Simple Raspberry Zinger Poke Cake
A delightful dessert that marries the tartness of fresh raspberries with a moist, fluffy cake base, perfect for any occasion.
Equipment
- Mixing Bowl
- 9x13-inch Baking Pan
- Fork or Skewer
- Saucepan
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Measured carefully to ensure the correct texture.
- 1.5 cups Granulated Sugar Essential for sweetness and caramelization.
- 1 tablespoon Baking Powder Helps the cake rise.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 3 large Eggs Adds moisture and richness.
- 1 cup Milk Provides hydration.
- 0.5 cup Vegetable Oil Adds moisture and richness.
Filling and Topping
- 2 cups Fresh Raspberries Provides natural tartness.
- 1 cup Raspberry Sauce For soaking the cake.
- 1 cup Whipped Topping Adds a creamy finish.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk the eggs until frothy. Add milk and vegetable oil, mixing until well combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently to combine.
- Grease a 9x13-inch baking pan and pour the batter into it, spreading evenly.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Using a fork or skewer, poke holes all over the top of the cake.
- Prepare the raspberry sauce by heating fresh raspberries in a saucepan, mashing them into a sauce, and straining if desired.
- Pour the warm raspberry sauce over the poked cake and let it absorb for at least 30 minutes.
- Spread whipped topping over the top of the cake and garnish with additional raspberries if desired.
- Refrigerate for at least 2 hours before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.