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.
yield
12 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For jenna's poke cake
- CAKE
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1 boxcake mix, white
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3/4 cmilk
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1/2 cvegetable oil
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3extra large, eggs
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1 tsppure vanilla extract
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3/4 cfresh raspberries
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1 cwhite chocolate chips, good quality
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1 cansweetened condensed milk (10 oz)
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1/4 craspberry jam, I used freezer jam
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1 cheavy cream (whipping cream)
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1/4 cpowdered sugar (icing sugar)
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1 tsppure vanilla extract
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1/2 cfresh raspberries, topping
- GARNISHES (OPTIONAL)
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1 tsplemon rind, finely grated
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1/8 ctoasted coconut, garnish
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1 1/2 Tbspwhite chocolate chips, garnish
How To Make jenna's poke cake
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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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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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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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4After the cake has baked, leave it in the pan to cool (40 - 45 minutes).
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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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6Over low heat, melt the white chocolate chips and the condensed milk; stirring until smooth.
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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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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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9Cover the cake and refrigerate for at least 1 1/2 - 3 hours.
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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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11In a medium-sized bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
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12Spread the whipped cream over the cooled cake and top with the fresh raspberries.
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13The following garnishes are all optional (grated lemon, toasted coconut, and white chocolate chips).
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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