White Chocolate Raspberry Poke Cake

If you’re looking for a dessert that is as delicious as it is beautiful, the White Chocolate Raspberry Poke Cake is the perfect choice. This cake combines the rich taste of white chocolate with the tartness of fresh raspberries. It’s not just a treat for your taste buds, but also a feast for the eyes with its vibrant colors.

Why Make This Recipe

This poke cake is a crowd-pleaser for several reasons. First, it’s easy to make, even for beginner bakers. Second, the flavors of white chocolate and raspberries create a lovely combination that’s perfect for any occasion. Lastly, it’s a delightful way to impress your friends and family without spending hours in the kitchen.

How to Make White Chocolate Raspberry Poke Cake

Making this cake is a simple process that anyone can follow. Just follow the steps below, and you’ll have a delicious dessert in no time!

Ingredients:

1 box white cake mix (plus ingredients to prepare as per package instructions)
1 cup fresh raspberries (or thawed frozen raspberries)
1/2 cup white chocolate chips
8 oz white chocolate, chopped
1 cup heavy cream
1 cup whipped cream
1/4 cup powdered sugar
Fresh raspberries for garnish

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the white cake mix according to package instructions and pour the batter into the prepared baking dish.
Bake the cake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes in the pan.
Once the cake has cooled slightly, use the handle of a wooden spoon to poke holes evenly all over the cake (about 20-25 holes).
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped white chocolate, stirring until smooth and fully melted.
Pour the white chocolate mixture over the poked cake, making sure it fills the holes. Use a spatula to spread it evenly. Let it sit for 10-15 minutes so the filling can soak into the cake.
In a bowl, beat the whipped cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake.
Garnish the top with fresh raspberries for a burst of color and flavor.
Refrigerate the cake for at least 2 hours to allow the flavors to meld together before serving.

How to Serve White Chocolate Raspberry Poke Cake

Serve this cake chilled. You can cut it into squares and place it on dessert plates. For an extra touch, add a few fresh raspberries on top of each serving. It’s perfect for parties, potlucks, or a simple family dinner.

How to Store White Chocolate Raspberry Poke Cake

To store your poke cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. The flavor tends to improve as it sits, making it even better the next day!

Tips to Make White Chocolate Raspberry Poke Cake

Make sure to use high-quality white chocolate for the best flavor.
If you like more tartness, feel free to add more raspberries on top.
Be patient; letting the cake chill in the fridge really improves the taste.

Variation

You can substitute the raspberries with other berries like strawberries, blueberries, or blackberries for a different twist. Each berry brings its own unique flavor to the cake!

FAQs

Can I use frozen raspberries instead of fresh ones?

Yes, you can use thawed frozen raspberries in this recipe. Just make sure to drain any excess liquid before adding.

How long can I keep leftover poke cake?

Leftover poke cake can be stored in the refrigerator for about 3-4 days.

Can I make this cake ahead of time?

Absolutely! This cake can be prepared a day in advance. Just store it in the fridge until you are ready to serve.