Fluffy Raspberry White Chocolate Poke Cake Recipe To Try Today

Decadent desserts often surprise us with unexpected flavor combinations that dance on our taste buds.

This raspberry white chocolate poke cake blends rich, creamy textures with bright, tangy notes.

Sweet cream and luscious raspberries create a stunning contrast in every single bite.

Layers of moist cake absorb a delightful white chocolate filling that seeps into every crevice.

The vibrant red raspberries scattered across the top add a pop of color and freshness.

Elegant yet approachable, this dessert works perfectly for casual gatherings or special celebrations.

You’ll fall in love with how simple yet impressive this cake becomes when served.

What Makes Raspberry White Chocolate Poke Cake Special

• Indulge in a perfect balance of tart raspberries, sweet white chocolate, and creamy cool whip that creates a mouth-watering taste experience in every single bite.
• Perfect for family gatherings, potlucks, or when you want to impress friends with a dessert that looks professionally made but is surprisingly easy to prepare.
• Adaptable for multiple occasions, from casual weekend treats to special celebrations, this cake brings joy and deliciousness to any table with its stunning presentation and irresistible flavors.

Ingredients for Raspberry Poke Cake

• White Cake Mix: A light and fluffy foundation for the dessert.
• Egg Whites: Provides a lighter texture to the cake.
• White Chocolate Chips: Adds delightful pockets of sweetness throughout the cake.

• Raspberries: Provides a tart and vibrant fruity base for the sauce.
• Cornstarch: Helps thicken the raspberry sauce.
• Sugar: Adds sweetness to balance the tart raspberries.
• Water: Helps create the right consistency for the sauce.
• Lemon Juice: Enhances the raspberry flavor and adds brightness.
• Butter: Adds richness and smoothness to the sauce.
• Vanilla: Provides depth of flavor to the raspberry mixture.
• Salt: Balances and enhances the overall taste.

• Sweetened Condensed Milk: Creates moisture and adds extra sweetness to the cake.
• Cool Whip: Provides a creamy and light topping.
• Fresh Raspberries: Adds a fresh and colorful garnish.

How to Make Raspberry Poke Cake

Step 1: Mix and Bake the Cake

Preheat the oven according to the white cake mix package instructions.

Prepare the cake batter using only egg whites for a lighter texture.

Sprinkle white chocolate chips over the batter before baking.

Pour the mixture into a baking pan and bake until golden and fluffy.

Step 2: Craft Raspberry Sauce

• Cornstarch
• Sugar
• Fresh raspberries
• Water
• Lemon juice

Heat the mixture in a saucepan over medium-high heat, stirring constantly.

Boil for one minute, then remove from heat.

• Butter
• Vanilla extract
• Pinch of salt

Let the sauce cool and thicken.

Step 3: Poke and Saturate the Cake

Allow the cake to cool for 10 minutes.

Use a wooden spoon handle or thick straw to poke holes throughout the entire cake.

Drizzle sweetened condensed milk into the holes.

Follow with the raspberry sauce, ensuring each hole gets filled.

Spread any remaining sauce over the top.

Step 4: Melt White Chocolate

Sprinkle remaining white chocolate chips over the warm cake.

The chips will melt slightly, creating a delicious layer of flavor.

Step 5: Layer with Cool Whip

Once the cake has completely cooled, spread thawed cool whip evenly across the top.

Create a smooth, creamy surface that balances the raspberry’s tartness.

Step 6: Garnish and Decorate

• Fresh raspberries
• Additional white chocolate chips

This adds visual appeal and extra bursts of flavor.

Step 7: Chill and Serve

Refrigerate the cake for at least one hour, or ideally overnight.

This allows the flavors to blend perfectly.

Slice and serve a dessert that combines tart raspberries, sweet white chocolate, and creamy frosting.

Baking Tips for White Chocolate Poke Cake

• Use only egg whites instead of whole eggs to create a fluffier, more delicate cake texture that melts in your mouth.
• Stir raspberry filling constantly while cooking to avoid scorching and ensure a smooth, even consistency that coats the cake perfectly.
• Poke holes all the way to the bottom of the cake, allowing condensed milk and raspberry sauce to completely saturate each slice with intense, sweet-tart flavors.
• Sprinkle white chocolate chips while the cake is still warm so they slightly melt, creating irresistible pockets of creamy chocolate throughout the dessert.
• Chill the cake for at least an hour or overnight to let flavors meld and develop, resulting in a more complex and harmonious taste profile that impresses every guest.

Storage Guide for Raspberry Poke Cake

• Store the cake in an airtight container in the refrigerator for up to 5 days. Cover the surface with plastic wrap to prevent drying out and preserve its moisture and flavor.
• Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, maintaining its delicious texture and taste.
• Thaw frozen cake slice in the refrigerator overnight. Bring to room temperature for 15-20 minutes before serving to enjoy the best flavor and texture.
• Warm a single slice for 10-15 seconds on low power. Be careful not to overheat, as this can make the cake tough and dry out the cool whip topping.

What Goes Well with Raspberry Poke Cake

• Pair with Crisp Champagne: Select a light, dry champagne that cuts through the cake's sweetness, refreshing the palate with its bubbling acidity and complementing the raspberry's tartness.
• Match with Vanilla Bean Ice Cream: Scoop creamy vanilla bean ice cream alongside the cake, creating a luxurious temperature contrast and adding extra richness to each delectable bite.
• Serve with Raspberry Herbal Tea: Brew a delicate raspberry herbal tea that echoes the cake's fruity notes, providing a warm, aromatic companion that deepens the dessert's raspberry essence.
• Complement with Almond Biscotti: Offer crunchy almond biscotti on the side, its nutty undertones and crisp texture providing a delightful textural counterpoint to the cake's soft, moist layers.

Raspberry Poke Cake Flavor Twists

• Gluten-Free Version: Replace standard white cake mix with a gluten-free cake mix, ensuring all ingredients like white chocolate chips are certified gluten-free. Use cornstarch carefully to maintain the cake's texture.
• Vegan Adaptation: Substitute white cake mix with a vegan cake mix, replace egg whites with aquafaba or commercial egg replacer. Use dairy-free white chocolate chips and coconut whipped cream instead of cool whip. Swap condensed milk with coconut condensed milk.
• Low-Sugar Alternative: Select a sugar-free white cake mix and use stevia or monk fruit sweetener in raspberry filling. Choose sugar-free white chocolate chips and a low-fat cool whip alternative. Reduce overall sugar content while maintaining delicious flavor profile.
• Keto-Friendly Modification: Create an almond flour-based cake, use sugar-free white chocolate chips, replace condensed milk with heavy cream, and utilize a keto-friendly whipped topping. Select raspberries sparingly to manage carbohydrate content.

FAQs

• Can I use frozen raspberries instead of fresh ones?

Yes, frozen raspberries work perfectly! Just thaw them before cooking and drain excess liquid to maintain the right consistency for the filling.

• Is there a way to make this cake less sweet?

Reduce the sugar in the raspberry filling and use less sweetened condensed milk. You can also opt for a slightly darker chocolate chip to balance the sweetness.

• What can I substitute for cool whip?

Greek yogurt, homemade whipped cream, or cream cheese frosting are excellent alternatives that provide similar creamy texture and richness.

• How do I know if I'm poking enough holes in the cake?

Cover the entire cake surface with holes about 1 inch apart. The more holes, the more raspberry sauce and condensed milk will soak into the cake, creating a more moist and flavorful dessert.

Raspberry White Chocolate Poke Cake Recipe

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4.7 from 23 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Sweet raspberry delight meets creamy white chocolate in this irresistible poke cake masterpiece. Moist layers infused with rich raspberry sauce and topped with silky white chocolate ganache promise a heavenly dessert that will make you swoon with each luxurious bite.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 white cake mix + ingredients to make the cake
• 12 ounces (340 grams) fresh or frozen raspberries
• 6 ounces (170 grams) fresh raspberries
• 1 (12 ounces/340 grams) bag white chocolate chips, divided
• 1 (14 ounces/397 grams) can sweetened condensed milk
• 1 (8 ounces/227 grams) container cool whip, thawed

Flavor Enhancers:

• 1/2 cup (100 grams) sugar
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 1/2 teaspoons water
• 1 1/2 teaspoons lemon juice (bottled is fine)

Thickening Agents:

• 4 teaspoons cornstarch
• Dash salt

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Instructions

1. Preheat the oven according to the white cake mix package instructions, typically around 350°F. Prepare the cake batter using only egg whites for a lighter texture, and gently fold in half a cup of white chocolate chips before baking.
2. Craft the raspberry filling by combining cornstarch and sugar in a saucepan. Add raspberries, water, and lemon juice. Cook over medium-high heat, stirring constantly until the mixture boils for one minute. Remove from heat and incorporate butter, vanilla, and a pinch of salt. Allow the sauce to cool and thicken.
3. Once the cake has cooled for 10 minutes, create numerous holes using a wooden spoon handle or thick straw, ensuring each hole reaches the bottom of the pan. Drizzle condensed milk into the holes, followed by the raspberry sauce, making certain every crevice is filled with flavor.
4. Immediately sprinkle the remaining white chocolate chips over the warm cake, allowing them to melt slightly and create a luxurious layer.
5. After the cake has completely cooled, generously spread the thawed cool whip across the surface, creating a smooth, even layer that complements the raspberry and white chocolate flavors.
6. Garnish the cake with fresh raspberries and additional white chocolate chips, adding visual appeal and extra bursts of flavor.
7. Refrigerate the cake for at least one hour (or overnight for optimal flavor melding). Before serving, slice and enjoy the harmonious blend of tart, sweet, and creamy elements.

Notes

• Swap egg whites for a lighter, fluffier cake texture that feels like eating a cloud.
• Use fresh or frozen raspberries interchangeably, ensuring you drain excess liquid if using frozen to prevent soggy cake.
• Transform this dessert into a gluten-free version by selecting a gluten-free white cake mix and checking ingredient labels carefully.
• Reduce sugar content by using sugar-free white chocolate chips and a low-sugar cool whip alternative for a more diet-friendly treat.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 22 g
• Sodium: 220 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg