This hazelnut raspberry cake is poised to become your new favorite summer dessert. A simple vanilla poke cake is infused with sweetened condensed milk for incredible moisture, then finished with a light, fluffy raspberry marshmallow frosting. It’s cool, creamy, and easy to make with a cake mix shortcut.
Years ago, Starbucks released a limited-edition birthday frappuccino that combined vanilla and hazelnut and was topped with pink raspberry whipped cream. I never managed to try it before it disappeared, but that flavor combination stuck with me and inspired this cake.
I enjoy turning coffee shop flavors into simple desserts — this hazelnut raspberry poke cake captures the same creamy, sweet profile. Starting with a boxed vanilla cake mix keeps the recipe approachable. Hazelnut extract in the batter and in the condensed milk adds a nutty undertone, while the raspberry marshmallow topping provides bright color and flavor. After one bite, I forgot all about that discontinued drink.
Why you’ll love this hazelnut raspberry poke cake
- Easy to make. A few store-bought ingredients and simple steps get you a show-stopping dessert without fuss.
- Delicious flavor pairing. Hazelnut and raspberry create a pleasant balance of nutty warmth and bright berry sweetness.
- Moist, gooey texture. Sweetened condensed milk soaks into the cake for a tender, moist crumb, and the fluffy topping is irresistibly light.
- Perfect for warm-weather gatherings. This cake travels well to picnics, potlucks, and barbecues — it disappears fast.
Ingredients needed
This easy raspberry hazelnut cake uses a small list of common ingredients. Scroll to the recipe card for exact amounts.
- Vanilla cake mix: A boxed white or vanilla mix makes this recipe quick and reliable.
- Hazelnut extract: Adds a distinct, nutty flavor. Use a small amount in the batter and a bit in the condensed milk.
- Sweetened condensed milk: One full can — do not substitute evaporated milk.
- Marshmallow cream: Also called marshmallow fluff, found in the baking or peanut butter aisle.
- Raspberry preserves: Provides the topping’s color and fruit flavor.
- Whipped topping (Cool Whip): Folded into the marshmallow mixture for a light finish. Thaw before using.
- Fresh raspberries: For garnish and a fresh burst of flavor.
- Edible silver stars: Optional — add a festive sparkle.
Recipe variations
- Try different preserves: strawberry, blackberry, apricot, or mixed berry would all be excellent.
- Swap extracts: if you prefer, use almond extract instead of hazelnut for a similarly nutty flavor.
- Add white chocolate curls: a decorative and tasty finish that pairs beautifully with the raspberry topping.
How to make a hazelnut raspberry cake
This poke cake is straightforward and quick. Follow the steps below for best results.
- Make the hazelnut cake. Prepare the boxed vanilla cake mix according to package directions. Stir in about 1 to 1 1/2 teaspoons hazelnut extract, taste and adjust if needed. Pour into a greased 9×13 pan and bake until a toothpick comes out clean.
- Poke the cake. Let the cake cool for about 15 minutes. While still warm, poke evenly spaced holes across the surface using the rounded end of a wooden spoon.
- Add the condensed milk. Stir a little hazelnut extract into the sweetened condensed milk, then pour it slowly over the warm cake so it seeps into the holes.
- Chill the cake. Allow the pan to reach room temperature, then cover and refrigerate for several hours or overnight so the cake firms and the flavors meld.
- Prepare the topping. In a bowl, beat marshmallow cream with raspberry preserves until smooth. Gently fold in thawed whipped topping until light and evenly combined.
- Assemble and serve. Spread the frosting over the chilled cake and refrigerate until the topping sets. Garnish with fresh raspberries and edible stars just before serving.
Tips
- Use the rounded end of a wooden spoon to poke holes. Insert about three-quarters of the way, spacing holes roughly 1 inch apart — this helps the milk distribute without reaching the pan bottom.
- Pour the milk slowly. A gradual pour ensures the sweetened condensed milk soaks evenly into each hole.
- Fully chill before frosting. Refrigerate the soaked cake for a few hours or overnight; any warmth will cause the topping to soften.
- Order hazelnut extract online if you can’t find it locally. It’s less common in some stores but widely available online.
Storage recommendations
This cake improves after sitting, so it’s a great make-ahead dessert. After baking and pouring on the condensed milk, cover and chill the cake overnight for best texture and flavor. Add the raspberry marshmallow topping just before serving for the freshest look.
Stored, covered in the refrigerator, the frosted cake keeps well for 3–4 days. Keep it chilled until serving to maintain texture and flavor.
More poke cake ideas
- Strawberry poke cake
- White chocolate berry pudding cake
- Creamsicle cake
- Lemon raspberry poke cake
- S’mores pudding cake
If you try this recipe and enjoy it, please leave a rating and a comment — feedback is appreciated.
Recipe
Hazelnut Raspberry Poke Cake
This hazelnut raspberry cake is soaked in sweetened condensed milk and topped with a light raspberry marshmallow frosting — a simple, crowd-pleasing dessert.
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 whipped topping (Cool Whip), thawed
- Fresh raspberries, for garnish
- Edible glitter stars, optional
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch dish with nonstick baking spray.
- Prepare the cake mix according to package directions. Stir 1 to 1½ teaspoons hazelnut extract into the batter, starting with less and adjusting to taste.
- Pour the batter into the prepared pan. Bake for 28–30 minutes. Let cool for 15 minutes, then poke holes across the surface 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 seeps into the holes. Let the cake sit at room temperature for an hour.
- Cover and refrigerate until completely cooled, several hours or preferably overnight.
- Mix marshmallow cream and raspberry preserves until smooth. Fold in the thawed whipped topping until evenly combined.
- Spread the topping over the chilled cake and refrigerate another 30 minutes or until set.
- Top with fresh raspberries and edible glitter if desired. Store covered in the refrigerator.
Notes
- Poking the cake: Use the rounded handle of a wooden spoon and insert about ¾ of the way down, spacing holes about 1 inch apart.
- Pour slowly: Pour the condensed milk mixture gradually so it soaks evenly into the cake.
- Chill fully: Ensure the cake is cold before spreading the topping to avoid melting.
- Hazelnut extract: If you can’t find it in stores, it’s easy to order online.
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 106
Total Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 1mg
Sodium: 163mg
Carbohydrates: 23g
Fiber: 0g
Sugar: 13g
Protein: 1g
Nutrition facts are estimates and not guaranteed accurate. For special dietary advice, consult a registered dietitian.