Butter Pecan Praline Poke Cake: A Decadent Dessert Delight

Ingredients

Cake Base

• 1 ½ cups all‑purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 ¼ cups whole milk
• 2 teaspoons pure vanilla extract

Butter Pecan Praline Topping

• 1 cup pecan halves, coarsely chopped
• ½ cup brown sugar, packed
• ¼ cup unsalted butter
• ¼ teaspoon sea salt

Poke Syrup

• ¼ cup unsalted butter
• ¼ cup brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Cream Cheese Frosting (Optional)

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions

Baking the Cake

1. Transfer to Pan. Pour the batter into the prepared pan, spreading evenly with a spatula. Tap the pan gently on the countertop to release any large air bubbles.
2. Bake. Place in the preheated oven and bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden. The edges should pull away from the sides of the pan.
3. Cool. Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edge and release the springform. Transfer the cake to a wire rack and let it cool completely before poking.

Poking & Soaking the Cake

1. Prepare the Syrup. In a small saucepan melt butter, add brown sugar, and whisk in heavy cream until smooth. Bring to a gentle simmer for 2 minutes, then remove from heat and stir in vanilla. The syrup should be glossy and pourable.
2. Poke the Cake. Using a thin skewer or the handle of a wooden spoon, poke a grid of holes about ½‑inch apart across the surface of the cake. This creates channels for the syrup to seep in.
3. Soak. Slowly pour the warm syrup over the cake, allowing it to fill the holes and cascade over the sides. Let the cake absorb the liquid for 10‑15 minutes; the interior will become moist and fragrant.