Description
This Raspberry Zinger Poke Cake is a refreshingly moist sponge cake infused with a vibrant raspberry-lemon syrup and a hint of ginger for an extra zing. Perfect for celebrations or an indulgent treat, the soft cake absorbs a luscious syrup before being crowned with a light, creamy topping.
Ingredients
Units
Scale
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
For the Raspberry Zinger Syrup:
- 1 cup raspberry jam or preserves
- 1/4 cup water
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 teaspoon freshly grated ginger (adjust for desired zing)
For the Creamy Topping:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking pan (or line with parchment paper).
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, beat the butter with the milk, eggs, and vanilla extract until smooth. Gradually stir the wet ingredients into the dry ingredients until just combined.
- Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly in the pan for 10 minutes.
- Poke the Cake: While still warm, use the handle of a fork or a wooden skewer to poke holes evenly across the surface of the cake.
- Prepare the Syrup: In a small saucepan over low heat, combine the raspberry jam, water, lemon zest, lemon juice, and grated ginger. Stir until smooth and slightly warmed.
- Soak the Cake: Pour the warm syrup evenly over the cake, ensuring it seeps into the poke holes. Allow the cake to cool completely, then chill in the refrigerator for at least 1 hour to let the flavors meld.
- Whip the Topping: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the lemon zest.
- Finish & Serve: Spread the whipped cream evenly over the chilled cake. Garnish with fresh raspberries or a dusting of extra lemon zest if desired. Slice and serve chilled.
Notes
- For an extra zing, adjust the amount of grated ginger to taste.
- The cake improves in flavor when allowed to chill and absorb the syrup for a few hours (or overnight).
- This cake is best served cold and will keep in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: ~350 kcal
- Sugar: ~25 g
- Sodium: ~210 mg
- Fat: ~15 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0g
- Carbohydrates: ~45 g
- Fiber: ~1.5 g
- Protein: ~5 g
- Cholesterol: ~70 mg