Raspberry Cream Jello Poke Cake
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!
Servings: 9 Servings
Calories:
Ingredients
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!