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Raspberry Hibiscus Poke Cake

Here's how you make Raspberry Hibiscus Poke Cake
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  • Servings: 12
  • Prep: 40m
  • Cook: 1h
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • For the cake:
  • 1 cup butter, unsalted at room temperature and cut into pieces (this is 2 sticks of butter)
  • 3 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 2 cups sugar
  • 6 egg whites
  • 2 teaspoons lemon zest, grated
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1 1/2 cups buttermilk
  • For the filling:
  • 2 (12 ounce) bags raspberries, frozen and thawed
  • 1 tablespoon unflavored powdered gelatin
  • 1/2 cup sugar
  • 1/4 cup hibiscus flowers, dried
  • For the topping :
  • 1 (10 ounce) bag mini marshmallows
  • 1 teaspoon vanilla
  • 1 1/2 cups heavy cream, divided
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To make the cake: preheat oven to 325 degrees F. Butter a 13 x 9 inch baking dish.

  • Step 2: In a bowl whisk together the dry ingredients (flour - salt).

  • Step 3: In the bowl of an electric mixer on medium high speed beat sugar and butter together until light and fluffy (3-5 minutes). Add egg whites, one at a time, beating well later each addition and scraping down the bowl as needed -- this will take 3- 5 minutes. Beat in the lemon zest and the extracts (vanilla and almond).

  • Step 4: Reduce speed to low and add the dry ingredients in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the dry ingredients. Increase speed to medium high and beat for 2 minutes. Pour batter into prepared pan, smoothing top.

  • Step 5: Bake for 45-60 minutes or until caked is golden brown and tester comes out clean when inserted in center of cake. Transfer pan to a wire rack and let cool in pan for 15 minutes.

  • Step 6: To make the filling : while the cake is cooking, place the raspberries in a fine mesh sieve set over a bowl and using a wooden spoon fresh down on the raspberries until you have 1 cup of juice; discard solids. Sprinkle gelatin over juice and let sit for 10 minutes.

  • Step 7: Meanwhile in a bowl combine the sugar, hibiscus flowers and 1 1/2 cups boiling water and let sit for 10 minutes. Strain through a fine mesh side into bowl with the raspberry mixture; discard solids. Whisk until filling is smooth.

  • Step 8: Using a chopstick, poke holes into the cake at 1 inch intervals. Pour filling over the cake, letting it seep into the holes. Chill cake while you make the topping so it will set.

  • Step 9: To make the topping and assembly: In a saucepan over medium heat, heat the marshmallows, vanilla and 1/2 cup cream, stirring constantly until melted (3-5 minutes). Chill 1 cup cream until ready to use. Let marshmallow cream cool for 30 minutes.

  • Step 10: In the bowl of an electric mixer beat the chilled cream until soft peaks form and then scrape in the marshmallow cream and beat until stiff.

  • Step 11: Turn cake out onto a platter. Turn right side up and spoon the marshmallow whipped cream on top. Spread to edges, making dips and swirls as desired.

  • Step 12: ***cake (without the topping) can be made 2 days ahead; wrapped tightly and chilled.

We hope you enjoy this recipe!

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