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.
Here are our top 3 tried and tested recipes!
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.
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