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Raspberry Poke Cake Recipe

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3.9 from 5 reviews

This Raspberry Poke Cake features a moist white cake base filled with vibrant raspberry gelatin, topped with a fluffy whipped cream frosting and garnished with fresh raspberries. Perfectly sweet and refreshing, this make-ahead dessert is ideal for gatherings and allows the raspberry flavor to infuse throughout the cake for a delicious, colorful treat.

Ingredients

White Cake

  • 3 large eggs
  • 1 cup cold water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 box (15.25 oz) white cake mix

Raspberry Jello Filling

  • 1 cup boiling water
  • 1 box (3 oz) raspberry Jell-O powder

Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Garnish

  • Fresh raspberries, for garnish and serving

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Lightly spray a 9×13 inch cake pan with nonstick cooking spray and set it aside.
  2. Mix Cake Batter: In a large bowl, whisk together the eggs, cold water, vegetable oil, and 2 teaspoons of vanilla extract until well blended.
  3. Add Cake Mix: Pour the dry white cake mix into the wet ingredients and whisk or beat with an electric mixer on medium-high speed for about 2 minutes until the batter is smooth and fully combined. Scrape the bowl sides as needed.
  4. Bake Cake: Evenly pour the batter into the prepared pan and bake for 23-28 minutes. The cake is done when it springs back lightly to touch and a toothpick inserted in the center comes out clean.
  5. Cool Slightly: Remove the cake from the oven and let it cool for 15 minutes in the pan.
  6. Poke Holes in Cake: Using the handle of a wooden spoon, poke holes about 1 inch apart across the surface, pressing nearly to the bottom but not all the way through. Optionally, use a fork to poke additional smaller holes between larger holes for better jello distribution.
  7. Prepare Raspberry Jello: Whisk together the raspberry Jell-O powder and boiling water in a medium bowl until fully dissolved, about 2 minutes.
  8. Pour Jello into Cake: Slowly pour the dissolved jello evenly over the cake, making sure it seeps into all the holes.
  9. Cool Completely: Let the cake cool completely at room temperature for about 30 minutes.
  10. Chill to Set Jello: Cover the cake pan with a lid or plastic wrap and refrigerate for at least 1 hour to allow the jello to set; it can chill up to 24 hours if desired.
  11. Make Whipped Cream Frosting: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract using an electric hand mixer until stiff peaks form and the cream holds its shape.
  12. Frost the Cake: Gently spread the whipped cream evenly over the chilled cake surface.
  13. Garnish and Serve: Top the frosted cake with fresh raspberries just before serving. Cut into squares and enjoy immediately, or refrigerate up to 8 hours before serving for enhanced flavor integration.

Notes

  • You can use a fork to poke additional smaller holes between the main wooden spoon holes to help the jello fully infuse the cake.
  • Allowing the cake to chill after frosting improves flavor but is optional.
  • Wait to add fresh raspberries garnish until right before serving to keep them fresh and vibrant.
  • The cake can be made a day ahead; just store covered in the refrigerator.
  • Be careful not to poke holes all the way through the cake to prevent jello from leaking out.

Find it online: https://bitezly.com/raspberry-poke-cake-recipe/