Raspberry Poke Cake
Serves 15 to 20

Shauna says: As word got out that I was making this book, I started to lose count of the number of Midwestern folks—a few of them even legitimate, totally respected pastry chefs—who said something to the effect of, “Well, ya gotta have a poke cake in there, doncha?” And I realized I would indeed have to rethink the poke cake. This is my love letter to that old chestnut, but with all real ingredients.

CAKE:
Nonstick cooking spray for pan
3 cups cake flour, spooned and leveled
1 tsp. baking soda
1 tsp. baking powder
¾ tsp. fine sea salt
6 large egg whites, at room temperature
1 ? cups well-shaken buttermilk, at room temperature
2 tsp. pure vanilla extract
1 cup unsalted butter, at room temperature
2 cups granulated sugar

FILLING:
? cup plus 3 Tbsp. cold water, divided
2 ½ tsp. unflavored gelatin
12 oz. fresh or frozen unsweetened raspberries
? cup granulated sugar
2 tsp. freshly squeezed lime juice

TOPPING:
8 oz. full-fat cream cheese, at room temperature
2 cups heavy whipping cream, chilled
1 cup confectioners’ sugar
1 tsp. pure vanilla paste or pure vanilla extract

1. Prepare the cake: Position a rack to the center of the oven and preheat the oven to 350°F. Spray a 9 x 13-inch light-colored metal cake pan with nonstick cooking spray.

2. Sift the cake flour into a large bowl. Whisk in the baking soda, baking powder and salt.

3. In a large measuring cup, whisk together the egg whites, buttermilk and vanilla extract until smooth.

4. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar. Beat for 3 minutes on medium-high speed, or until very light and fluffy. Reduce the mixer speed to low. In 5 alternating batches, stir in the dry and wet ingredients, beginning and ending with the dry. Scrape down the bowl often to ensure everything is incorporated—a well-mixed cake will give you that tight box-mix crumb we’re after.

5. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Let cool in the pan set on a wire rack for 10 to 15 minutes.

6. Meanwhile, begin preparing the filling: In a small cup, whisk together 3 tablespoons of the cold water and gelatin and set aside.

7. In a 2-quart saucepan, combine the raspberries, granulated sugar, lime juice and remaining ? cup of cold water. Place the pan over medium heat and bring the mixture to a boil, mashing the berries with a fork or potato masher. Once the berries have completely broken down, remove the pan from the heat. Whisk in the lump of gelatin until melted. Pour the puree through a sieve into a spouted measuring cup, pressing on the solids with a spatula to get every bit of puree through—you should have just about 1 ½ cups of strained liquid.

8. Use the handle of a wooden spoon (about ½ inch in diameter) to poke holes all over the cake, spacing them about 1 inch apart. (You may need to wipe the handle a few times if any cake starts clinging to it.)

9. In a thin stream, slowly pour the hot raspberry filling all over the hot cake, filling each hole and drizzling a bit over the top as you go—it usually takes 2 rounds of pouring to get all the filling into the cake. Place the pan in the refrigerator to chill for about 2 hours.

10. Prepare the topping: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium-high speed until very soft and creamy. Transfer to a small bowl.

11. Pour the cream into the mixer bowl (no need to clean it). Add the confectioners’ sugar and vanilla extract or paste. Whip to soft peaks. Scrape in the softened cream cheese and continue to beat until stiff peaks form. Spread the topping over the cake. Serve immediately, or chill until ready to serve, up to 3 hours ahead. If chilling, allow the cake to soften at room temperature for 20 to 30 minutes before serving. Store leftovers in the refrigerator, covered, for up to 3 days.

Excerpted from MIDWEST MADE: Big, Bold Baking from the Heartland by Shauna Sever. Copyright ©2019. Available from Running Press, an imprint of Hachette Book Group, Inc