Salted Caramel Poke Cake Food

SALTED CARAMEL APPLE POKE CAKE

Steps:

• Heat oven to 350° F (325° F for dark or nonstick pan). Grease or lightly spray bottom only of 13 x 9-inch pan.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 2 minutes. Add apple pie filling; beat 1 minute longer. Pour into pan.
• Bake as directed on box for 13 x 9-inch pan. Cool in pan on cooling rack 20 minutes.
• Meanwhile, in small bowl, mix 1/4 cup of the caramel sauce and the sea salt. Poke warm cake every inch with a straw or handle of wooden spoon, halfway into cake. Pour caramel-salt mixture over cake, allowing it to fill in holes.
• Spread cake with whipped topping. Drizzle with remaining 1/4 cup caramel sauce; top with butterscotch chips.

SALTED CARAMEL-CARROT POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Pour into pan.
• Bake 26 to 33 minutes or until toothpick inserted in center comes out clean. Remove cake from oven to cooling rack. Immediately poke holes using fork over top of cake, wiping fork tines occasionally with paper towel to reduce sticking.
• While cake is still warm, evenly pour and gently spread 3/4 cup caramel sauce over cake, working back and forth to fill holes. Rap pan on counter several times to help caramel sauce flow down holes. Refrigerate 2 hours.
• When ready to serve, in large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. On low speed, beat in vanilla and powdered sugar until frosting is smooth and creamy. Drop frosting by spoonfuls; spread evenly on top of cake. Drizzle 2 tablespoons caramel sauce over top.
• Cut into 4 rows by 3 rows. Sprinkle with sea salt, if desired. Cover and store remaining cake in refrigerator.

SALTED CARAMEL POKE CAKE

Steps:

• Heat the oven to 180C/160 fan/gas mark 4 and line 2 x 20cm sandwich cake tins. In a bowl or freestanding mixer, cream the butter and both sugars until light and fluffy. Add the eggs, one at a time, beating until the whole mixture is really aerated (if your mixture looks like it might be splitting, add a little of your flour). Add the vanilla, then mix in the flour and baking powder, alternating with the milk. Divide the mixture between the tins and cook for 25-30 minutes or until the top and edges are golden brown and a skewer comes out clean. Leave to cool in tins for 10 minutes before flipping onto a wire cooling rack and peeling off the baking parchment. Allow to cool.
• Make the salted caramel sauce by heating the sugar in a medium saucepan over a low to medium heat. Resist the temptation to stir. Instead, when it starts to melt, gently swirl the pan. Cook until amber in colour - this will take 5-6 mins. Remove from the heat and add all the butter. The mixture will bubble up, but let it melt completely before stirring. Slowly pour in the cream and add the sea salt, put back on a gentle heat and warm until it's a smooth sauce. Pour into a jug and leave to cool to room temperature.
• To make the cream cheese caramel icing: cream the butter with a freestanding mixer or in a bowl until light and creamy, slowly adding in half of the sifted icing sugar in parts until fully incorporated and fluffy. Add the cream cheese, 100g of the salted caramel sauce and the remaining icing sugar, then whisk until pale and smooth. Keep in the fridge until needed.
• Once the cakes are cooled, move them to a flat surface and use a large skewer or thick straw to poke holes across the top of the cakes, being careful not to poke all the way through! Drizzle most of the remaining caramel sauce (reserving some for decoration) into the holes in the cake layers, topping up as they sink in, then spread any overspill across the cake layer. Leave to cool completely.
• To assemble, carefully place one layer onto a serving plate and cover with half of the cream cheese frosting. Repeat with the next layer, then use the remaining caramel to create a marbled pattern on top of the cake.

SALTED CARAMEL APPLE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the cake: Whisk the applesauce, brown sugar, melted butter, sour cream, eggs and vanilla together in a large bowl until smooth. Add the flour, baking soda, cinnamon and kosher salt to the bowl and whisk until just combined. Pour into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Leave the cake in the pan to cool completely, about 2 hours.
• Once the cake is cool, use the handle of a wooden spoon to poke 25 holes in the cake (5 rows of 5 holes each). Press 2 to 3 apple pieces into each hole; reserve the remaining pieces for garnish. Pour and spread the caramel sauce over the cake and let it stand 10 minutes to sink into the holes and be absorbed by the cake. Sprinkle with the flaky salt.
• Meanwhile, for the cinnamon buttercream: Beat the butter, confectioners' sugar, cinnamon and salt together in a large bowl with an electric mixer on medium-high speed until smooth. Add the cream and vanilla and continue beating until fluffy, 1 to 2 minutes. Dollop the frosting on top of the cake, then use a small offset spatula to spread it evenly. Garnish with the remaining apple chunks, a drizzle of caramel sauce and another sprinkle of flaky salt.

SALTED CARAMEL LAYER CAKE

Steps:

• Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
• Preheat oven to 350 F degrees.
• In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
• Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
• Mix in the vanilla.
• Add the flour and buttermilk alternating until just combined.
• In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
• Separate batter evenly into the three prepared cake pans.
• Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
• Cool in pans for 5 minutes before removing to a wire rack to cool completely.
• In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
• Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
• Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
• Slowly pour the heavy cream into the mixture and whisk until incorporated.
• Stir in the fleur de sel.
• Cool for about 10-15 minutes before using.
• Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.
• In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
• In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
• Mix in the salt.
• Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
• Add the sifted powdered sugar and mix on medium speed until smooth.
• The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.
• Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
• Allow the caramel sauce to soak into the cake.
• Repeat this process with a second layer of sauce.
• Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
• Spread a thin layer of frosting over the top of the layer - no more than 1/2 a cup of frosting.
• Place the second layer on top and spread another thin layer of frosting.
• Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
• Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
• Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
• Refrigerate until ready to eat - but remove 15 minutes before serving.

SALTED CARAMEL BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and lightly flour the inside of a bundt pan.
• Mix flour, baking powder, baking soda and salt in a large bowl and set aside.
• Using a mixer, beat the butter until creamy.
• Add the sugar and continue to mix until it becomes light and pale.
• Next add the eggs one at a time, then the vanilla extract and Crème fraîche 1/4 cup at a time until it is all mixed in.
• Next add your flour mixture in small amounts allowing each bit to mix in completely before you add more.
• After all the ingredients are mixed in, spoon the batter with a spatula into the bundt mold.
• Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
• Once the cake is done, let it cool for about 12 minutes before inverting it onto another rack. Let it cool completely for about an hour.
• NOTE: I Updated this recipe with 2 variations of the Caramel Glaze. Each recipe worked beautifully to turn out decadent caramel, so I wanted to share both with you.
• If you are prone to seeing sugar rocks start to form then try adding the butter and the sugar at the same time while whisking as they dissolve and blend together. See Version A below.
• Add the butter and sugar together and melt them at the same time while whisking (Medium Heat) .
• As the butter and sugar start to dissolve add the cream and continue to whisk (Medium to High Heat)
• Once it starts to froth and bubble, take it off the heat while still whisking. Continue in Version B below with step 5.
• In a saucepan add the sugar and whisk over a medium heat allowing the sugar to melt.
• Once it starts to turn an amber color add the butter and whisk at a fast pace.
• When all of the butter is completely melted and blended with the sugar you can remove it from the heat.
• Next add the cream while you continue to whisk until the mixture is in a cream caramel glaze form.
• Pour this glaze into a glass container or a bowl and set aside.
• Once the cake has cooled you can pour the caramel over the top, covering it in a decorative fashion.
• Sprinkle the top with sea salt and serve.

SALTED CARAMEL POKE CAKE?

Steps:

• 1. Preheat oven to 350 degrees F.Grease and flour a 9x13-inch baking dish.Sprinkle with 1 cup of caramel chips.
• 2. In a large bowl,combine cake mix,water,egg whites,vegetable oil,1 cup caramel ice cream topping and 1 teaspoon sea salt.Mix together with a electric mixer on medium speed until the batter is smooth,about 4 minutes.
• 3. Pour batter into the prepared baking dish.
• 4. Bake in the preheated oven until a toothpick inserted the center of the cake comes out clean,30 to 35 minutes.Poke the holes with a handle of a wooden spoon.
• 5. Stir cream cheese,sweet condensed milk and remaining caramel ice cream topping and sea salt together in a bowl;pour over the warm cake with holes.Cool completely,about 1 hour.
• 6. To make Salted Caramel Whipped Topping,in a medium bowl,combine whipped topping,caramel ice cream topping and sea salt,whisk together until smooth.
• 7. Spread over the cake and sprinkle with remaining caramel chips.