We’ve all got our favorite cakes, but sometimes it’s nice to try something new. And around here we love a good cake recipe, especially if it’s not the “usual”.
Poke cakes are great for this because of how they’re made. All the holes in the cake allow for the flavorful toppings to really soak in. Our own Chef Dom and the Table For 12 crew are making some of our popular poke cakes in the studio and then giving them each a taste. These are our most-clicked cake recipes and we’re about to find out which one is truly the tastiest of them all -according to both regular folks and the chef himself. They’ll be judging these cakes based on their flavor, but also on their appearance and how easy they are to make. This 12 Tomatoes Reviews series is an ongoing one so keep an eye out for more taste tests to come. Now, onto the cakes!
Key Lime Poke Cake
This cake is a fluffy, creamy take on Key lime pie. Traditionally Key limes are only available June through September, during which time their vivid, sweet-tart-floral flavor is most commonly used to make pie. This cake version you can make all year since it uses the zest of 1 regular lime and some bottled Key lime juice, too. Of course you can use fresh key lime juice if you can get it.
Either way this bright flavor is a refreshingly zesty hit when combined with white cake and whipped cream.
Tasters said it put them in a summer-y mood and looked more appealing than some of the other cakes. The smooth, white top and custard layer underneath certainly make this poke cake one of the prettier ones in the running! Even Chef Dom, who is self-certified as a Key lime non-fan, said it was incredibly tasty. Sometimes even the chef is surprised by how good something is!
If you enjoy a smooth, cool, creamy cake then this one can’t miss. Get the recipe here.
Butter Pecan Praline Poke Cake
Pecan praline is one of those Southern flavors that never gets old. The sweet, buttery background really lets the taste of the nuts shine through. This poke cake starts with a butter pecan cake mix and to that you add a decadent praline glaze made with pecans and condensed milk.
Tasters across the board gave this one high praise for the rich flavor that’s reminiscent of caramel. Some criticism of the cake from both the tasters and from Chef Dom was that it’s “densely moist” and a little sticky. So, if that’s how you like your cakes then this one could be just the cake for you. Get the recipe here.
German Chocolate Poke Cake
When I think of a German chocolate cake (named for the 1850s baker, Samuel German, not for the country) I think of a rich, never-dry, chocolate layer cake topped with coconut and nuts. This cake saves you having to make and frost layers, but delivers all the wonderful German chocolate goodness you’re used to with the traditional version. This one is even more moist than many “regular” chocolate cakes.
Even tasters that weren’t big fans of coconut loved this cake since they said it was balanced out by the rich chocolate flavor. Chef Dom pointed out in his taste test that when refrigerated this cake becomes even denser and richer, bordering on brownie territory. If that that sounds like a cake you’d like to try then get the recipe here.
Watch the video below for Chef Dom and the Table for 12 team trying each of these wonderful cakes in the studio. Find out how they rate these “easy” cakes and more importantly- what they really taste like. And see which one got the best marks from the chef!