If you are looking for a dessert that marries rich chocolatey goodness with the fresh, tangy burst of raspberries, then this Raspberry Chocolate Poke Cake Recipe is an absolute must-try. Imagine a moist chocolate cake infused with luscious pockets of sweetened condensed milk and melted chocolate, all topped with a dreamy raspberry whipped cream. It is a stunning combination of flavors and textures that feels both comforting and indulgent. Perfect for family gatherings or a special treat, this cake will quickly become one of your go-to recipes because it’s as fun to make as it is to eat.
Ingredients You’ll Need
This recipe relies on simple, pantry-friendly ingredients that come together to create layers of flavor and texture you’ll love. Each component plays a crucial role: the chocolate sets the deep flavor, the raspberries add brightness, and the whipped cream brings light, airy sweetness.
- 1 3/4 cups all-purpose flour: The structure of the cake, giving it that soft crumb texture.
- 1 1/2 cups sugar: Sweetens the cake perfectly without overpowering the chocolate.
- 3/4 cup unsweetened cocoa powder: Delivers the rich chocolate flavor that chocolate lovers crave.
- 1 1/2 tsp baking soda: Helps the cake rise and stay tender.
- 1/2 tsp salt: Balances the sweetness and intensifies the flavors.
- 2 large eggs: Binds the ingredients and adds moisture.
- 1 cup milk: Keeps the batter smooth and moist.
- 1/2 cup oil: Enhances the cake’s moistness and richness.
- 2 tsp vanilla extract: Adds a warm, sweet aroma and flavor.
- 1 cup hot water: Helps bloom the cocoa for a deeper chocolate taste and smooth batter.
- 1 can (14 oz) sweetened condensed milk: Creates indulgent sweetness and a creamy texture when poured into the holes.
- 1 cup semi-sweet chocolate chips: Melts beautifully for the filling that adds richness.
- 1 cup raspberries (fresh or frozen): Gives the cake a natural fruity brightness and slight tartness.
- 1 tsp unflavored powdered gelatin: Stabilizes the whipped cream for a perfect fluffy finish.
- 2 tbsp cold water: Helps dissolve the gelatin smoothly.
- 1 1/2 cups heavy whipping cream, cold: For that luscious, airy whipped topping.
- 1/3 cup powdered sugar: Sweetens the whipped cream delicately without being too sugary.
- Fresh raspberries and mini chocolate chips: For garnish and that extra pop of color and texture.
How to Make Raspberry Chocolate Poke Cake Recipe
Step 1: Prepare the Chocolate Cake
Start by whisking the dry ingredients together—flour, sugar, cocoa powder, baking soda, and salt—in a large bowl. These dry components form the base of your rich chocolate cake. Then add the eggs, milk, oil, and vanilla extract, mixing until the batter is silky smooth. Incorporating hot water last helps to intensify the cocoa flavor while thinning out the batter for a tender crumb. Pour the batter into your prepared pan and bake for about 30 to 35 minutes or until a toothpick inserted in the center comes out clean. This step gives you a moist, perfectly baked chocolate canvas ready to soak up that luscious filling.
Step 2: Add the Chocolate Filling
While the cake cools for about 10 minutes, it’s time to prepare the filling that makes this a poke cake. Melt the semi-sweet chocolate chips with the sweetened condensed milk in a microwave-safe bowl, heating in 30-second intervals and stirring between until the mixture is smooth and glossy. Pour this decadent mixture evenly over the whole cake, allowing it to seep down into all the little holes you’ll poke to soak up every bit of flavor. Let the cake cool completely so the filling can set and infuse the cake layers, creating pockets of gooey, chocolaty goodness.
Step 3: Prepare the Raspberry Whipped Cream
This step brings the fresh berry flavor and lightness to balance the richness. Process the raspberries in a food processor or blender until smooth, then strain the puree through a fine sieve to remove seeds for a silky texture. Dissolve the gelatin in cold water to activate it, and then beat the cold heavy whipping cream with powdered sugar until soft peaks form. Add the raspberry puree and the dissolved gelatin to the whipped cream, whipping everything together until stiff peaks form. The gelatin ensures your raspberry whipped cream stays perfectly fluffy and fresh-tasting on top.
Step 4: Assemble and Garnish
Spread the raspberry whipped cream generously over the top of the cooled cake, smoothing it out into a beautiful, inviting finish. Decorate with extra fresh raspberries and a sprinkle of mini chocolate chips to enhance both the look and texture. This final step not only makes the Raspberry Chocolate Poke Cake Recipe look stunning but also adds bursts of freshness and chocolaty hints in every bite.
How to Serve Raspberry Chocolate Poke Cake Recipe
Garnishes
Fresh raspberries and mini chocolate chips are simple yet impactful garnishes that elevate the cake’s presentation. Their vibrant colors and contrasting textures brighten up the plate and add dimension with each mouthful. You can also dust a little cocoa powder or powdered sugar for a delicate touch that makes the cake feast-worthy.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of extra raspberry whipped cream. Adding a side of fresh berries or a light fruit salad can balance the richness and refresh your palate between bites. A hot cup of coffee or a glass of cold milk also brings out the best in this luscious dessert.
Creative Ways to Present
For a stunning twist, consider serving individual slices topped with a raspberry chocolate drizzle or a sprig of mint for color contrast. You could also layer the cake in clear dessert glasses for a fun poke cake parfait. Another fun idea is to arrange mini poke cakes on a dessert platter for parties, letting guests enjoy bite-sized portions of this delightful Raspberry Chocolate Poke Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Raspberry Chocolate Poke Cake Recipe covered tightly with plastic wrap or in an airtight container in the refrigerator. This will preserve the freshness of the whipped cream topping and prevent the cake from drying out. Use within 3 to 4 days for the best flavor and texture.
Freezing
You can freeze the chocolate cake layers before assembling the poke cake, wrapping them tightly in plastic wrap and aluminum foil. However, freezing a fully assembled cake with whipped cream topping is not recommended as the texture can suffer. If you freeze the layers, thaw completely before adding the filling and raspberry whipped cream for that perfect finish.
Reheating
Since this cake is best served chilled, reheating is not necessary. If you prefer your cake at room temperature, leave it out for 20 to 30 minutes before serving. This way, all the flavors and creamy textures come through beautifully without losing the delicate balance of the dessert.
FAQs
Can I use frozen raspberries for the Raspberry Chocolate Poke Cake Recipe?
Absolutely! Frozen raspberries work just as well as fresh ones. Just be sure to thaw them completely and drain any excess liquid before pureeing, so you don’t add too much moisture to the whipped cream.
What if I don’t have unflavored gelatin? Can I skip it?
You can skip the gelatin, but the raspberry whipped cream might not hold its shape as long and could become a bit runny. If you want a stable topping without gelatin, try using a stabilized whipped cream recipe or whipped topping alternatives.
Is this cake very sweet?
It’s perfectly balanced—the deep chocolate and sweetened condensed milk add richness, while the raspberry puree cuts through with a bright, tangy note. If you prefer less sweetness, you could slightly reduce the sugar in the cake batter or use fewer mini chocolate chips as garnish.
Can I make this cake gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure to check if your baking soda and cocoa powder are gluten-free as well.
How long does it take to make the Raspberry Chocolate Poke Cake Recipe?
The entire process takes about 55 minutes, including baking and cooling time. While it requires a few steps, each is straightforward, making it a manageable and rewarding baking project.
Final Thoughts
There’s something truly magical about making and sharing this Raspberry Chocolate Poke Cake Recipe with loved ones. The harmonious mix of moist, chocolatey cake with pockets of creamy filling and fresh raspberry whipped cream makes every bite a celebration. I hope you enjoy making it as much as I do—you’re bound to impress at any gathering and satisfy all those chocolate and berry cravings in one delicious dessert.
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
- Diet: Vegetarian
Description
This Raspberry Chocolate Poke Cake is a luscious dessert that combines a moist chocolate cake soaked with a rich sweetened condensed milk and chocolate filling, topped with a fluffy raspberry-infused whipped cream. Garnished with fresh raspberries and mini chocolate chips, this cake offers a delightful balance of chocolate and fruity flavors, perfect for special occasions or an indulgent treat.
Ingredients
Chocolate Cake
- 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 Filling
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Raspberry Whipped Cream
- 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
- Make the Chocolate Cake: In a large bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and salt to combine the dry ingredients evenly. Add the eggs, milk, oil, and vanilla extract, mixing until the batter is smooth and well incorporated. Stir in the hot water slowly until fully combined; note the batter will be thin. Pour the batter into a prepared baking pan and bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes.
- Add the Chocolate Filling: In a microwave-safe bowl, melt the semi-sweet chocolate chips and sweetened condensed milk together in 30-second intervals, stirring between each until the mixture is smooth and fully combined. Pour this filling evenly over the warm cake, poking holes in the cake beforehand with a skewer to allow the filling to soak deeply. Let the cake cool completely to absorb the filling thoroughly.
- Prepare the Raspberry Whipped Cream: In a food processor, blend the raspberries until smooth and strain the puree to remove seeds for a silky texture. Sprinkle the unflavored powdered gelatin over the cold water to bloom and then dissolve it gently over low heat or microwave in short bursts. In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar together until soft peaks form. Fold in the raspberry puree and the dissolved gelatin, then continue whipping until stiff peaks form, ensuring a light and fluffy consistency.
- Assemble & Garnish: Spread the raspberry whipped cream evenly over the chocolate soaked cake. Garnish the top decoratively with fresh raspberries and mini chocolate chips to add texture and enhance the visual appeal. Chill before serving to set the whipped topping fully.
Notes
- For best results, use fresh raspberries when in season or fully thaw frozen raspberries before blending.
- Allow the cake to cool slightly before poking holes for the filling, so it doesn’t crumble.
- If you don’t have a food processor, use a blender or mash raspberries thoroughly and strain through a fine sieve.
- Ensure the whipping cream is well chilled for better volume when whipped.
- This cake can be made a day ahead; refrigerate covered to let flavors meld.
