Ingredients for Raspberry Red Velvet Poke Cake
- 1 cup (2 sticks) unsalted butter, softened
- Splenda Granular
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Red Food Coloring
- Cake Flour
- Cocoa Powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- White Vinegar
- Frozen Raspberries
- Raspberry Jelly
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How to Make Raspberry Red Velvet Poke Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the buttermilk and red food coloring.
- In another bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine the baking soda and vinegar; let fizz for 30 seconds, then stir into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once the cakes are completely cool, gently poke holes all over the top of each layer using a wooden skewer or the handle of a spoon.
- In a small saucepan, gently heat the raspberry jelly until melted and smooth.
- If layering, place one cake layer on a serving plate. Pour 1/3 of the melted jelly over the top. Sprinkle with 1/3 of the raspberries. Repeat with the second layer. Pour remaining glaze over the top layer and sprinkle with remaining raspberries.
- Serve and enjoy your beautiful Raspberry Red Velvet Poke Cake!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
97g
Fat
27g
Carbs
18g
