White Chocolate Raspberry Poke Cake
✨ White Chocolate Raspberry Poke Cake ✨
Introduction
White Chocolate Raspberry Poke Cake is a delightful dessert that brings together the rich flavors of white chocolate and tangy raspberries. This cake is moist and delicious, making it perfect for any occasion. Whether it’s a birthday party, a family gathering, or simply a sweet treat after dinner, this poke cake will surely impress everyone.
Why Make This Recipe
This recipe is incredibly easy to follow. It uses a boxed cake mix, which saves you time while still delivering a homemade taste. The poke cake method allows the raspberry filling to soak into the cake, making every bite flavorful. Plus, the combination of white chocolate and raspberries creates a beautiful and tasty dessert that looks as good as it tastes! It’s a great way to show off your baking skills, even if you’re a beginner.
How to Make White Chocolate Raspberry Poke Cake
Ingredients:
- 1 box (15.25 oz) white cake mix
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup raspberry preserves
- 1/4 cup water
- 1 box (3.3 oz) instant white chocolate pudding mix
- 2 cups cold milk
- 8 oz whipped topping (Cool Whip), thawed
- 1/2 cup white chocolate chips, melted
- 1/2 cup fresh raspberries
Directions:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the white cake mix, milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes.
- In a small saucepan, heat the raspberry preserves and water over low heat until smooth. Remove from heat.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the warm raspberry mixture over the cake, letting it seep into the holes.
- Refrigerate for 30 minutes to set.
- In a medium bowl, whisk together the white chocolate pudding mix and cold milk for 2 minutes.
- Let sit for 5 minutes, then spread evenly over the chilled cake.
- Spread the whipped topping evenly over the pudding layer.
- Drizzle melted white chocolate over the top.
- Garnish with fresh raspberries.
- Refrigerate for at least 2 hours before serving.
How to Serve White Chocolate Raspberry Poke Cake
Serve this poke cake cold directly from the refrigerator. It’s best to cut it into squares and place them on dessert plates. You can garnish individual servings with extra raspberries or a drizzle of melted white chocolate for a beautiful touch.
How to Store White Chocolate Raspberry Poke Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days. The flavors will continue to develop, making it even more delicious on the second or third day!
Tips to Make White Chocolate Raspberry Poke Cake
- Make sure to poke enough holes in the cake for the raspberry filling to seep in thoroughly.
- Feel free to use homemade raspberry sauce if you have some on hand for an extra special touch.
- For added flavor, mix a little lemon zest into the whipped topping.
Variation
You can easily switch out the raspberry preserves for other flavors like strawberry or blueberry. The white chocolate can also be replaced with milk or dark chocolate to change things up a bit!
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can make the cake a day in advance and just add the toppings before serving.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake before adding the whipped topping and fruit. Cover it tightly and it can be stored for up to a month.
Q: What can I use instead of Cool Whip?
A: You can make your own whipped cream by whipping heavy cream with sugar until soft peaks form. Use it in the same amount as the Cool Whip in this recipe.
Enjoy baking and sharing this delightful White Chocolate Raspberry Poke Cake with your friends and family!
White Chocolate Raspberry Poke Cake
Ingredients
For the Cake
- 1 box white cake mix (15.25 oz) Use a boxed mix for convenience.
- 1 cup whole milk For moistness.
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
For the Raspberry Filling
- 1 cup raspberry preserves Can substitute with homemade raspberry sauce.
- 1/4 cup water To thin the preserves.
For the Toppings
- 1 box instant white chocolate pudding mix (3.3 oz)
- 2 cups cold milk For the pudding.
- 8 oz whipped topping (Cool Whip), thawed Can be substituted with homemade whipped cream.
- 1/2 cup white chocolate chips, melted For drizzling on top.
- 1/2 cup fresh raspberries For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, mix the white cake mix, milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes.
Creating the Filling
- In a small saucepan, heat the raspberry preserves and water over low heat until smooth. Remove from heat.
- Using the handle of a wooden spoon, poke holes all over the cake.
- Pour the warm raspberry mixture over the cake, letting it seep into the holes.
- Refrigerate for 30 minutes to set.
Final Assembly
- In a medium bowl, whisk together the white chocolate pudding mix and cold milk for 2 minutes.
- Let sit for 5 minutes, then spread evenly over the chilled cake.
- Spread the whipped topping evenly over the pudding layer.
- Drizzle melted white chocolate over the top.
- Garnish with fresh raspberries.
- Refrigerate for at least 2 hours before serving.
