Raspberry Poke Cake

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Fruity and light cake with eye-catching raspberry jello streaks.

Prep Time20

Cook Time30

Resting Time2

Course: Baking, Dessert

Cuisine: American, Dessert

Keyword: Homemade cake, raspberry cake, Summer Dessert

Servings:

Equipment

8-inch square baking dish or 9-inch round cake pan

Ingredients

⅓ cup Light butter substitute I used I Can’t Believe It’s Not Butter, Light
1 cup Zero-calorie sweetener must use a cup-for-cup sugar substitute (I used monk fruit powder)
1 Egg
2 tsp Vanilla extract
1 ¾ tsp Lemon juice
⅔ cup Unsweetened plain almond milk or skim milk
1 ⅔ cup All-purpose flour
½ tsp Salt
2 tsp Baking soda
0.3 oz Zero-sugar, Low-calorie raspberry Jello powder (you will mix with water) (I used a 0.6 oz box and used half for the cake filling, half for the frosting)

Optional Topping:

1 ½ cup Greek yogurt
0.3 oz Zero-sugar Low-calorie raspberry Jello powder

Instructions

Preheat oven to 350°F. Mix the light butter substitute and the zero-calorie sweetener until combined.
Add the egg, vanilla extract, and lemon juice, mixing until thoroughly incorporated. Scrape down the sides of the bowl, and then add the remaining ingredients (minus the Jello). Mix at medium to low speed to form the cake batter, ensuring there are no lumps. Be careful not to over-mix, as it will make the cake crumbly!
Transfer the cake batter to a greased 8-inch square cake pan or 9-inch round pan. Bake the cake for 30 to 35 minutes or until thoroughly baked. It will be golden brown, and if you press the top with your finger, it will spring back.
Allow the cake to cool for at least 15 minutes. Make the Jello mixture by combining 0.3 ounces of Jello powder with 1 cup of hot water to dissolve the Jello. Add in 1 cup of cold water, mixing to combine.
Poke large holes in the cake, then fill the holes with the Jello mixture. Also, pour some Jello over the entire cake, even where the holes aren’t. If you don't want the cake entirely saturated, you don't have to use all of the Jello! Allow the cake to set in the refrigerator for at least two to three hours before serving.
For optional Raspberry mousse topping, Measure 1 ½ cups of Greek yogurt. Add 0.3 ounces (or slightly less and work your way up, depending on your taste preferences) of the dry Jello powder, mixing to combine. It will thicken nicely. You can also add 2 to 3 teaspoons of powdered sugar if you want it to be sweeter.
Spread over the top of the cake after it has been refrigerated for at least 1 hour, then return to the fridge for another hour. Cut the cake into 9 even slices and serve! Keep chilled.

Notes

4 WW points when cut into nine even slices (with or without topping)

Nutrition