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Raspberry Lemon Jello Poke Cake is a combination of soft vanilla cake soaked in lemon jello then topped with an easy homemade raspberry jam and whipped cream.

Lemon Jello Poke Cake with Raspberry Jam

Treat your taste-buds to our FAVORITE Jello Poke Cake! Soft vanilla cake, lemon jello, raspberry jam & whipped cream is a symphony of flavors!
Course Dessert
Cuisine American
Keyword Easy Desserts, Jello Poke Cake, Lemon cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Calories 485kcal


Ingredients For the cake

  • 1 cup butter softened (2 sticks)
  • 1 ½ cups white sugar
  • 3 large eggs
  • 4 teaspoons vanilla extract
  • 2 ⅔ cups all purpose flour
  • cup cornstarch
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • 1 ⅓ cups whole milk room temp

Lemon Jello Mix

  • 3 oz. pack lemon Jello
  • 1 cup boiling water

Quick Raspberry Jam

  • 2 cups raspberries frozen
  • ½ cup sugar
  • ½ lemon juiced
  • 2 ½ Tbsp. cornstarch
  • 2 ½ Tbsp. water

Jello Cake Topping

  • 1 handful raspberries optional
  • ½ cup whipping cream
  • 1 ½ tablespoons powdered sugar


How to Make Jello Cake

  • Grease a rectangular baking tin or small roasting tin, approximately 10"x10", then line with baking paper. Preheat the oven to 350°F.
  • Beat together 1 cup softened butter and 1 ½ cups white sugar until light and creamy. Don’t skimp on the beating time! Scrape down the bowl from time to time.
  • Add 3 large eggs one at a time and beat well between each.
  • Add 4 tsp. vanilla and beat through.
  • In a separate bowl, sift together 2 ⅔ cups all-purpose flour, ⅓ cup cornstarch, ½ tsp. salt, and 3 tsp. baking powder.
  • Using a spatula, gently mix ⅓ of the flour mixture into the butter and eggs, then half of 1 ⅓ cups milk, and repeat this process until all incorporated. Make sure not to over-mix at this point, the cake won’t be light and fluffy if you do.
  • Pour the batter into the baking tin, smooth out, and place in the oven for 45-50 minutes until golden all over and a toothpick inserted comes out clean.
  • Allow the cake to cool for 20 minutes, then poke holes all over about 1 inch apart using a chopstick or knife.
  • Mix 1 3 oz. pack of lemon jello and 1 cup boiling water and stir until dissolved. Pour the jello over the entire cake slowly, allowing it to seep into all the holes.

How to Make Homemade Raspberry Jam

  • Place 2 cups raspberries, ½ cup sugar and the juice from ½ a lemon in a saucepan over low heat, stirring every so often.
  • Bring it to a simmer and allow it to keep simmering until the raspberries have broken down and the mixture thickens.
  • Mix together 2 ½ Tbsp. water and 2 ½ Tbsp. cornstarch, then slowly drizzle it into the raspberries while stirring constantly. Let it simmer for another 5 minutes until thick.
  • If you like, strain the raspberry jam to remove the seeds.
  • Break up a handful of fresh raspberries if using, then scatter them over the top of the cake.
  • Spread the raspberry topping over the top of the cake and place in the fridge until completely cooled.

How to Make Whipped Cream Icing

  • Add ½ cup whipping cream and 1 ½ Tbsp. icing sugar to a large mixing bowl.
  • Using a mixer, whip the cream and sugar together.
  • Spread over the cake and serve.


  • It will take 2 hours or so for the jello to soak into the cake and cool completely, so allow time for the cake to set.
  • You can use box yellow cake mix instead of mixing your own cake batter if you prefer. If you do, follow the instructions for mixing the cake mix on the box and after baking, continue with the instructions for poking holes in the cake.
  • Store-bought whipped cream and raspberry jam work well for this cake if you would prefer to use them.
  • For the perfect cake slice, wipe the knife clean after each cut. This way, you won't leave crumbs behind, and each cut will be nice and clean! Wiping the knife makes it easier to cut the cake, too.
  • Keep the cake refrigerated after baking. Wrap with cling wrap to store in the fridge. To prevent cling wrap from smearing the icing, place toothpicks in the cake to hold the wrap away from the icing.


Calories: 485kcal | Carbohydrates: 68g | Protein: 6g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 103mg | Sodium: 269mg | Potassium: 264mg | Fiber: 3g | Sugar: 37g | Vitamin A: 745IU | Vitamin C: 13.3mg | Calcium: 108mg | Iron: 1.9mg