Description
This delightful Berry Poke Cake combines a moist vanilla cake base with a luscious berry filling that seeps into every bite, topped with fresh whipped cream and vibrant berries. Perfect for a summer dessert, it balances sweet and tart flavors with a light, fluffy texture and colorful presentation.
Ingredients
Cake Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
Berry Filling
- ½ cup finely chopped strawberries
- ½ cup raspberries
- ½ cup blueberries
- ½ cup blackberries
- ½ cup granulated sugar
- Zest and juice of 1 lemon
- ¼ cup water
- Pinch of salt
Whipped Cream Topping
- 2 cups heavy whipping cream
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Additional berries for decoration/serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan thoroughly with nonstick baking spray to ensure easy removal of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand-held mixer, beat the softened butter and granulated sugar on high speed for about 3 minutes until the mixture is light and creamy.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract and continue beating for 1-2 minutes until fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine Batter: Add the dry flour mixture in three additions, alternating with the buttermilk (beginning and ending with flour). Mix on low speed after each addition just until combined; avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes or until the edges are golden and the center bounces back lightly when touched. Remove from the oven.
- Prepare Berry Filling: While the cake bakes, place the chopped strawberries, raspberries, blueberries, blackberries, and ½ cup sugar in a small saucepan. Mash the berries gently with a fork or masher to release their juices. Let sit for 20 minutes.
- Cook the Filling: Add lemon zest, lemon juice, water, and a pinch of salt to the saucepan. Bring the mixture to a boil, then reduce heat and simmer for 5-8 minutes until slightly thickened. Remove from heat and set aside.
- Poke the Cake: When the cake is still warm, use a wooden dowel or the end of a utensil about 1-2 cm wide to poke holes about 1 inch apart all over the cake, reaching the bottom of the pan.
- Add Berry Filling: Spoon the warm berry filling evenly over the cake, pressing it down into the holes to soak in thoroughly.
- Chill the Cake: Cover the cake tightly with plastic wrap and refrigerate for about 1 hour to allow the filling to set and permeate the cake.
- Make Whipped Cream: Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy whipping cream, ¼ cup sugar, and vanilla extract on medium-high speed until medium peaks form.
- Top the Cake: Spread the whipped cream evenly over the chilled cake. Decorate the top with additional fresh berries as desired.
- Serve and Store: Serve the cake immediately or store leftovers in the refrigerator. The cake can be made up to one day ahead. Keep refrigerated until serving.
Notes
- Use room temperature eggs, butter, and buttermilk for best mixing and texture.
- Be careful not to overmix the batter when combining dry and wet ingredients to keep the cake tender.
- When poking holes in the cake, poke them close together to ensure the berry filling soaks the entire cake evenly.
- The berry filling can be made a day ahead and refrigerated to save time on serving day; rewarm gently before pouring over the cake.
- For a lighter version, substitute heavy cream with whipped coconut cream for a dairy-free topping.
- Leftovers should be stored covered in the refrigerator and consumed within 2 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
