Raspberry Red Velvet Poke Cake
Experience indulgence with every bite of this luscious Raspberry Red Velvet Poke Cake! This easy-to-make dessert combines the velvety richness of red velvet cake with the sweet, tangy burst of raspberry jam that seeps into every bite. Topped with a cloud-like layer of lightly sweetened whipped topping and garnished with fresh, plump raspberries, this stunning poke cake is as visually striking as it is delicious. Perfect for parties, holidays, or just a treat-yourself moment, this recipe comes together effortlessly with the help of a boxed cake mix and a few simple ingredients. Make ahead and serve chilled for a refreshing and decadent dessert everyone will rave about!
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Ingredients
- 1 box Red velvet cake mix (boxed)
- 3 large Eggs (as required by the cake mix)
- 0.5 cup Vegetable oil (as required by the cake mix)
- 1.25 cups Water (as required by the cake mix)
- 1 cup Raspberry jam
- 0.25 cup Water (for thinning the raspberry jam)
- 2 cups Whipped topping (like Cool Whip), thawed
- 1 cup Fresh raspberries
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Step 2
Prepare the red velvet cake mix according to the instructions on the box, mixing the eggs, vegetable oil, and water as directed.
Step 3
Pour the cake batter into the prepared baking dish and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
Step 4
Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon, poke holes evenly across the surface of the cake, spaced about 1 inch apart.
Step 5
In a small saucepan over low heat, mix the raspberry jam and 1/4 cup of water until the jam is thinned and pourable. Remove from heat.
Step 6
Pour the raspberry jam mixture over the cake, ensuring it soaks into the holes. Use a spatula to spread the jam evenly across the surface.
Step 7
In a mixing bowl, whisk together the whipped topping, powdered sugar, and vanilla extract until smooth.
Step 8
Spread the whipped topping evenly over the cooled and soaked cake.
Step 9
Garnish the cake with fresh raspberries, arranging them evenly across the top.
Step 10
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
Step 11
Slice and serve chilled. Enjoy your Raspberry Red Velvet Poke Cake!
Nutrition Facts
| Serving size | (2070.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5463.3 |
| Total Fat 229.8g | 0% |
| Saturated Fat 100.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 558mg | 0% |
| Sodium 4180.6mg | 0% |
| Total Carbohydrate 781.3g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 486.7g | |
| Protein 45.1g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1061.0mg | 0% |
| Iron 18.0mg | 0% |
| Potassium 1100.7mg | 0% |
Source of Calories