This White Raspberry Poke Cake is a dreamy dessert that combines fluffy vanilla cake, luscious raspberry filling, and creamy frosting. Each bite offers a perfect balance of sweet and tangy flavors, with a moist, tender crumb that melts in your mouth. The vibrant raspberry swirls add a burst of fruity freshness, while the velvety frosting ties it all together. Ready in just 2 hours, it’s surprisingly simple yet utterly indulgent.
With its irresistible textures and decadent flavors, this cake is a showstopper for any occasion. The raspberry filling seeps into the cake, creating pockets of juicy sweetness, while the frosting adds a smooth, rich finish. Perfectly portioned at 405 calories per serving, it’s a treat you can savor guilt-free. Whether it’s a family gathering or a cozy night in, this cake promises to delight every time.
What You’ll Need for White Raspberry Poke Cake
- 1 (15.25 ounce) box white cake mix (We used Pillsbury)
- ½ cup vegetable oil (or substitute with melted coconut oil)
- 1 cup water
- 3 eggs (room temperature works best)
- 1 (3 ounce) box raspberry Jell-O
- 1 cup boiling water
- ½ cup cold water
- 8 ounces cream cheese, softened
- ¼ cup butter, softened
- 1 teaspoon vanilla extract
- 3 Tablespoons milk (any kind works)
- 3 cups powdered sugar
- 1 cup fresh raspberries (for topping)
- ½ cup sliced almonds (optional, for crunch)
How to Make White Raspberry Poke Cake
- Preheat your oven to 350°F (175°C).
- Prepare the cake: In a large bowl, mix the cake mix, vegetable oil, water, and eggs according to the box instructions. Pour the batter into a greased 9×13 inch glass baking pan.
- Bake the cake: Follow the box instructions for baking time (usually around 25-30 minutes). The cake is done when a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- Poke holes in the cake: Once cooled, use a fork to poke holes all over the cake, spacing them about 1 inch apart.
- Prepare the Jell-O: In a small bowl, whisk the raspberry Jell-O with 1 cup of boiling water until fully dissolved. Stir in ½ cup of cold water.
- Soak the cake: Slowly pour the Jell-O mixture over the cake, ensuring it seeps into the holes. Refrigerate the cake for 30 minutes to set.
- Make the frosting: In a mixing bowl, beat the softened cream cheese and butter until fluffy. Add the vanilla, milk, and powdered sugar, and beat until smooth and creamy.
- Frost the cake: Spread the frosting evenly over the chilled cake.
- Add toppings: Scatter fresh raspberries and sliced almonds over the frosting for a beautiful finish.
- Chill and serve: Refrigerate the cake until ready to serve. Slice and enjoy!
Creative Topping Ideas to Elevate Your Cake
While fresh raspberries and sliced almonds are a classic pairing, you can experiment with other toppings to make this cake your own. Try a drizzle of white chocolate ganache or a sprinkle of toasted coconut flakes for added texture and flavor. For a festive touch, add a handful of edible flowers or a dusting of powdered sugar just before serving.
Perfect Pairings: Serving Suggestions
This White Raspberry Poke Cake is a showstopper on its own, but pairing it with the right accompaniments can take it to the next level. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. For a refreshing twist, add a side of lemon sorbet or a glass of sparkling rosé to complement the raspberry flavors.
Storage Tips to Keep Your Cake Fresh
Store your cake in an airtight container in the refrigerator for up to 3 days. If you need to make it ahead, prepare the cake and Jell-O layer, then add the frosting and toppings just before serving. For longer storage, you can freeze the unfrosted cake for up to 1 month—just wrap it tightly in plastic wrap and foil to prevent freezer burn.
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-made frosting instead of making your own, or swap the fresh raspberries for frozen ones (thawed and drained). You can also bake the cake a day ahead and store it at room temperature, then add the Jell-O and frosting the next day. These small tweaks can save you precious minutes without sacrificing flavor!
Common Questions Answered
Can I use a different flavor of Jell-O? Absolutely! Swap the raspberry Jell-O for strawberry, cherry, or even lime to customize the flavor. Can I make this gluten-free? Yes, simply use a gluten-free cake mix and ensure all other ingredients are gluten-free. For a lighter version, try using low-fat cream cheese and sugar-free Jell-O.
White Raspberry Poke Cake
Ingredients
- 1 box white cake mix (15.25 ounce) We used Pillsbury
- 1/2 cup vegetable oil
- 1 cup water
- 3 eggs
- 1 box raspberry Jell-O (3 ounce)
- 1 cup boiling water
- 1/2 cup cold water
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 Tablespoons milk
- 3 cups powdered sugar
- 1 cup fresh raspberries
- 1/2 cup sliced almonds
Instructions
- Preheat oven to 350 degrees F.
- Make and bake cake as directed on box for a 9 x 13 inch glass pan. Our cake mix called for vegetable oil, water, and eggs.
- Let cake cool completely.
- Poke holes all over cooled cake with a fork.
- In a small bowl, whisk together Jell-O and boiling water until Jell-O is dissolved; stir in cold water.
- Pour over cake and refrigerate for 30 minutes.
- To make the frosting, beat together cream cheese and butter until fluffy.
- Beat in vanilla, milk and powdered sugar until smooth. Spread on top of cake.
- Top cake with fresh raspberries and sliced almonds.
- Refrigerate until serving.