Raspberry Chambord Chocolate Poke Cake - An Easy and Moist Cake Recipe (2024)

FAQs

Why is my poke cake soggy? ›

Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could be too moist; if they're too far apart, there may not be enough filling throughout the cake.

A clean wooden spoon handle is the best tool and gives you nice big holes to fill with liquid gelatin, but in a pinch a chopstick or even a fork could work. Holes about 1½ inches apart in a grid pattern are ideal, but poke cakes are forgiving; it'll be delicious regardless of the spacing.

In a mixing bowl, combine the cake mix, eggs, oil, gelatin, and thawed raspberries; mix 3 minutes with an electric mixer. Spread batter in a greased and floured 13x9 inch baking pan. Bake in a 325° oven for about 50 minutes or until a pick comes out clean; cool. Frost cooled cake, cut into squares and serve.

Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 25 minutes. Poke holes immediately into warm cake with the round handle of a wooden spoon. Holes should be at 1 inch intervals and extend down to the bottom of the baking dish.

Both cakes called for hole-poking action long before the 1970s. Even though Jell-O isn't quite the potluck-table staple it once was, there are still plenty of home bakers poking holes in their cakes and filling them with sugary semi-liquids.

Store the Jell-O poke cake, tightly covered with storage wrap or foil, in the refrigerator for up to three days.

You can counteract this by coating the chips with some flour or cocoa before mixing them into the batter. Place the chips in a bowl or jar, add a bit of flour or cocoa — I use 1/2 teaspoon for up to 2 cups (340g) of chips — and stir or shake to coat.

Technically, funeral cake is a chocolate sheet cake with fudge icing and topped with crunchy pecans and big enough to feed a crowd—which you may recognize as Texas Sheet Cake.

Simply toss the fruit in a small bowl with a small scoop of flour and add the lightly covered fruit to your cake mix and follow the rest of the recipe as normal. The light flour coating helps the fruit to 'stick' to the cake mixture better, stopping them from sinking.

Can I use store-bought jam for cake filling? ›

Based on our first hand experience, GOOD GOOD's strawberry jam is the best store bought jam to layer your homemade cakes with. This is because it contains real berries and doesn't have any added sugar.

If they have not absorbed the alcohol from a previous feeding then you could leave them unwrapped for a couple of days in a cool place (cover loosely with a clean tea towel) and some of the excess alcohol should evaporate. Once they feel drier then you can re-wrap them and then maybe only feed them very sparingly.

You could try different ones or try reducing the water and/or oil content a little. If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.