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Roasted Berry Poke Cake Recipe

Roasted Berry Poke Cake Recipe


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

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!


Ingredients

Scale

Roasted Berries:

  • 2 cups fresh strawberries (sliced)
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 1 cup fresh blueberries
  • 1 cup fresh cherries (pitted and halved)
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1 vanilla bean (optional)

Vanilla Sheet Cake:

  • 1 cup unsalted butter (melted)
  • 1 1/2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs (room temperature)
  • 3 cups cake flour (substitute all-purpose flour)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk

Lemon Frosting:

  • 1 cup unsalted butter (room temperature)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon lemon juice
  • 23 tablespoons milk (as needed)

Additional:

  • Fresh berries
  • Flowers (optional)

Instructions

  1. 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!
  2. 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.
  3. 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.
  4. 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

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 21g
  • Saturated Fat: 13g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 56g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 90mg

Keywords: Roasted Berry Poke Cake, Poke Cake Recipe, Summer Desserts, Fruit Cake, Lemon Frosting