This Raspberry Chocolate Poke Cake Recipe is a show-stopping dessert that combines moist chocolate cake with ribbons of tangy raspberry and luscious sweetened condensed milk, all finished with a billowy layer of whipped topping and fresh raspberries. Every bite is a harmony of rich chocolate and bright fruit, with a texture that’s unbelievably soft and decadent. It’s a guaranteed crowd-pleaser for potlucks, birthdays, or simply treating yourself to something special — and the best part is, it’s incredibly easy to make!

Raspberry Chocolate Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, everyday ingredients can transform into a cake that tastes like it came straight from a bakery. Each element plays an important role: chocolate for depth, raspberry for brightness, and creamy toppings for that irresistible finish.

Chocolate cake mix (plus eggs, oil, and water): The foundation of the cake, bringing rich cocoa flavor and a perfectly tender crumb with minimal effort.
Sweetened condensed milk: Adds luxurious moisture and sweetness, soaking into the cake for a melt-in-your-mouth texture.
Seedless raspberry preserves: Delivers a concentrated burst of tangy berry flavor without any pesky seeds.
Whipped topping: Light and airy, it creates a creamy, cloud-like layer that balances the richness underneath.
Fresh raspberries: Offer juicy pops of freshness in every bite and make the cake look irresistible.
Mini chocolate chips or shaved chocolate: For added texture and chocolatey decadence in every slice.
Optional raspberry sauce or syrup: Drizzle for extra flair and a gorgeous finish, especially when serving guests.

How to Make Raspberry Chocolate Poke Cake Recipe

Step 1: Bake the Chocolate Cake

Start by preparing your chocolate cake mix according to the package instructions, combining it with eggs, oil, and water. Pour the batter into a 9×13-inch pan and bake as directed. This is the backbone of your Raspberry Chocolate Poke Cake Recipe, so let your kitchen fill up with that unbeatable scent of chocolate cake in the oven.

Step 2: Poke the Cake

Once your cake is out of the oven, let it cool for about 10 minutes. Then, grab the handle of a wooden spoon and gently poke holes all over the surface, spacing them about an inch apart. Don’t be shy here — these holes are what let all that raspberry goodness seep deep into the cake.

Step 3: Mix and Pour the Raspberry Filling

In a small bowl, microwave the seedless raspberry preserves for 20 to 30 seconds until they’re pourable. Stir in the sweetened condensed milk until you have a smooth, dreamy mixture. Carefully pour this over the poked cake, making sure it fills every hole. This is the magic step that turns an ordinary cake into the Raspberry Chocolate Poke Cake Recipe everyone raves about.

Step 4: Chill the Cake

Let the cake cool completely to room temperature, then pop it in the fridge for at least an hour. This allows all those flavors to mingle and the cake to soak up the sweet raspberry filling, making each bite extra moist and delicious.

Step 5: Add the Toppings

Once chilled, spread a generous layer of whipped topping evenly over the cake. Scatter fresh raspberries and a handful of mini chocolate chips or shaved chocolate on top. For an extra touch of elegance, drizzle with raspberry sauce or syrup before serving.

How to Serve Raspberry Chocolate Poke Cake Recipe

Garnishes

A flourish of fresh raspberries and a sprinkle of mini chocolate chips or curls of dark chocolate instantly make this cake look bakery-worthy. If you want to wow your guests (or just yourself), an artful drizzle of raspberry sauce adds both color and flavor that ties the whole dessert together.

Side Dishes

This cake is quite the showstopper on its own, but if you’re serving it at a gathering, a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream on the side makes for a heavenly pairing. For a lighter counterpoint, try a platter of fresh berries or a simple berry salad.

Creative Ways to Present

For parties, cut the Raspberry Chocolate Poke Cake Recipe into neat squares and serve them in decorative cupcake liners for easy, grab-and-go treats. Or, build a layered dessert by spooning cubes of cake, whipped topping, and berries into individual parfait glasses for a fun twist. A dusting of powdered sugar can also add a touch of elegance.

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay moist and delicious for up to 4 days, making it a fantastic make-ahead option for busy weeks or unexpected guests.

Freezing

If you want to freeze the Raspberry Chocolate Poke Cake Recipe, do so before adding the whipped topping and fresh raspberries. Wrap the cake (in the pan or as individual pieces) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before finishing with toppings.

Reheating

This cake is best enjoyed chilled, but if you prefer to take the chill off, let slices sit at room temperature for about 10 to 15 minutes before serving. Avoid microwaving, as it may melt the whipped topping and alter the texture.

FAQs

Can I use homemade chocolate cake instead of a mix?

Absolutely! If you have a favorite homemade chocolate cake recipe, go ahead and use it as the base. Just make sure it’s baked in a 9×13-inch pan for easy assembly. The rest of the Raspberry Chocolate Poke Cake Recipe steps remain the same.

What if I can’t find seedless raspberry preserves?

No worries! You can use regular raspberry jam or preserves, but you may want to strain out the seeds for a smoother texture. Alternatively, try another berry preserve, like strawberry or blackberry, for a fun twist.

Can I make this cake in advance?

Yes, in fact, it’s even better when made ahead! The flavors meld beautifully as the cake sits, so feel free to prepare it the night before your event. Just add the whipped topping and fresh berries shortly before serving for the best presentation.

Is this Raspberry Chocolate Poke Cake Recipe gluten-free?

As written, it’s not gluten-free, but you can easily swap the chocolate cake mix for your favorite gluten-free version. Just double-check all other ingredients to ensure they’re gluten-free as well.

Can I make this recipe without whipped topping?

Definitely! If you prefer homemade whipped cream, whip up some heavy cream with a bit of sugar and vanilla until stiff peaks form. Spread it over the cake just before serving for a fresh, creamy finish.

Final Thoughts

If you’re looking to impress with minimal fuss, this Raspberry Chocolate Poke Cake Recipe is your new go-to. It’s vibrant, decadent, and totally irresistible — every bite is a celebration. Give it a try and watch it disappear!

Raspberry Chocolate Poke Cake Recipe

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4.5 from 24 reviews

Author: admin
Total Time: 1 hour 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Raspberry Chocolate Poke Cake is a delightful dessert featuring a moist chocolate cake soaked with a luscious raspberry and sweetened condensed milk mixture. Topped with creamy whipped topping, fresh raspberries, and chocolate chips, it offers a perfect balance of rich chocolate and fruity tartness, making it an irresistible treat for any occasion.

Ingredients

Scale

Cake

1 box chocolate cake mix (plus eggs, oil, and water as directed on the box)

Soaking Mixture

1 (14 oz) can sweetened condensed milk
½ cup seedless raspberry preserves

Topping

1 (8 oz) container whipped topping
½ cup fresh raspberries (plus more for garnish)
¼ cup mini chocolate chips or shaved chocolate
Optional raspberry sauce or syrup for drizzling

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Instructions

Prepare and Bake the Cake: Preheat your oven and prepare the chocolate cake mix according to the package instructions, including eggs, oil, and water. Pour the batter into a greased 9×13-inch pan and bake as directed, usually around 30 minutes. Once done, let the cake cool in the pan for 10 minutes.
Poke the Cake: After the initial cooling, use the handle of a wooden spoon to poke holes all over the surface of the cake, spacing them about 1 inch apart. This allows the soaking mixture to penetrate deeply into the cake.
Prepare the Soaking Mixture: Microwave the seedless raspberry preserves for 20–30 seconds until it becomes pourable. In a small bowl, mix the warmed preserves with the sweetened condensed milk until smooth and fully combined.
Soak the Cake: Slowly pour the raspberry and condensed milk mixture evenly over the cake, making sure it seeps into all the holes. Allow the cake to cool completely to room temperature, then refrigerate for at least 1 hour, letting it absorb the flavors thoroughly.
Add the Toppings: Once the cake is chilled, spread the whipped topping evenly over the surface. Garnish with fresh raspberries and sprinkle mini chocolate chips or shaved chocolate on top. If desired, drizzle raspberry sauce or syrup over the decorated cake for an extra burst of raspberry flavor.
Serve: Slice the cake into 12 pieces and serve chilled for the best taste and texture. Enjoy your delicious Raspberry Chocolate Poke Cake!

Notes

For richer flavor, consider adding a layer of chocolate ganache before spreading the whipped topping.
This cake tastes best when made a few hours ahead or the night before, allowing the flavors to meld perfectly.
Use seedless raspberry preserves for a smooth soaking mixture without seeds.
Keep the cake refrigerated until serving to maintain freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American