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Raspberry Poke Cake with Whipped Cream Frosting Recipe

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4.1 from 49 reviews

A delightful Raspberry Poke Cake featuring a moist white cake infused with raspberry Jell-O and topped with fluffy whipped cream and fresh raspberries. This refreshing dessert combines soft textures and vibrant flavors, perfect for gatherings or special occasions.

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 and Prepare: Preheat the oven to 350℉. Lightly spray a 9x13-inch cake pan with nonstick cooking spray to prevent sticking and set aside.
  2. Mix Cake Batter: In a large bowl, whisk together eggs, cold water, vegetable oil, and 2 teaspoons vanilla extract until combined. Add the white cake mix and beat with a whisk or electric mixer on medium-high speed for about 2 minutes until smooth. Scrape down the sides of the bowl as needed.
  3. Bake Cake: Pour batter evenly into the prepared pan. Bake for 23 to 28 minutes, or until the cake springs back lightly when touched and a toothpick inserted into the center comes out clean. Remove from oven and let cool for 15 minutes.
  4. Make Holes: Use the handle of a wooden spoon to poke holes evenly spaced about 1 inch apart across the surface, pressing almost to the bottom but not through. Optionally, use a fork to poke additional smaller holes between these larger holes for more jello coverage.
  5. Prepare Raspberry Jello: In a medium bowl, whisk together boiling water and raspberry Jell-O powder until fully dissolved, about 2 minutes.
  6. Pour Jello Over Cake: Slowly pour the jello mixture evenly over the cake, ensuring it seeps into all the holes.
  7. Cool and Chill: Let the cake cool at room temperature for about 30 minutes. Then cover with a lid or plastic wrap and refrigerate for at least 1 hour or up to 24 hours to set the jello filling.
  8. Make Whipped Cream Frosting: In a large bowl, use an electric mixer to beat heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form and the mixture is fluffy.
  9. Frost the Cake: Gently spread the whipped cream evenly over the chilled cake surface.
  10. Garnish and Serve: Decorate the top with fresh raspberries. Cut the cake into squares and serve. Cake can be served immediately or refrigerated up to 8 hours after frosting for enhanced flavor.

Notes

  • Make sure not to poke holes all the way through the cake to prevent jello from leaking out.
  • Using a fork to create smaller holes in addition to the wooden spoon holes helps distribute jello more evenly throughout the cake.
  • For best flavor, refrigerate the cake after frosting before serving, though serving immediately is also fine.
  • Fresh raspberries should be added right before serving to maintain their freshness and texture.

Find it online: https://recipethrive.com/raspberry-poke-cake-with-whipped-cream-frosting-recipe/