Description

Kentucky Butter Poke Cake is a luscious, moist yellow cake enhanced with a rich cream cheese and butter glaze infused with vanilla and almond extracts. The glaze is poured over the cake after poking holes to allow it to soak in, topped with sliced almonds for a delightful crunch. This indulgent dessert is perfect for gatherings and has a buttery, creamy flavor profile that makes it irresistible.

Ingredients

Scale

Cake

1 box yellow cake mix
1 cup buttermilk
4 oz cream cheese, softened
2 large eggs

Glaze and Topping

1 (8 oz) package cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 tsp almond extract
1 2/3 cups powdered sugar
1/4 cup milk
1 1/2 cups sliced almonds

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Instructions

Preheat and Prepare Pan: Heat your oven to 350°F (177°C). Spray a 13×9-inch cake pan generously with cooking spray to prevent sticking.
Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, buttermilk, softened 4-oz cream cheese, and eggs. Using an electric mixer on medium speed, beat for 2 minutes until smooth and well combined. Pour the batter into the prepared pan, spreading evenly.
Bake the Cake: Place the cake pan in the preheated oven and bake for 30 to 33 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and set aside briefly.
Prepare Glaze: While the cake bakes, in a medium microwavable bowl, beat together the 8-oz cream cheese and softened butter on medium-high speed until smooth and creamy. Add vanilla and almond extracts, mixing well. On low speed, gradually add powdered sugar until the frosting is smooth. Mix in milk until glaze is smooth and pourable. Heat the bowl in the microwave on HIGH for 30 to 50 seconds to thin the glaze to a pourable consistency. Stir in the sliced almonds gently.
Poke and Pour Glaze: Using the handle of a spoon, spatula, or a chopstick, poke holes evenly across the warm cake about every 1/2 inch. Slowly pour the almond glaze over the cake, ensuring it seeps into the holes for maximum flavor absorption. Allow cake to cool completely.
Chill and Serve: Refrigerate the cake for at least 2 hours or until the topping sets and firms. This chilling step helps meld flavors and the glaze to set perfectly. Store covered in the refrigerator if not serving immediately.

Notes

Allow the cake to cool slightly before poking holes to prevent the cake from falling apart but it should still be warm for glaze to absorb well.
You can use whole or slivered almonds if sliced almonds are unavailable.
If you prefer a thinner glaze, add a splash more milk, heating briefly to adjust consistency.
For an extra almond flavor boost, sprinkle a little almond extract in the cake batter as well.
This cake is best served chilled but can be brought to room temperature before serving if preferred.