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!
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.
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.