Raspberry Cream Jello Poke Cake

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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!

Desserts with jello are so light and refreshing like this 3 Ingredient Jello Cool Whip Pie – No Bake & Easy!  We can’t get enough of these Orange Creamsicle Jello Shots, 25 Slices of Summer Heavenly Desserts, Heavenly Strawberry Pretzel Dessert and our Red White and Blue Jello Shots either!

What is Raspberry Jello Cake?

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!

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 and this Easy Boston Cream Poke Cake.

And if you’re a devout chocolate lover, check this Death By Chocolate Poke Cake out!

More About Jello Cakes & History

Growing up, jello cakes were a delicious summer treat we all enjoyed tremendously. What I love most about Jello cakes, is that they are so delicious and 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 when they came about.

These retro and popular jello poke cakes would be a variation of a white cake mix with one or two jello flavors.  They are awesome in the summertime when it’s cool outside, because they taste so refreshing and they are stored in the fridge to keep them cold, when served.

Ingredients You Need

Homemade Vanilla Cake (or you can use a boxed vanilla cake mix)

• all-purpose flour , we used King Arthur Unbleached All-Purpose Flour
• salt
• baking powder
• baking soda
• water
• vegetable oil or oil of choice
• granulated sugar
• cider or white vinegar
• vanilla extract
• almond extract

Jello

• 1 small box raspberry jello
• 1 cup boiling water + 1 cup ice (after made, reserve ⅓ of jello for jello mousse)
• Optional: 12-15 raspberries

Raspberry Jello Mousse

• whipped cream
• ⅓ of reserved jello

Garnish

• Additional Whipped Cream
• 9 Raspberries

How to Make Raspberry Cream Jello Poke Cake 

1. Preheat the oven to 350°F. Lightly grease an 8” pan that’s at least 2” deep.

Homemade Vanilla Cake (or skip these steps and use a boxed vanilla cake mix with ingredients called out on box)

1. In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
2. In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.
3. Add the wet ingredients to the dry and stir until just combined. There will be some lumps, that is ok.
4. Pour the batter into the prepared pan.
5. 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.
6. Remove the cake from the oven allow it to cool completely in the pan before poking with holes.
7. Poke cake with fork tines all over.

Jello

1. 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.
2. Optional: Add 12-15 mashed raspberries to jello and place through sieve to remove raspberry seeds.
3. Use ⅔ of raspberry jello mixture and spoon over cake poked, reserve ⅓ for jello mousse.

Raspberry Jello Mousse Layer

1. Add reserved jello to 2 cups of whipped cream and whisk together well.
2. Frost cake with jello mousse.
3. Place cake in fridge covered with saran wrap for 4 hours or overnight. Best if served after 4 hours.

Optional

1. Garnish with more whipped cream and fresh raspberries.

Tips

• 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.
• Use a boxed cake mix in place of the homemade version, if you want a short cut!  

About Using a Cake Mix Instead of Homemade Version

I made a scratch vanilla cake, but you can also use a boxed cake mix, but there are some things you should know first.

• If using a boxed cake mix for a 9×13 pan, double the rest of the ingredients in the recipe, unless you can use a half box of cake mix, plus ingredients for an 8×8 pan. 
• 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 itself is vegan, using no eggs, no butter and it’s super simple to make.  Basically just as easy as making a boxed cake mix and it’s my favorite vanilla cake!

The whole recipe overall is pretty easy to make. 

Modify it in different ways, by using other jello flavors, fruits and homemade whipped cream.  Bring on the fun! Bring on the Jello!  

These days you can find an amazing assortment of poke cake flavors using different jellos and puddings alike!  So change it up easily!  

This jello cake dessert is perfect for the spring and summer months, when raspberries are in season!  Enjoy!!

More Dessert Love!

• White Chocolate Chip Lemon Cookies
• Chocolate Pecan Pie Brownies
• Sinful Triple Chocolate Fudge Poke Cake
• Ultimate Gooey Brownies
• Strawberry Creme Passion Poke Cake,
• Raspberry Brownies
• Very Cherry Cheesecake Poke Cake
• Super Easy Homemade Brownies
• Chocolate Peanut Butter Malt Poke Cake

Raspberry Cream Jello Poke Cake

Kim Lange

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!  

4.41 from 10 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Course Dessert

Cuisine American

Servings 9 Servings

Calories

Ingredients

  

1x2x3x

Vanilla Cake

• 2 cups All-Purpose Flour , we used King Arthur Unbleached All-Purpose Flour
• ¾ teaspoon salt
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup + 2 tablespoons water
• ½ cup vegetable oil or oil of choice
• ¾ cup granulated sugar
• 4 ½ teaspoons cider or white vinegar
• 1 tablespoon vanilla extract
• ½ teaspoon almond extract

Jello

• 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

Garnish:

• Additional Whipped Cream
• 9 Raspberries

Instructions

 

• Instructions
• Preheat the oven to 350°F. Lightly grease an 8” pan that’s at least 2” deep.

Vanilla Cake

• 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.

Jello

• 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. Best if served after 4 hours.

Optional

• Garnish with more whipped cream and fresh raspberries.

Notes

• 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.
• Use a boxed cake mix in place of the home-made version, if you want a short cut!  

Keyword fruit, jello, poke cake, raspberrry, retro dessert, vanilla cake, whipped cream

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