jenna's poke cake
I made this lovely cake for my niece for her birthday; it was quick and easy to make, soft, tender, flavourful, and delicious. I am posting this recipe to save; it was my first experience with poke cakes. I will be making this often in the future. It is an easy cake to vary. I think it would also be wonderful made with fresh blueberries or blackberries, or maybe a combination of the three. Varying the chocolate chips and cake mix might be fun as well. Prep time does not include chilling.
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 1 box cake mix, white
- 3/4 cup milk
- 1/2 cup vegetable oil
- 3 extra large, eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup fresh raspberries
- 1 cup white chocolate chips, good quality
- 1 can sweetened condensed milk (10 oz)
- 1/4 cup raspberry jam, I used freezer jam
- 1 cup heavy cream (whipping cream)
- 1/4 cup powdered sugar (icing sugar)
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh raspberries, topping
- GARNISHES (OPTIONAL)
- 1 teaspoon lemon rind, finely grated
- 1/8 cup toasted coconut, garnish
- 1 1/2 tablespoons white chocolate chips, garnish
How To Make jenna's poke cake
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Step 1Preheat oven to 350°F for aluminum or glass pan, and 325°F for nonstick pans. Grease the bottom of your pan only (I used a 13" x 9" glass pan).
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Step 2Prepare the cake. If you prefer, you can prepare the cake mix exactly as noted on the instructions on the box. For this cake, I used 2% milk instead of water and added some pure vanilla extract for additional flavour.
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Step 3Pour batter into the prepared pan. Bake in a preheated oven for 30 minutes or until a toothpick comes out clean. All ovens do not cook the same. Please start checking the cake at 30 minutes.
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Step 4After the cake has baked, leave it in the pan to cool (40 - 45 minutes).
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Step 5Next, use the stick part of a wooden spoon, a large straw, or chopsticks to poke holes in the cake. I made 28 holes. Push the raspberry into the hole, enlarging the hole if necessary. Try not to squish the berry. Once done, set the cake aside until needed.
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Step 6Over low heat, melt the white chocolate chips and the condensed milk; stirring until smooth.
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Step 7Take your time and slowly start filling the holes with the milk and chocolate mixture. Be patient, it takes a little while for the mixture to sink into the cake.
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Step 8When all the holes are filled, then slowly pour the rest of the mixture evenly over the cake, making sure to refill any holes that need it.
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Step 9Cover the cake and refrigerate for at least 1 1/2 - 3 hours.
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Step 10After the cake has chilled, remove it from the fridge and add a nice layer of raspberry jam. You can put it back in the fridge while you make the topping.
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Step 11In a medium-sized bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
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Step 12Spread the whipped cream over the cooled cake and top with the fresh raspberries.
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Step 13The following garnishes are all optional (grated lemon, toasted coconut, and white chocolate chips).
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Step 14Place the finished cake back in the fridge and chill for at least 1 1/2 hours before serving. Letting it sit allows all the beautiful flavours to mingle. I served this with additional whipped cream on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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