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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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the red velvet cake mix according to the instructions on the box, mixing the eggs, vegetable oil, and water as directed.
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.
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.
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.
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.
In a mixing bowl, whisk together the whipped topping, powdered sugar, and vanilla extract until smooth.
Spread the whipped topping evenly over the cooled and soaked cake.
Garnish the cake with fresh raspberries, arranging them evenly across the top.
Refrigerate the cake for at least 2 hours to allow the flavors to meld and the cake to set.
Slice and serve chilled. Enjoy your Raspberry Red Velvet Poke Cake!
Nutrition Facts
Calories |
5463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 229.8 g | 295% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 781.3 g | 284% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 486.7 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1061 mg | 82% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
