White Chocolate Raspberry Poke Cake 
A sweet, creamy, and fruity dessert that blends tender white cake with rich white chocolate and vibrant raspberries. Every bite is a burst of decadence—perfect for gatherings, holidays, or a dreamy treat at home.
White Chocolate Raspberry Poke Cake is a decadent and visually stunning dessert that combines the rich, creamy sweetness of white chocolate with the vibrant tartness of fresh raspberries.
This cake begins with a moist, tender vanilla base that is baked to perfection, providing a soft and fluffy foundation. After baking, the cake is carefully poked with holes to allow a luscious white chocolate sauce to seep in,
infusing every bite with intense flavor and moistness. The poke technique ensures that the cake is not only flavorful but also incredibly moist and tender.
Ingredients
1 box white cake mix (plus ingredients as per package instructions, typically eggs, oil, and water)
1 cup fresh raspberries (or thawed frozen raspberries)
½ cup white chocolate chips
For the White Chocolate Filling:
8 oz white chocolate, chopped
1 cup heavy cream
For the Topping:
1 cup heavy whipped cream
¼ cup powdered sugar
Fresh raspberries, for garnish
Directions
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Prepare the white cake mix according to the package instructions. Gently fold in the white chocolate chips and raspberries.
Pour the batter into the prepared dish and smooth the top.
Bake the Cake:
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cake to cool in the pan for 10 minutes.
Poke the Cake:
Using the handle of a wooden spoon, poke holes all over the cake (about 20–25 holes), making sure they go most of the way through.
Make the White Chocolate Filling:
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer.
Remove from the heat and add the chopped white chocolate. Stir until smooth and fully melted.
Pour the Filling:
Slowly pour the white chocolate mixture over the cake, allowing it to seep into the holes.
Use a spatula to spread it evenly. Let the cake sit for 10–15 minutes so the filling absorbs well.
Make the Whipped Cream Topping:
In a large bowl, beat the heavy cream with powdered sugar until stiff peaks form.
Spread evenly over the cooled, soaked cake.
Garnish and Chill:
Top the cake with fresh raspberries for color and flavor.
Refrigerate for at least 2 hours before serving to allow the layers to set and flavors to meld beautifully.
Nutritional Information
Prep Time: 10 minutes
Baking Time: 30 minutes
Cooling/Chilling Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Calories: ~300 kcal per slice
Servings: 12 slices