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Slice of white chocolate raspberry poke cake with dripping ganache and fresh raspberries on top.

Decadent White Chocolate Raspberry Poke Cake

Chef Andrew
An irresistibly moist vanilla cake soaked with raspberry jam and white chocolate ganache, topped with fluffy raspberry whipped cream. Perfect for celebrations!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 People
Calories 380 kcal

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.