Raspberry Red Velvet Poke Cake Recipes

RASPBERRY RED VELVET CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm sandwich tins with baking parchment. Using an electric hand whisk, beat together the caster sugar and butter until light and fluffy. Add the eggs one at a time, beating well between each addition.
• Sieve the flour and cocoa powder into a bowl. Add half to the egg mixture and fold in carefully. Mix together the buttermilk, vinegar, cream cheese, raspberry purée and food gel. Fold half the buttermilk mixture into the cake batter and repeat the process with both the flour mixture and buttermilk mixture.
• Spoon the combined mixtures into your prepared tins and cook for about 25-30 mins, until an inserted skewer comes out clean. Leave to cool for 10 mins before turning out onto a wire rack.
• For the frosting, mix together the icing sugar and butter until soft and creamy, then stir in the cream cheese. Sandwich the cooled cakes together with half of the frosting, adding 150g fresh raspberries if you like, then spread the remaining frosting over the top. Will keep for up to 3 days in a cool place.

RED VELVET POKE CAKE (+VIDEO)

Steps:

• Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
• Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake. You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
• In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.
• Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
• Spread it all out and using the back of the spoon, gently push pudding down into the holes.
• Put the cake into the fridge to set and cool (about 2 hours).
• Once your cake has completely cooled, spread on whipped topping. Spread it out evenly over the pudding layer.
• Spread crushed Oreos onto the top of the cake.

RASPBERRY RED VELVET POKE CAKE

Steps:

• preheat oven to 350 degrees.grease and flour 2 9 inch pan , 3 8 inch pans or a sheet pan.
• Cream butter and sugar in a large bowl.Add eggs and vanilla,.
• beating well.Stir together buttermilk and food coloring.
• mix flour,cocoa and salt.
• Add dry ingredients alternately to butter mixture with buttermilk mixture,mixing well between additions.in a seperate bowl,mix together baking soda and vinegar.Add to batter. Pour into prepared pan(s).Bake 30-35 minutes until a knife inserted into the middle comes out clean.
• Cool completely in pan,on wire rack.
• make a glaze from the jelly.
• if layering,poke holes in the cake,and pour 1/3 the raspberries and glaze over the bottom layer,repeat on the top,with the remainder.