1. Bake a cake. Many are baked in a 9 x 13-inch pan, but some of the recipes are for layer cakes, loaf cakes, or Bundt cakes. Spray the pan with nonstick cooking spray. Use the size of the pan recommended in the recipe. After baking, leave the cake in the pan, unless otherwise directed in the recipe.
2. Poke the cake. The recipes will tell you what to poke the cake with and when to poke it. Sometimes you poke the cake soon after taking it out of the oven; sometimes the cake needs to cool completely.
| Fine holes | A fork is great for making lots of fine holes. Use it when pouring liquids over a cake. | ||
| Small holes | A round-ended skewer makes a small hole about 1/16 inch in diameter. | ||
| Medium holes | A drinking straw makes medium-size holes about ¼ inch in diameter. | ||
| Large holes | The rounded end on the handle of a wooden spoon, about ½ inch in diameter, is perfect for making larger holes for thicker sauces or toppings. |
Use larger holes for thicker or chunky toppings and smaller holes for liquids. Follow the recommendation in the recipe.
Poke holes evenly over the entire surface of the cake. The more holes, the better, especially when poking with a fork.
Poke the holes deep into the cake, but do not punch through the bottom of the cake—you don’t want the flavorful liquid to seep out.
3. Pour the topping or sauce over the cake. Pour the syrup, topping, or sauce very slowly, drizzling it over every spot on the cake and filling the holes. Sometimes you will want to stop and let the liquid seep into the cake, then pour some more. Sometimes you may want to use the back of a spoon or the tip of a table knife to help spread the sauce and fill the holes.
If the liquid seems to pool in one particular spot, you may find you want to poke a hole in that very spot.
4. Frost the cake. There is a suggestion on each recipe, such as whipped topping, whipped cream, or luscious frosting. We offer a really tasty suggestion that is our favorite, but of course, you can select another frosting if that is your preference.
Which pan? A 9 x 13-inch baking dish is often used for these recipes. Metal and glass both work for these recipes, but we often choose a glass baking dish, as it is attractive for serving. Occasionally, we use 9-inch round cake pans, loaf pans, and Bundt pans. Use the size of pan recommended in the recipe.
Spray the pan with nonstick cooking spray. For a Bundt cake, we find that nonstick baking spray with flour works well.
Bake the cake for the recommended time and test for doneness. Often that means inserting a wooden pick into the center of the cake; the cake is done if the pick comes out clean. Other tests for doneness include checking to see if the sides of the cake begin to pull away from the sides of the pan or gently pressing the top to see if it springs back. Carefully test the cake, and if it’s not done, return it to the oven to bake for 2 or 3 minutes more, then test it again. Repeat until the cake is done. Use hot pad holders and be cautious, as the cake and oven are hot.
Leave 9 x 13-inch cakes in the pan. Poke cakes baked in a 9 x 13-inch pan are left in the pan so all of the topping you poke and pour over the cake permeates the cake.
Cakes baked in layer cake pans and Bundt pans are removed from the pan. Be sure to follow the recipe as to when to remove the cake from the pan.
For Bundt cakes, you will sometimes poke the surface of the baked cake and pour a flavorful sauce over it, then invert it, poke more holes, and pour more sauce over it. Talk about a lot of flavor! When we do this, we recommend inverting the cake onto a wire rack placed over a foil-lined rimmed baking sheet. This will ensure that the bottom of the cake does not become soggy from sitting in the glaze. To easily move the cake from the rack to a cake plate, use two long pancake turners and carefully lift the cake.
If the poke portion has gelatin in it, stir the gelatin in boiling water until it is completely dissolved. If that topping is made with a pudding mix, mix the pudding with milk until it is completely blended. Pour the dissolved gelatin or blended pudding over the poked holes in the cake immediately after stirring and before the gelatin or pudding thicken. The recipes were tested with regular gelatin or instant pudding; sugar-free pudding or gelatin is not recommended.
Refrigerate? Many of the cakes need to be refrigerated once the flavorful sauce or topping is poured over the top. This is especially true if it is poked and poured with gelatin, pudding, or other toppings that must set up before adding the frosting.
Cover the top of the cake with plastic wrap, then refrigerate the cake. Follow the instruction in each recipe.
Cakes with gelatin, pudding, whipped topping, whipped cream, or cream cheese frosting need to be stored in the refrigerator.
Make-ahead convenience. Read the recipe and plan ahead. Many of the cakes are best prepared the day before.
Accurately measuring the ingredients is always the first step toward the best baking result. Baking is a precise science, so measure carefully.
Follow the recipes, using the ingredients listed. Substituting other ingredients, especially those that are labeled “lower fat” or “light” or those that are formulated for special diets or to avoid specific allergens may affect the results.
Soften: Butter is softened when the butter holds its shape when pressed lightly with a fingertip, but a slight indentation remains. You can set the butter out of the refrigerator for a few minutes, but softened butter is best a little colder (ideally between 65ºF and 70ºF) than typical kitchens in the United States. If time is short and you forgot to set it out of the refrigerator, you can quickly soften the butter by cutting it into pieces and placing them on a microwave-safe glass plate. Microwave on Medium-Low (20%) power for 10 to 15 seconds for 4 tablespoons (½ stick) butter or 20 to 25 seconds for ½ cup (1 stick) butter, until it just starts to soften. Let the butter stand for 10 minutes, then proceed with the recipe. Do not melt the butter unless the recipe specifies melted butter.
We buy butter whenever we see it on sale. It can be frozen for up to 6 months.
Low-fat, light, soft, whipped, or tub-style butter all have a different formulation than sticks of butter and are not recommend for these recipes, as the texture and the flavor of the baked cake will be adversely affected.
For optimum flavor, we generally do not recommend using margarine. One exception to this is when making Easy Decorator’s Frosting.
Many poke cake recipes begin with a cake mix.
Cake mixes are available in both double- and single-layer-size packages. Cake mixes sized to make double-layer cakes are commonly used for poke cakes. Follow the recipe recommendation for the best results.
The package weight for many double-layer cake mixes ranges from 15.25 to 18 ounces, especially for common flavors such as yellow, chocolate, and vanilla cake. The national brands, including Betty Crocker, Pillsbury, and Duncan Hines, and many of the store brands generally seem to fall within this range. This is the weight range we used for testing these recipes. Some specific flavors range in weight from 16 to 19 ounces. When selecting a cake mix, we recommend using one of approximately the same weight as listed in the recipe. The exact weight of the mix varies with the brand and the flavor, and we have found that slight deviations do not affect the outcome.
Cake mixes with pudding in the mix (often labeled “extra moist”) and those without pudding work equally well. Use either type of cake mix for the poke cake recipes in this book. If the poke cake recipe you are using recommends beating the cake mix with a pudding mix, and your cake mix lists that it has pudding in it, go ahead and include the separate package of pudding mix just as the recipe recommends.
Can you interchange flavors? Sure, but we recommend you choose a similar flavor for the best results. For example, if the recipe lists devil’s food cake and you choose to use a chocolate cake mix, the poke cake recipe will work fine. Similarly, yellow cake mix and white cake mix can be interchanged with good results.
You will spot several brands of cake mix on the grocery store shelf; experiment a little to determine which you enjoy the most.
Stock up on the cake mixes when they are on sale. Be sure to double check the date code and use the cake mixes before they expire.
Make your own cake—without using a mix.
For some cakes, we begin the recipe with a cake mix and then list eggs, water, and oil as directed on the cake mix box. Go ahead and make the cake following the package directions. For others, we started with a cake mix and added flavor with such additions as buttermilk, sour cream, fruit juice, or other ingredients. They are very tasty—but you are always welcome to prepare the cake just as the box recommends without the flavor enhancements.
Gluten-free cake mixes can be used. Prepare the mixes as directed, then follow the poke cake recipe for the toppings or poke-and-pour portions. Many gluten-free cake mixes are designed to make one (8-or 9-inch) layer cake, so to make a 9 x 13-inch cake, make two boxes of cake mix and double all the ingredients listed on the box. The baking time may have to be extended by about 5 minutes for the larger cake; the cake is done when a wooden pick inserted into the center comes out clean. For specific information on baking with a gluten-free mix, contact the company. You may want to experiment with various brands to find the ones you prefer. Be sure the other ingredients for the poke cake are also gluten free. (See the variation for a gluten-free yellow cake.)
The recipes were tested using large eggs. Results will not be consistent if you use medium or jumbo eggs or egg substitutes.
Milk is often used in the recipes, and for optimum flavor, use regular whole dairy milk. In a pinch, 2% or reduced-fat milk can be used.
We love the tang of buttermilk. If you don’t have buttermilk on hand, pour 1 tablespoon distilled white vinegar or lemon juice into a 1-cup measure and add milk to equal 1 cup. Allow it to stand for a few minutes, then measure out the volume you need for the recipe you are preparing.
For baking, choose flavorless “neutral” oils, like canola, corn, or vegetable oil, and save those oils with a distinctive flavor like olive oil or walnut oil for other cooking tasks.
Toasting pecans, walnuts, almonds, or other nuts intensifies their flavor. To toast nuts, spread them out in a single layer on a rimmed baking sheet. Toast in a preheated 350ºF for 5 to 7 minutes or until lightly toasted.
Which do you prefer? We use both and if used as the frosting on top of a cake, the choice is up to you. One (8-ounce) tub frozen whipped topping, thawed, equals a little more than 3 cups. To achieve about that same volume, To substitute whipped cream and achieve about that same volume, whip 1½ cups of heavy cream until stiff peaks form.
To whip heavy cream, chill a large, deep bowl in the freezer along with the beaters for your mixer (chilling the bowl and beaters helps the cream stiffen more quickly). Pour the cream into the chilled bowl. To keep splatters to a minimum, using a handheld mixer, begin beating on low speed, then gradually increase the speed to medium-high. Gradually beat in about 2 tablespoons confectioners’ sugar per cup of cream, or sweeten to taste and beat until the cream holds stiff peaks, meaning the cream will hold its shape when you lift the beaters out of the bowl.
Wire rack: Most of the recipes recommend setting the cake on a wire rack to cool.
Mixer: The recipes work well with a handheld mixer—no need to get out the big stand mixer.