White Chocolate Raspberry Poke Cake
White Chocolate Raspberry Poke Cake is a rich, moist dessert combining the creamy sweetness of white chocolate with the bright tartness of fresh raspberries. Moist layers are infused with raspberry sauce through the poke technique and topped with a luscious white chocolate whipped cream, making it a perfect celebration cake or indulgent treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free cake mix and ingredients)
Ingredients
Scale
Cake Base
- 1 white cake mix (or homemade white cake batter)
- Butter and eggs as required by cake mix or recipe
- Optional: ½ cup sour cream or Greek yogurt for extra moisture
Raspberry Filling
- ½ cup raspberry jam
- 1 cup fresh raspberries
White Chocolate Topping
- 1 cup white chocolate chips
- 1 cup heavy cream
Instructions
- Bake the White Cake: Preheat your oven and prepare a cake pan by greasing and flouring it. Use the white cake mix according to package instructions or your homemade batter to pour into the pan. Bake until a toothpick inserted in the center comes out clean, then cool slightly.
- Poke the Cake: Once the cake is warm but no longer hot, use the handle of a wooden spoon or a skewer to poke holes evenly all over the surface. This step allows the raspberry filling to spread deep into every bite.
- Add the Raspberry Sauce: Heat the raspberry jam with a handful of fresh raspberries until smooth and slightly runny. Pour this mixture slowly over the poked holes, gently pressing to help it seep into the cake.
- Prepare the White Chocolate Topping: Melt the white chocolate chips over a double boiler or in short bursts in the microwave, stirring frequently. Once smooth, let it cool just enough to thicken slightly but not harden.
- Whip the Cream: Whip the heavy cream until soft peaks form. Gradually fold in the melted white chocolate for a silky, rich frosting that perfectly balances the fruitiness.
- Assemble and Chill: Spread the white chocolate whipped cream over the raspberry-soaked cake evenly. Chill for at least an hour to allow all flavors to meld beautifully before serving.
Notes
- Don’t skip chilling: Letting the cake rest allows the flavors to fully absorb and the texture to set perfectly.
- Use good quality white chocolate: It melts better and adds a creamier, richer taste.
- Evenly poke the cake: Ensure uniform holes so each slice has the perfect amount of raspberry sauce.
- Fresh raspberries add brightness: Toss some fresh berries into the jam sauce for bursts of natural acidity.
- Whip cream just right: Avoid overwhipping to keep the frosting light and fluffy.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: White Chocolate Raspberry Poke Cake, Poke Cake, Raspberry Dessert, White Chocolate Dessert, Celebration Cake, Moist Cake
Find it online: https://tastebudtrek.com/white-chocolate-raspberry-poke-cake/