There is nothing quite like diving into a luscious Raspberry Chocolate Poke Cake Recipe that perfectly balances rich chocolate goodness with the bright, tangy burst of raspberries. This dessert brings together a moist chocolate cake filled with a creamy, sweet chocolate and raspberry filling that seeps into every bite, creating layers of flavor and texture. Whether you’re after a crowd-pleaser for your next gathering or just want a treat that feels indulgent yet fresh, this poke cake is guaranteed to impress and delight with every forkful.
Ingredients You’ll Need
Gathering the right ingredients for this Raspberry Chocolate Poke Cake Recipe is simple, but each one plays a crucial part in the harmony of flavors and textures. From the cocoa powder that deepens the chocolate essence to the fresh raspberries that add a zesty pop, every element is essential for creating that perfect balance.
- All-purpose flour: Provides the structure and body for a tender yet sturdy cake.
- Sugar: Sweetens the cake while enhancing moisture retention.
- Unsweetened cocoa powder: Infuses the cake with rich chocolate flavor without extra sweetness.
- Baking soda: Helps the cake rise, making it light and fluffy.
- Salt: Balances and enhances all the flavors in the cake.
- Eggs: Bind ingredients together and add richness.
- Milk: Keeps the cake moist and tender.
- Oil: Contributes to a soft crumb and retains moisture.
- Vanilla extract: Amplifies the overall flavor profile with a sweet aroma.
- Hot water: Activates the cocoa powder and creates a smoother batter.
- Sweetened condensed milk: Used in the chocolaty filling for luscious creaminess.
- Semi-sweet chocolate chips: Melted to form a decadent chocolate sauce that soaks into the cake.
- Raspberries (fresh or frozen): Provide a burst of freshness and natural tartness.
- Unflavored powdered gelatin: Helps stabilize the raspberry whipped cream topping.
- Cold water: Used to bloom the gelatin properly for smooth incorporation.
- Heavy whipping cream: Whipped to fluffy perfection for the raspberry topping.
- Powdered sugar: Sweetens the whipped cream delicately.
- Fresh raspberries and mini chocolate chips (for garnish): Add visual appeal and extra flavor at the finish.
How to Make Raspberry Chocolate Poke Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven and preparing your baking pan. In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt. These dry ingredients build the foundation for that irresistible chocolate flavor.
Step 2: Combine Wet Ingredients
Add the eggs, milk, oil, and vanilla extract to the dry mix, blending until smooth. This step brings rich moisture and helps develop a tender crumb that melts in your mouth.
Step 3: Add Hot Water
Pour in the hot water gradually, stirring constantly. The batter will be thin, but this is key to intensifying the cocoa flavor and ensuring the cake stays wonderfully moist.
Step 4: Bake the Cake
Pour the batter into your prepared pan and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool slightly before moving on.
Step 5: Make the Chocolate Filling
In a microwave-safe bowl, melt the semi-sweet chocolate chips together with the sweetened condensed milk using 30-second intervals. Stir until smooth and pour this chocolate sauce evenly over the cake. Use the back of a spoon or a skewer to poke holes all over the cake so the chocolate mixture can seep deep inside, creating those signature pockets of flavor.
Step 6: Prepare the Raspberry Whipped Cream
In a food processor, puree raspberries and strain out the seeds for a silky texture. Soften the unflavored powdered gelatin by mixing it with cold water and allowing it to bloom for a few minutes. Meanwhile, whip the cold heavy cream along with powdered sugar until it forms soft peaks. Gently fold in the raspberry puree and dissolved gelatin, then continue whipping until you get those beautiful stiff peaks that will make your topping light but stable.
Step 7: Assemble and Garnish
Spread the raspberry whipped cream generously over the cooled cake surface. Finish by decorating with fresh raspberries and a scattering of mini chocolate chips for that extra touch of elegance and crunch.
How to Serve Raspberry Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries scattered on top amplify the tartness and complement the creamy layers, while mini chocolate chips provide delightful texture contrast. Adding a few mint leaves can add a subtle freshness and a splash of color that makes the cake even more inviting.
Side Dishes
This poke cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent treat. For those who want a lighter option, a simple mixed berry salad can enhance the fruit profile without overpowering the cake.
Creative Ways to Present
Serve individual slices with a drizzle of raspberry coulis or chocolate sauce for a restaurant-worthy finish. You could also assemble the cake into mini parfait glasses by layering cake cubes with raspberry whipped cream and fresh raspberries for a fun twist that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of this Raspberry Chocolate Poke Cake Recipe in an airtight container in the refrigerator. It will maintain its moistness and flavor for up to 4 days, making it a convenient dessert to enjoy over several occasions.
Freezing
If you want to preserve your poke cake longer, wrap it tightly in plastic wrap and then aluminum foil before freezing. This will help protect the delicate flavors and textures. When ready to enjoy, thaw it overnight in the fridge.
Reheating
While poke cake is generally best served chilled or at room temperature, if you prefer it slightly warm, microwave individual slices for about 15 to 20 seconds. Avoid overheating to prevent melting the whipped cream topping.
FAQs
Can I use frozen raspberries for the Raspberry Chocolate Poke Cake Recipe?
Absolutely! Frozen raspberries work perfectly if fresh ones aren’t in season. Just thaw and drain any excess liquid before pureeing to avoid making the whipped cream too runny.
Is it necessary to use gelatin in the raspberry topping?
Gelatin helps stabilize the raspberry whipped cream so it holds its shape nicely, especially if you want to serve or store the cake for some time. If you prefer, you can skip it, but expect a softer topping.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Be sure to choose one with xanthan gum included to maintain the cake’s texture.
What’s the best way to poke holes in the cake?
A wooden spoon handle or a skewer works great. Just gently press all over the warm cake to make holes deep enough for the chocolate mixture to soak in without breaking the surface too much.
How long does the cake need to chill before serving?
For the best flavor and texture, let the assembled cake chill in the refrigerator for at least 2 to 3 hours. This allows the chocolate filling to absorb fully and the whipped cream topping to set perfectly.
Final Thoughts
This Raspberry Chocolate Poke Cake Recipe is one of those desserts that feels like a warm hug on a plate, combining the richness of chocolate with the bright freshness of raspberries in a way that’s simply unforgettable. I can’t recommend enough giving it a try—once you make it, it will quickly become one of your favorite go-to recipes for celebrations or whenever a little indulgence is just what you need!
Print
Raspberry Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This luscious Raspberry Chocolate Poke Cake combines rich cocoa cake soaked in a decadent chocolate and sweetened condensed milk mixture, then topped with a fluffy raspberry-infused whipped cream. The poke cake technique ensures moistness and flavor infusion, while fresh raspberries and mini chocolate chips add a delightful finish—perfect for celebrations or a special dessert treat.
Ingredients
Cake Batter
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup oil
- 2 tsp vanilla extract
- 1 cup hot water
Chocolate Soaking Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Raspberry Whipped Cream Topping
- 1 cup raspberries (fresh or frozen)
- 1 tsp unflavored powdered gelatin
- 2 tbsp cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/3 cup powdered sugar
Garnish
- Fresh raspberries
- Mini chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and salt until well combined.
- Add Wet Ingredients to Dry: Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until the batter is smooth and uniform.
- Incorporate Hot Water: Carefully stir in the hot water to the batter. The batter will be quite thin, which is expected for this cake.
- Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Allow the cake to cool in the pan for about 10 minutes to set slightly before poking holes.
- Create Poke Holes: Using the handle of a wooden spoon or a similar tool, poke holes evenly throughout the warm cake to allow the soaking mixture to absorb thoroughly.
- Melt Chocolate and Mix: In a microwave-safe bowl, melt the semi-sweet chocolate chips with the sweetened condensed milk in 30-second intervals, stirring after each interval until the mixture is smooth.
- Saturate Cake: Pour this warm chocolate mixture evenly over the cake, ensuring it seeps into all the holes. Let the cake cool completely to room temperature so the mixture sets.
- Prepare Gelatin: Sprinkle the powdered gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
- Make Raspberry Puree: In a food processor or blender, purée the raspberries until smooth and strain through a fine mesh to remove seeds.
- Whip Cream: In a chilled mixing bowl, beat the cold heavy whipping cream and powdered sugar until soft peaks form.
- Add Raspberry and Gelatin: Gently warm the bloomed gelatin to dissolve completely, then fold it and the raspberry puree into the whipped cream. Continue whipping until stiff peaks form.
- Top the Cake: Spread the raspberry whipped cream evenly over the cooled soaked cake to create a luscious topping.
- Garnish and Serve: Decorate the top with fresh raspberries and mini chocolate chips for a beautiful final presentation. Chill the cake before serving for best texture.
Notes
- Use fresh or frozen raspberries for the puree; thaw frozen raspberries fully before using.
- Ensure the cake is warm before poking holes and pouring the chocolate mixture so it absorbs properly.
- For a more intense chocolate flavor, use high-quality cocoa powder and chocolate chips.
- To soften the gelatin, microwave in 5-10 second bursts, stirring frequently to avoid overheating.
- Chill the whipped cream bowl and beaters before whipping to achieve better volume.
- This cake can be made a day ahead and kept chilled to allow flavors to meld.
