Introduction
If you love moist, rich, and flavor-packed cakes, this White Chocolate Raspberry Poke Cake is about to become your new favorite dessert! 🍰✨
Imagine soft vanilla cake, infused with sweet raspberry sauce, and topped with a creamy white chocolate pudding layer, all finished with fluffy whipped topping and fresh raspberries. Every bite is bursting with sweet, tangy, and creamy goodness, making it perfect for birthdays, holidays, or whenever you need a sweet treat!
The best part? It’s super easy to make! With simple ingredients and a few steps, you’ll have a bakery-style dessert without all the hassle. Let’s dive into this irresistible poke cake! 😍
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
- ½ teaspoon almond extract (optional, but adds extra flavor!)
For the Raspberry Filling:
- 1 cup raspberry preserves or raspberry pie filling
- 2 tablespoons water (to thin it out)
- 1 teaspoon lemon juice (optional, for a brighter flavor)
For the White Chocolate Layer:
- 1 box (3.4 oz) white chocolate instant pudding mix
- 1 ¾ cups cold milk
For the Topping:
- 1 cup heavy whipping cream (or 1 tub (8 oz) whipped topping)
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup white chocolate chips, melted
- 1 cup fresh raspberries (for garnish)
Directions
Step 1: Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the white cake mix according to package instructions. Stir in the almond extract for extra flavor.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool for 10 minutes before moving to the next step.
Step 2: Poke the Cake & Add Raspberry Filling
- Use the end of a wooden spoon or a straw to poke holes all over the cake. Make sure the holes go almost to the bottom.
- In a small bowl, mix raspberry preserves, water, and lemon juice until smooth.
- Pour the raspberry sauce evenly over the cake, letting it seep into the holes.
Step 3: Prepare the White Chocolate Layer
- In a medium bowl, whisk together white chocolate pudding mix and cold milk for about 2 minutes, until thickened.
- Spread the pudding evenly over the cake, covering all the holes.
- Refrigerate for 30 minutes to let the layers set.
Step 4: Make the Whipped Topping
- Using a hand mixer, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Shortcut: Use store-bought whipped topping if you’re short on time!
- Spread the whipped cream evenly over the pudding layer.
Step 5: Garnish & Serve!
- Drizzle melted white chocolate over the whipped topping.
- Sprinkle with fresh raspberries for a pop of color and extra fruity goodness!
- Slice, serve, and enjoy this creamy, fruity, and dreamy dessert! 🍰✨
Servings & Timing
- Servings: 12-15 slices
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 30 minutes
- Total Time: 1 hour 15 minutes
Variations & Add-Ons
✔ Chocolate Lovers’ Version: Use chocolate cake mix instead of white cake for a raspberry-chocolate combo! 🍫
✔ Lemon Raspberry Twist: Add zest of 1 lemon to the cake batter for a citrusy kick! 🍋
✔ Nutty Crunch: Sprinkle toasted almonds or chopped macadamia nuts on top for texture. 🥜
✔ Extra Fruity: Use a mix of raspberries and strawberries for a fun berry blend! 🍓
Storage & Make-Ahead Tips
- Refrigeration: Store in an airtight container for up to 3 days. The flavors get even better overnight!
- Freezing: Freeze (without raspberries) for up to 2 months. Thaw in the fridge before serving.
- Make-Ahead: Prepare the cake a day in advance, then add whipped topping and raspberries right before serving.
10 FAQs About White Chocolate Raspberry Poke Cake
1. Can I use a homemade cake instead of boxed mix?
Absolutely! Just use your favorite vanilla or white cake recipe.
2. What’s the best way to poke holes in the cake?
Use the handle of a wooden spoon—it makes perfect-sized holes for the filling!
3. Can I use frozen raspberries?
Yes! Just thaw them and mash them into a sauce before using.
4. How do I prevent my cake from getting too soggy?
Make sure you let the pudding set properly and don’t oversaturate the cake with raspberry sauce.
5. Can I use a different fruit?
Yes! Try strawberries, blueberries, or blackberries for a unique twist!
6. What’s the best white chocolate for melting?
Use high-quality white chocolate chips or a white chocolate bar for the best melt!
7. Can I use instant vanilla pudding instead of white chocolate?
Yes! It’ll still be delicious, but white chocolate pudding adds extra richness.
8. How do I make this cake extra fancy for a party?
Drizzle white chocolate in a crisscross pattern and add gold sprinkles or edible pearls! ✨
9. Can I make this into cupcakes instead?
Yep! Just bake cupcakes, poke small holes, and follow the same layering process.
10. What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between each cut for perfect layers!
Conclusion
This White Chocolate Raspberry Poke Cake is the ultimate easy yet elegant dessert that’s perfect for any occasion! With its soft cake, luscious raspberry filling, creamy white chocolate pudding, and fluffy whipped topping, every bite is a dreamy combination of flavors.
Try this irresistible dessert today, and let me know—are you team extra raspberries or extra white chocolate drizzle? 🍰💖 Comment below!