Description
This White Chocolate Raspberry Poke Cake is the ultimate cozy dessert! A soft, fluffy white cake soaked with sweetened condensed milk and raspberry sauce, topped with a luscious white chocolate ganache and fluffy whipped topping. It’s easy, beautiful, and bursting with love in every bite.
Ingredients
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For the Cake:
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1 box white cake mix (plus ingredients listed on the box—typically egg whites, water, and oil)
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For the Raspberry Filling:
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1 cup fresh or frozen raspberries
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1/2 cup granulated sugar
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2 tsp cornstarch
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1 tbsp lemon juice
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For the Sweet Milk Soak:
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1 (14 oz) can sweetened condensed milk
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For the White Chocolate Ganache:
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1 cup white chocolate chips
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1/2 cup heavy cream
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For Topping:
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2 cups whipped topping or homemade whipped cream
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Fresh raspberries (optional, for garnish)
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White chocolate curls (optional, for garnish)
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Instructions
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Bake the Cake: Preheat oven and bake white cake in a 9×13-inch pan according to package instructions using egg whites. Let it cool for 10 minutes.
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Make Raspberry Sauce: In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Simmer over medium heat until thickened. Optional: strain to remove seeds.
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Poke the Cake: Use the handle of a wooden spoon to poke holes all over the warm cake.
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Add the Soak: Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes.
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Add Raspberry Filling: Spoon the raspberry sauce over the cake, spreading it evenly and pressing gently to help it soak in.
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Make Ganache: Heat white chocolate chips and heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly, then pour over the raspberry layer.
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Cool and Chill: Let the cake cool to room temp, then refrigerate for at least 2 hours or until fully chilled.
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Add Whipped Topping: Spread whipped topping over the chilled cake and garnish with raspberries and white chocolate curls, if desired.
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Serve & Enjoy: Slice, serve cold, and enjoy every dreamy bite!
Notes
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You can make this cake a day ahead—it gets even better after chilling overnight!
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To make it more tart, increase lemon juice or add a few mashed fresh raspberries to the whipped topping.
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Use a stabilized whipped cream if serving at an outdoor or warm event.
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For a from-scratch cake base, substitute your favorite white cake recipe.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of 9x13 cake)
- Calories: 420
- Sugar: 42g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: White chocolate raspberry poke cake, raspberry poke cake, easy poke cake recipe, spring dessert, summer cake, white chocolate cake