By Luscious Red Velvet Raspberry Poke Cake is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Luscious Red Velvet Raspberry Poke Cake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Luscious Red Velvet Raspberry Poke Cake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cake:
1 box red velvet cake mix (plus ingredients listed on the box)
1 cup raspberry preserves or sauce
1 package (3.4 oz) instant vanilla or cheesecake pudding mix
2 cups milk
For the Topping:
1 ½ cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh raspberries (for garnish)
White chocolate shavings or curls (optional)
PREPARATION STEPS
Bake the Red Velvet Cake:
Prepare the red velvet cake mix according to package instructions. Bake in a 9×13-inch pan and allow the cake to cool slightly after baking.
Poke the Cake:
Once the cake is slightly cooled, use the handle of a wooden spoon or a straw to poke holes all over the cake, about 1 inch apart.
Add Raspberry Sauce:
Heat the raspberry preserves or sauce slightly to make it easier to pour. Pour the raspberry sauce evenly over the cake, ensuring it fills the holes.
Prepare the Pudding:
In a medium bowl, whisk together the pudding mix and milk until thickened. Pour the pudding over the top of the cake, spreading it out evenly. Cover the cake and refrigerate for at least 2 hours to allow everything to set.
Make the Whipped Cream Topping:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread the whipped cream evenly over the chilled cake.
Garnish and Serve:
Top the cake with fresh raspberries and white chocolate shavings for an extra decadent touch. Slice and serve!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
