A delicious take on a traditional dessert is Neapolitan poke cake. Each bite mixes the flavors of strawberry, vanilla, and chocolate. This cake is straightforward to make, in addition to being aesthetically pleasing.
Ingredients:
For the Cake:
- 1 box (15.25 oz) white or vanilla cake mix (+ ingredients listed on box: eggs, oil, water)
- 1/3 cup strawberry jam or puree
- 2 tbsp cocoa powder
- 1/4 cup hot water
For the Poke Filling:
- 1 (14 oz) can sweetened condensed milk
- 1/3 cup chocolate syrup
- 1/3 cup strawberry syrup (or blended strawberries + sugar)
For the Topping:
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1/2 cup mini chocolate chips
- 1/2 cup sliced strawberries (optional)
- Sprinkles (optional)
Instructions:
Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the vanilla cake mix as directed on the box. Pour batter into the pan.
- In a small bowl, mix cocoa powder with hot water until smooth. In another bowl, stir the strawberry jam until smooth.
- Drop spoonfuls of chocolate and strawberry mixtures randomly over the cake batter. Use a knife to swirl gently (don’t overmix).
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool 10 minutes.
Add the Poke Fillings:
- Use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).
- Warm the sweetened condensed milk slightly (for easier pouring). Drizzle half over the cake.
- Drizzle chocolate syrup over one-third of the cake and strawberry syrup over another third (leave some plain for vanilla flavor).
Chill & Frost:
- Refrigerate for 3–4 hours (or overnight) to let the cake absorb the fillings.
- Spread whipped topping evenly over the cake. Garnish with chocolate chips, strawberries, and sprinkles.
- Slice and serve chilled. Store leftovers covered in the fridge for up to 3 days.
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Neapolitan poke cake
Satisfy your sweet tooth with our Neapolitan poke cake recipe! A fun twist on a classic dessert, it's perfect for parties.
Ingredients
For the Cake:
- 1 box (15.25 oz) white or vanilla cake mix (+ ingredients listed on box: eggs, oil, water)
- 1/3 cup strawberry jam or puree
- 2 tbsp cocoa powder
- 1/4 cup hot water
For the Poke Filling:
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1/2 cup mini chocolate chips
- 1/2 cup sliced strawberries (optional)
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- Sprinkles (optional)
Instructions
Bake the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the vanilla cake mix as directed on the box. Pour batter into the pan.
- In a small bowl, mix cocoa powder with hot water until smooth. In another bowl, stir the strawberry jam until smooth.
- Drop spoonfuls of chocolate and strawberry mixtures randomly over the cake batter. Use a knife to swirl gently (don’t overmix).
- Bake for 25–30 minutes or until a toothpick comes out clean. Let cool for 10 minutes.
Add the Poke Fillings:
- Use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).
- Warm the sweetened condensed milk slightly (for easier pouring). Drizzle half over the cake.
- Drizzle chocolate syrup over one-third of the cake and strawberry syrup over another third (leave some plain for vanilla flavor).
Chill & Frost:
- Refrigerate for 3–4 hours (or overnight) to let the cake absorb the fillings.
- Spread whipped topping evenly over the cake. Garnish with chocolate chips, strawberries, and sprinkles.
- Slice and serve chilled. Store leftovers covered in the fridge for up to 3 days.