Get ready to experience a dessert that's about to revolutionize your baking game! This Raspberry Almond Poke Cake is not just another ordinary dessert - it's a magical combination of soft vanilla cake, luscious raspberry jam, and crunchy almonds that will transport you to dessert heaven. Perfect for those who crave a stunning yet surprisingly easy-to-make treat that looks like it came straight from a professional bakery, this recipe is your ticket to becoming the ultimate home baker.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box vanilla cake mix
- 1 cup almond milk
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup raspberry jam
- 1 cup whipped cream
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick cooking spray, ensuring complete coverage.
- In a large mixing bowl, combine the vanilla cake mix, almond milk, eggs, and vegetable oil. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and free of lumps.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake.
- Warm the raspberry jam in the microwave for 30-45 seconds to make it more liquid. Slowly pour the warm jam over the cake, ensuring it seeps into the holes.
- Refrigerate the cake for 1-2 hours to allow the jam to set and the cake to cool completely.
- Before serving, spread whipped cream evenly over the top of the cake. Sprinkle sliced almonds across the surface for added texture and flavor.
- Slice into 12 equal portions and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3 days.
Tips
- Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature for a smoother, more consistent cake batter.
- Hole-Poking Technique: Use the handle of a wooden spoon or a chopstick to create evenly distributed holes. The more holes, the more jam will seep into the cake!
- Jam Consistency: Slightly warming the raspberry jam helps it flow more easily into the cake's holes. Be careful not to overheat.
- Cooling is Crucial: Allow the cake to cool completely before adding whipped cream to prevent melting.
- Toasting Almonds: For extra flavor, lightly toast the sliced almonds in a dry pan before sprinkling them on top.
- Make Ahead: This cake actually tastes better after sitting in the refrigerator for a few hours, allowing flavors to meld together.
- Storage Tip: Always store in an airtight container in the refrigerator to maintain freshness and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 5g
Fat: 18g
Saturated Fat: g
Cholesterol: 45mg
