If you’re a fan of luscious chocolate and tangy raspberry flavors dancing together in a single bite, then this Raspberry Chocolate Poke Cake Recipe is about to become your absolute favorite dessert. Imagine a rich chocolate cake, tender and moist, infused with pockets of creamy chocolate pudding and drizzled with vibrant raspberry jam, all topped off with fluffy whipped cream and fresh raspberries. The magic of the poke cake technique creates the perfect texture blend that will leave you smiling with every forkful. Whether you’re baking for a special occasion or simply want to treat yourself and loved ones, this Raspberry Chocolate Poke Cake Recipe is an irresistible delight that’s both easy to make and impressive to serve.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the key to achieving that perfect harmony of flavors and textures in your Raspberry Chocolate Poke Cake Recipe. Each ingredient plays a pivotal role, from the moist chocolate cake base to the light whipped topping and the bold raspberry notes that make this dessert pop.
- 1 box chocolate cake mix: The foundation of this cake, ensuring a moist and rich chocolate flavor with minimal effort.
- Eggs, oil, and water: Follow package directions to bring the cake mix together perfectly.
- 1 (3.9 oz) box instant chocolate pudding mix: Adds an extra layer of creamy chocolate goodness that seeps into the cake holes.
- 2 cups cold milk: Used to whisk the pudding mix and create that luscious filling.
- 1 cup raspberry jam or preserves: Provides the burst of fruity tang and sweetness that complements the chocolate beautifully.
- 1½ cups heavy cream: Whipped to soft peaks for a light, airy topping that smooths out every bite.
- ¼ cup powdered sugar: Sweetens the whipped cream just right without overpowering the other flavors.
- 1 teaspoon vanilla extract: Enhances the creaminess and deepens the overall flavor profile of the whipped topping.
- 1 cup fresh raspberries: For garnish and an extra fresh, colorful pop of natural raspberry goodness.
- Optional: chocolate shavings or mini chocolate chips: Add texture and elegant finishing touches that make this cake even more irresistible.
How to Make Raspberry Chocolate Poke Cake Recipe
Step 1: Bake Your Chocolate Cake
Start by preheating your oven to 350°F (175°C). Prepare the chocolate cake mix exactly as the package instructs, using the eggs, oil, and water. Pour the batter into a 9×13-inch pan and bake until a toothpick comes out clean, usually about 30 minutes. This warm, freshly baked cake forms the perfect base for our luscious layers.
Step 2: Poke the Cake
Once the cake has cooled for 10 to 15 minutes, take the handle of a wooden spoon and gently poke holes all over the surface about an inch apart. These holes might seem simple, but they are the gateway for the delicious pudding and raspberry layers that will soak right into the cake’s crumb, making each slice decadently moist.
Step 3: Prepare the Chocolate Pudding
In a mixing bowl, whisk the instant chocolate pudding mix with 2 cups of cold milk for about 2 minutes until the pudding thickens slightly. Pour this creamy mixture evenly over the poked cake. Use a spatula to spread it gently and make sure the pudding seeps into all those enticing holes. This step turns your cake into a rich, fudgy dream come true.
Step 4: Add the Raspberry Jam
Warm the raspberry jam in the microwave for 20 to 30 seconds until it’s pourable, then drizzle it evenly over the pudding layer. This fruity drizzle adds brightness and a lovely contrast to the deep chocolate flavors, creating a beautiful balance that will delight your taste buds.
Step 5: Chill the Cake
Allow your cake to cool completely at room temperature, then pop it into the refrigerator for at least 2 hours. The chilling step is crucial because it helps the pudding and jam layers set perfectly into the cake, making it easier to finish with a smooth whipped cream topping.
Step 6: Whip the Cream and Finish
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread this fluffy whipped cream over the chilled cake, creating a light, creamy layer that contrasts beautifully with the dense cake beneath. Finally, scatter fresh raspberries on top and, if you like, sprinkle with chocolate shavings or mini chocolate chips for that extra wow factor.
How to Serve Raspberry Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries are an absolute must for garnishing your poke cake; their natural tartness cuts through the sweetness and adds vibrancy. Chocolate shavings or mini chips not only enhance the visual appeal but also add a lovely texture contrast, making every bite exciting.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of raspberry sorbet. Both options bring additional coolness and freshness, complementing the rich, creamy layers of the poke cake without overwhelming it.
Creative Ways to Present
Serve individual slices in clear glass dessert dishes to showcase the beautiful layers of cake, pudding, and raspberry jam. Alternatively, top each serving with a mint sprig or a dusting of powdered sugar for a polished, café-style presentation that will impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Chocolate Poke Cake Recipe can be stored covered in the refrigerator for up to three days. Keeping it chilled not only maintains the cake’s structure but also preserves the freshness of the cream and raspberries, so you can enjoy every slice just as much as the first.
Freezing
If you want to save this delightful cake for later, you can freeze it without the whipped cream topping. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When ready to eat, thaw it overnight in the fridge and add fresh whipped cream and raspberries just before serving for the best texture and flavor.
Reheating
Since this is a chilled dessert, it’s best served cold. Avoid reheating to preserve the delicious pudding and cream layers. If you’re craving a slightly less chilled slice, simply let the cake sit at room temperature for 10 to 15 minutes before serving.
FAQs
Can I use homemade chocolate cake instead of boxed cake mix?
Absolutely! Using a homemade chocolate cake will elevate the flavor profile even more, though the boxed mix keeps things quick and foolproof if you’re short on time. Either way works beautifully in this Raspberry Chocolate Poke Cake Recipe.
Is it okay to substitute fresh raspberries with frozen?
Fresh raspberries are preferred for garnish because they hold their shape and texture better, but frozen raspberries can be used in a pinch as part of the jam layer. Just make sure to thaw and drain them well before adding.
Can I make this cake dairy-free?
Yes! You can substitute the milk and heavy cream for plant-based alternatives like almond milk and coconut cream. Choose a pudding mix that is dairy-free as well, and you’ll still enjoy a delicious, creamy raspberry chocolate experience.
What if I don’t have chocolate pudding mix?
You can make homemade chocolate pudding or substitute with a chocolate mousse if you want to get a bit more creative. Just make sure the consistency is thick enough to fill those poked holes and hold up in the cake layers.
How long does the whipped cream topping hold?
The whipped cream will stay fresh and fluffy for up to two days in the refrigerator. Beyond that, it may start to weep or lose its texture, so it’s best to add it close to serving time whenever possible.
Final Thoughts
This Raspberry Chocolate Poke Cake Recipe has quickly become a cherished favorite because it manages to be both impressive and approachable. The combination of rich chocolate and bright raspberry flavors, layered with creamy pudding and light whipped cream, makes it a dessert that’s truly unforgettable. Whether you’re sharing it with family, friends, or indulging by yourself, it’s worth every minute of the effort. Give it a try and prepare to fall in love with your new go-to dessert!
Print
Raspberry Chocolate Poke Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Chocolate Poke Cake is a delightful layered dessert combining rich chocolate cake, smooth chocolate pudding, and sweet raspberry jam, all topped with fluffy whipped cream and fresh raspberries for a refreshing finish. It’s easy to make and perfect for any occasion, delivering a perfect balance of flavors and textures.
Ingredients
Cake
- 1 box chocolate cake mix (plus eggs, oil, and water as directed on the package)
Pudding Layer
- 1 (3.9 oz) box instant chocolate pudding mix
- 2 cups cold milk
Raspberry Layer
- 1 cup raspberry jam or preserves
Whipped Cream Topping
- 1½ cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Garnish
- 1 cup fresh raspberries
- Optional: chocolate shavings or mini chocolate chips for garnish
Instructions
- Preheat and bake the cake: Preheat your oven to 350°F (175°C). 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, until a toothpick inserted comes out clean. Let the cake cool for 10–15 minutes.
- Poke holes in the cake: Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart to allow the pudding to seep in and create moist layers.
- Prepare chocolate pudding: In a bowl, whisk together the instant chocolate pudding mix and 2 cups of cold milk vigorously for about 2 minutes until it thickens slightly to a creamy consistency.
- Fill the holes with pudding: Pour the prepared chocolate pudding evenly over the cake, spreading it carefully into each of the holes, ensuring it seeps into the cake layers for maximum flavor.
- Add raspberry jam layer: Microwave the raspberry jam for 20–30 seconds until it becomes pourable. Drizzle it evenly over the pudding layer to add a sweet and tart contrast.
- Chill the cake: Allow the cake to cool completely at room temperature, then refrigerate for at least 2 hours to let the pudding and jam set and the flavors meld.
- Prepare whipped cream topping: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form—a fluffy, light topping.
- Top and garnish: Spread the whipped cream evenly over the chilled cake. Decorate the top with fresh raspberries and, if desired, sprinkle chocolate shavings or mini chocolate chips for an elegant finishing touch.
- Serve chilled: Cut the cake into 12 slices and serve chilled for the best texture and flavor experience.
Notes
- For a smoother texture, use seedless raspberry jam or preserves.
- For an extra-rich version, substitute the whipped cream topping with chocolate ganache or raspberry mousse.
- Store any leftovers in the refrigerator for up to 3 days to maintain freshness.
