White Chocolate Raspberry Poke Cake Recipe
If you’re on the hunt for a dessert that dazzles with a perfect balance of creamy sweetness and vibrant fruitiness, look no further than this White Chocolate Raspberry Poke Cake Recipe. This cake is a celebration of textures and flavors: a light and airy white cake soaked with luscious raspberry filling, draped in a glossy white chocolate sauce, and topped with a cloud of whipped cream. Every forkful is a delightful harmony of silky, tart, and sweet—the kind of treat that instantly becomes a cherished favorite at any gathering or cozy night in.
Ingredients You’ll Need
Getting the ingredients right is key to making this White Chocolate Raspberry Poke Cake Recipe shine. Each component is simple but carefully chosen to create layers of flavor and a luscious texture that will have everyone asking for seconds.
- White Cake Mix: The subtle flavor and soft crumb create the perfect base that lets the raspberry and white chocolate stars take center stage.
- Milk: Adds richness and tenderness, making the cake irresistibly moist and delicate.
- Vegetable Oil: Keeps the cake wonderfully moist even after chilling, essential for that melt-in-your-mouth experience.
- Eggs: Provide structure and fluffiness, ensuring the cake stays light and airy.
- Heavy Cream: Used in the raspberry filling, white chocolate sauce, and whipped topping to add luxurious creaminess.
- Fresh or Frozen Raspberries: Bursting with natural tang and sweetness, these create a bright, ruby-red swirl inside the cake.
- Granulated Sugar: Balances the tartness of berries and enriches the whipped cream topping.
- White Chocolate Chips: Melt into a glossy sauce that provides a dreamy, sweet drizzle over the cake.
- Vanilla Extract: Brings warmth and depth, enhancing both the chocolate and cream layers.
- Fresh Raspberries (optional): For garnish, they add fresh bursts of flavor and vibrant color.
- White Chocolate Shavings (optional): These add elegance and a delicate texture contrast to the topping.
How to Make White Chocolate Raspberry Poke Cake Recipe
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch pan. Mix the white cake mix, milk, vegetable oil, and eggs until just combined—be gentle to keep it light. Pour the batter into your pan and bake for 30 to 35 minutes, until a toothpick comes out mostly clean. While still warm, poke holes all over the cake surface with the handle of a wooden spoon. These holes are essential because they invite the luscious fillings right into the cake, making every bite explode with flavor.
Step 2: Make the Raspberry Filling
While the cake bakes, prepare the raspberry filling. Heat 1 cup of heavy cream in a small saucepan until just simmering. Blend the raspberries and sugar into a rustic, vibrant puree. Stir the raspberry puree into the cream and cook for 3 to 4 minutes until it thickens slightly. Let it cool to develop that perfect fruity punch which will soak beautifully into your cake’s poked holes.
Step 3: Prepare the White Chocolate Sauce
For your heavenly drizzle, heat 1/2 cup heavy cream until simmering, then remove from heat. Add white chocolate chips and stir until melted and glossy. A dash of vanilla extract brings out the delicate sweetness and aroma, making this sauce truly irresistible.
Step 4: Assemble the Cake
Once your fillings have cooled, pour the raspberry mixture over the poked cake, coaxing it into every crevice. Next, drizzle the white chocolate sauce evenly over the top, letting it swirl through the cake’s tender crumb. This layering brings the signature indulgence of the White Chocolate Raspberry Poke Cake Recipe to life.
Step 5: Make the Topping
Whip the remaining heavy cream with sugar and vanilla extract until stiff peaks form—light, airy, and cloud-like. Spread this luscious topping all over the cake, smoothing it to perfection for a creamy finish that contrasts beautifully with the bright berry layers.
Step 6: Finish and Chill
Scatter fresh raspberries and shower white chocolate shavings over the surface for a stunning presentation. Chill the cake for at least two hours to set the flavors and texture. This rest time is what transforms the cake into a dreamy, melt-in-your-mouth masterpiece.
How to Serve White Chocolate Raspberry Poke Cake Recipe
Garnishes
Garnishing elevates this cake from delicious to truly show-stopping. Fresh raspberries lend a pop of color and a juicy burst that brightens the richness. White chocolate shavings add an elegant crunch and a sweet finish. For extra flair, a light dusting of powdered sugar makes your slice look like a bakery wonder right at your table.
Side Dishes
This White Chocolate Raspberry Poke Cake Recipe pairs beautifully with light sides like a crisp green salad with vinaigrette or a scoop of tangy lemon sorbet to cleanse the palate. For an afternoon tea, serve alongside fresh fruit or delicate cookies to complement the moist cake.
Creative Ways to Present
For a fun twist, serve individual slices in clear dessert cups layered with extra raspberries and a drizzle of white chocolate sauce on top. Or create mini poke cakes in ramekins for personalized treats. A dollop of whipped cream and a sprig of mint add extra charm and freshness, making your presentation as joyful as the flavors.
Make Ahead and Storage
Storing Leftovers
Cover leftover White Chocolate Raspberry Poke Cake tightly with plastic wrap or foil and store it in the refrigerator. The cake stays moist and flavorful for up to 3 days, making it perfect for prepping ahead or enjoying over a few days.
Freezing
You can freeze this poke cake if you want to save it for longer. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
This cake is best enjoyed chilled, but if you prefer it slightly warmed, pop a slice in the microwave for 15 to 20 seconds. This gently melts the white chocolate drizzle and amplifies the creamy textures without drying out the cake.
FAQs
Can I use frozen raspberries for the White Chocolate Raspberry Poke Cake Recipe?
Absolutely! Frozen raspberries work wonderfully, especially when fresh ones aren’t in season. Just thaw and drain any excess liquid before blending to keep the filling from becoming too watery.
Do I have to use a boxed white cake mix?
While a boxed mix keeps things easy and consistent, you can use your favorite homemade white cake recipe if you prefer. Just ensure it’s light and fluffy to soak up the raspberry filling nicely.
Is there a way to make this cake dairy-free?
Yes! Substitute dairy milk and heavy cream with coconut milk or any plant-based cream. Use dairy-free white chocolate chips to maintain that luscious sauce without compromising flavor.
Can I prepare this cake a day ahead?
Definitely. In fact, making it a day in advance lets the flavors meld beautifully, enhancing the taste and texture. Just keep it refrigerated until ready to serve.
How do I get perfect poke holes without tearing the cake?
Use the back of a wooden spoon or a sturdy skewer and gently poke holes evenly across the cake while it’s still warm but not piping hot. This ensures you create tunnels without breaking the cake apart.
Final Thoughts
This White Chocolate Raspberry Poke Cake Recipe is such a joy to make and even more delightful to share. The layers of creamy white chocolate, tart raspberry filling, and light whipped topping create a dessert that’s both elegant and comforting. Whether it’s a special occasion or just a sweet treat for yourself, this cake promises smiles and happy taste buds all around. Give it a try—you might just find your new signature dessert!
Print
White Chocolate Raspberry Poke Cake Recipe
- Total Time: 3 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Poke Cake is a luscious dessert featuring a soft and moist white cake base filled with a tangy raspberry puree and topped with a smooth white chocolate sauce and fluffy whipped cream. Garnished with fresh raspberries and delicate white chocolate shavings, this poke cake combines rich, fruity, and creamy flavors for an unforgettable treat perfect for any occasion.
Ingredients
Cake
- 1 box white cake mix
- 1 cup milk
- 1/3 cup vegetable oil
- 3 large eggs
Raspberry Filling
- 1 cup heavy cream
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
White Chocolate Sauce
- 1/2 cup heavy cream
- 1 cup white chocolate chips
- 1/2 teaspoon vanilla extract
Topping
- 1 cup heavy cream, chilled
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Garnishes (Optional)
- Fresh raspberries
- White chocolate shavings
Instructions
- Bake the Cake: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking pan. In a large bowl, combine the white cake mix, milk, vegetable oil, and eggs; stir until just combined to avoid a dense cake. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool for 10 minutes, then gently poke holes all over the warm cake using the handle of a wooden spoon to prepare for the fillings.
- Make the Raspberry Filling: Heat 1 cup of heavy cream in a small saucepan until just simmering. In a blender or food processor, puree the raspberries with the sugar until vibrant and slightly rustic. Stir the raspberry puree into the simmering cream and cook, stirring occasionally, until slightly thickened, about 3 to 4 minutes. Remove from heat and allow to cool.
- Prepare the White Chocolate Sauce: Warm 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and add the white chocolate chips. Stir continuously until the chocolate has fully melted and the sauce is smooth and glossy. Stir in vanilla extract for added flavor.
- Assemble the Cake: Pour the cooled raspberry filling evenly over the poked cake, ensuring it seeps into all the holes for maximum flavor infusion. Next, drizzle the white chocolate sauce over the raspberry layer, allowing it to soak in evenly and create rich chocolate ribbons throughout the cake.
- Make the Topping: In a chilled mixing bowl, whip the remaining 1 cup of heavy cream with 2 tablespoons sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Spread this whipped cream topping evenly over the entire surface of the cake, smoothing it to the edges for a perfect finish.
- Finish and Chill: Garnish the cake with fresh raspberries and white chocolate shavings if desired. Refrigerate the assembled cake for at least 2 hours to let the flavors meld and the texture set. Slice and serve chilled for the best experience.
Notes
- Do not overmix the cake batter to keep the cake light and fluffy.
- Use fresh or frozen raspberries depending on availability; frozen raspberries should be thawed before use.
- For an extra smooth sauce, use good quality white chocolate chips or chopped white chocolate bars.
- Make sure to chill the heavy cream before whipping to achieve stiff peaks easily.
- Refrigerate the cake for at least 2 hours; overnight is ideal for best flavor and texture.
- Optional garnishes like powdered sugar dusting can add a festive look.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Poking and Layering
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: white chocolate poke cake, raspberry poke cake, easy poke cake recipe, white chocolate dessert, berry poke cake, creamy poke cake
