Fluffy White Chocolate Raspberry Poke Cake Recipe for Sweet Dreams

Decadent desserts always spark joy, and this white chocolate raspberry poke cake delivers pure bliss that will make taste buds dance with delight.

Sweet raspberries weave magic through layers of soft, moist cake, creating an irresistible treat.

Rich white chocolate cascades between tender cake layers, infusing each bite with creamy indulgence.

Bursts of tangy fruit contrast beautifully with smooth, velvety chocolate notes.

Elegant yet simple, this dessert transforms ordinary ingredients into something extraordinary.

The carefully crafted recipe promises a stunning finale to any meal.

One forkful will transport you to dessert paradise, tempting you to savor every single crumb.

How to Bake White Chocolate Raspberry Poke Cake

• Warm Up the Oven

Crank your oven to a toasty 350°F and grease a baking dish. Mix cake batter according to package directions, tossing in some white chocolate chips for extra yumminess. Pour the batter and bake until a toothpick comes out clean.

• Create Cake Holes

Grab a wooden spoon handle or skewer and playfully poke holes all over the warm cake, creating little pathways for deliciousness.

• Whip Up the Creamy Filling

Melt white chocolate chips in the microwave, stirring gently. Blend with sweetened condensed milk until silky smooth.

• Drench the Cake

Pour the white chocolate mixture evenly over the cake, letting it seep into every hole. Allow the cake to cool completely.

• Layer on the Raspberry

Spread raspberry preserves across the top of the cooled cake, creating a vibrant fruity layer.

• Crown with Whipped Clouds

Cover the raspberry layer with fluffy whipped topping, smoothing it out like a delicate blanket.

• Final Flourish

Sprinkle fresh raspberries and white chocolate shavings on top. Chill in the refrigerator for a couple of hours to let all the flavors dance together before serving.

Tips for Flavorful Layers in This Poke Cake

• Ensure your cake is slightly warm when poking holes to help the white chocolate mixture absorb better into the cake's texture.
• Prepare the cake a day in advance and refrigerate overnight to enhance the flavor combination and allow ingredients to meld beautifully.
• Swap regular cake mix with gluten-free options for those with wheat sensitivities. Use dairy-free white chocolate chips and coconut whipped cream to create a vegan-friendly version.
• Experiment with different preserves like strawberry or blackberry for unique taste profiles. Alternatively, use fresh berry compote instead of store-bought preserves for a more homemade touch.
• Toast white chocolate shavings lightly before garnishing to add a subtle caramelized flavor and create an extra layer of richness to the dessert.

Serve Raspberry Poke Cake with a Sweet Drizzle

• Romantic Date Night Delight: Serve this cake as a sweet finale to an intimate dinner, creating aal moment with its luscious layers and romantic presentation.
• Berry Brunch Showstopper: Slice this decadent cake into smaller pieces for a stunning addition to a weekend brunch spread, impressing friends and family with its elegant look.
• Afternoon Tea Centerpiece: Pair thin slices with a hot cup of Earl Grey tea, transforming your casual afternoon into a luxurious dessert experience that feels special and indulgent.
• Picnic Perfect Treat: Pack individual portions in small containers for an outdoor gathering, providing a portable and delightful dessert that travels well and looks gorgeous.

Store This Poke Cake for Soft, Juicy Bites

• Refrigerate this delightful cake in an airtight container for up to 5 days, keeping its creamy texture and fresh flavor intact.
• Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil, storing in the freezer for 2-3 months without losing taste quality.
• Always keep the cake chilled below 40°F to maintain food safety and prevent bacterial growth, especially with dairy-based toppings.
• Remove the cake from the refrigerator 15-20 minutes before serving to soften slightly, allowing the flavors to become more pronounced and enjoyable.

FAQs

• What are the key ingredients for this White Chocolate Raspberry Poke Cake?

The key ingredients include cake mix, white chocolate chips, sweetened condensed milk, raspberry preserves, and whipped topping. Fresh raspberries and white chocolate shavings are used for garnishing.

• Can I use homemade cake instead of a boxed mix?

While boxed cake mix is recommended for convenience, you can definitely use a homemade white cake recipe. Just ensure the cake is similar in consistency and bakes well in a 9×13 inch pan.

• How do I prevent the cake from sticking to the pan?

Grease the baking dish thoroughly with butter or cooking spray before pouring the cake batter. You can also line the bottom with parchment paper for easier removal.

• Is it necessary to use white chocolate chips in the cake batter?

Adding white chocolate chips is optional but recommended. They enhance the white chocolate flavor and add a delightful texture to the cake. If you prefer, you can reduce the amount or omit them entirely.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Calories: 350 kcal

Servings: 12

White Chocolate Raspberry Poke Cake Ingredient Rundown

• All-Purpose Flour: Provides structure and softness to the cake's foundation.
• White Cake Mix: Simplifies baking process with pre-measured dry ingredients.
• White Chocolate Chips: Adds rich, creamy sweetness and delightful texture to the cake batter.
• Eggs: Binds ingredients and contributes to cake's tender crumb.
• Vegetable Oil: Ensures moisture and smooth mixing of ingredients.

• White Chocolate Chips: Creates luxurious, velvety filling when melted.
• Sweetened Condensed Milk: Adds rich sweetness and helps create smooth filling.
• Raspberry Preserves: Delivers vibrant, tangy fruit flavor and gorgeous color.
• Whipped Topping: Provides light, airy cream layer for delicate finish.

• Fresh Raspberries: Offers bright, juicy pop of color and fresh fruity accent.
• White Chocolate Shavings: Adds elegant decorative touch and extra chocolate crunch.

Tools for Prepping White Chocolate Raspberry Poke Cake

• 913-inch baking dish: Perfect for creating your delicious cake, ensuring even baking and easy serving.
• Wooden spoon or skewer: Essential for poking holes in the warm cake, allowing the white chocolate filling to seep through.
• Microwave-safe bowl: Ideal for melting white chocolate chips smoothly and combining with sweetened condensed milk.
• Spatula: Great for spreading whipped topping evenly and creating a neat, professional finish.
• Toothpick: Helps check cake doneness by inserting into the center to see if it comes out clean.

Dreamy White Chocolate Raspberry Poke Cake Recipe

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4.6 from 12 reviews

• Total Time: 2 hours 15 minutes
• Yield: 13 1x

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Description

Smooth white chocolate raspberry poke cake delights dessert enthusiasts with its creamy layers and tangy fruit notes. Raspberry-infused sponge cake drizzled with white chocolate ganache promises a luxurious sweet experience you’ll savor to the last crumb.

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Ingredients

Scale 1x2x3x

• 1 tub (8 oz / 227 g) whipped topping, thawed
• 1 jar (12 oz / 340 g) raspberry preserves (seedless, if preferred)
• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 box white or vanilla cake mix
• 1 cup (170 g) white chocolate chips
• ½ cup (85 g) white chocolate chips, melted
• Fresh raspberries
• White chocolate shavings

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Instructions

1. Cake Preparation: Activate oven to 350°F (175°C) and generously coat a 9×13-inch baking dish with cooking spray, ensuring complete surface coverage.
2. Batter Creation: Combine white chocolate cake mix according to package instructions, tenderly incorporating white chocolate chips throughout the mixture for added texture and richness.
3. Baking Process: Pour batter into prepared dish, distributing evenly, and bake until a toothpick inserted centrally emerges pristine and clean.
4. Cake Perforation: While cake remains warm, puncture the entire surface using a wooden spoon handle or skewer, creating multiple channels for moisture absorption.
5. White Chocolate Filling: Melt white chocolate chips in microwave-safe bowl through brief 20-second intervals, stirring between each to achieve a silky, uniform consistency.
6. Filling Integration: Merge melted white chocolate with sweetened condensed milk, whisking until completely harmonized into a luxurious liquid.
7. Moisture Infusion: Gently cascade white chocolate mixture over warm cake, ensuring complete penetration into perforations for maximum flavor saturation.
8. Cooling Phase: Allow cake to reach room temperature, permitting filling to solidify and permeate the cake’s interior thoroughly.
9. Fruity Layer: Spread raspberry preserves across the surface, creating a vibrant and tangy dimensional flavor profile.
10. Topping Application: Carefully distribute whipped topping using a spatula, creating a smooth, elegant covering over the raspberry layer.
11. Decorative Finish: Garnish with fresh raspberries and delicate white chocolate shavings, elevating the cake’s visual appeal and gustatory experience.
12. Chill and Set: Refrigerate for minimum 2 hours, allowing flavors to harmonize and achieve optimal serving consistency.

Notes

• Perforate Thoroughly: Create numerous holes to ensure the white chocolate mixture penetrates deeply, maximizing moisture and flavor absorption throughout the cake.
• Chocolate Melting Technique: Use short microwave intervals and stir frequently to prevent chocolate burning, maintaining a smooth, glossy consistency without scorching.
• Chill for Optimal Texture: Refrigerate for at least 2 hours to allow flavors to meld and develop a rich, cohesive taste profile that enhances the overall dessert experience.
• Customize Dietary Needs: Substitute gluten-free cake mix, dairy-free white chocolate, and vegan whipped topping to accommodate various dietary restrictions without compromising the cake’s delightful essence.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 300
• Sugar: 30 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 20 mg