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Luscious Red Velvet Raspberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 31 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Spread Pudding: Evenly spread the thickened pudding over the raspberry-soaked cake layer to create a creamy topping.
  7. Chill: Cover the cake and refrigerate it for at least 1 hour so the pudding sets and flavors meld.
  8. 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.
  9. Top Cake: Spread the whipped cream over the chilled pudding layer evenly.
  10. 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.

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Find it online: https://whisksweetly.com/luscious-red-velvet-raspberry-poke-cake-recipe/