Easy Whiskey Vanilla Poke Cakes Recipes

EASY WHISKEY CAKES

Steps:

• Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Place pans on cooling racks.
• While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In bowl, reserve 1 1/2 cups icing; set aside. With bamboo skewer, poke holes in tops of cakes. Pour some of remaining icing over cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes. Cool completely, 45 to 60 minutes.
• To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cakes can be frozen, tightly wrapped.

FRENCH VANILLA POKE CAKE

Steps:

• 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.

EASY WHISKEY-VANILLA POKE CAKES

Steps:

• Heat oven to 350°F. Spray 9 (5x3-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, pudding mix, milk, oil, 1/4 cup whiskey and the eggs with electric mixer on medium speed 5 minutes. Add 2 cups walnuts; beat 1 minute (batter will be very thick). Divide batter evenly among pans.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven; place on cooling racks.
• While cakes are still warm, in another large bowl, beat melted butter, 1 1/2 cups whiskey and the powdered sugar with whisk until smooth. In small bowl, reserve 1 1/2 cups icing for in small bowl; set aside.
• With bamboo skewer, poke holes in each cake. Pour some of remaining icing over tops of cakes; let soak in 1 minute. Repeat until all icing has soaked into cakes.
• To reserved 1 1/2 cups icing, add 2 cups walnuts. Spoon walnut mixture over tops of cakes. Cool completely, 45 to 60 minutes.

EASY VANILLA CAKE RECIPE (VIDEO)

Steps:

• Preheat the oven to 350F. Prepare the desired cake tins: use this recipe for 2 or 3, 8-inch rounds; 2, 10-inch rounds; 13x17-inch jelly roll pan for a sheet cake; also makes 24 cupcakes. Line pans with parchment paper and line cupcake tin with cups.
• In a large mixing bowl, beat together the softened butter, sugar and vanilla for a few minutes, until fluffy. Add the egg whites or eggs and beat again until creamy and smooth. Using only egg whites yields a more 'white' cake; using whole eggs will give the cake a soft yellow color. Next, pour in the milk (I recommend using warm milk).
• NOTE: the batter may look curdled once you add the milk! It is not. This happens because the milk causes the butter particles to clump together. Just continue with the recipe.
• In a separate bowl, combine all the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the cake batter and whisk by hand to avoid over-mixing the batter.
• Divide the cake batter evenly between prepared pans. Bake in preheated oven for approximately 30 minutes for 3, 8-inch rounds; or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool in the pans for about 10 minutes, then invert onto cooling rack to cool completely. Frost and fill cake once the cake is completely cooled. IF not using the layers right away, wrap with plastic wrap to avoid drying.