Mom got a copy of The Poke Cake Cookbook by Jamie Sherman (founder of the food blog Love Bakes Good Cakes) at the end of the summer, and it is full of amazing poke cake recipes that I can’t wait to try! I made the s’mores poke cake recipe for my friends’ Halloween party. It turned out to be an ooey-gooey mess. However, it was a delicious ooey-gooey mess. Seriously. I left some with my friends when I left, and one friend told me she ate it all day every day until it was gone.
This time around I decided to try the “Love Potion #9 Poke Cake Recipe.” It still turned out a bit messy (though not nearly as much as the s’mores poke cake recipe). However, like the s’mores poke cake, the Love Potion #9 Poke Cake turned out delicious.
In case you missed these posts (vegan banana bread and Molly’s Voodoo Brownies), let me catch you up. The Last Jedi has become one of my favorite movies (and if you haven’t seen it yet, stop reading and go watch it. Seriously, stop reading because spoilers). I found myself thinking, what are Kylo and Rey up to when they’re not busy being the Supreme Leader/Last Jedi? Boredom + love for Star Wars + love for baking + Funko Pop + Instagram = the hashtag #bakingwithkylorey, in which I imagine Kylo Ren and Rey temporarily setting aside their differences so that Kylo can teach Rey how to bake.
You can follow along with Kylo and Rey’s baking adventures by following my Instagram (molly.becca119) or following the hashtag #bakingwithkylorey. (If you don’t have an Instagram account, you can still visit my page every once in a while to check up on new posts.) I’ll share the actual recipes here on the blog.
Love Potion #9 Poke Cake Recipe
There are so many recipes in The Poke Cake Cookbook! The hardest part for me about making a poke cake was deciding which one I wanted to make. I had already made a chocolate poke cake, so I knew I wanted to try something different. I love raspberry, so I thought Love Potion #9 Poke Cake Recipe would be a good one to try. Plus, it still has a bit of chocolate.
This recipe calls for a simple white cake mix. The box I used had directions for both whole egg and egg white recipes. I chose to use the egg white recipe, but you can choose whichever you’d like. Just make sure that you have the ingredients your boxed cake calls for.
Bake the cake according to the directions on the box, then let it cool. I let it cool for about an hour, but the recipe says it can be as little as 15-20 minutes. Once it’s cool, poke holes in it using a meat fork, a skewer, or even the opposite end of a wooden spoon (I used the spoon). Poke the holes about every 1/2 inch to 1 inch apart.
Prepare the filling by combining 3 oz of raspberry gelatin mix with 1 cup of boiling water. Whisk together for 2 minutes, or until the gelatin is dissolved. Then stir in 1/2 cup of cold water. Pour the prepared gelatin over the poked cake. Cover the cake and place it in the refrigerator for 2 to 4 hours.
Here’s the issue I discovered (and you’ll see in the next photo): the gelatin doesn’t actually stay in the holes. It soaks right through the whole cake, and it even pours over the sides so that it soaks into the bottom of the cake. The results are still delicious, and the cake does set up. However, I think next time I will try to halve the gelatin recipe. You can follow the directions as written, or you can try halving the gelatin for me and come tell me how it turned out 🙂
Once the cake has set for 2-4 hours, microwave the hot fudge in 30 second intervals until it is pour-able. (Don’t forget to use a microwave-safe container!) Pour the hot fudge over the cake and spread it evenly with the back of a spoon. Allow the chocolate to cool for a couple minutes before moving on to the next step.
Frost the cake with whipped topping. The recipe calls for 1 oz tub, but I used almost 2 (because my entire family has a slight obsession). You can use however much you’d prefer, but I recommend having 2 tubs just in case.
Feel free to garnish your cake with chocolate shavings and/or raspberries. It’s definitely not berry season here in Ohio, so I skipped out on the raspberries. I also didn’t have any chocolate shavings, but I put some chocolate chips in a food processor and sprinkled the crushed chocolate chips on top. I also decorated with some pink and red sprinkles.
Voila! You have a beautiful and delicious poke cake to share with your friends and family. Don’t forget to stop by later and let me know how yours turned out.
Don’t forget to follow me on Instagram (molly.becca119) to follow along with Kylo and Rey’s baking adventures! I’m sharing the recipes here on the blog, but the adventures take place on my Instagram. Don’t have an Instagram? That’s fine. You can still click the link to check out my account every once in a while to see what Kylo and Rey have been up to in the kitchen.
- 1 (15.25-oz) box white cake mix
- 1 (3 oz) package raspberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 (10-12 oz) jar hot fudge topping
- 1-2 (8 oz) tub frozen whipped topping, thawed
- raspberries and chocolate shavings for garnish (optional)
- Prepare and bake the cake according to package directions, using a 13x9 inch cake pan. Let the cake cool for 15-20 minutes. Using a meat fork, skewer, or opposite end of a wooden spoon, poke holes in the cake every 1/2 inch to 1 inch.
- Empty the gelatin into a medium-sized bowl and add the boiling water. Stir briskly for 2 minutes or until the gelatin is dissolved. Mix in the cold water. Evenly pour the gelatin over the poked cake. Place the covered cake in the refrigerator for 2-4 hours or until the gelatin is set.
- Microwave the hot fudge topping in a microwave-safe container for 20-30 seconds, or until it is easy to pour. Drizzle the topping over the cake. Use the back of a spoon to spread it evenly. Allow the topping to cool if it is warm.
- Frost the cake with the whipped topping.
- Garnish with raspberries and chocolate shavings, if desired.
- Store covered in the refrigerator.
Recipe reprinted with permission from The Poke Cake Cookbook by Jamie Sherman, Page Street Publishing Co. 2017.
Post written by Molly Maurer