White Chocolate Raspberry Poke Cake Recipe

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Introduction

What if you could make a dessert that’s lusciously moist, bursting with raspberry flavor, and drizzled with creamy white chocolate—all in under two hours? The White Chocolate Raspberry Poke Cake is the answer to your dessert dreams! This irresistible treat combines fluffy vanilla cake, tart raspberry filling, and velvety white chocolate ganache for a show-stopping dessert that’s perfect for any occasion.

Poke cakes are beloved for their simplicity and ability to soak up delicious flavors, and this version takes it to the next level. Whether you’re hosting a party or just craving something sweet, this White Chocolate Raspberry Poke Cake Recipe will quickly become a favorite.

Ingredients List

Here’s everything you’ll need to make this heavenly dessert:

For the Cake:

• 1 box (15.25 oz) vanilla cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 cup fresh raspberries (plus extra for garnish)
• ½ cup seedless raspberry jam

For the Poke Filling:

• 1 cup raspberry puree (blend fresh or frozen raspberries and strain seeds)
• ½ cup sweetened condensed milk

For the White Chocolate Ganache:

• 1 cup white chocolate chips
• ½ cup heavy cream
• 1 tsp vanilla extract

For the Topping:

• 1 cup whipped cream or whipped topping
• Fresh raspberries & white chocolate shavings (for garnish)

Substitutions:

• Gluten-Free? Use a gluten-free vanilla cake mix.
• Dairy-Free? Swap sweetened condensed milk with coconut condensed milk and use dairy-free white chocolate.
• Short on time? Use store-bought raspberry sauce instead of homemade puree.

Timing

• Prep Time: 20 minutes
• Bake Time: 25-30 minutes
• Cooling & Setting Time: 1 hour
• Total Time: 1 hour 50 minutes

This recipe is 20% faster than traditional layered cakes, making it a great last-minute dessert option!

Step-by-Step Instructions

Step 1: Bake the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the vanilla cake mix as per the box instructions, then fold in 1 cup of fresh raspberries for extra flavor.
3. Pour the batter into the pan and bake for 25-30 minutes, or until a toothpick comes out clean.

Pro Tip: For extra moisture, brush the baked cake with a little simple syrup before poking holes.

Step 2: Prepare the Raspberry Filling

1. While the cake bakes, blend 1 cup raspberries into a puree and strain to remove seeds.
2. Mix the puree with ½ cup sweetened condensed milk for a sweet-tart filling.

Step 3: Poke & Fill the Cake

1. Once the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the surface.
2. Pour the raspberry filling over the cake, letting it seep into the holes.
3. Spread ½ cup raspberry jam on top for an extra burst of flavor.

Step 4: Make the White Chocolate Ganache

1. Heat ½ cup heavy cream until steaming (but not boiling).
2. Pour over 1 cup white chocolate chips, let sit for 2 minutes, then stir until smooth.
3. Add 1 tsp vanilla extract for extra richness.

Step 5: Assemble & Decorate

1. Drizzle the ganache over the cake, then refrigerate for 30 minutes to set.
2. Top with whipped cream, fresh raspberries, and white chocolate shavings.

Nutritional Information (Per Serving, 1/12th of Cake)

• Calories: 320
• Fat: 14g
• Carbs: 45g
• Protein: 4g
• Sugar: 32g

Note: Nutritional values may vary based on ingredient substitutions.

Healthier Alternatives for the Recipe

• Reduce Sugar: Use sugar-free cake mix and low-sugar raspberry jam.
• Boost Protein: Add Greek yogurt to the cake batter.
• Vegan Option: Use plant-based condensed milk and dairy-free white chocolate.

Serving Suggestions

• Serve chilled with a scoop of vanilla ice cream for extra indulgence.
• Garnish with mint leaves for a fresh contrast.
• Perfect for birthdays, potlucks, or summer BBQs!

Common Mistakes to Avoid

• Overbaking the cake → Leads to dryness. Check at the 25-minute mark.
• Not poking deep enough holes → Filling won’t soak in properly.
• Using low-quality white chocolate → Can make ganache grainy. Opt for baking bars.

Storing Tips for the Recipe

• Refrigerate for up to 3 days (cover with plastic wrap).
• Freeze (without toppings) for up to 1 month. Thaw in the fridge before decorating.

Conclusion

This White Chocolate Raspberry Poke Cake is a moist, flavorful, and visually stunning dessert that’s surprisingly easy to make. Whether you’re a baking novice or a seasoned pro, this recipe guarantees a crowd-pleasing result.

Ready to impress? Bake this cake today and share your masterpiece with us in the comments!

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes! Thaw and drain excess liquid before blending.

2. How do I prevent the ganache from splitting?

Heat cream gently and stir chocolate slowly to avoid overheating.

3. Can I make this cake ahead of time?

Absolutely! Assemble up to a day in advance and add toppings before serving.

4. What’s the best way to store leftovers?

Keep refrigerated in an airtight container to maintain freshness.

Now, go ahead and indulge in this heavenly White Chocolate Raspberry Poke Cake—your taste buds will thank you!