Description
Description:
Indulge in the perfect blend of tart raspberries and creamy whipped topping with this Raspberry Zinger Poke Cake. Featuring a moist white cake infused with raspberry preserves and topped with fluffy whipped cream, this dessert is easy to make yet elegant enough for any occasion.
Ingredients
For the Cake Base:
- 1 box white cake mix
- Ingredients as listed on the cake mix package (typically eggs, oil, and water)
For the Raspberry Filling:
- 1 cup raspberry preserves
For the Whipped Cream Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Optional Garnish:
- Fresh raspberries
- Mint leaves (optional)
Instructions
Prepare the white cake according to the package instructions. Bake in a 9×13-inch pan and let it cool completely.
2. Poke the Cake:
Using a fork, poke holes evenly across the cooled cake. These holes will absorb the raspberry filling for a burst of flavor in every bite.
3. Add the Raspberry Filling:
Warm the raspberry preserves slightly in the microwave for easier spreading. Spread the preserves evenly over the surface of the cake, ensuring they seep into the holes.
4. Whip the Cream:
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip with a hand or stand mixer until stiff peaks form. The whipped cream should hold its shape when lifted.
5. Top the Cake:
Spread the whipped cream evenly over the cake. Use a spatula to smooth the surface for a clean finish.
6. Garnish and Chill:
Top with fresh raspberries and mint leaves for garnish, if desired. Refrigerate the cake for at least 1 hour before serving to let the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American