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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Immediately sprinkle the remaining white chocolate chips over the warm cake, allowing them to melt slightly and create a luxurious layer.
- 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.
- Garnish the cake with fresh raspberries and additional white chocolate chips, adding visual appeal and extra bursts of flavor.
- 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