8 Easy Poke Cake Recipes (2024)

FAQs

Why is my poke cake soggy? ›

This can happen when you pour too much liquid into the holes of your cake. This can occur when the holes are less than an inch apart from each other and this is why instant pudding is such a game-changer — its thick consistency won't drench the cake sponge too quickly, resulting in a soggy mess.

So, what's a poke cake? True to its name, it's a cake that you poke holes in after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding — to infuse extra flavor into every bite. Here are our favorite ways to make one.

According to Lynne Galia of the Kraft Heinz Company, the Jell-O gelatin poke cake, developed by General Foods Kitchens, first appeared in print advertising and in Jell-O recipe booklets in 1976. The subsequent Jell-O pudding poke cake recipe was introduced in 1981.

Toughness in cakes is caused by over-mixing, or the wrong type of flour. Solution: Mix your cake according to the recipe. There is a function to the order in which ingredients are added to create the right texture. As soon as you begin mixing flour with a liquid and a fat, gluten is developed.

It's best to make the holes in the cake while it is still slightly warm, because as it cools the crust on top of the cake will crumble more easily.

Poke is traditionally served cold. Some recipes include warm ingredients such as cooked tofu or seared tuna, but if we're sticking with the strictly traditional Hawaiian poke bowls, they are served cold.

Put some pudding in the mix: Add a small box of pudding mix in with the cake mix. (Don't make the pudding.) The mix adds additional flavor, moistness, and a denser texture.

The raw fish provides a fresh and clean taste, while the marinade and toppings offer a variety of flavors and textures. The dish is typically light and healthy, making it a perfect option for those looking for a satisfying meal without the guilt.

Poke cakes go back to the ancient days of the 1970s, the heyday of boxed cake mixes, Jell-O, and Cool Whip.

What is geode cake made of? ›

Geode cakes are stunningly decorated layer cakes meant to mimic the famous natural formation of rock and precious and semiprecious stones. Pieces of the finished and frosted cake are cut out, and then the cavity is filled with edible crystals made out of rock candy.

Although the exact history of how Peter Cooper created the product is unknown to us today, we do know that in 1845 he secured a patent (US Patent 4084) for a gelatin dessert powder called “portable gelatin.” His invention was a basic edible gelatin that had no flavoring to it.

The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845).

Suffice it to say, it never did “jell” with the American public. In 1897, Pearle Wait, a carpenter in LeRoy, was developing a cough remedy and laxative tea in his home. He experimented with gelatine and came up with a fruit flavored dessert which his wife, May, named JELL-O.

Under baking: If the cake is not baked fully, the center and bottom may remain moist and under cooked. Make sure to follow the recommended baking time and insert a toothpick or cake tester into the center of the cake to check for doneness. If it comes out clean or with a few crumbs, the cake is properly baked.

You could try different ones or try reducing the water and/or oil content a little. If you're adding things like fruit to the batter it can release juices during baking that can make cakes soggy. I usually reduce my water and oil content a little when I bake these types of cakes.