Go Back
Homemade Kentucky Butter Poke Cake photo

Kentucky Butter Poke Cake

This Kentucky Butter Poke Cake is a nostalgic delight! A buttery sauce soaked into a moist cake, topped with creamy frosting and almonds.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 box yellow cake mix
  • 1 cup buttermilk
  • 4 oz cream cheese softened
  • 2 large eggs
  • 1 package cream cheese softened
  • 1 cup butter softened
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup powdered sugar
  • 1 cup milk
  • 1 cup sliced almonds

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch Baking Pan
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the yellow cake mix, buttermilk, softened cream cheese, and eggs. Use your electric mixer to beat the mixture on medium speed until it’s smooth and well combined, usually about 2-3 minutes.
  2. Pour the batter into a greased 9x13-inch baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool slightly.
  3. While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake.
  4. In a small saucepan over medium heat, combine the butter and milk, stirring until the butter is melted. Remove from heat and whisk in the powdered sugar, vanilla extract, and almond extract until smooth.
  5. Pour the warm butter sauce evenly over the cake, ensuring it seeps into the holes you created. Allow the cake to cool completely at room temperature.
  6. In a mixing bowl, beat the softened cream cheese and remaining butter until creamy. Gradually add the powdered sugar and milk, mixing until you reach a smooth consistency.
  7. Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Finish by sprinkling the sliced almonds for added texture and flavor.

Notes

  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • If you want to freeze the cake, cut it into portions, wrap each piece tightly in plastic wrap, and then place them in a freezer-safe container for up to 3 months.
  • For a gluten-free option, use a gluten-free yellow cake mix.