Valentine’s Day Poke Cake

Valentine’s Day Poke Cake arrives as a playful, refined dessert—light sponge punctured and filled with glossy strawberry syrup so every bite blooms with color and flavor. This version balances silk‑smooth whipped cream, tangy berries, and a subtle vanilla cake crumb for a polished finish. For a complementary morning-to-dessert idea, try our Birthday Cake Overnight Oats for a cake‑inspired breakfast twist.

Why Make This Recipe

• Effortless Yet Elegant: quick steps yield a striking, layered dessert that reads like fine patisserie.
• Minimal Ingredients: pantry staples and a few fresh elements create sophisticated flavors.
• Impressive Flavor: the gelatin or syrup soaks into the crumb, delivering bright strawberry notes against a creamy topping.

This poke cake elevates the classic by focusing on texture contrast—airy cake, syrupy infusion, and satin whipped topping—plus fresh fruit for balance. Simple techniques produce a dessert that appears ornate without complicated assembly.

Ingredients

Base

• 1 box white or vanilla cake mix (plus ingredients called for on box: eggs, oil, water) — use room temperature eggs for even rise.
• 1 teaspoon pure vanilla extract — adds depth to the crumb.

Sauce & Filling

• 1 (3 oz) package strawberry gelatin (or raspberry for variation) — dissolved in 1 cup hot water.
• 1 (14 oz) can sweetened condensed milk — pour while warm for easier absorption.
• 1 cup boiling water — to bloom the gelatin.

Topping

• 2 cups heavy cream, chilled — whip to soft peaks.
• 1/3 cup powdered sugar — sifted for smoothness.
• 1 teaspoon vanilla bean paste or extract.
• 1 pint fresh strawberries, hulled and sliced — at room temperature for better aroma.
• Optional: chocolate shavings, crushed pistachios, or red sprinkles for garnish.

Precision notes: measure gelatin and liquids accurately; chill whipped cream bowl and whisk for best volume; use fresh berries at room temperature for peak aroma.

How to Make Valentine’s Day Poke Cake

1. Preheat the oven to the temperature indicated on the cake mix box. Prepare a 9×13-inch pan with butter and a light dusting of flour or line with parchment. Mix the cake batter per package directions, adding 1 teaspoon vanilla; batter should be smooth and pale.

• Tip: Use room-temperature eggs for a silkier batter and even bake.

1. Pour batter into the prepared pan, smooth the surface with an offset spatula, and bake until a toothpick comes out with a few moist crumbs and the top is lightly golden. The cake will smell subtly buttery and vanilla.

• Mini-tip: Tap the pan gently on the counter before baking to release large air bubbles.

1. While the cake bakes, dissolve the gelatin in 1 cup boiling water. Stir until completely clear, then add the can of sweetened condensed milk; the mixture will become glossy and thick. Allow it to cool slightly but remain pourable—warm, not hot.

• Sensory cue: the syrup should glide like honey, with a bright strawberry aroma.

1. Once the cake is out of the oven and still warm, use the handle of a wooden spoon or a 1/2-inch skewer to create evenly spaced holes across the surface—about 1 inch apart.

• Pro tip: Press straight down to the bottom for full infusion.

1. Slowly pour the gelatin–condensed milk mixture over the warm cake, ensuring each hole fills. The liquid will sink into the crumb, leaving the top slightly glossy. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight to set and marry flavors.

• Chef note: chilling fully helps the cake firm and the flavors meld.

1. Before serving, whip the chilled heavy cream with powdered sugar and vanilla to soft peaks. Spread the whipped cream in a smooth layer over the set cake. Decorate with sliced strawberries, chocolate shavings, or pistachios for contrast.

• Texture cue: the top should be satiny and hold soft peaks when swiped with a spoon.

How to Serve Valentine’s Day Poke Cake

Slice the cake into rectangles and plate on chilled dessert plates. For a refined presentation, pipe small rosettes of whipped cream at the corners and fan thin strawberry slices across each serving. Scatter a few microgreens or edible flowers for an upscale touch. For a complementary brunch or dessert pairing, see our Apple Cinnamon German Pancake for a warm, contrasting plate.

How to Store Valentine’s Day Poke Cake

Cover the cake loosely with plastic wrap or place in an airtight container and refrigerate. Consume within 3–4 days for optimal texture; beyond that the crumb may become overly saturated. If the topping softens, whip a bit more chilled cream to refresh the surface before serving. Do not freeze after assembly—the gelatin and whipped topping will change texture when thawed.

Tips to Make Valentine’s Day Poke Cake

• Use room-temperature cake and liquids when pouring the gelatin to ensure even absorption without collapsing the crumb.
• Make the gelatin mixture only slightly warm; too hot will over-soften the cake.
• Chill the whipped cream bowl and whisk to achieve firmer peaks with less effort.
• For clean slices, warm the knife under hot water and wipe between cuts.

Variation (if any)

• Chocolate Lover: substitute chocolate cake mix and use cherry or raspberry gelatin; finish with dark chocolate ganache drizzle.
• Individual Portions: bake in muffin tins or use small ramekins; poke and fill, then top with a piped cream rosette and a single berry.
• Citrus Twist: swap half the gelatin for strained blood orange juice and add a teaspoon of orange zest to the whipped cream.

FAQs

Can I use a homemade cake instead of box mix?

Yes. A tender homemade vanilla or sponge cake works beautifully; aim for a slightly dense crumb so it holds the liquid without collapsing.

How long should I chill the cake before serving?

Chill at least 3 hours, ideally overnight. The longer it rests, the more the syrup infuses for a uniform, glossy texture.

Is this cake safe to make ahead for a party?

Absolutely. Assemble the day before and store refrigerated. Finish garnishes the day of service for the freshest appearance and texture.

Can I make this gluten-free?

Substitute a gluten-free cake mix and verify all other products are gluten-free. Texture may vary slightly but the method remains the same.

Conclusion

This Valentine’s Day Poke Cake offers an elegant yet uncomplicated centerpiece—silky syrup settling into a tender crumb, topped with cloudlike whipped cream and bright berries. Its strength lies in contrast: glossy syrup, fragrant fruit, and satiny cream that together feel celebratory without fuss. If you’d like another take on the theme, explore Valentine’s Day Poke Cake – Mommy Hates Cooking for inspiration. Share your variations and plating notes in the comments, and tell us: How would you make this dish your own?

Valentine’s Day Poke Cake

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• Author: chef-ava
• Total Time: 180 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Description

A playful and refined dessert featuring a light sponge cake filled with glossy strawberry syrup and topped with whipped cream and fresh berries.

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Ingredients

Scale 1x2x3x

• 1 box white or vanilla cake mix (plus ingredients called for on box: eggs, oil, water)
• 1 teaspoon pure vanilla extract
• 1 (3 oz) package strawberry gelatin (or raspberry for variation)
• 1 cup boiling water
• 1 (14 oz) can sweetened condensed milk
• 2 cups heavy cream, chilled
• 1/3 cup powdered sugar
• 1 teaspoon vanilla bean paste or extract
• 1 pint fresh strawberries, hulled and sliced
• Optional: chocolate shavings, crushed pistachios, or red sprinkles for garnish

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Instructions

1. Preheat the oven to the temperature indicated on the cake mix box. Prepare a 9×13-inch pan with butter and a light dusting of flour or line with parchment.
2. Mix the cake batter per package directions, adding 1 teaspoon vanilla; batter should be smooth and pale.
3. Pour batter into the prepared pan and bake until a toothpick comes out with a few moist crumbs and the top is lightly golden.
4. Dissolve the gelatin in 1 cup boiling water. Stir until completely clear, then add the can of sweetened condensed milk.
5. Once the cake is out of the oven and still warm, create holes across the surface with a wooden spoon handle or skewer.
6. Slowly pour the gelatin–condensed milk mixture over the warm cake, ensuring each hole fills, and refrigerate at least 3 hours or overnight to set.
7. Before serving, whip the chilled heavy cream with powdered sugar and vanilla to soft peaks.
8. Spread the whipped cream over the set cake and decorate with sliced strawberries or desired garnishes.

Notes

For best results, use room temperature ingredients and chill mixing equipment for optimal cream whipping.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg