Best 3 White Raspberry Poke Cake Recipes
Indulge in a delightful culinary journey with our tantalizing White Raspberry Poke Cake, a symphony of flavors and textures that will captivate your taste buds. This delectable dessert features a moist and fluffy white cake, generously poked and infused with a sweet and tangy raspberry sauce, creating a harmonious blend of flavors. Layers of luscious homemade whipped cream and fresh raspberries add a touch of elegance and richness, while a sprinkle of toasted coconut adds a delightful crunch. Our recipe provides step-by-step instructions, ensuring that even novice bakers can create this masterpiece. Additionally, discover variations of this classic, including a gluten-free version for those with dietary restrictions, a chocolate raspberry poke cake for chocolate lovers, and a boozy raspberry poke cake infused with your favorite liqueur for a touch of sophistication. Embark on this culinary adventure and treat yourself to a slice of pure indulgence.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY POKE CAKE
Poke around your cupboard and freezer and you'll probably find everything you need to make a classic "poke" cake. Some things just get easier.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
- Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 20 g, TransFat 0 g
RASPBERRY POKE CAKE
This is another version of "poke-cake" recipes. We like to make this in summer when the raspberry supply is plentiful. Note: Cooking time includes the 1-hour cooling time and 2 hours in the refrigerator before serving.
Provided by TasteTester
Categories Dessert
Time 3h45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make cake mix as directed on box, using water, oil and egg whites. Pour into pan.
- Bake 28-33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- Pierce cake every 1/2 inch with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around side of pan to loosen cake. Refrigerate 2 hours. Spread whipped topping over top of cake; garnish with raspberries. Store covered in refrigerator.
- *You can also make this a strawberry poke cake by substituting strawberry gelatin for the raspberry, and garnishing with fresh strawberries*.
Nutrition Facts : Calories 304.4, Fat 13.3, SaturatedFat 4.5, Sodium 333.7, Carbohydrate 43.8, Fiber 0.3, Sugar 29.9, Protein 3.3
WHITE RASPBERRY POKE CAKE RECIPE
White cake filled with raspberry Jell-O and topped with an amazing cream cheese frosting, fresh raspberries and sliced almonds.
Provided by Elyse
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs. Let cake cool completely.
- Poke holes all over cooled cake with a fork.
- In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
- Pour over cake and refrigerate for 30 minutes.
- To make the frosting, beat together cream cheese and butter until fluffy.
- Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
- Top cake with fresh raspberries and sliced almonds.
- Refrigerate until serving.
Tips:
- For a richer flavor, use full-fat cream cheese and milk.
- Let the cake cool completely before poking holes in it. This will help prevent the cake from crumbling.
- Use a toothpick or skewer to poke holes in the cake. Make sure the holes are deep enough to reach the bottom of the cake.
- Pour the white chocolate ganache over the cake slowly and evenly. This will help prevent the ganache from clumping.
- Chill the cake for at least 2 hours before serving. This will help the ganache to set and the cake to firm up.
Conclusion:
This white raspberry poke cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, the white chocolate ganache is rich and creamy, and the raspberry filling adds a tart and tangy flavor. This cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
