Description
Raspberry Zinger Poke Cake brings summer vibes right to your dessert plate, with juicy raspberries and creamy layers that make your taste buds dance. Prepare this simple cake when you want a crowd-pleasing treat that feels like a celebration in each delightful bite.
Ingredients
Scale
Cake Base:
- 1 box white cake mix
Cake Mix Additional Ingredients:
- Eggs (as specified on package)
- Oil (as specified on package)
- Water (as specified on package)
Filling and Topping:
- 1 cup raspberry preserves
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish:
- Fresh raspberries
- Mint leaves
Instructions
- Grab a white cake mix and prepare it exactly according to package instructions, using the recommended eggs, oil, and water quantities. Bake in a 9×13-inch pan at 350°F for 25-30 minutes.
- Allow the cake to cool completely at room temperature for approximately 45-60 minutes.
- Take a fork and poke deep, uniform holes across the entire cake surface. Make holes about 1 inch apart to ensure even raspberry filling distribution.
- Microwave 1 cup raspberry preserves for 20-30 seconds until slightly warm and runny.
- Pour the warm preserves directly over the cake, carefully guiding the liquid into each hole. Use a spatula to help spread evenly.
- Whip 1 cup heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract using a mixer on high speed for 3-4 minutes until stiff peaks form.
- Spread the whipped cream across the entire cake surface using smooth, consistent motions.
- Optional: Decorate the top with ½ cup fresh raspberries and a few mint leaves for visual appeal.
- Refrigerate the cake for a minimum of 1 hour before slicing to allow flavors to blend thoroughly.
Notes
- Cool the cake completely before poking holes, or the preserves will make the cake soggy and fall apart.
- Use a wooden spoon handle or chopstick to create uniform holes that allow raspberry filling to distribute evenly throughout the cake.
- When whipping cream, start with cold equipment and cream for the most stable and fluffy topping that won’t deflate quickly.
- Fresh raspberries add a beautiful pop of color and bright flavor, but frozen berries work great if fresh aren’t available.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 271 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg