Raspberry Cream Jello Poke Cake is super moist, fruity and luscious-amazing! We can’t stop obsessing how yummy and beautiful it looks with the raspberry jello drizzles inside of the cake. Voila…dreamy Poke Cake exploding with raspberry flavor!
Made with a super easy scratch white cake made with pantry staple ingredients, jello, jello mousse, whipped cream and raspberries, this dessert is perfect to bring to family gatherings, holidays, parties and more. Everyone will go bonkers over it, because it’s so fresh, light and fruity-licious!
Growing up, jello cakes were a delicious summer treat we all enjoyed tremendously. What I love most about Jello cakes, aside from the fact that they are so delicious, is how easy they are to make.
In the ’70s & ’80s it was pretty much guaranteed that at every potluck or family gathering, that someone would bring some sort of jello dessert. Back then, these retro jello poke cakes would be a variation of a white cake mix and one or two jello flavors.
These days you can find an amazing assortment of poke cake flavors using jellos and puddings alike. For more delicious poke cakes, you’ll absolutely love this Holiday Chocolate Mint Poke Cake, Easy Caramel Cream Chocolate Poke Cake, Whipped Chocolate Coca Cola Poke Cake, Easy Boston Cream Poke Cake and this Very Cherry Cheesecake Poke Cake!
I made a scratch vanilla cake, but you can use a boxed cake mix. If you do use a boxed cake mix for a 9×13 pan, then double the rest of the ingredients in the recipe.
This homemade cake recipe is made in an 8×8 baking pan which is perfect for Sunday evenings or smaller gatherings of the family. Double the homemade cake if you want to go scratch for larger gatherings. It’s all good! 🙂
I urge you to make the homemade cake, because it’s so delicious and easy to make. This vanilla cake is vegan, no eggs, no butter and super simple to make, and just as easy as making a boxed cake mix and it’s my favorite vanilla cake!
The whole recipe is pretty easy to make, and can be modified in different ways, by using other jello flavors, fruits and homemade whipped cream. Bring on the fun! Bring on the Jello!
Raspberry Cream Jello Poke Cake
- 2 cups All-Purpose Flour , we used King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup + 2 tablespoons water
- 1/2 cup vegetable oil or oil of choice
- 3/4 cup granulated sugar
- 4 1/2 teaspoons cider or white vinegar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 small box raspberry jello 1 cup boiling water + 1 cup ice (after made, reserve 1/3 of jello for jello mousse)
- Optional: 12-15 raspberries
Raspberry Jello Mousse
- 2 cups whipped cream
- ⅓ of reserved jello
- Additional Whipped Cream
- 9 Raspberries
- Preheat the oven to 350°F. Lightly grease an 8” pan that’s at least 2” deep.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
- In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
- Add the wet ingredients to the dry and stir until just combined. There will be some lumps, that is ok.
- Pour the batter into the prepared pan.
- Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.
- Remove the cake from the oven allow it to cool completely in the pan before poking with holes.
- Poke cake with fork tines all over.
- Make Jello by bolling 1 cup of boiling water. Add Jello and whisk togetherabout 2 minutes or until well dissolved. Add 1 cup of ice and continue whisk until ice cubes are melted.
- Optional: Add 12-15 mashed raspberries to jello and place through sieve to remove raspberry seeds.
- Use ⅔ of raspberry jello mixture and spoon over cake poked, reserve ⅓ for jello mousse.
Raspberry Jello Mousse Layer
- Add reserved jello to 2 cups of whipped cream and whisk together well.
- Frost cake with jello mousse.
- Place cake in fridge covered with saran wrap for 4 hours or overnight.
- Garnish with more whipped cream and fresh raspberries.
- If using fresh whipped cream, use 1 ½ cups whipping cream + ½ cup powdered sugar and whip together. After whipped, measure out 2 cups and use in jello mousse and reserve rest for garnishing.
- For a gluten-free version of this cake, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour; and add 1 large egg to the batter, along with the wet ingredients.