Go Back Email Link
+ servings
Raspberry Cream Jello Poke Cake
Print Recipe
4.34 from 9 votes

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!  
Prep Time20 mins
Course: Dessert
Cuisine: American
Keyword: fruit, jello, poke cake, raspberrry, retro dessert, vanilla cake, whipped cream
Servings: 9 Servings
Author: Kim Lange


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


  • 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

  • 2 cups whipped cream
  • of reserved jello


  • Additional Whipped Cream
  • 9 Raspberries


  • 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.


  • 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.


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