Description
This Raspberry Jello Poke Cake with White Cake is moist, fruity, and topped with whipped cream. It’s perfect for summer gatherings, birthdays, or family dessert nights. The tender white cake absorbs raspberry Jello for a flavorful, colorful treat that melts in your mouth.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1 package raspberry Jello (3 oz)
- 1 cup boiling water
- ½ cup cold water
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Fresh raspberries (optional)
Instructions
- Preheat oven to 175°C (350°F). Grease and flour 9×13 pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar.
- Beat in eggs and vanilla.
- Alternate adding flour mixture and milk.
- Pour batter into pan.
- Bake 30–35 mins.
- Dissolve Jello in boiling water; add cold water. Cool slightly.
- Poke cake holes; pour Jello over cake.
- Refrigerate 2+ hours.
- Whip cream with sugar; spread over cake.
- Garnish with raspberries.
Notes
Bring ingredients to room temperature for a smooth batter. Pour slightly cooled Jello to avoid melting cake. Refrigerate for best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg