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Raspberry Poke Cake is an easy dessert that is ultra-moist, and bursting with sweet tart raspberry flavor, and topped with a homemade sweetened whipped cream layer. This raspberry jello cake always disappears so fast, and it’s simple to make with a white cake mix and raspberry jello.
For more yummy raspberry recipes – be sure and make my Raspberry Cheesecake Lush, Strawberry Raspberry Crumble, and Chocolate Raspberry Cheesecake Delight.
Raspberry Jello Poke Cake Recipe
If you’re looking for a dessert that’s as easy to make as it is irresistible, this raspberry jello poke cake is about to become your new favorite.
Soft, fluffy white cake soaked with a sweet & tart raspberry jello filling, then topped with a dreamy homemade whipped cream layer. This cake always disappears so fast and I’ve never met anyone who doesn’t want more than one slice.
A Fruity Poke Cake Recipe
Poke cakes are 9×13 cakes that have been poked with something – such as pudding or jello. This raspberry poke cake is a fruity twist on the classic dessert. It starts with a ‘doctored-up’ white cake mix, and then it’s poked with holes of sweet and tart raspberry jello that infuses the entire cake with amazing flavor, and finished of with freshly whipped cream sweetened with powdered sugar.
Perfect for family dessert, summertime gatherings, potlucks, or when you just want a super easy and incredibly delicious dessert for no reason at all ❤︎
Simple Ingredients
White Cake Mix Ingredients
- Water : It’s best to use filtered water either from a filter, osmosis spout, or bottled water. Tap water can usually have a metallic taste to it, which will affect the flavor of the cake. I always recommend using filtered water, like from a bottle, when making this recipe.
- Large Eggs : Most white cakes only call for the egg white; however, we’re using the whole egg to help add some structure to the cake so the jello can absorb into it.
- Vegetable Oil
- Vanilla Extract
- White Cake Mix : A 15.25 ounce box.
Raspberry Jell-O Poke Filling Ingredients
- Boiling Water
- Raspberry Jell-O : Raspberry gelatin powder is what you will mix into the boiling water. I highly recommend using regular gelatin and not sugar-free.
Whipped Cream Frosting Ingredients
- Heavy Whipping Cream
- Powdered Sugar
- Vanilla Extract
- Fresh Raspberries
How To Make Raspberry Poke Cake With A Cake Mix (Printable Recipe Card)
Preheat the oven to 350 degrees F. Lightly spray a 9×13 cake pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together the large eggs, water, vegetable oil and vanilla extract until blended.
Dump in the dry white cake mix and use a spatula, or an electric mixer on medium-high speed, and mix until the batter is smooth and well combined; about 2 minutes of mixing. Scrape down the sides of the bowl as needed.
Pour the cake batter evenly into the prepared cake pan. Bake for 23-28 minutes. The cake is done when the cake springs back lightly when touched, and a toothpick inserted into the middle comes out clean.
Remove the cake from the oven and allow it cool for 15 minutes. Then, use the handle of a wooden spoon to poke holes evenly in rows across the surface, spacing them about 1-inch apart, and pressing almost to the bottom (but not all the way because you don’t want the jello liquid to run out the bottom).
In a medium bowl, whisk together the boiling water and raspberry jello powder until fully dissolved, about 2 minutes. Slowly pour the jello mixture evenly over the cake, making sure it flows into all of the holes.
Allow the cake to cool completely at room temperature, about 30 minutes. Then, cover the pan with a lid or plastic wrap, and refrigerate for 1 hour so the raspberry jello filling can set.
In a large mixing bowl, using an electric hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until fluffy, stiff peaks form and hold their shape. Gently spread the whipped topping evenly over the chilled cake.
Garnish the cake with fresh raspberries on top, cut into squares, and serve. Enjoy! The cake can be served right away OR you can cover the cake with a lid and refrigerate for up to 6 hours before serving. I prefer refrigerating the cake once it’s frosted, I think the flavors are better, but it’s completely optional. Wait to add the raspberry garnish until right before serving.
How To Store A Poke Cake
The cake can sit at room temperature for up to 2 hours. Store the cake covered in the refrigerator, for up to 3-4 days. Poke cakes are best served chilled. You can keep the cake inside the cake pan, or remove individual pieces to an airtight container for storage.
To make a poke cake ahead of time (my preferred way because it gives the cake more chilling time). You can bake the cake, poke it, and add the raspberry jello filling up to a day in advance. Then frost the cake and serve when ready. The whipped cream topping will start to soften and lose it’s fluffiness, the longer it sits in the fridge.
I prefer to prepare the cake fully, cover it, and then refrigerate it (with the whipped cream on) for up to 6 hours before serving it.
Pro Tips From The Test Kitchen
- Be sure and serve this raspberry poke cake with some fresh raspberries! Those are always our favorite part of the recipe, as they add a freshness and brightness to the cake. You could also microwave some raspberry preserves, for a very short time, and drizzle that over top the entire cake if wanted.
- The chill time is important! You want to make sure the cake and raspberry filling are completely chilled before adding the whipped cream topping. The cake poked with the raspberry jello, can be in the fridge for up to 24 hours.
- Once the cake is frosted and ready to go, you can either serve it right away, or you can refrigerate it for up to 6 hours. I prefer refrigerating the frosted cake because I feel like the additional chill time just makes everything taste so much better! And poke cakes are much better serve chilled.
- Do not use sugar-free raspberry jello. Of course you can if you want, but for the best favor and a guaranteed delicious result, use the regular gelatin mix.
More Must Try Poke Cake Recipes
- Lemon Poke Cake
- Peppermint Poke Cake
- Hawaiian Poke Cake
- Oreo Poke Cake
- S’mores Poke Cake
- German Chocolate Poke Cake
- Hot Chocolate Poke Cake
- Easy Snickers Poke Cake
- Easy Cherry Poke Cake
- Strawberry Jello Poke Cake
Raspberry Poke Cake
Equipment
Ingredients
White Cake
- 3 large eggs
- 1 cup cold water
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 box (15.25 oz) white cake mix
Raspberry Jello Filling
- 1 cup boiling water
- 1 box (3 oz) raspberry Jell-O
Whipped Cream Frosting
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- fresh raspberries for garnish & serving
Instructions
- Preheat the oven to 350℉. Lightly spray a 9×13 cake pan with nonstick cooking spray. Set aside.
White Cake
- In a large bowl, whisk together the large eggs, cold water, vegetable oil and vanilla extract until blended.3 large eggs, 1 cup cold water, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Dump in the dry white cake mix and use a whisk or an electric mixer on medium-high speed, and mix until the batter is smooth and well combined; about 2 minutes of mixing. Scrape down the sides of the bowl as needed.1 box (15.25 oz) white cake mix
- Pour the cake batter evenly into the prepared cake pan. Bake for 23-28 minutes. The cake is done when the cake springs back lightly when touched, and a toothpick inserted into the middle comes out clean.
- Remove the cake from the oven and allow it cool for 15 minutes.
- Use the handle of a wooden spoon to poke holes evenly in rows across the surface, spacing them about 1-inch apart, and pressing almost to the bottom (but not all the way because you don't want the jello liquid to run out the bottom). *Sometimes I will also use a fork to poke fork tine holes in-between some of the larger holes (not all of them), this way the jello gets all over the cake.
Raspberry Jello Filling
- In a medium bowl, whisk together the boiling water and raspberry jello powder until fully dissolved, about 2 minutes. Slowly pour the jello mixture evenly over the cake, making sure it flows into all of the holes.1 cup boiling water, 1 box (3 oz) raspberry Jell-O
- Allow the cake to cool completely at room temperature, about 30 minutes.
- Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours) so the raspberry jello filling can set.
Whipped Cream Frosting
- In a large mixing bowl, using an electric hand mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until fluffy, stiff peaks form and hold their shape.2 cups heavy whipping cream, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- Gently spread the whipped topping evenly over the chilled cake.
- Garnish the cake with fresh raspberries on top, cut into squares, and serve. Enjoy! The cake can be served right away OR you can cover the cake with a lid and refrigerate for up to 8 hours before serving.*I prefer refrigerating the cake once it's frosted, I think the flavors are better, but it's completely optional. Wait to add the raspberry garnish until right before serving.fresh raspberries
Notes
- Be sure and serve this raspberry poke cake with some fresh raspberries! Those are always our favorite part of the recipe, as they add a freshness and brightness to the cake. You could also microwave some raspberry preserves, for a very short time, and drizzle that over top the entire cake if wanted.
- The chill time is important! You want to make sure the cake and raspberry filling are completely chilled before adding the whipped cream topping. The cake poked with the raspberry jello, can be in the fridge for up to 24 hours.
- Once the cake is frosted and ready to go, you can either serve it right away, or you can refrigerate it for up to 6 hours. I prefer refrigerating the frosted cake because I feel like the additional chill time just makes everything taste so much better! And poke cakes are much better serve chilled.
- Do not use sugar-free raspberry jello. Of course you can if you want, but for the best favor and a guaranteed delicious result, use the regular gelatin mix.
Nutrition
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