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
Scale
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
