White Chocolate Raspberry Poke Cake
A moist and delicious poke cake that combines rich white chocolate with tangy raspberries, perfect for any occasion.
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.
Notes
For extra flavor, mix a little lemon zest into the whipped topping. Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.