White Chocolate Raspberry Poke Cake

If you’re looking for a dessert that’s indulgent, fruity, and downright irresistible, this White Chocolate Raspberry Poke Cake is exactly what you need! It’s a dreamy combination of fluffy white cake, tangy raspberry filling, creamy white chocolate pudding, and a light whipped cream topping. The best part? It’s surprisingly easy to make, but it looks and tastes like you spent hours in the kitchen!

Let’s dive into why this poke cake should be on your must-make list and how you can whip it up in no time.

Reasons to Love This Recipe

• Bursting with Flavor: Sweet white chocolate pairs beautifully with the tart raspberries.
• Textural Delight: The soft cake absorbs the raspberry filling and white chocolate pudding, making each bite moist and rich.
• Easy and Impressive: Using a boxed cake mix as the base saves time, but the additions of homemade raspberry sauce and fresh whipped cream make it look and taste gourmet!
• Perfect for Any Occasion: Whether you’re serving it at a party or just treating yourself, this cake is sure to impress.

What Does White Chocolate Raspberry Poke Cake Taste Like?

Imagine biting into a cloud of delicate white cake that’s been soaked with sweet and tangy raspberry filling, then topped with velvety white chocolate pudding and a whipped cream frosting that’s light as air. The contrast of tart raspberries with the smooth, sweet white chocolate makes each bite absolutely divine. And with the fresh raspberries and chocolate garnish, it looks as good as it tastes!

Ingredients You’ll Need

For the Cake:

• 1 box (15.25 oz) white cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil

For the Raspberry Filling:

• 1 cup fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice

For the White Chocolate Pudding:

• 1 box (3.4 oz) instant white chocolate pudding mix
• 2 cups milk

For the Whipped Cream Topping:

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

For Garnish (optional but highly recommended!):

• Fresh raspberries
• Shaved white chocolate or white chocolate chips

Tools You’ll Need

• 9×13-inch baking pan
• Wooden spoon (for poking the holes in the cake)
• Medium saucepan (for raspberry filling)
• Electric mixer or whisk (for whipping cream)

How to Make White Chocolate Raspberry Poke Cake

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, mix the cake mix, eggs, water, and vegetable oil according to the package instructions.
3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely in the pan.

Step 2: Make the Raspberry Filling

1. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes).
2. Remove from heat and let it cool slightly.

Step 3: Prepare the White Chocolate Pudding

1. In a medium bowl, whisk together the instant white chocolate pudding mix and milk until thickened (about 2 minutes). Set aside.

Step 4: Poke the Cake

1. Once the cake is completely cool, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.

Step 5: Assemble the Cake

1. Spread the raspberry filling evenly over the cake, allowing it to seep into the holes.
2. Gently spread the white chocolate pudding over the raspberry layer, smoothing it out with a spatula.

Step 6: Prepare the Whipped Cream Topping

1. In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the pudding layer.

Step 7: Garnish and Serve

1. Garnish the cake with fresh raspberries and shaved white chocolate or chips, if desired.
2. Refrigerate for at least 2 hours to let the flavors meld together before serving.

Tips for the Best White Chocolate Raspberry Poke Cake

• Poking the Holes: Make sure to poke deep holes so the filling really gets absorbed. This is what gives poke cake its signature moist texture!
• Homemade Whipped Cream: If you’re short on time, you can use store-bought whipped topping, but homemade whipped cream takes this cake to the next level.
• Fresh or Frozen Raspberries?: Either works! Frozen raspberries can be more convenient, and they break down easily when cooked.

What to Serve with White Chocolate Raspberry Poke Cake

This cake is a showstopper on its own, but if you’re looking for something to serve alongside it, try:

• A glass of cold milk or a warm cup of coffee.
• A light, fruity dessert wine.
• Fresh berries or a scoop of vanilla ice cream for extra indulgence.

Storing Your Cake

• In the Fridge: Store the cake covered in the refrigerator for up to 3-4 days. The whipped cream topping may lose some of its volume over time, but it will still taste delicious!
• Freezing: You can freeze the cake (before adding the whipped cream) for up to 2 months. Thaw it overnight in the fridge and add the whipped topping just before serving.

Frequently Asked Questions

Can I use a different type of pudding?

Yes! If you’re not a fan of white chocolate, vanilla or cheesecake pudding are great alternatives.

Can I use whipped topping instead of homemade whipped cream?

Absolutely! Whipped topping (like Cool Whip) can save time, though homemade cream adds a fresher taste.

Can I make this cake ahead of time?

Yes, this cake is even better when made a day ahead, giving the flavors time to meld together. Just add the whipped topping and garnish right before serving for the freshest look!

Conclusion

There’s no denying the allure of a White Chocolate Raspberry Poke Cake—it’s an easy-to-make yet incredibly impressive dessert that’s sure to wow your friends and family. The combination of moist cake, sweet raspberry filling, creamy white chocolate, and light whipped cream will make it a go-to for any celebration or casual weekend treat.

Don’t forget to share your cake photos on Pinterest and tag me! I love seeing how you bring this recipe to life.

Nutritional Information (Per Serving)

• Calories: ~380
• Protein: 5g
• Carbohydrates: 42g
• Fats: 22g
• Sugars: 31g

Enjoy your delicious White Chocolate Raspberry Poke Cake, and happy baking !

White Chocolate Raspberry Poke Cake

This White Chocolate Raspberry Poke Cake is a deliciously moist dessert layered with tart raspberry filling, creamy white chocolate pudding, and topped with light whipped cream. The combination of flavors and textures makes each bite irresistibly sweet and tangy. Perfect for special occasions or as a treat for any day!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Equipment

• 9x13-inch baking pan
• Medium saucepan
• Electric mixer or whisk
• Mixing bowls
• Wooden spoon (for poking holes)
• Spatula

Ingredients

  

• For the Cake:
• 1 box 15.25 oz white cake mix
• 3 large eggs
• 1 cup water
• 1/2 cup vegetable oil
• For the Raspberry Filling:
• 1 cup fresh or frozen raspberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• For the White Chocolate Pudding:
• 1 box 3.4 oz instant white chocolate pudding mix
• 2 cups milk
• For the Whipped Cream Topping:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• For Garnish optional:
• Fresh raspberries
• Shaved white chocolate or white chocolate chips

Instructions

 

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Mix according to the package instructions.
• Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
• While the cake cools, make the raspberry filling. In a medium saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens (about 5-7 minutes). Let it cool slightly.
• Prepare the white chocolate pudding by whisking together the pudding mix and milk until thickened (about 2 minutes). Set aside.
• Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
• Spread the raspberry filling evenly over the cake, ensuring it seeps into the holes.
• Gently spread the white chocolate pudding over the raspberry layer, smoothing it out with a spatula.
• In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the pudding layer.
• Garnish with fresh raspberries and shaved white chocolate or chips. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

Substitute frozen raspberries for fresh if they are out of season.
You can use vanilla or cheesecake pudding mix instead of white chocolate if preferred.
Store the cake covered in the fridge for up to 4 days. Freeze before adding whipped cream for longer storage.
For a gluten-free version, use a gluten-free cake mix.