8 Easy Poke Cake Recipes (2024)

FAQs

Why is my poke cake soggy? ›

Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could be too moist; if they're too far apart, there may not be enough filling throughout the cake.

While some bakers rely on adding liquid in the form of simple syrup after a cake has cooled, I favor skipping the syrup entirely and just preserving the moisture that was in the cake to begin with. By wrapping a cake while it is warm you are trapping any liquid that was initially a part of your cake batter.

After the cake is baked and cooled, you take the back of a wooden spoon (that's what my mom always used), and poke holes all over the cake. A poke cake then has some kind of glaze or soak (caramel, chocolate, fruit soak, etc.) poured on top and is finished with a whipped cream topping.

Store the Jell-O poke cake, tightly covered with storage wrap or foil, in the refrigerator for up to three days.

Bundt cakes are a round, one layer cake with a hole in the middle. The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.

Adding too much sugar can weaken the gluten structure in a cake to the point that it may collapse. Why does my cake have large holes or tunnels? When a cake batter is overmixed, gluten strands are strong enough to trap air bubbles inside the cake. Slowly mix batter on a low speed until ingredients are just combined.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. A chlorination process further breaks down cake flour's gluten, creating a flour that's even more delicate. All-purpose flour is made from a mixture of hard and soft wheat.

If you were to use exclusively oil, the cake would turn out much denser than you may have intended. If you're unsure, it's safest to use a 50/50 combination of butter and oil instead of replacing the butter completely.

What to do if your cake has a soggy bottom? ›

Place a piece of parchment paper or wax paper on the bottom of the cake and put it back in the pan. Bake the cake again in a preheated oven at 350°F (175°C) for 5-10 minutes, or until the bottom of the cake is no longer soggy. Let the cake cool completely in the pan before removing it and serving.

If they have not absorbed the alcohol from a previous feeding then you could leave them unwrapped for a couple of days in a cool place (cover loosely with a clean tea towel) and some of the excess alcohol should evaporate. Once they feel drier then you can re-wrap them and then maybe only feed them very sparingly.

You could try different ones or try reducing the water and/or oil content a little. If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.

Apart from the Gluten, insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift. Many of the inexperienced bakers who try to bake mug cakes usually end up baking it rubbery.