Hey there, baking friend!
Picture this: a cloud-soft vanilla cake, lovingly soaked with luscious raspberry syrup, then draped in silky white chocolate ganache. Each bite? A perfect harmony of sweet, creamy white chocolate and bright, tangy raspberry—so irresistibly moist, it practically begs for seconds.
This White Chocolate Raspberry Poke Cake isn’t just a dessert—it’s a celebration on a plate. Whether you’re hosting a summer BBQ, surprising someone special, or just treating yourself (because yes, you deserve it!), this recipe is your foolproof ticket to standing ovations. And the best part? No baking expertise required.
Why You’ll Love This Recipe
If you’re craving a luscious, melt-in-your-mouth dessert, this White Chocolate Raspberry Poke Cake is pure bliss! With velvety white chocolate, tart raspberry filling, and an ultra-moist crumb, it’s the perfect balance of sweet and tangy. Plus, it’s incredibly easy—no fancy skills needed!
✅ Quick & beginner-friendly
✅ Crowd-pleasing dessert
✅ Perfect for holidays & parties
Ingredients
(Serves 12-16)
For the Cake:
- 1 box (15.25 oz) white cake mix (+ ingredients listed on box)
- ½ cup seedless raspberry jam (or homemade puree)
- ⅓ cup whole milk (or buttermilk for extra moisture)
For the White Chocolate Filling:
- 1 cup white chocolate chips
- ½ cup heavy cream
- 1 tsp vanilla extract
For the Raspberry Whipped Cream Frosting:
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- ½ cup raspberry puree (strained)
- Fresh raspberries & white chocolate shavings for garnish
(Pro Tip: Use high-quality white chocolate for the best flavor!)
Step-by-Step Instructions
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Prepare cake mix as directed, but replace water with milk for extra richness.
- Bake 22-25 mins until a toothpick comes out clean. Let cool 10 mins.
2️⃣ Poke Holes & Add Raspberry Filling
- Use the handle of a wooden spoon to poke holes evenly across the cake.
- Warm the raspberry jam slightly and pour over the cake, letting it seep into the holes.
3️⃣ Make the White Chocolate Ganache
- Heat cream until steamy (not boiling), then pour over white chocolate chips.
- Let sit 2 mins, then stir until smooth. Add vanilla.
- Pour ganache over the cake, spreading evenly.
4️⃣ Whip the Raspberry Frosting
- Beat heavy cream + powdered sugar until stiff peaks form.
- Gently fold in raspberry puree.
- Spread over cooled cake and garnish with fresh raspberries & chocolate curls.
(Pro Tip: Chill cake 1 hour before serving for the best texture!)
Serving Suggestions
- Pair with vanilla ice cream for extra indulgence.
- Great for birthdays, potlucks, or Valentine’s Day!
- Store covered in the fridge for up to 3 days.
FAQ
Why is my poke cake soggy?
Your poke cake might be soggy if:
✔ You over-poked the holes (keep them evenly spaced but not excessive).
✔ Added too much liquid filling (use just enough to soak in without pooling).
✔ Didn’t let the cake cool slightly before poking (warm cake absorbs better without becoming mushy).
What is the point of a poke cake?
A poke cake is designed to:
✔ Stay ultra-moist (the holes let flavorful syrups or fillings seep in).
✔ Add extra layers of flavor (like raspberry jam + white chocolate here!).
✔ Simplify fancy desserts (looks impressive with minimal effort).
How far in advance can I make a poke cake?
✔ 1–2 days ahead! The flavors meld beautifully when chilled overnight.
✔ Store covered in the fridge—add whipped cream topping just before serving.
4. How many calories in a white chocolate raspberry cake?
✔ ~350–400 calories per slice (varies based on portion size and ingredients).
✔ Lighter option: Use sugar-free jam and light whipped cream.
Does a poke cake need to be refrigerated?
Yes! Due to the dairy-based fillings/frosting, refrigerate for up to 3–4 days.
How many calories in a white chocolate raspberry cake?
✔ ~350–400 calories per slice (varies based on portion size and ingredients).
✔ Lighter option: Use sugar-free jam and light whipped cream.
Decadent White Chocolate Raspberry Poke Cake
Ingredients
- 1 box (15.25 oz) white cake mix + ingredients listed on box
- 1/2 cup seedless raspberry jam
- 1/3 cup whole milk
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup raspberry puree
- Fresh raspberries & white chocolate shavings (for garnish)
Instructions
- Bake cake as directed, replacing water with milk. Cool 10 mins.
- Poke holes evenly with a spoon handle. Warm jam and pour over cake.
- Heat cream, pour over white chocolate chips, stir into ganache, and spread over cake.
- Whip cream + powdered sugar, fold in raspberry puree, and frost cake. Chill 1 hour before serving.
Final Slice: Your New Go-To Dessert Masterpiece
There you have it, my friend—your ticket to dessert stardom! This White Chocolate Raspberry Poke Cake isn’t just a recipe; it’s a little jar of happiness you get to open whenever you need something special. Whether it’s for a birthday, a potluck, or just a “because it’s Tuesday” kind of day, this cake delivers pure, unapologetic joy in every bite.
A few parting tips to make it even better:
- Chill it well—that hour of patience? Totally worth it for the perfect texture.
- Get creative with toppings—try toasted coconut, dark chocolate drizzle, or even fresh mint!
- Make it yours—swap raspberries for strawberries or blackberries if you’re feeling adventurous.
Now, I’d love to hear from you! Did your cake come out as dreamy as you imagined? Snap a pic and contact me in [email protected]—I live for your baking wins! (And hey, if you hit a snag, drop a comment below. We’ll troubleshoot together!)
Until next time, keep your whisk handy and your sweet tooth happier. Happy baking!