Pumpkin Poke Cake

No ratings yet

Made with warm pumpkin spices and flavored sweetened condensed milk, this moist pumpkin poke cake is the perfect Fall treat. Whether you need easy Fall desserts or fun Fall poke cake ideas, this poke cake is a simple pumpkin dessert cake that's completely delicious.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: slices

Author: Rachel Rodda

Ingredients

For The Cake

2½ cups all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon allspice
¼ teaspoon ground nutmeg
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
10 tablespoons butter softened
¾ cup white sugar
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup buttermilk see note 1
1 can pumpkin purée 15 oz can

For The Sauce

¼ cup milk
⅓ cup sweetened condensed milk
¼ cup espresso see note 2
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract

For The Frosting

1 cup butter softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons espresso see note 2
1 teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg

Instructions

For The Pumpkin Cake

Preheat the oven to 350℉ (180℃ / 160℃ Fan)
Grease and line a 9x9 inch pan.
In a small bowl whisk together the flour, cinnamon, ginger, cloves, allspice, nutmeg, baking powder, baking soda, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream the butter, white and brown sugars until light and fluffy - around 1-2 minutes.
Add the eggs and vanilla to the large bowl and mix, stopping to scrape down the sides of the bowl.
Add the buttermilk and canned pumpkin and mix until just combined.
Using a wooden spoon, fold the dry ingredients into the wet ingredients, 1/3 at a time. Mix until just combined - don't overmix.
Pour the mixture into the greased pan, place in the oven and bake for 40-45 minutes, or until a skewer comes out cleanly.
Remove the cake from the oven, leave in the pan and cool completely.

For The Sauce

To make the latte mixture, first set 2 teaspoons of the espresso aside for the frosting and then in a large measuring jug add the milk, sweetened condensed milk, remaining espresso, cinnamon and vanilla. Whisk well until combined.

For The Frosting

Place the butter in a large bowl and with a hand or stand mixer, cream for 2 minutes or until the butter has lightened in color.
Reduce the speed to low and add the powdered sugar, vanilla, the espresso you set aside and the spices.
Once just combined, increase speed to medium and beat for 1 minute until smooth and fluffy.

To Assemble The Poke Cake

Once the cake is fully cooled, poke holes over the entire surface of the cake using a chopstick or the handle of your wooden spoon.
Pour the condensed milk coffee mixture slowly over the cake and into the holes.
Then spread the frosting in an even layer over the top of the cake.
Place the cake in the refrigerator for 1-2 hours before slicing (optional).
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

When you don't have buttermilk - you can make your own quite easily. Simply combine 1/2 cup of milk with 11/2 teaspoons of white vinegar or lemon juice. Leave for 5-10 minutes before using.
If you don't have an espresso machine, substitute strong brewed coffee. If you don't like coffee, you can omit from the sauce and frosting - simply substitute with extra milk.
Ensure your eggs and butter are room temperature before using.
Poke holes around 1 inch apart. Don't poke the holes all the way to the bottom of the cake - about half way is best!

Nutrition