Description
A delicious and easy dessert combining rich white chocolate with tart raspberries, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- 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 for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan.
- Once slightly cooled, 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 simmers. Remove from heat, add chopped white chocolate, stirring until smooth.
- Pour the white chocolate mixture over the poked cake, ensuring it fills the holes. Let it sit for 10-15 minutes to soak in.
- Beat the whipped cream and powdered sugar in a bowl until stiff peaks form. Spread the whipped cream over the top of the cake.
- Garnish with fresh raspberries.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Store leftovers covered in the refrigerator for up to 3-4 days. For added flavor, drizzle melted white chocolate over the whipped cream before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: cake, dessert, white chocolate, raspberry, poke cake