Berry Poke Cake
This berry poke cake made completely from scratch is perfect for summer entertaining!
Ingredients
Cake:
- 2 ¼ cup (270 grams) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter , softened to room temperature
- 1 cup (200 grams) granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ¾ cup (170 grams) buttermilk , room temperature
Berry filling:
- ½ cup (80 grams) finely chopped strawberries
- ½ cup (60 grams) raspberries
- ½ cup (75 grams) blueberries
- ½ (60 grams) blackberries
- ½ cup (100 grams) granulated sugar
- 1 lemon , zested and juiced
- ¼ cup (56 grams) water
- Pinch of salt
Whipped cream topping:
- 2 cups (454 grams) heavy whipping cream
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
- Additional berries , for decoration/serving
Instructions
To make the cake:
- Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick baking spray.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl and set aside.
- With a stand mixer fitted with the paddle attachment or hand-held mixer, beat the butter and sugar on high speed until light and creamy, about 3 minutes. Add the eggs one at a time, followed by vanilla. Beat for another 1-2 minutes until fluffy. Scrape the bowl down as needed.
- Add the flour mixture in 3 additions, alternating with the buttermilk. Mix on low speed after each addition until just until combined.
- Pour cake batter into the prepared pan and bake until golden at the edges and center bounces back when touched gently, 30-35 minutes.
To make the berry filling:
- While the cake is baking, make the fruit filling. Add the berries and sugar to a small saucepan and smash with a fork or vegetable masher to break up the berries and combine them with the sugar. Let it sit for about 20 minutes to allow the berries to release all of their natural juices.
- Add lemon zest, lemon juice, water, and salt to the saucepan. Bring to a boil, then reduce heat and simmer for about 5-8 minutes until slightly thickened. Remove from heat.
- 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 warm cake, all the way to the bottom of the pan. Spoon berry filling over the cake, encouraging it down the holes as much as possible.
- Cover with plastic wrap and allow to completely in the fridge, about 1 hour.
To make the topping:
- With a stand mixer fitted with the whisk attachment or hand-held mixer, beat the whipping cream, sugar, and vanilla to medium peaks. Spread over the top of the cake. Top with additional berries as desired.
- Serve immediately or you can prepare this up to 1 day ahead. Store cake in the fridge, leftovers will keep for several days.
Video
Notes
- You need a total of 2 cups berries for this cake. You can use strawberries, raspberries, blueberries and blackberries as shown, or use a different combination to equal 2 cups.
- You can use fresh or frozen berries.
Calories: 541kcal, Carbohydrates: 60g, Protein: 5g, Fat: 32g, Saturated Fat: 20g, Cholesterol: 125mg, Sodium: 243mg, Potassium: 125mg, Fiber: 1g, Sugar: 40g, Vitamin A: 1137IU, Vitamin C: 6mg, Calcium: 69mg, Iron: 1mg
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