This hazelnut raspberry cake is about to become your new favorite summer dessert! The poke cake is soaked in sweet condensed milk and is topped with light, fluffy raspberry marshmallow frosting. It's cool, creamy, and easy to make with a cake mix shortcut.
In March 2015, Starbucks introduced a birthday cake drink to celebrate the 20th anniversary of the frappuccino. This limited-edition drink featured a blend of vanilla bean and hazelnut and was topped with pink raspberry whipped cream.
I kept telling myself I would get there before it was gone. But life got busy, and by the time I remembered, the drink had already disappeared.
One of my favorite things to do is turn Starbucks drinks into delicious desserts. Two of my favorites are these mocha cookie crumble cupcakes and these frappuccino cupcakes. With summer coming, I thought a poke cake would be a better way to enjoy the birthday frappuccino flavors.
I started with a vanilla cake mix and added some hazelnut extract to the batter. Once it came out of the oven, I poked it with a wooden spoon and soaked it in sweetened condensed milk. The best part, however, was the raspberry marshmallow topping!
After just one bite of this dreamy hazelnut raspberry cake, I didn't even mind that I had missed the special coffee shop drink.
Why You'll Love This Hazelnut Raspberry Poke Cake
- Easy to make. With a few simple store-bought ingredients, you can have this cake chilling in your fridge in no time.
- Delicious flavor combo. Hazelnut and raspberry are an unexpected combo, but they taste amazing together!
- Gooey and delicious! Sweetened condensed milk soaks into the warm cake, creating a moist texture. And that fluffy topping is so good, you will want to eat it from the bowl!
- Great for spring or summer. Bring this cake to picnics, potlucks, or barbecues and watch it disappear.
Ingredients Needed
This easy raspberry hazelnut cake comes together with just a handful of simple ingredients. Scroll down to the printable recipe card for the exact amounts.
- Vanilla Cake Mix: A store-bought box mix makes this cake so easy to make. For the best flavor, buy a white or vanilla mix.
- Hazelnut Extract: This gives the cake a unique flavor. I added some to the batter and milk to give it a nutty flavor. Hazelnut extract can be hard to find in stores, but it is readily available online.
- Sweetened Condensed Milk: You will need one full can. Do not buy evaporated milk, as it is very different.
- Marshmallow Cream: You can find this fluff spread in the peanut butter or baking aisle of most stores.
- Raspberry Jelly or Preserves: Gives the topping that beautiful pink color and sweet berry flavor. Use your favorite brand.
- Cool Whip: Gives the topping a light, fluffy texture. Thaw it in the refrigerator ahead of time.
- Fresh Raspberries: Add a nice pop of color to the top of the dessert.
- Edible Silver Stars: Totally optional, but they add a pretty sparkle that makes the cake look extra special.
Recipe Variations
- Use a different berry preserve. Strawberry, blackberry, apricot, or mixed berry would all taste delicious with the nutty cake flavor.
- Swap the extract. If you do not like hazelnut, use almond extract instead. It will give the cake a slightly different nut flavor that is equally delicious.
- Add white chocolate curls. Sprinkle white chocolate curls on top of the cake for an extra pretty touch.
How To Make A Hazelnut Raspberry Cake
This easy poke cake with raspberry topping starts with a box cake mix. Follow these steps, and you'll have a moist, delicious dessert in no time.
- Make the hazelnut cake. Prepare the white cake mix in a mixing bowl according to the package directions. Stir in a little bit of hazelnut extract before pouring it into the greased pan. Bake until a toothpick inserted in the center comes out clean.
- Poke the cake. Let the cake cool for 15 minutes. While it is still warm, poke holes all over the top with the handle of a wooden spoon. Make sure the holes are evenly spaced out.
- Add the condensed milk. Stir more extract into the milk, then slowly pour it over the warm cake, making sure it soaks into every hole.
- Chill the cake. Once the pan has reached room temperature, cover it and refrigerate for a few hours before adding the fluff topping.
- Add the topping. Beat the marshmallow cream and raspberry preserves in a small bowl until smooth. Slowly fold in the Cool Whip with a rubber spatula until it is light and fluffy. Spread it evenly over the cool cake.
- Decorate and serve. Right before serving, sprinkle raspberries and glitter stars over the top.
BruCrew Tips
- Use the end of a wooden spoon to poke holes. The rounded handle makes big holes that let milk soak into the cake. Do not go all the way to the bottom of the pan. Push it in about ¾ of the way, and space them 1 inch apart.
- Pour the milk in slowly. Take your time pouring the sweetened condensed milk mixture, so it has a chance to soak evenly into every hole.
- Cool the cake completely before decorating. If the cake is even the slightest bit warm, it will melt the topping. Refrigerate the soaked cake for a few hours or overnight.
- Buy the hazelnut extract online. Years ago, this flavor was available in stores, but now you will need to order it.
Storage Recommendations
This cake is perfect for making ahead since it tastes better as it sits. Bake the cake, then add condensed milk. Cover and refrigerate it overnight to allow it to firm up. Add the raspberry flavored topping just before serving.
Cover the top of the frosted cake with plastic wrap and refrigerate for 3-4 days. This cake actually improves as it sits, as the flavors continue to blend. Keep it cold until serving.
More Poke Cake Recipes
- Strawberry Poke Cake
- White Chocolate Pudding Cake
- Creamsicle Cake
- Lemon Raspberry Poke Cake
- S'mores Poke Cake
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Hazelnut Raspberry Poke Cake
This hazelnut raspberry cake is about to become your new favorite summer dessert! The poke cake is soaked in sweet condensed milk and is topped with light, fluffy raspberry marshmallow frosting.
Ingredients
- 1 - 15.25 ounce vanilla cake mix
- 2 teaspoons hazelnut extract, divided
- 1 - 14 ounce can sweetened condensed milk
- 1 - 7 ounce jar marshmallow cream
- ½ cup raspberry preserves
- 1 - 8 ounce container Cool Whip, thawed
- fresh raspberries
- edible glitter stars
Instructions
- Preheat oven to 350°F. Spray a 9x13 dish with nonstick baking spray.
- Prepare the cake mix according to the box directions. Stir 1 to 1 ½ teaspoons hazelnut extract into the batter. (Start with a small amount and taste for flavor.)
- Pour the batter into the prepared pan. Bake for 28-30 minutes. Let cool for 15 minutes, then poke the cake with the end of a wooden spoon.
- Stir together the sweetened condensed milk and ½ teaspoon hazelnut extract. Slowly pour it over the cake, making sure the milk goes into the holes. Let the cake sit at room temperature for an hour.
- Cover the cake and refrigerate it until completely cooled. A few hours or overnight is best.
- Mix the marshmallow cream and preserves in a bowl. Slowly fold in the Cool Whip until completely mixed in.
- Spread the topping over the cooled cake. Refrigerate for another 30 minutes or until the topping is set.
- Top with fresh raspberries and edible glitter, if desired. Store in a covered container in the refrigerator.
Notes
- Use the end of a wooden spoon to poke holes. The rounded handle makes big holes that let milk soak into the cake. Do not go all the way to the bottom of the pan. Push it in about ¾ of the way, and space them 1 inch apart.
- Pour the milk in slowly. Take your time pouring the sweetened condensed milk mixture, so it has a chance to soak evenly into every hole.
- Cool the cake completely before decorating. If the cake is even the slightest bit warm, it will melt the topping. Refrigerate the soaked cake for a few hours or overnight.
- Buy the hazelnut extract online. Years ago, this flavor was available in stores, but now you will need to order it.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 163mgCarbohydrates: 23gFiber: 0gSugar: 13gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Chels+R. says
Mmm, this looks good! I love the colors. Its to bad you didn't try the Birthday Frap, it was really good. Have you tried the S'mores one yet? So So good!
Elle @ Only Taste Matters says
What a wonderful flavor combination! It sounds and looks delicious!
Jocelyn says
Thank you 🙂
Hayley @ The Domestic Rebel says
What a unique flavor combination! I think this cake would taste phenomenal! Nutty and sweet, thanks to the raspberries. Love it!
Jocelyn says
I was over the moon excited at how good the hazelnut and raspberry went together!!!
Kelsey says
I saw the hazelnut part so I stopped by and then read the part about marshmallow cream and you have won me over! My husband LOVES anything marshmallow and I am a hazelnut freak so this sounds like the perfect dessert for us! Adding it to our 'need to make soon' list! 🙂 Thanks for sharing Jocelyn!
Jocelyn says
Woo hoo! Sounds like this is definitely the dessert for you and your hubby! I hope you enjoy it 🙂
Gayle @ Pumpkin 'N Spice says
Oh I love the flavors of this poke cake, Jocelyn! Raspberry and hazelnut make the perfect combo. And that creamy frosting is just calling my name! Pinned!
Jocelyn says
Thank you so much, Gayle!!!
Erin @ Miss Scrambled Egg says
Jocelyn - I've been a barista at Starbucks for five years and people totally freaked out over the birthday cake frappuccino. Today we're launching the new S'mores frap as well as the return of the Caramel Crunch version. I love your renditions of Starbucks flavors. This cake is adorable.
Jocelyn says
Thanks Erin. I really do love trying to recreate the Starbucks drinks in dessert form. There just might be a S'mores one coming soon too 🙂
Julianne @ Beyond Frosting says
What a wonderful poke cake!! I love the topping!!
Jocelyn says
Thanks Julianne 🙂
Krystle says
Such a bummer that you missed the birthday frapp! Would love to try it in dessert form though cake > coffee anyday in my book! 🙂
Jocelyn says
Now that I made this cake, I'm ok with missing out on the frappe! Cake is always a fun dessert!!!
Jeff the Chef says
I'm one of those people who loves to look down their nose at Cool Whip, but can't get enough of the stuff (http://bit.ly/1A7LSob), so I can't wait to try this. The texture of your cake looks so beautiful. What brand of mix did you use?
Jocelyn says
I can't get enough of the white fluffy stuff either. It is my topping of choice 99% of the time! I think I used a Pillsbury cake mix!
Dorothy @ Crazy for Crust says
I wasn't super impressed with the birthday frap. The gal who made the one for jordan was super handy with the ice! This cake. That frosting. NEED IT!
Jocelyn says
So what your saying is I didn't miss much by not getting there in time. I like to hear that! And yes, this cake is a must have for sure!!! 😉
Cyndi - My Kitchen Craze says
Haha Jocelyn I actually went and got my kids the birthday Fraps. They were good, but it was just a vanilla bean with some awesome kind of whipped cream. I'm not even sure of the flavor, but it tasted like cherry icee. 😉 This looks way better and I wish I could have a slice right now. Such a gorgeous poke cake!! 😉 Happy Monday!
Jocelyn says
I bet your kids loved them!!! I might be pretty biased, but I like to think my cake beats that frappe 🙂
Nancy says
I only have one word. YUM!
Jocelyn says
That is the perfect word to describe this cake!!!
Thao @ In Good Flavor says
The hazelnut extract is such a nice touch to this cake. I love how easy this cake is to make and that it is portable—great dessert to take anywhere.
Jocelyn says
Thank you so much! And yes, this is the perfect dessert to take to any picnic or party!!!
Melanie @ Carmel Moments says
What fabulous flavors!
Jocelyn says
Thank you 🙂
Nancy P.@thebittersideofsweet says
I am so glad you recreated this! I gave up Starbucks for Lent and that drink came out during that time, so I missed it as well! Your cake looks delicious!
Jocelyn says
I'm glad to hear I'm not the only one who missed out, but at least we can enjoy it in cake form now 🙂
Mir says
I'm sorry you missed out on the birthday frapp. But really, it can't be better than the salted caramel one. And you just saved yourself 70,000 grams of sugar that you can use on this awesome poke cake! It looks like the perfect choice!
Jocelyn says
Haha! Nothing can be better than the salted caramel for sure!!! I would much rather use up those calories on cake any day 🙂
Aimee @ ShugarySweets says
Now I need to find this hazelnut extract you speak of. I have never seen it before!! I love this cake 🙂
Jocelyn says
I found the Watkins version at Walmart or you can find different ones on Amazon 🙂 It really is pretty amazing stuff!!! Good luck finding it!!!