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White Chocolate Raspberry Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 29 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 8 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This White Chocolate Raspberry Poke Cake is a luscious dessert featuring a moist white cake infused with fresh raspberries. After baking, it’s poked with holes and filled with creamy white chocolate pudding for a rich, indulgent flavor. Topped with whipped cream, vanilla, extra raspberries, and white chocolate shavings, this delightful cake is perfect for gatherings or special occasions.

Ingredients

Scale

Cake

  • 1 box white cake mix (plus ingredients required on the box, usually water, oil, and eggs)
  • 2 cups fresh raspberries (or frozen, if necessary)

Pudding Filling

  • 1 cup white chocolate pudding mix
  • 2 cups milk

Whipped Topping

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Optional Toppings

  • Additional raspberries
  • White chocolate shavings

Instructions

  1. Prepare Cake Batter: Preheat your oven according to cake mix instructions. Prepare the white cake batter by combining the cake mix with the required ingredients such as water, oil, and eggs as per package directions.
  2. Fold in Raspberries: Gently fold 2 cups of fresh or frozen raspberries into the cake batter ensuring they are evenly distributed without crushing them.
  3. Bake the Cake: Pour batter into a greased or parchment-lined baking pan and bake according to the box instructions, usually around 30 minutes, or until a toothpick inserted in the center comes out clean.
  4. Cool and Poke Holes: Allow the cake to cool slightly but still warm enough for next steps. Using the handle of a wooden spoon or a fork, poke holes evenly across the top of the cake.
  5. Prepare Pudding: In a medium bowl, whisk together the white chocolate pudding mix and 2 cups of milk until thickened, about 2-3 minutes.
  6. Fill Cake Pores with Pudding: Pour the prepared white chocolate pudding over the warmed cake, allowing it to seep into the holes thoroughly, filling them completely.
  7. Chill the Cake: Refrigerate the pudding-filled cake for at least 2 hours or until the pudding sets and the cake has fully chilled.
  8. Make Whipped Topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  9. Decorate and Serve: Spread the whipped cream evenly over the chilled cake. Garnish with additional fresh raspberries and white chocolate shavings if desired. Serve chilled for the best flavor and texture.

Notes

  • For best results, use fresh raspberries; however, frozen raspberries will work fine if thawed and drained well.
  • If you prefer a sweeter or more intense white chocolate flavor, consider adding white chocolate chips to the batter or pudding.
  • Ensure the cake is still warm but not hot when poking holes so the pudding can absorb effectively.
  • This cake can be made a day in advance and refrigerated, making it perfect for entertaining.
  • For a lighter version, substitute low-fat milk and reduced-fat whipped topping options.

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Find it online: https://familyfriendlydishes.com/white-chocolate-raspberry-poke-cake-recipe/