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
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
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
