We all need a few sheet cake recipes up in our (apron) pockets. Something to bring to a BBQ potluck, something for a friend’s birthday, something to celebrate the Fourth of July. This one is primed for variation. Almond raspberry poke cake can be just about any flavor you want. For this one, I used almond extract and raspberry gelatin. But get wild and do an orange cake with strawberry gelatin or lemon cake with lime gelatin. The method stays the same while the flavors can go anywhere. I chose almond and raspberry because of their complimentary flavors. Almond extract is very sweet and floral and raspberries are tart. Add some crunchy sliced almonds and your off to the races!
How to make almond raspberry poke cake
The whole poke cake method is an old school thing from Jell-O back in the day. The food nerd within needed to know more about its history. Click here for a great article about poke cake on Atlas Obscura. To summarize, the idea of a poke cake came from convenience food brands wanting to appeal to housewives in the name of diverse possibilities besides the directions on the box. “Look at this cake mix! Now make it into fried donuts!” Or something like that. The Jell-O poke cake method still slaps and it is a fun, easy way to change up dessert.
To make almond raspberry poke cake, we start with making a super basic 9×13 inch cake. I flavored mine with almond extract. Once that is baked and cooled a bit, you poke dozens of holes in the cake. I use a chop stick. But a wooden spoon handle or straw would work great. This is a great way to let your littles have a turn helping. After thoroughly poking the cake to death, you pour gelatin on top. Easy as that. The gelatin doesn’t so much set like regular gelatin. It more flavors the cake without making a soupy mess. It really is quite brilliant.
Once the cake has soaked up all the raspberry gelatin, we spread on sweetened whipped cream before serving. And also sprinkle on some crunchy sliced almonds and juicy fresh raspberries. It is a simple, satisfying dessert. Not too heavy. Just light and fresh and lovely.Print
A cool, sweet easy treat. Almond raspberry poke cake is light and moist, topped with fresh whipped cream. A perfect summer treat!
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 eggs, at room temperature
- 1 1/2 teaspoons almond extract
- 1/2 cup buttermilk, at room temperature
- 1 3 ounce box raspberry gelatin
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup sliced almonds
- 1 6 ounce box fresh raspberries
- Set oven to 350 degrees F. Spray a 9×13 inch pan with non-stick spray and set aside.
- In a medium bowl, add flour, baking powder, baking soda and salt. Whisk well to combine and set aside.
- In the bowl of a mixer fitted with the paddle attachment, add butter and mix on medium speed until smooth. Add sugar and mix until light and fluffy, about 2 minutes. With the mixer running, add the eggs one at a time, mixing until each egg is well incorporated. Add almond extract.
- Add the flour mixture in three additions, alternating with the buttermilk in two additions. Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Set aside to cool for 1 hours.
- Once the cake is cooled, prepare the gelatin according to the package directions. Using the end of a wooden spoon or a chop stick, poke holes all over the cake. Pour the prepared gelatin over the cake. Refrigerate for 3 hours or overnight.
- In the bowl of a mixer fitted with the whisk attachment. Add the heavy cream and powdered sugar. Mix on medium speed until the cream is thickened and holds soft peaks. Spread over the cake and garnish with almonds and fresh raspberries.
- When it comes to poking holes in the cake, don’t be shy. The more the merrier. When I make this, I poke about 40 holes in the cake.
- Category: cakes
- Method: baking
Keywords: sheet cake, cake, almond, raspberry, whipped cream