Easter Poke Cake Recipe Dessert
When Easter rolls around, my kitchen transforms. The air fills with the scent of warm spices, melting chocolate, and, of course, baking cake. There’s something so hopeful about spring baking, with its promise of lighter, brighter flavours and colours. This Easter Poke Cake Recipe is the embodiment of that feeling. It’s a wonderfully moist vanilla sponge, infused with vibrant stripes of pastel-coloured jelly and topped with a cloud of light, fluffy whipped cream. It’s a truly joyful, colourful dessert that looks impressive on any holiday table but is surprisingly straightforward to put together. My husband, who’s usually picky about overly sweet desserts, asked for seconds the first time I made this!
The magic of a poke cake lies in its method. After baking, we poke holes all over the surface of the warm sponge and pour liquid jelly over the top. As the cake cools, the jelly soaks down into those channels, creating stunning stripes of colour and infusing every bite with fruity flavour and incredible moisture. It’s a technique that guarantees a tender, flavourful cake every single time, banishing any fears of a dry, uninspired bake. This is the kind of cake that brings smiles to faces, especially when you slice into it and reveal the beautiful pattern inside.
This holiday cake is ideal for your Easter Sunday lunch, a spring get-together with friends, or any time you need a dessert that feels special without demanding hours of complex decoration. It’s fun to make with children, who will absolutely love the part where they get to poke the holes and help with the sprinkles. It’s a centrepiece that tastes as good as it looks, and it’s a recipe we come back to year after year in my home.
Recipe Overview
This Easter Poke Cake features a classic, light-as-air vanilla sponge that serves as the perfect canvas for sweet raspberry and zesty lime jellies. The flavours soak deep into the cake, making it exceptionally moist. It’s all crowned with a simple, stabilised whipped cream topping that’s creamy without being heavy. After a few tries with different jelly flavours, I found that the combination of raspberry and lime provides a lovely balance of sweet and tangy notes that cuts through the richness of the cream.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Chilling Time: 2 hours
- Total Time: 3 hours
- Servings: 12-16 people
- Difficulty: Easy
Why You’ll Love This Easter Poke Cake Recipe
- Wonderful Texture and Flavour: The vanilla sponge is buttery and soft, while the jelly stripes add a delightful, fruity moisture that permeates the entire cake. The whipped cream topping is light and airy, providing a creamy finish that isn’t overly sugary.
- Comes Together in Under an Hour: The active work of mixing and baking the cake is done in about an hour. The rest of the time is hands-off, letting the fridge do the work of setting the jelly and chilling the cake to perfection.
- A Truly Flexible Recipe: Don’t have raspberry or lime jelly? No problem. Use strawberry, orange, or lemon. You can create any colour combination you like! Feel free to swap the pastel sprinkles for mini chocolate eggs or shaved white chocolate.
- Works Beautifully for Spring Celebrations: This is a showstopper for an Easter gathering. Its bright, cheerful appearance also makes it a fantastic choice for a spring birthday party or a family get-together. It’s a welcome change from heavier chocolate desserts.
- Family Tested and Approved: This recipe always gets compliments in my house. The kids adore the surprise colours inside, and it’s one of the few cakes that everyone, from the little ones to the grandparents, genuinely enjoys.
Ingredients You’ll Need
For this recipe, we’re making a simple, reliable vanilla sponge from scratch. The quality of your vanilla extract really makes a difference here. I always reach for Nielsen-Massey vanilla extract for its rich, pure flavour, but any good quality extract will do. All ingredients should be at room temperature for the best results.
- For the Vanilla Cake:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large free-range eggs
- 1 tsp vanilla extract
- 225g self-raising flour
- 1 tsp baking powder
- 2 tbsp whole milk
- For the Jelly Filling:
- 1 box (85g) raspberry flavour jelly powder
- 1 box (85g) lime flavour jelly powder
- For the Whipped Cream Topping:
- 400ml double cream, cold
- 50g icing sugar, sifted
- 1 tsp vanilla extract
- Easter-themed sprinkles or mini chocolate eggs, for decorating
Ashley’s Tip: Make sure your double cream is very cold before you start whipping. I sometimes pop the bowl and the whisk attachments from my mixer into the freezer for 10 minutes beforehand. This helps the cream whip up faster and holds its shape beautifully.
How to Make This Easter Poke Cake Recipe
The process is straightforward. We’ll start by baking a simple sponge, then move on to the fun part: adding the colourful jelly stripes and finishing with a creamy topping. Don’t rush the cooling and chilling steps; they are essential for the perfect texture.
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line a 23cm x 33cm (9×13 inch) baking tray with parchment paper.
- Mix the Wet Ingredients: In a large bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-5 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with the last egg to prevent curdling. Stir in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, sift the self-raising flour and baking powder together. Gently fold half of the dry ingredients into the wet mixture, followed by the milk, and then the remaining dry ingredients. Be careful not to overmix; just fold until no flour streaks remain.
- Bake the Cake: Pour the batter into your prepared baking tray and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the sponge springs back when lightly pressed.
- Cool and Poke: Let the cake cool in the tin for about 15-20 minutes. Once it’s cool enough to handle but still warm, use the round handle of a wooden spoon or a thick skewer to poke holes all over the surface, about 2-3cm apart. I find that spacing the holes evenly gives the best striped effect when you slice into it.
- Prepare the Jellies: In two separate heatproof jugs, prepare the jellies. Empty the raspberry jelly powder into one and the lime into the other. Add 200ml of boiling water to each and stir well until the powder is completely dissolved. Then, add 100ml of cold water to each jug and stir again.
- Fill the Cake: Carefully pour the jellies over the cake, alternating colours to create a nice pattern. Try to aim for the holes, but don’t worry if it spills over the top. The jelly will soak into the sponge.
- Chill Completely: Cover the cake with cling film and place it in the refrigerator to chill for at least 2 hours, or until the jelly is fully set. This step is crucial for the cake’s structure.
- Make the Topping: Just before serving, make the whipped cream. In a cold bowl, whisk the double cream, sifted icing sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or it will turn grainy.
- Decorate and Serve: Spread the whipped cream evenly over the top of the chilled cake. Decorate with your favourite Easter sprinkles or mini chocolate eggs. Slice and serve straight from the fridge.
Tips From My Kitchen
- Temperature Control: It’s vital to let the cake cool slightly before poking and adding the jelly. A piping hot cake can become overly soggy, while a completely cold cake won’t absorb the liquid as well. A warm cake is the sweet spot.
- The Secret Step: I learned that using slightly less water to dissolve the jelly than the packet directs makes the colours more intense and the flavour more concentrated, preventing the cake from becoming waterlogged. The amounts in this recipe reflect that adjustment.
- Make-Ahead: The sponge can be baked a day ahead. Once cool, wrap it well in cling film and store it at room temperature. You can add the jelly and topping on the day of serving for the best texture.
- Storage: Leftover Easter poke cake should be stored in an airtight container in the fridge. It will keep well for up to 3 days. The flavours deepen and meld together beautifully by the second day.
Equipment You’ll Need
You don’t need much in the way of specialist equipment for this recipe, just standard baking tools.
- Stand mixer or electric hand mixer
- 23cm x 33cm (9×13 inch) baking tray
- Parchment paper
- Mixing bowls and jugs
- The handle of a wooden spoon or a thick skewer
Common Mistakes to Avoid
- Poking a Hot Cake: Poking the cake right out of the oven can cause it to tear and crumble. Let it cool in the tin for at least 15 minutes so the crumb structure has a chance to set properly.
- Using Hot Jelly: Pouring boiling hot jelly onto the cake will melt the sponge and create a mushy texture. Letting the jelly cool for 5-10 minutes after mixing allows it to thicken slightly and be absorbed more effectively.
- Skipping the Chill Time: This is a non-negotiable step. The cake needs ample time in the fridge for the jelly to set firm. If you rush this, you’ll have a wet, messy cake instead of clean, defined stripes when you slice it. Two hours is the minimum!
Delicious Variations to Try
One of the best things about this cake recipe is how easy it is to adapt. Here are a few ideas to get you started:
- Rainbow Poke Cake: Use four different jelly flavours and colours (like strawberry, orange, lime, and blackcurrant) to create a vibrant rainbow effect. This is brilliant for a child’s birthday party.
- Lemon & Blueberry Dream: Use lemon jelly for the filling and top the whipped cream with fresh blueberries and a little lemon zest for a fresh, zesty twist.
- Cream Cheese Frosting: If you’re not a fan of whipped cream, a light cream cheese frosting works wonderfully. Beat together 200g full-fat cream cheese, 100g softened butter, and 300g sifted icing sugar until smooth. It offers a lovely tangy contrast to the sweet cake. For other elegant dessert ideas, you might also enjoy this Rose Gold Cake Recipe.
What to Serve With Your Easter Poke Cake
This holiday cake is a complete dessert all on its own, but a few simple accompaniments can elevate it further.
- Fresh Berries: A small bowl of fresh raspberries or sliced strawberries on the side provides a lovely, sharp contrast to the creamy topping.
- Vanilla Ice Cream: A simple scoop of good-quality vanilla ice cream is a classic pairing that never fails. The cold creaminess works beautifully with the moist, jelly-infused sponge.
- A Good Cuppa: A cup of English breakfast tea or a milky coffee is the ideal companion. For something different, try pairing it with a homemade Instant Coffee Iced Coffee on a warm spring day.
Frequently Asked Questions
Easter Poke Cake Recipe
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line a 23cm x 33cm (9x13 inch) baking tray with parchment paper.
- Mix the Wet Ingredients: In a large bowl or the bowl of a stand mixer, cream the softened butter and caster sugar together until the mixture is pale and fluffy. This usually takes about 3-5 minutes. Beat in the eggs one at a time, adding a tablespoon of flour with the last egg to prevent curdling. Stir in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, sift the self-raising flour and baking powder together. Gently fold half of the dry ingredients into the wet mixture, followed by the milk, and then the remaining dry ingredients. Be careful not to overmix; just fold until no flour streaks remain.
- Bake the Cake: Pour the batter into your prepared baking tray and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean and the sponge springs back when lightly pressed.
- Cool and Poke: Let the cake cool in the tin for about 15-20 minutes. Once it's cool enough to handle but still warm, use the round handle of a wooden spoon or a thick skewer to poke holes all over the surface, about 2-3cm apart. I find that spacing the holes evenly gives the best striped effect when you slice into it.
- Prepare the Jellies: In two separate heatproof jugs, prepare the jellies. Empty the raspberry jelly powder into one and the lime into the other. Add 200ml of boiling water to each and stir well until the powder is completely dissolved. Then, add 100ml of cold water to each jug and stir again.
- Fill the Cake: Carefully pour the jellies over the cake, alternating colours to create a nice pattern. Try to aim for the holes, but don't worry if it spills over the top. The jelly will soak into the sponge.
- Chill Completely: Cover the cake with cling film and place it in the refrigerator to chill for at least 2 hours, or until the jelly is fully set. This step is crucial for the cake's structure.
- Make the Topping: Just before serving, make the whipped cream. In a cold bowl, whisk the double cream, sifted icing sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip, or it will turn grainy.
- Decorate and Serve: Spread the whipped cream evenly over the top of the chilled cake. Decorate with your favourite Easter sprinkles or mini chocolate eggs. Slice and serve straight from the fridge.
Notes
I truly hope this Easter Poke Cake recipe becomes a new favourite for your spring celebrations. It’s such a fun and visually striking dessert that brings a lot of joy to the table. If you give it a try, I would love to hear how it turned out for you. Please leave a comment below and let me know what jelly flavours you chose!
