Get ready for your new favorite dessert: the Roasted Berry Poke Cake is as stunning as it is delicious. This cake merges a pillowy vanilla base with a vibrant medley of roasted berries, all crowned with a dreamy lemon frosting. Every bite weaves tart, juicy fruit through buttery cake, blanketed by a cloud of citrus-kissed frosting. Whether you’re gathering with friends or making an ordinary evening feel extraordinary, the Roasted Berry Poke Cake brings a burst of color and flavor you’ll fall for every single time.

Roasted Berry Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

With a handful of everyday ingredients and a rainbow of fresh berries, you’ll craft a cake that looks (and tastes) like you fussed for hours! Every component has its little part to play — from the tang of lemon to the depth of vanilla, these ingredients join forces to create pure, joyous slices.

Fresh strawberries (2 cups, sliced): The star of the berry mix, bringing sweetness and a beautiful blush.
Fresh raspberries (1 cup): Their tart punch balances all the other fruity flavors.
Fresh blackberries (1 cup): Juicy and slightly earthy, these give a mellow richness.
Fresh blueberries (1 cup): These add gorgeous pops of color and sweetness.
Fresh cherries (1 cup, pitted and halved): For extra juiciness and a hint of tartness.
Granulated sugar (2 tablespoons + 1 1/2 cups): Sweetens the berries and enriches the cake batter.
Lemon juice (2 tablespoons + 1 tablespoon): Brings brightness to both the berries and the frosting.
Vanilla bean (optional): Scraped seeds melt into the berries for real vanilla flavor — skip if you don’t have it!
Unsalted butter (1 cup melted + 1 cup room temperature): Makes the cake impossibly moist and the frosting rich and creamy.
Vanilla extract (1 tablespoon): Amplifies those sweet, comforting notes in the cake.
Large eggs (3, room temperature): Binding and structure for that luscious, tender crumb.
Cake flour (3 cups): Yields the softest, lightest cake (all-purpose flour works if that’s what you have).
Baking powder (2 1/2 teaspoons): Your secret weapon for a tall, fluffy bake.
Kosher salt (1/2 teaspoon): Don’t skip it — salt wakes up all the flavors!
Whole milk (1 cup): Adds richness and keeps the batter silky.
Powdered sugar (3 1/2 cups): Makes the lemon frosting irresistibly smooth.
Milk (2-3 tablespoons, as needed): Adjusts the frosting to your perfect creamy consistency.
Fresh berries and edible flowers (for decorating): Finish with a flourish!

How to Make Roasted Berry Poke Cake

Step 1: Roast the Berries

Roasting berries is pure kitchen magic. Preheat your oven to 400°F. Halve your vanilla bean and toss it with all the berries, sugar, and lemon juice in a large baking dish. Pop them in the oven for about 15 minutes, give them a stir, then roast 10-15 minutes more until the fruit is syrupy and meltingly soft. Cool them down — those berry juices are liquid gold!

Step 2: Prepare the Vanilla Sheet Cake

With the berries cooling, set your oven to 350°F. Line a 9×13 inch pan with parchment so you can easily lift the cake later. Whisk melted butter and sugar smooth, then add eggs and vanilla for a silky, glossy mixture. Sift together your dry ingredients, and mix them in gently with the milk. Pour the batter in, spread it even, and bake until a tester comes out clean, about 25-35 minutes. Let the cake cool completely before the fun begins.

Step 3: Whip Up the Lemon Frosting

For a frosting as airy as whipped clouds, beat room temperature butter and powdered sugar until totally smooth. Add in lemon juice and keep beating until the frosting is pale and fluffy — this can take a few minutes, so give it time. If it’s too thick, add milk a bit at a time until you reach your dream creaminess.

Step 4: Assemble the Roasted Berry Poke Cake

Here’s where the magic happens! Using the end of a wooden spoon or chopstick, poke holes all over the cooled cake. Spoon the roasted berries and their juices evenly across, letting the vibrant syrup trickle into every crevice. Allow the cake to soak up that berry goodness for about 20 minutes. Next, dollop the lemon frosting over the top and gently spread it in luscious swirls. Top with fresh berries and a sprinkle of flowers for a finish worthy of any celebration.

How to Serve Roasted Berry Poke Cake

Garnishes

Nothing dresses up this Roasted Berry Poke Cake like a scattering of extra fresh berries and edible flowers. You’ll get that show-stopping look with minimal fuss — just a simple handful of the prettiest fruit you have and a few delicate petals. A dusting of powdered sugar never hurts for a bit of fairy-tale shimmer.

Side Dishes

To keep things light and easy, serve this cake with creamy vanilla ice cream, a spoonful of crème fraîche, or a dollop of whipped cream. Feeling festive? A glass of sparkling wine or homemade lemonade alongside your Roasted Berry Poke Cake really makes dessert feel extra special.

Creative Ways to Present

You don’t have to stick with classic squares! Try cutting small rounds with a biscuit cutter for mini poke cakes, or layer slices in mason jars for adorable picnic-friendly parfaits. If you want to win hearts, serve with a tiny scoop of ice cream or a drizzle of leftover berry syrup. The possibilities with Roasted Berry Poke Cake are endless!

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers, tuck them into the fridge in an airtight container. The Roasted Berry Poke Cake stays moist and delicious for up to four days. Just remember, berries continue to seep their syrup as it sits, so don’t be surprised if your cake gets even more flavorful!

Freezing

You can freeze individual slices for grab-and-go treats! Wrap slices tightly in plastic wrap and pop them into a freezer bag. They’ll keep well for up to a month. Thaw overnight in the refrigerator or at room temperature for a couple of hours before enjoying.

Reheating

This cake is best served at room temperature, but if you prefer a warm treat, just let a slice sit out for about an hour or zap it in the microwave for a few seconds. Avoid overheating — just a gentle warm-up is all it needs!

FAQs

Can I use frozen berries for Roasted Berry Poke Cake?

Absolutely! Frozen berries work just fine — no need to thaw first. Simply roast them directly from frozen, but tack on an extra few minutes in the oven if needed. The fruit releases plenty of juice to soak the cake, and the result is still just as delicious.

Is it possible to make Roasted Berry Poke Cake gluten-free?

Yes! Swap the cake flour for a good-quality 1:1 gluten-free baking blend. Double check that your baking powder and powdered sugar are gluten-free, then follow the recipe as written. The Roasted Berry Poke Cake will still be soft, flavorful, and totally irresistible.

What can I use instead of a vanilla bean?

If you don’t have a vanilla bean handy, just use a splash of extra vanilla extract in both the cake and roasted berries. While the beans give the most depth, extract adds plenty of delicious warmth to your Roasted Berry Poke Cake.

How far ahead can I assemble the cake?

You can roast the berries and bake the cake a day ahead. Store both separately, and assemble everything (poke, pour, and frost) a couple of hours before serving for the freshest presentation and flavors.

Can I add other fruits or flavors to the Roasted Berry Poke Cake?

Definitely! Feel free to swap in peaches, apricots, or plums with the berries, or add a splash of almond extract to the cake. A little orange zest in the frosting is amazing too — this recipe is wonderfully flexible!

Final Thoughts

If you’re searching for a dessert that brings both color and cheer to any table, look no further than Roasted Berry Poke Cake. It’s a little bit old-fashioned, totally modern, and always crowd-pleasing. I hope you’ll give it a try, share it with friends, and fall in love like I did!

Roasted Berry Poke Cake Recipe

★★★★★

5 from 25 reviews

Author: Ava
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the delightful flavors of summer with this Roasted Berry Poke Cake. A luscious vanilla sheet cake is filled with roasted berries and topped with a zesty lemon frosting, creating a perfect balance of sweet and tangy flavors. This colorful and fruity poke cake is a must-try for any dessert lover!

Instructions

Roasted Berries: Preheat the oven to 400°F. Slice the vanilla bean in half and add to a baking dish along with the fruit, sugar, and lemon juice. Toss gently to combine. Roast for 15 minutes, then stir and roast for another 10-15 minutes until the berries are soft and syrupy. Remove from the oven and let cool fully to room temperature. Store in an airtight container in the fridge for up to a week!
Vanilla Sheet Cake: Preheat oven to 350°F and line a 9×13-inch cake pan with parchment paper. In a large bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla and whisk until fully incorporated. In a separate bowl, sift together the flour, baking powder, and salt. Mix half of the dry ingredients into the sugar mixture, then add in the milk. Once incorporated, add in the remaining dry ingredients and mix until just combined. Pour the batter into the lined cake pan and smooth into an even layer. Bake at 350°F for 25-35 minutes or until a cake tester inserted near the center comes out clean. Remove from the oven and let cool completely to room temperature.
Lemon Frosting: In a large bowl using a handheld mixer (or stand mixer fitted with a paddle attachment), cream together the room temperature butter and powdered sugar until smooth. Add in the lemon juice and beat frosting on high for 4-5 minutes until light and fluffy. If needed, add in milk 1 tablespoon at a time until the desired consistency is reached.
Assembly: Use the end of a round wooden spoon or chopstick to poke small holes in the surface of the cake. Spoon a thin layer of cooled roasted berries and the leftover juices over the top of the cake and let sit for about 20 minutes to absorb. Spoon dollops of frosting over the surface of the cake, then gently smooth into an even layer, using an offset spatula to make big swirls in the frosting. Decorate the cake with fresh berries and flowers if desired! This cake is best eaten the same day. Store the cake in the fridge for up to 4 days, but it will taste best when served at room temperature. Let it sit at room temperature for about an hour before serving.

Notes

This cake is best served fresh on the day it’s made.
Allow the roasted berries to cool completely before using them in the cake.
Feel free to customize the fruit used in the roasted berry mixture based on your preferences and seasonal availability.
For a more intense vanilla flavor, scrape the seeds from the vanilla bean and add them to the cake batter.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American