If you’re craving a dessert that’s both eye-catching and irresistibly delicious, this Luscious Red Velvet Raspberry Poke Cake Recipe is going to become your new go-to showstopper. Imagine a tender red velvet cake with moist raspberry pockets, enveloped in a silken layer of white chocolate pudding and crowned with fluffy whipped cream and fresh raspberries. Every bite delivers a perfect balance of rich cocoa, sweet berries, and creamy textures that will thrill your taste buds and impress everyone at your table.
Ingredients You’ll Need
This Luscious Red Velvet Raspberry Poke Cake Recipe is surprisingly simple to put together with a handful of essential ingredients. Each component plays a crucial role: the cake mix provides that classic red velvet base, raspberry preserves bring bright fruity sweetness, pudding adds creamy indulgence, and whipped cream finishes it with light, airy perfection.
- Red velvet cake mix and required ingredients: The foundation of the whole cake, giving it that signature flavor and vibrant hue.
- Raspberry preserves (1 cup plus 1 tablespoon): Bursting with bright berry goodness that seeps into the cake’s holes for a juicy surprise.
- Instant white chocolate or vanilla pudding mix (3.4 oz): Adds a luscious, smooth layer that complements the richness of the cake.
- Cold milk (2 cups): Essential for whipping up the pudding to the perfect consistency.
- Heavy whipping cream (1 cup): Whipped to soft peaks to create that heavenly topping.
- Powdered sugar (1/4 cup): Sweetens the whipped cream beautifully.
- Vanilla extract (1 teaspoon): Infuses the whipped cream with a lovely aromatic warmth.
- Fresh raspberries (1 cup): Adds freshness and a natural, tart contrast to the creamy sweetness.
How to Make Luscious Red Velvet Raspberry Poke Cake Recipe
Step 1: Bake Your Red Velvet Cake
Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9×13-inch pan. Prepare the red velvet cake batter following the package instructions, usually involving eggs, oil, and water. Pour the batter into the pan and bake until a toothpick comes out clean, usually around 25 to 30 minutes. Once done, allow the cake to cool for about 15 minutes—this is important to avoid melting your delicious raspberry preserves later.
Step 2: Poke the Cake and Add Raspberry Preserves
Using the handle of a wooden spoon, gently poke holes approximately one inch apart all over the warm cake. These little pockets are where the magic happens! Warm up your raspberry preserves slightly until smooth and pour or spoon evenly over the top, ensuring some seeps through those holes for juicy raspberry bursts in every bite.
Step 3: Prepare and Spread the Pudding Layer
In a medium bowl, whisk together the instant white chocolate or vanilla pudding mix with the cold milk. Stir vigorously for about two minutes until the mixture thickens into a rich, creamy pudding. Spread this luscious pudding layer evenly over the raspberry-soaked cake, sealing all that fruity goodness inside. Then cover and chill in the refrigerator for at least one hour to set perfectly.
Step 4: Whip the Cream and Finish the Cake
While the cake chills, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form—the key is to stop before it becomes too stiff for that cloud-like texture. Once your cake has chilled and the pudding layer is firm, gently spread the whipped cream over the top.
Step 5: Garnish With Fresh Raspberries and Optional Drizzle
Finish your Luscious Red Velvet Raspberry Poke Cake Recipe by adorning the cake with fresh raspberries. For an extra touch of elegance and flavor, drizzle a tablespoon of warmed raspberry preserves on top. This final step turns a simple poke cake into a show-stopping dessert that dazzles at any occasion.
How to Serve Luscious Red Velvet Raspberry Poke Cake Recipe
Garnishes
Fresh raspberries are a must, their natural tartness balancing the cake’s sweetness beautifully. If you want to get fancy, sprinkle some white chocolate shavings or crushed freeze-dried raspberries for an extra pop of texture and color that makes the cake truly irresistible.
Side Dishes
Serve slices alongside a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Some fresh mint leaves can add a refreshing herbal note that pairs wonderfully with the rich, fruity flavors of the cake.
Creative Ways to Present
Try serving this poke cake in individual portions by layering cake cubes, pudding, and whipped cream in clear glasses topped with raspberries for a trifle-like experience. Alternatively, decorate the top with edible flowers during spring or summer gatherings—it’s a stunning option for celebrations like Valentine’s Day.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the refrigerator for up to three days when covered tightly. Keeping it chilled ensures the pudding layer stays firm and the whipped cream topping remains fresh and fluffy.
Freezing
While freezing is possible, the texture of the pudding and whipped cream might change upon thawing, becoming a bit watery or less fluffy. If you decide to freeze, wrap tightly in plastic wrap and place in an airtight container. Thaw in the fridge overnight before serving.
Reheating
Since this is a chilled dessert, it’s best enjoyed cold and not reheated. Bringing it to room temperature slightly before serving is fine, but warming it will compromise the luscious layers that make this poke cake special.
FAQs
Can I use homemade red velvet cake instead of a mix?
Absolutely! If you prefer baking your red velvet cake from scratch, the Luscious Red Velvet Raspberry Poke Cake Recipe will still work beautifully. Just ensure the cake is sturdy enough to hold the pudding and preserves without falling apart.
What if I can’t find raspberry preserves?
You can substitute with any other berry preserves like strawberry or blackberry. Even a homemade raspberry sauce would work well to soak into the cake holes and provide that luscious fruit flavor.
Is it necessary to poke holes in the cake?
Yes, poking holes is essential because it allows the raspberry preserves to seep deep into the cake, adding moisture and taste inside, not just on top. Without this step, the flavor and texture profile of the poke cake wouldn’t be as delightful.
Can I make this cake gluten-free?
To make it gluten-free, use a gluten-free red velvet cake mix and double-check that all other ingredients are gluten-free as well. This swap won’t change the overall method or flavor significantly, keeping your cake luscious and beautiful.
How long should the cake chill before serving?
You want to chill the cake in the refrigerator for at least one hour to allow the pudding to set and the flavors to meld. Longer chilling up to several hours is fine and even recommended for best flavor and texture.
Final Thoughts
There’s something truly magical about this Luscious Red Velvet Raspberry Poke Cake Recipe that turns everyday baking into an extraordinary treat. It’s easy enough for a weekday indulgence yet impressive enough to bring to any celebration. So gather your ingredients, follow these warm and simple steps, and treat yourself and your loved ones to a dessert that’s as lovely to look at as it is to taste. Trust me, once you try it, this poke cake will be a cherished favorite, just like it is for me!
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Luscious Red Velvet Raspberry Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Luscious Red Velvet Raspberry Poke Cake is a delightful and visually stunning dessert that combines the rich flavors of red velvet cake with a luscious raspberry filling and creamy white chocolate pudding topping. Finished with whipped cream and fresh raspberries, this cake is perfect for holidays, celebrations, or any special occasion where you want to impress your guests with a flavorful, moist, and refreshing treat.
Ingredients
Cake
- 1 box red velvet cake mix (plus ingredients called for on the box, typically eggs, oil, and water)
Filling
- 1 cup raspberry preserves or raspberry sauce
Pudding Topping
- 1 (3.4 oz) package instant white chocolate or vanilla pudding mix
- 2 cups cold milk
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 cup fresh raspberries
- 1 tablespoon raspberry preserves (for drizzle, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan to prevent the cake from sticking.
- Bake the Cake: Prepare the red velvet cake batter according to the package instructions, then pour it into the prepared pan. Bake for the recommended time (usually about 30 minutes) or until a toothpick inserted in the center comes out clean.
- Cool and Poke: Allow the cake to cool for about 15 minutes. Using the handle of a wooden spoon, poke holes evenly all over the top of the cake about 1 inch apart to create pockets for the raspberry preserves.
- Add Raspberry Preserves: Warm the raspberry preserves slightly to make it easier to pour. Spoon or pour the preserves evenly over the cake surface, ensuring some seeps into the holes for maximum flavor infusion.
- Prepare Pudding: In a medium bowl, whisk together the instant white chocolate or vanilla pudding mix with 2 cups of cold milk for about 2 minutes until the mixture thickens.
- Spread Pudding: Evenly spread the thickened pudding over the raspberry-soaked cake layer to create a creamy topping.
- Chill: Cover the cake and refrigerate it for at least 1 hour so the pudding sets and flavors meld.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and airy whipped cream.
- Top Cake: Spread the whipped cream over the chilled pudding layer evenly.
- Garnish and Serve: Decorate the top with fresh raspberries and optionally drizzle extra raspberry preserves over the whipped cream for a beautiful finish. Serve chilled for the best texture and flavor.
Notes
- For extra flavor and texture, use seedless raspberry preserves to avoid seeds getting stuck in the cake.
- Top the cake with white chocolate shavings or crushed freeze-dried raspberries for an elegant and decorative finish.
- Store any leftovers covered in the refrigerator for up to 3 days to maintain freshness and moisture.
