Description
A delicious and moist White Chocolate Raspberry Poke Cake, perfect for any occasion.
Ingredients
- 1 box (15.25 oz) white cake mix
- 3 large eggs
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup raspberry preserves
- ¼ cup hot water
- 1 package (3.4 oz) instant white chocolate pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, melted and slightly cooled
- 1 cup fresh raspberries
- ¼ cup white chocolate shavings
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Prepare the cake mix according to the ingredients above. Beat the cake mix, eggs, milk, and vegetable oil until smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes evenly across the entire cake.
- Warm the raspberry preserves with the hot water until smooth. Pour it over the cake, making sure it fills the holes.
- Whisk the white chocolate pudding mix with cold milk for about 2 minutes, until thickened. Spread evenly over the cake.
- Refrigerate for 30 minutes.
- Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Gently fold in the melted white chocolate.
- Spread the white chocolate whipped cream over the pudding layer.
- Top with fresh raspberries and white chocolate shavings.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Ensure the cake is completely cooled before poking holes.
- For best results, use high-quality white chocolate for the topping.
- This cake can be made a day in advance and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg