Kentucky Butter Poke Cake

Kentucky Butter Poke Cake – Easy buttermilk pound cake topped with a quick homemade cream cheese frosting and almonds. Super easy to make and tastes amazing! Cake mix, buttermilk, eggs, cream cheese, butter, powdered sugar, vanilla, almond extract, and sliced almonds. Make a day in advance and refrigerate overnight. Great for parties and potlucks! #cake #dessert #pokecake #almond

slice of white cake topped with almonds and icing

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Easy Pound Cake with Cream Cheese Frosting

Stop what you are doing and go buy the ingredients to make this Kentucky Butter Poke Cake. It is to-die-for delicious! Easy buttermilk pound cake topped with a quick homemade cream cheese frosting and almonds. O-M-YUM! I loved everything about this cake! I couldn’t walk past it without taking a bite. Give this a try the next time you need a dessert. I promise it will be a hit.

slice of white cake topped with almonds and icing

How to Make Kentucky Butter Poke Cake

This cake is super easy to make. Start with making the cake. Mix together a box of cake mix, cream cheese, eggs, and buttermilk. Pour the batter into a cake pan and bake. While the cake is baking, make the frosting/glaze. Beat together cream cheese, butter, vanilla, powdered sugar, and milk. Pop the mixture in the microwave just until it is thin enough to pour. Stir in sliced almonds.

Remove the cake from the oven. Poke holes all over the cake with a spoon handle or chopsticks. Pour the glaze over the cake. Let the cake cool completely and cover and refrigerate at least two hours before serving.

  • I used a box of yellow cake mix. Feel free to use any flavor that you enjoy.
  • To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the glaze seep into the holes. A fork will not make big enough holes.
  • Make sure to pour the frosting/glaze over the cake right after you remove the cake from the oven. The glazes will soak into the cake better if the cake is hot.
  • This cake is best made the day before and refrigerated overnight. That gives the frosting time to set up.
  • Feel free to add some toasted coconut to the frosting.
  • Don’t like almonds? You can omit them or substitute any nut you prefer.
  • Store the cake covered in the refrigerator.
slice of white cake topped with almonds and icing

Easy Dessert Recipe for a Crowd

This cake is one of the most delicious cakes I’ve ever eaten. The cake is soft and moist and the frosting is incredible! This is pretty rich, so a little goes a long way. It is great for parties or potlucks or anytime your sweet tooth calls!

Looking for more easy cake recipes? Here are few of our favorite poke cake recipes from the blog that are equally delicious:

Butterfinger Cake

Butterfinger Poke Cake – yellow cake, caramel, sweetened condensed milk, crushed Butterfingers and cool whip. Great cake recipe for a…

Snickers Cake

Snickers Poke Cake Recipe – easy cake recipe that is great for a crowd- Chocolate cake, caramel sauce, sweetened condensed…

Red Velvet Poke Cake

Red Velvet Poke Cake – red velvet cake soaked in sweetened condensed milk and chocolate and topped with a quick…

slice of white cake topped with almonds and icing

Kentucky Butter Poke Cake

Yield: 12 people
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Kentucky Butter Poke Cake – Easy buttermilk pound cake topped with a quick homemade cream cheese frosting and almonds. Super easy to make and tastes amazing! Cake mix, buttermilk, eggs, cream cheese, butter, powdered sugar, vanilla, almond extract, and sliced almonds. Make a day in advance and refrigerate overnight. Great for parties and potlucks! #cake #dessert #pokecake #almond

Ingredients:

Cake

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

Filling and Topping

  • 1 (8-oz) package cream cheese, softened
  • ¼ cup butter, softened
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 1⅔ cups powdered sugar
  • ¼ cup milk
  • cups sliced almonds

Instructions:

  • Heat oven to 350°F. Spray a 13×9-inch cake pan with cooking spray.
  • In a large bowl, beat cake mix, buttermilk, 4-oz cream cheese, and eggs with electric mixer on medium speed for 2 minutes. Pour batter into prepared pan.
  • Bake for 30 to 33 minutes or until a toothpick inserted in center comes out clean.
  • While the cake is cooking, in a medium microwavable bowl, beat together 8-oz cream cheese and butter with an electric mixer on medium-high speed until smooth. Beat in vanilla and almond extract. On low speed, mix in powdered sugar until frosting is smooth and creamy. Mix in milk. Place the bowl in the microwave and heat on HIGH for 30 to 50 seconds or until smooth and thin enough to pour. Stir in almonds.
  • Poke holes in the warm cake about every ½ inch with a spoon handle, spatula handle or chopstick. Pour glaze over the cake and let the cake cool completely.
  • Refrigerate at least 2 hours or until topping is set before serving. Store covered in refrigerator.

Notes:

  • I used a box of yellow cake mix. Feel free to use any flavor that you enjoy.
  • To make homemade buttermilk, combine 1 cup of milk with 1 Tbsp of white vinegar or lemon juice. Let stand for 5 minutes or until the milk starts to curdle.
  • Use the end of a spoon handle, spatula, or chopstick to poke the holes in the cake. You want the holes to be fairly large to have the glaze seep into the holes. A fork will not make big enough holes.
  • Make sure to pour the frosting/glaze over the cake right after you remove the cake from the oven. The glazes will soak into the cake better if the cake is hot.
  • This cake is best made the day before and refrigerated overnight. That gives the frosting time to set up.
  • Feel free to add some toasted coconut to the frosting.
  • Don’t like almonds? You can omit them or substitute any nut you prefer.
  • Store the cake covered in the refrigerator.

Steph

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slice of white cake topped with almonds and icing

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Comments

  1. Anything different to make at higher elevations? We’re at about 4500 feet, and I’m just (re)learning how to bake at this elevation. Thank you!!

      1. Fabulously delicious !!!! I cant wait to show it off during my next dinner party. The cake was extremely moist and the frosting was perfect!

  2. This cake was amazing! It was delicious the night I cooked it but even better the next day when it was cold. So easy and a new favorite!

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