Butterbeer Poke Cake

A slice of yellow cake with caramel sauce, white frosting, and gold sprinkles sits on a white plate.

This Butterbeer Poke Cake is pure magic, with moist brown sugar cake soaked in creamy butterscotch pudding and topped with fluffy whipped cream. One bite and you’ll see why it disappears fast.

Course Desserts & Sweets

Cuisine American

Keyword butterbeer cake, butterbeer dessert, butterbeer poke cake, butterscotch poke cake

Prep Time 30

Cook Time 30

Additional Time 2

Total Time 3

Servings

Calories 599kcal

Author Lisa O'Driscoll

Equipment

Ingredients

For The Cake

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter softened
1 cup light brown sugar packed
1/2 cup sugar
3 eggs, large room temperature
2 teaspoons vanilla extract
1/2 teaspoon butter extract optional but makes it more authentic
3/4 cup buttermilk
1/2 cup cream soda

For The Butterscotch Pudding Layer

6.8 ounces instant butterscotch pudding (2) 3.4 ounce boxes
3 cups milk
1/4 cup butterscotch sauce

For The Whipped Butterscotch Topping

1 1/2 cups heavy cream
1/4 cup powdered sugar
3 tablespoons butterscotch sauce
1 teaspoon vanilla extract

For The Garnish

Extra butterscotch sauce for drizzling
Gold sprinkles

Instructions

For The Cake

Preheat oven to 350°F. Grease or spray a 9×13-inch baking dish.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3/4 cup unsalted butter, 1 cup light brown sugar, 1/2 cup sugar
Add eggs one at a time, then mix in vanilla and butter extract.
3 eggs, large, 2 teaspoons vanilla extract, 1/2 teaspoon butter extract
Alternate adding the dry ingredients with buttermilk and cream soda, beginning and ending with dry. Mix just until smooth.
3/4 cup buttermilk, 1/2 cup cream soda
Pour batter into the prepared baking dish, and place in oven. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool 10 minutes.
Using the handle of a wooden spoon, poke holes evenly across the warm cake. I make a grid pattern so I am sure every inch gets some of the pudding mixture.

For The Pudding Layer

Whisk pudding mixes with milk for 2 minutes until thick. Whisk in butterscotch sauce.
6.8 ounces instant butterscotch pudding , 3 cups milk, 1/4 cup butterscotch sauce
Spread and gently press pudding over the warm cake, letting it seep into the holes.
Cover the cake with plastic wrap and refrigerate until completely cool, at least 2 hours.

For The Whipped Topping Layer

Beat heavy cream, powdered sugar, butterscotch sauce, and vanilla on high speed until stiff peaks form.
1 1/2 cups heavy cream, 1/4 cup powdered sugar, 3 tablespoons butterscotch sauce, 1 teaspoon vanilla extract
Spread whipped topping over the chilled cake.

For The Toppings

Drizzle with butterscotch sauce.
Extra butterscotch sauce for drizzling
Finish the cake with a sprinkle of the gold sprinkles on top.
Gold sprinkles

Notes

To make the cake, you'll want to use the ingredients on the back of the box. Betty Crocker Butter Cake Mix calls for 1/3 cup of butter and 3 eggs, so that's what I've listed. If you use a different brand, you'll want to follow their suggestions. Regardless of the brand you choose, you'll replace the water with an equal amount of cream soda.
Be sure you don't start the pudding until after the cake is baked and has cooled slightly. The pudding has to be poured right away before it sets.
Your cake will taste best when served within a few days but can stay fresh up to about 5 days if you keep covered and store in the fridge.

More helpful tips & tricks can be found in the post above.

Nutrition