic wrap. The cake becomes even moister as it sits!
Can I Freeze This Cake?
Yes, this cake freezes well! After it’s completely cooled, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
