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Luscious Red Velvet Raspberry Poke Cake


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  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 12 servings 1x

Description

This Luscious Red Velvet Raspberry Poke Cake is a showstopper dessert with layers of moist red velvet cake soaked in sweet raspberry sauce and topped with fluffy whipped cream. It’s the perfect combination of rich red velvet and tangy raspberry flavors that will wow your guests!


Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) red velvet cake mix (plus ingredients listed on the box)
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the Raspberry Sauce:

  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 2 tbsp water
  • 1 tbsp lemon juice (optional, for added brightness)

For the Whipped Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

For Garnish (Optional):

  • Fresh raspberries
  • Chocolate shavings or sprinkles

Instructions

  1. Prepare the Cake:
    Preheat the oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan. Prepare the red velvet cake mix according to the instructions on the box, typically combining the cake mix with water, oil, and eggs. Pour the batter into the prepared baking pan.
  2. Bake the Cake:
    Bake the cake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10-15 minutes in the pan, then use a fork or skewer to poke holes all over the top of the cake, about 1-inch apart.
  3. Make the Raspberry Sauce:
    In a small saucepan, combine the raspberries, sugar, water, and lemon juice (if using). Heat over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens, about 5-7 minutes. Remove from heat and let it cool slightly.
  4. Soak the Cake:
    Pour the raspberry sauce over the cake, making sure it seeps into the holes. Let the cake cool completely at room temperature.
  5. Prepare the Whipped Topping:
    In a large bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer or stand mixer until stiff peaks form.
  6. Assemble the Cake:
    Once the cake is fully cooled, spread the whipped cream topping over the entire surface of the cake. Be generous with the whipped cream to cover all of the raspberry-soaked areas.
  7. Garnish and Serve:
    Garnish with fresh raspberries and a sprinkle of chocolate shavings or sprinkles, if desired. Slice and serve chilled.

Notes

  • Cake Variations: You can use a homemade red velvet cake recipe instead of the box mix if preferred.
  • Make-Ahead: This cake can be made ahead of time. Keep it covered in the refrigerator for up to 3 days for the best flavor and texture.
  • Raspberry Substitutes: If fresh raspberries are unavailable, you can use frozen raspberries. Just make sure to thaw them before making the sauce.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (based on 12 servings)
  • Calories: 320 kcal
  • Sugar: 20g
  • Sodium: 190 mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0 g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 55mg