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.

Why is it called poke cake?

Yes, a poke cake is a cake that is poked full of holes, on purpose and with purpose. The baker pierces the top of the freshly baked cake and then pours over something sweet, syrupy or creamy, and often colorful, to run down into those holes, settle, and soak.

How do you keep a cake super moist?

Seven Bakery Secrets to Incredibly Moist Cakes Every Time Use Buttermilk Instead of Milk. Add Vegetable Oil. Use Instant Clearjel or Instant Pudding Mix. Use the Right Recipe. Don't Overbake. Bake in Sheet Pans Instead of individual Cake Pans. Use a Simple Syrup or Glaze. Apr 23, 2021

How do you fix a mushy cake?

Adjusting the cooking time and temperature If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer . I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

Who invented poke cake?

According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens , first appeared in print advertising and in Jell-O recipe booklets in 1976.

Why is poke so delicious?

The raw fish provides a fresh and clean taste, while the marinade and toppings offer a variety of flavors and textures . The dish is typically light and healthy, making it a perfect option for those looking for a satisfying meal without the guilt.

What is poke cake made of?

So, what's a poke cake? True to its name, it's a cake that you poke holes in after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding — to infuse extra flavor into every bite. Here are our favorite ways to make one.

Why is my vegan cake soggy?

There's too much liquid in the batter Adding a liquid (such as plant-based milk) to your cake batter is great to add extra moisture and prevent crumbling. However, if you add too much, your vegan cake will turn out dense and stodgy. The fat-to-flour-to-vegan milk ratio has to be perfectly balanced.

How do you store cake so it doesn't get soggy?

Store under cake cover or large bowl . If you don't have a cake cover, cakes with creamy frostings also can be covered lightly with foil, plastic wrap, or wax paper.

Why are my fish cakes rubbery?

Stirring flour in - It's tempting to just add the rice flour into the food processor but blitzing too long can activate the starch too much which makes the paste gluey and you end up with really tough fish cakes.

The Best Eggnog Cake (Poke Cake Recipe)

By: Beyond Frosting

Published: Nov 19, 2014

Updated: Dec 2, 2022

★★★★3.7 from 3 reviews

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Ultimate Eggnog Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.7 from 3 reviews

Author: Julianne Dell
Prep Time: 30 minutes
Cook Time: 23 minutes
Total Time: 53 minutes
Yield: 15 slices

Print Recipe

Description

This Ultimate Eggnog Poke Cake is an eggnog spice cake, soaked in eggnog and filled with eggnog pudding. It’s all topped off with whipped cream and a sprinkle of nutmeg.

Ingredients

For the cake:

2 cups(380g) granulated sugar
½ cup(118ml) vegetable oil
3large eggs
1 tablespoon(14.8ml) vanilla extract
2 ½ cups(350 g) all-purpose flour
3 teaspoons(11.2 g) baking powder
1 teaspoon(5 g) salt
1 teaspoon (2.5g) ground nutmeg
1 cup(296 ml) eggnog
1/4 cup (59ml) spiced rum

For the toppings

2 1/2 cups (591ml) eggnog, divided
1 package (3.4oz) instant vanilla pudding
¼ cup (59ml) spiced rum
1 teaspoon (2.5g) ground cinnamon
½ teaspoon ground nutmeg
1 1/2 cups (354ml) heavy whipping cream
1/2 cup (65g) powdered sugar

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Instructions

Preheatthe ovento 350°F.
Mix the wet ingredients:In a large mixing bowl, beat together the sugar, vegetable oil, eggs and vanilla extract until well incorporated. Scrape down the bowl as needed.
Combine the dry ingredients:In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients to the batter, and then add half of the eggnog and mix just until the flour starts to incorporate.
Add the remaining dry ingredients, and the remaining eggnog and rum. Beat on low speed until all of the ingredients are well combined. Stir with a spatula to ensure it’s well mixed.
Pour the batterin a 9-inch by 13-inch pan and bake at 350°F for 28-32 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely prior to frosting.
Poke the holes: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Pour 1 cup of eggnog over the cake and allow it to soak in the cake for about 15 minutes.
Prepare the pudding topping. Combine vanilla pudding, 1 1/2 cups eggnog and rum, cinnamon and nutmeg. Mix until pudding is dissolved. Do not allow pudding the get firm. Pour the pudding over top of the cake and then put it in the refrigerator. The pudding will soak into cake and get firm while refrigerating. Allow 10-15 minutes.
Prepare the whipped cream by placing the bowl and whisk in the freezer for 10 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until soft peaks form. Add the powdered sugar and beat on medium high until stiff peaks form. Top cake with whipped cream and dust with nutmeg. Keep refrigerated.

Notes

Alcohol free option: Wherever this recipe calls for rum, simply substitute it with more eggnog.

Nutrition Information:

Serving Size: 1 slice

Calories: 405

Sugar: 42g

Sodium: 303mg

Fat: 15.5g

Carbohydrates: 61.5g

Fiber: 1.7g

Protein: 7g

Cholesterol: 85mg

Category: Cake
Method: Oven
Cuisine: American

The Best Eggnog Cake (Poke Cake Recipe) | Beyond Frosting (2024)