Toffee Butterscotch Poke Cake is a rich and delectable dessert that harmoniously blends the tastes of toffee and butterscotch within a moist and flavorful cake. Below is a detailed recipe to create this delightful confection:
Ingredients:
For the cake:
1 box of yellow cake mix
3 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
For the toffee butterscotch sauce:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup toffee bits or crushed Heath bars
For the whipped topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Optional garnish:
Additional toffee bits or crushed Heath bars
Instructions:
Preheat your oven: Set your oven to the temperature indicated on the cake mix box, typically around 350°F (175°C). Prepare a 9×13-inch baking dish by greasing and flouring it or by applying non-stick cooking spray.
Prepare the cake: In a large mixing bowl, combine the cake mix, eggs, buttermilk, vegetable oil, and vanilla extract. Mix until the ingredients are thoroughly blended and smooth. Transfer the batter into the prepared baking dish.
Bake the cake: Adhere to the baking time and temperature guidelines provided on the cake mix box. Generally, it will take approximately 25-30 minutes; however, use a toothpick or cake tester inserted into the center to confirm it comes out clean.
Poke holes in the cake: After removing the cake from the oven, promptly use the handle of a wooden spoon or a skewer to create holes throughout the cake. The more holes you make, the more effectively the sauce will penetrate the cake.
Prepare the toffee butterscotch sauce: In a saucepan over medium heat, combine the brown sugar, unsalted butter, and heavy cream. Stir continuously until the butter has melted and the mixture is smooth and begins to bubble. Remove from heat and incorporate the vanilla extract. Allow it to cool for a minute or two.
Pour the sauce over the cake: While the sauce remains warm, evenly distribute it over the cake, ensuring that it penetrates all the holes. Sprinkle toffee bits or crushed Heath bars on top of the sauce.
Chill the cake: Transfer the cake to the refrigerator and allow it to chill for a minimum of 1-2 hours, enabling the flavors to blend and the sauce to absorb into the cake.
Prepare the whipped topping: In a mixing bowl, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks are achieved.
Frost the cake: After the cake has chilled, apply the whipped topping generously over the surface of the cake.
Garnish (optional): For an added touch of sweetness and texture, sprinkle extra toffee bits or crushed Heath bars atop the whipped cream.
Serve and enjoy: Cut the Toffee Butterscotch Poke Cake into slices and serve it chilled. Any leftovers should be stored in the refrigerator. This Toffee Butterscotch Poke Cake is guaranteed to delight family and friends!
