Sweet Tea Poke Cake

Sweet Tea Poke Cake in a white dish and a slice on a plate

Lemony whipped cream frosting piles high on a poke cake infused with sweet tea simple syrup, a delectable treat for any occasion.

Sweet Tea Poke Cake
Makes 1 (13x9-inch) cake
  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 4 large eggs
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 teaspoon vanilla extract
  • Sweet Tea Simple Syrup (recipe follows)
  • Lemon Whipped Cream Frosting (recipe follows)
  • Garnish: lemon slices, fresh mint sprigs
  • 1 cup granulated sugar
  • 1 cup water
  • 3 tablespoons sweetened instant lemon tea mix*
  • 4 ounces cream cheese, softened
  • ⅔ cup confectioners’ sugar
  • 2 cups heavy whipping cream
  • ¾ teaspoon packed lemon zest
  • 2 tablespoons fresh lemon juice
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 350°. Spray a 13×9-inch baking dish with baking spray with flour.
  2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a small bowl, whisk together flour, baking powder, and salt. In another small bowl, whisk together buttermilk and vanilla. Gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined. Spread batter in prepared pan. Tap pan on counter twice to release air bubbles.
  4. Bake until a wooden pick inserted in center comes out clean, about 25 to 30 minutes. Let cool on a wire rack 10 minutes. Using a wooden pick, poke holes all over warm cake. Slowly pour Sweet Tea Simple Syrup over cake. Let cool completely. Spread Lemon Whipped Cream Frosting over cake. Refrigerate 1 hour before serving. Run a knife around edge of cake. Garnish with lemon slices and mint, if desired.
  1. In a small saucepan, combine sugar and 1 cup water. Bring to a boil over medium-high heat. Boil for 5 minutes. Remove from heat; stir in tea mix. Let cool completely.
  1. In a large bowl, beat cream cheese with a mixer at medium speed until creamy. Beat in confectioners’ sugar. Add cream and remaining ingredients, beating at high speed just until stiff peaks form. Use immediately.

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