Sunday, July 19th, 2015, actually is on Friday, July 31st, 2015
I thought that I missed baking on National Raspberry Cake Day and it turns out I actually baked in advance!
What a week it has been. Moving homes is seriously no joke! Luckily, I was able to find a cheaper apartment located in the same building. Goodbye gorgeous view of the Seattle Puget Sound — I will miss you 😦 I spent most of Thursday, Friday and Saturday evening making mini trips and moving small items like clothes, bathroom things, and kitchen items to the new apartment. I was so thankful to have a handful of my closest friends and my boyfriend to help me move the big furniture on Sunday. I then proceeded to fall asleep at 8 pm sharp, while the sun was still shining, and woke up 12 hours later… and not entirely sure of which day of the week we were on.
But, but, but, let me tell you.. the great thing about this new apartment is that the kitchen is MASSIVE! Did I mention it also has a walk-in closet? I absolutely played out that movie scene when you jump out of the shower with a towel on and run your hands through all your clothes! … (multiple times)
OK, about the CAKE! The recipe and texture is very similar to my Cinnamon Poke Cake except I’ve substituted the cinnamon glaze with a fresh, summery, pureed raspberry glaze that soaks through the entire cake. So if we’re going through the layers from bottom to top we have:
1. White cake batter
2. Sweetened coconut milk glaze
3. Raspberry glaze
4. Hand-whipped cream
5. Crushed walnuts.
YUMMY. If you’re like me and you don’t enjoy eating raspberries whole, I dare you to try this recipe. The sweetness of the cake batter meshes perfectly with the tartness of the raspberry puree and the silkiness of the whipped cream.
Several healthier modifications that I’ve made:
Raspberry puree: No extra sugar added. The cake batter is sweet enough IMO.
Whipped Topping: Reduced 3/4 powdered sugar to 1 tbsp. Similarly, the cake batter is sweet enough for my taste.
Fresh Raspberry, Reduced Sugar Poke Cake with Homemade Whipped Cream Topped with Crushed Walnuts
This recipe has been modified from the original recipe: “Live, Love and Sugar Raspberry Almond Poke Cake“
Makes: 1 cake, cut into 24 pieces
Time to prepare: 20 minutes prep, 25 minutes bake time, 3 hrs (or overnight) to refrigerate
- 16 ounce white cake mix
- 1/3 cup vegetable oil
- 2 eggs
- 1 & 1/4 cup water
- 14 oz can sweetened condensed milk
- 6 oz fresh raspberries
- 1 tbsp water
- 1 & 1/2 cup heavy whipping cream
- 1 tbsp powdered sugar
- 2 tbsp walnuts, crushed in a Ziploc bag
WHAT DO I DO?
- Preheat oven to 350 and (ONLY on the bottom) grease a 9 * 13 inch cake pan.
- BOWL 1: Whisk cake mix, eggs, vegetable oil and water. Pour the batter into the cake pan and bake for 30 minutes. Let cake cool for 15 minutes.
- POKE HOLES EVERYWHERE IN YOUR CAKE! I used the end of a chopstick.
- Pour the can of sweetened condensed milk all over your cake and smooth over until it starts to soak into the holes.
- In a food processor, puree the raspberries and water until smooth. Pour the puree over the cake and smooth over until it starts to soak into the holes of the cake.
- Place the cake in the refrigerator for 2-3 hours (or overnight).
- For the whipped topping, whip the heavy cream until it starts to thicken. Add powdered sugar and whip until soft peaks form. Spread all over the cake once refrigerated, and top with crushed walnuts.
- Keep refrigerated until ready to serve.