This Moist Caramel Zucchini Poke Cake is a fun twist on a classic dessert! Packed with grated zucchini and topped with rich caramel, it’s super moist and delicious.
Who knew zucchini could taste so sweet? I love that it’s a clever way to sneak in some veggies, and honestly, every bite feels like a little hug. Give it a try—you’ll be surprised!
Key Ingredients & Substitutions
Zucchini: The star of this cake! Grate it finely and squeeze out excess moisture to avoid a soggy texture. If you’re out of zucchini, you can use grated carrots as a substitute for a similar texture.
Flour: All-purpose flour works great, but you can try 1:1 gluten-free flour if you need a gluten-free option. Just check that it includes a binding agent for the best results.
Sugars: The mix of granulated and brown sugar adds depth. If you prefer less sugar, feel free to reduce the quantity by about 1/4 cup, but remember, it might affect the moisture slightly.
Caramel Sauce: You can use store-bought caramel for convenience, but homemade caramel is richer in flavor. If you want to skip the sugar, there are sugar-free options available too!
Whipping Cream: If you need a dairy-free option, consider using coconut cream or non-dairy whipped topping instead. They give a nice texture and taste too.
How do I poke the cake without ruining it?
Poking holes in your cake allows the caramel sauce to soak in, making it moist and flavorful. Aim for evenly spaced holes, about 1 inch apart, but don’t poke all the way to the bottom or it will fall apart.
- Once the cake is out of the oven and has cooled for a bit, take the handle of a wooden spoon or any similar tool.
- Press gently, putting the holes about halfway down into the cake. Repeat the process evenly across the entire cake.
- This helps ensure every piece gets delicious caramel in each bite!
Remember, patience is key! Allow the cake to cool completely before adding the caramel—this helps it soak in better. Enjoy your baking!
Moist Caramel Zucchini Poke Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (about 2 medium zucchinis), excess moisture squeezed out
For the Caramel Poke:
- 1 cup caramel sauce (store-bought or homemade)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Additional caramel sauce for drizzling
- Optional: chopped nuts (walnuts or pecans) for garnish
How Much Time Will You Need?
This recipe will take you about 20 minutes to prepare and approximately 40-45 minutes to bake. After that, you’ll need to let it cool down completely, which can take around an hour. Don’t forget to refrigerate it for at least another hour before serving! So, overall, expect about 2.5 hours for prep and chilling, but the hands-on time is minimal.
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×13-inch baking pan and grease it well, then dust it with flour to prevent sticking.
2. Mixing Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using). This helps to ensure all the dry ingredients are well combined. Set it aside for now.
3. Mixing Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat these together until everything is well mixed. Stir in the vanilla extract, making your mixture extra flavorful.
4. Combining Ingredients:
Gradually add the dry mix into the wet ingredients, stirring just until everything is blended together. Be careful not to overmix! Then, gently fold in the grated zucchini, distributing it evenly through the batter.
5. Baking the Cake:
Pour the batter into the prepared baking pan and spread it evenly. Place it in the preheated oven and bake for about 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Once baked, take it out and let it cool for about 10 minutes.
6. Poking Holes for Caramel:
Using the handle of a wooden spoon or a similar tool, gently poke holes in the cake while it’s still warm, spacing them about 1 inch apart. This allows the caramel to seep in and make your cake super moist!
7. Adding the Caramel:
Pour the caramel sauce evenly over the cake, making sure it gets into those holes. Let the cake cool completely to room temperature.
8. Whipping the Topping:
While the cake is cooling, prepare the whipped topping! In a bowl, beat together the heavy cream, powdered sugar, and vanilla extract until you have stiff peaks. This will be your light, fluffy topping.
9. Finishing Touches:
Once the cake has cooled, spread the whipped cream evenly across the top. Drizzle additional caramel sauce over the whipped cream and sprinkle with chopped nuts for an extra delicious touch, if you like!
10. Chill and Serve:
Refrigerate the cake for at least 1 hour, allowing all those beautiful flavors to meld together. Serve chilled and enjoy your delightful, moist caramel zucchini poke cake!
Happy baking!
Frequently Asked Questions
Can I use a different type of sugar?
Yes! You can substitute the granulated sugar with coconut sugar or reduce both sugars by about 1/4 cup if you’re looking to cut back on sweetness. Just note that this might slightly change the cake’s moisture level.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also cover the cake directly with plastic wrap. For best texture, it’s best to consume within the first couple of days!
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and wait to add the caramel and whipped topping until you’re ready to serve it. This way, it stays fresh and delicious!
What can I substitute for zucchini if I don’t have any?
If you don’t have zucchini, shredded carrots work well as a substitute! You can also use unsweetened applesauce for a similar moist texture, although the flavor will change slightly.
