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Butterscotch Poke Cake

Course Dessert


For the cake: 

  • 2 2/3 cup cake flour
  • 2 tsp baking powder
  • 1 cup + 1/2 cup sugar 
  • 1 tsp salt
  • 1/2 cup oil
  • 3/4 cup + 1/4 cup milk
  • 5 egg separated
  • 1/2 tsp vanilla

For the toppings:

  • 1- 355 ml jar of butterscotch ice cream topping
  • 1 cup chopped unsalted almonds
  • Vanilla Bean
  • 1 1/2 cup whip cream
  • 1/2 cup icing sugar


  • Preheat the oven to 350 degrees.
  • Combine cake flour, baking powder, salt and 1 cup sugar in a mixing bowl and mix well.
  • Add in oil and 3/4 cup milk. Beat together. (It will be really stiff)
  • Combine egg yolks, 1/4 cup milk and vanilla and mix well. Add into flour mixture and beat until smooth.
  • In another bowl, beat up your 5 egg whites until stiff and slowly add 1/2 cup sugar and beat until it turns to a stiff meringue. Then fold the cake flour into the egg whites, folding just until combined. 
  • Pour into a 9x13 cake pan and Bake in your preheated oven until the top is golden brown or a toothpick in the middle comes out clean, about 23-27 minutes.
  • Open your jar of butterscotch topping and heat it up in the microwave for about 1 minute. Just until it is a little runny. 
  • As soon as your cake comes out of the oven, take a table knife and stab holes all around in cake. Then slowly pour the butterscotch topping over the cake, taking care to cover the whole thing. 
  • Then take a table knife around the edges of the pan, carefully pulling the cake away from the edge to let the butterscotch run down the sides, saving approx. 3 tablespoons. 
  • Put cake in the fridge to cool.
  • Cut your vanilla bean in half the long way and taking a sharp knife scrap out the insides of the bean and put into the whipping cream.
  • Then whip the cream, adding in the icing sugar at the end of whipping.
  • Spread chopped almonds over the top of the cake. Then spread whipped cream over top. 
  • Pour last of the butterscotch over the top. Enjoy.