Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake is a delightful dessert that combines the tartness of raspberries with the sweetness of cake in a unique and delicious way. This recipe is perfect for special occasions, gatherings, or simply as a sweet treat to enjoy with your loved ones. The vibrant colors and refreshing flavors of this cake make it a standout dessert that will impress both kids and adults alike.
One of the key features of Raspberry Zinger Poke Cake is its moist and tender texture, thanks to the infusion of raspberry flavor throughout the cake. The combination of the zingy raspberry sauce and the light, fluffy cake creates a perfect balance of flavors that will leave you craving for more. Whether you are a fan of fruity desserts or simply looking to try something new, this recipe is sure to become a favorite in your household.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Difficulty Level: Easy
Cuisine Type: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
– The raspberry flavor adds a refreshing twist to a classic poke cake.
– It’s a simple and easy-to-follow recipe that yields impressive results.
– The cake is versatile and can be served at various occasions, from birthdays to potlucks.
– The vibrant colors make it visually appealing and perfect for special celebrations.
Ingredients
For the Cake:
– 1 box white cake mix
– 1 cup water
– 1/3 cup vegetable oil
– 3 large eggs
– 1 teaspoon vanilla extract
For the Raspberry Sauce:
– 2 cups fresh raspberries
– 1/2 cup granulated sugar
– 1/4 cup water
– 1 tablespoon lemon juice
Properly sourced fresh raspberries will enhance the flavor of the sauce and cake. Opt for organic raspberries if possible for a more natural and intense raspberry taste.
Equipment Needed
– Mixing bowl
– Whisk
– 9×13-inch baking pan
– Saucepan
– Wooden spoon
Step-by-Step Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a mixing bowl, combine the cake mix, water, vegetable oil, eggs, and vanilla extract. Mix until smooth.
3. Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. While the cake is baking, prepare the raspberry sauce by combining the raspberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the sauce thickens.
5. Once the cake is done, remove it from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the cake.
6. Pour the raspberry sauce over the cake, making sure it seeps into the holes. Allow the cake to cool completely and set before serving.
Include step photos here for visual guidance.
Pro Tips for Success
– For a more intense raspberry flavor, you can add a tablespoon of raspberry extract to the cake batter.
– Ensure the cake is completely cooled before pouring the raspberry sauce to prevent it from becoming too soggy.
– Store any leftovers in the refrigerator to keep the cake fresh and moist for longer.
Substitutions & Variations
– For a vegan version, you can use a vegan white cake mix and replace the eggs with a suitable egg replacer.
– Add a layer of whipped cream or vanilla frosting on top of the cake for added sweetness and creaminess.
– Garnish the cake with fresh raspberries and mint leaves for a beautiful presentation.
Storage & Make-Ahead Tips
– The Raspberry Zinger Poke Cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
– To freeze the cake, wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
– You can make the cake a day in advance and add the raspberry sauce just before serving for optimal freshness.
Serving Suggestions
– Serve slices of Raspberry Zinger Poke Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
– Pair the cake with a hot cup of tea or coffee for a delightful dessert experience.
– Drizzle some extra raspberry sauce on top of each slice for added flavor and visual appeal.
Nutrition Information (Per Serving)
Calories: 280 | Protein: 3g | Carbohydrates: 35g | Fat: 14g | Fiber: 2g | Sugar: 20g | Sodium: 250mg
FAQ
1. Can I make this ahead?
Yes, you can prepare the cake in advance and add the raspberry sauce just before serving for the best results.
2. Can I bake instead of fry?
There is no frying involved in this recipe as it is a baked cake.
3. What can I substitute for fresh raspberries?
If fresh raspberries are not available, you can use frozen raspberries, though the texture may vary slightly.
4. How do I know when it’s done?
The cake is done when a toothpick inserted into the center comes out clean.
5. Can I freeze leftovers?
Yes, you can freeze leftover slices of the cake for up to 1 month.
6. How long do they last?
The cake can be kept in the refrigerator for up to 5 days.
Recipe Notes
Raspberry Zinger Poke Cake is a modern twist on the classic poke cake recipe. The addition of fresh raspberries and the tangy raspberry sauce elevate the flavors and make this dessert a standout dish for any occasion. Whether you are hosting a party or simply craving a sweet treat, this cake is sure to impress with its vibrant colors and delightful taste.
Raspberry Zinger Poke Cake
Raspberry Zinger Poke Cake combines the tartness of raspberries with the sweetness of cake in a moist and tender dessert. This recipe is easy to make and perfect for various occasions.
Ingredients
-
1 box white cake mix
-
1 cup water
-
1/3 cup vegetable oil
-
3 large eggs
-
1 teaspoon vanilla extract
-
2 cups fresh raspberries
-
1/2 cup granulated sugar
-
1/4 cup water
-
1 tablespoon lemon juice
Directions
-
Preheat your oven to 350°F and grease a 9×13-inch baking pan.
-
In a mixing bowl, combine the cake mix, water, vegetable oil, eggs, and vanilla extract. Mix until smooth.
-
Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
-
While the cake is baking, prepare the raspberry sauce by combining the raspberries, sugar, water, and lemon juice in a saucepan. Cook over medium heat until the raspberries break down and the sauce thickens.
-
Once the cake is done, remove it from the oven and let it cool for 10 minutes. Poke holes all over the cake using the handle of a wooden spoon.
-
Pour the raspberry sauce over the cake, ensuring it seeps into the holes. Let the cake cool completely and set before serving.
