Raspberry Cream Soda Poke Cake

A soft vanilla cake soaked with raspberry cream soda and finished with whipped cream, berries, and sprinkles!

This Raspberry Cream Soda Poke Cake reminds me of a cute little soda shop. It’s the kind of cake you’d grab a slice of on a warm summer afternoon with jukebox music playing in the background. The cake itself is soft, a little fruity, a little creamy, and has that subtle cream soda flavor that feels like a total throwback. Raspberry and soda is such a fun, unexpected combo that just works and feels like something new to add to your favorite twists.

Flavor Profile

This cake is light and fluffy with a sweet vanilla base that soaks up a creamy raspberry mixture. The cream soda adds a soft vanilla note with a hint of fizz-inspired sweetness. The raspberry brings a bright, slightly tart contrast, and the whipped topping keeps everything smooth and balanced. Every bite has that mix of fruity, creamy, and just enough sweetness.

Why You’ll Love This Recipe

• It starts with a cake mix, giving it that semi-homemade feel with a surprisingly fun soda-inspired twist.
• The texture is soft, moist, and perfectly soaked without turning dense or heavy.
• Raspberry and vanilla flavors come together for a balanced mix of tart and sweet.
• It’s make-ahead friendly, which makes it perfect for parties or busy days.
• The whipped topping and sprinkles add a light, bakery-style finish, while fresh raspberries bring a bright pop and white chocolate chips add a little extra sweetness.

The Twist

The cream soda soak adds a whole new layer of fun. Instead of a typical milk mixture, it brings in a subtle vanilla soda flavor that gives the cake a completely fresh and original feel.

Ingredient Highlights

• Cream Soda: Adds that soft vanilla soda flavor that makes this cake soda-shop inspired
• Raspberry Preserves: Brings a deep, sweet raspberry flavor with that perfect level of sweetness
• Sweetened Condensed Milk: Creates a rich, creamy soak that keeps the cake moist.
• Freeze-Dried Raspberries: Adds a bright pop of tart flavor and pink color
• Whipped Cream: Keeps the topping light and smooth instead of a heavier frosting.

Raspberry Cream Soda Poke Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box white or vanilla cake mix + ingredients listed on the box
• 1 cup cream soda
• ½ cup raspberry preserves
• ½ cup sweetened condensed milk
• ½ teaspoon vanilla extract
• ¼ cup freeze-dried raspberries, crushed (measure, then crush)
• 1 tub whipped topping
• Fresh raspberries, for topping
• Pink sprinkles
• White chocolate chips

Instructions

1. Bake the cake in a 9×13 pan according to the package directions. Let it cool slightly.
2. Using the handle of a wooden spoon, poke holes all over the cake. Don’t be shy here.
3. In a bowl, whisk together the cream soda, raspberry preserves, sweetened condensed milk, and vanilla extract until smooth.
4. Slowly pour the mixture over the cake, letting it soak into all the holes. Take your time so it really absorbs.
5. Sprinkle the crushed freeze-dried raspberries evenly over the top.
6. Chill for at least 1 hour to let everything set up.
7. Spread whipped topping over the cake, then finish with fresh raspberries, pink sprinkles, and few white chocolate chips.

FAQ

Can I use fresh raspberries instead of freeze-dried?
You can, but they won’t give the same concentrated flavor. Freeze-dried works best here.

Does the cake taste like soda?
Not strongly. It’s more of a soft vanilla cream flavor with a little extra sweetness.

Can I make this ahead of time?
Yes, it actually gets better after chilling since the soak has more time to absorb.

Can I use a different flavor of soda?
You can try it, but cream soda keeps the flavor smooth and pairs best with raspberry.

How should I store leftovers?
Keep it covered in the fridge. It stays soft and fresh for a few days.

Sprinkle of Fun

Make this cake for a backyard patio night with throwback music playing and fizzy drinks on the side.