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Caramel Coffee Poke Cake

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Betty Crocker Kitchens
Updated May 7, 2025
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Coffee lovers have met their match! This sumptuous sweet and salty caramel coffee poke cake is loaded with amazing coffee flavor in each decadent bite.

From our A Piece of Cake cookbook, this caramel poke cake is a triple treat! A luscious, scratch-made vanilla-butter cake, baked in a rectangular pan, is infused with a decadent caramel-coffee mixture of cream cheese, caramel, coffee, and espresso beans. The experience is topped off with luxurious caramel whipped cream and a crunchy, salty, coffee-infused topping of crushed pretzels and espresso beans—a blissful combination of sweet, salty, and coffee-flavored perfection.

This cake is probably best served to adults. Knock their socks off by serving it at your next brunch, book club, or anniversary dinner. Set up plated servings next to a self-serve hot coffee or cold brew station, for an exciting highlight at your next gathering. Don’t be surprised when you see guests going back for seconds—this cake is just that good.

Caramel Coffee Poke Cake

  • Prep Time 25 min
  • Total 3 hr 15 min
  • Servings 15
  • Ingredients 16
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Ingredients

Cake

  • 2 2/3 cups all-purpose flour
  • 1 1/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/4 cups milk
  • 1 teaspoon vanilla
  • 3 eggs

Filling

  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup caramel topping
  • 1/2 cup cold strong coffee
  • 1/4 cup chopped chocolate-covered espresso beans

Frosting and Topping

  • 3 cups sweetened whipped cream
  • 1/4 cup caramel topping
  • 1 cup mini pretzel twists, coarsely crushed
  • 1/4 cup coarsely chopped chocolate-covered espresso beans

Instructions

  • Step 
    1
    Heat oven to 350° F. Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
  • Step 
    2

    In large bowl, beat flour, sugar, baking powder, salt, butter, milk, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally, until light and fluffy. Pour into pan.

  • Step 
    3
    Bake 30 to 35 minutes or until cake springs back when lightly touched. Cool 15 minutes.
  • Step 
    4
    With handle of wooden spoon (1/4- to 1/2-inch diameter), poke holes halfway down in cake every inch, wiping spoon handle occasionally to prevent sticking, if necessary.
  • Step 
    5
    In medium bowl, beat cream cheese on low speed 30 seconds. Gradually beat in 1/2 cup ice cream topping and the coffee 1 minute, scraping bowl occasionally, until smooth and creamy. Stir in espresso beans. Pour cream cheese mixture evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Cover loosely and refrigerate 2 hours or until chilled.
  • Step 
    6
    Spread Sweetened Whipped Cream over top of cake; drizzle with 1/4 cup caramel sauce. Just before serving, top with pretzels and espresso beans. Cover and refrigerate any remaining cake.

Nutrition

480 Calories
24g Total Fat
6g Protein
58g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
210
Total Fat
24g
36%
Saturated Fat
14g
70%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
410mg
17%
Potassium
160mg
4%
Total Carbohydrate
58g
19%
Dietary Fiber
1g
5%
Sugars
35g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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