Want to make an easy poke cake? Try out French Vanilla Poke Cake it’s super easy to make and has a sweet marshmallow flavor with a slight butter-cream character.
Have you ever thought about using your coffee creamer for something other than coffee? It turns out that coffee creamer is delicious in a poke cake, especially French Vanilla! Although I like regular vanilla, for this cake I used French Vanilla for its sweet marshmallow flavor with a slight butter-cream character.
French Vanilla Poke Cake
French Vanilla Poke Cake Ingredients:
- 1 white cake mix and the ingredients your mix calls for
- 2 cups French Vanilla creamer (Coffee-mate)
- 8 oz whip cream (thawed)
- 1 Cup toffee bits (optional)
French Vanilla Poke Cake Directions:
Start with the white cake mix. Make it according to the directions, but instead of water use French Vanilla Coffee-Mate Creamer, eggs and oil. Baked according to the directions on the box in a 13×9 pan.
After the cake has cooled, poke holes with a wooden spoon handle and pour 1 cup of French Vanilla Coffee-mate. Place the cake into the refrigerator to chill for at least an hour while the absorbs the creamer.
Once the creamer has been absorbed and the cake is chilled top it with whip cream and toffee bits. (You could use any fun topping. I just happen to love toffee.)
One nice thing about making a poke cake is that they freeze quite well. You could easily freeze this cake and then just get a piece out here and there whenever you need something sweet to eat.
Another one of my favorite poke cakes is a “Better than Sex Cake” and Lemon Blueberry Poke Cake!
French Vanilla Poke Cake
French Vanilla Poke Cake is super easy to make and has a sweet marshmallow flavor with slight butter-cream character.
Ingredients
- 1 white cake mix and the ingredients your mix calls for
- 2 cups French Vanilla creamer
- 8 ozs whip cream (thawed)
- 1 Cup toffee bits (optional)
Instructions
- Start with the white cake mix. Make it according to the directions, but instead of water use French Vanilla Coffee-Mate Creamer, eggs and oil.
- Baked according to the directions on the box in a 13×9 pan.
- After the cake has cooled, poke holes with a wooden spoon handle and pour 1 cup of French Vanilla Coffee-mate.
- Place the cake into the refrigerator to chill for at least an hour while the absorbs the creamer.
- One the creamer has absorbed and the cake is chilled top with whip cream and toffee bits.
