Quick & Dreamy White Chocolate Raspberry Poke Cake Recipe

Baking a white chocolate raspberry poke cake sparks pure dessert magic in my kitchen.

Sweet raspberry swirls dance through delicate cake layers waiting to surprise you.

Creamy white chocolate promises decadent moments of pure indulgence.

Soft textures and bright fruit notes create a memorable dessert experience.

Unexpected flavor combinations make this recipe special and irresistible.

Careful technique turns simple ingredients into something extraordinary.

You’ll fall in love with every single delicious bite.

Perfect Pairings for Raspberry Poke Cake

• Savor Raspberry Wine Pairing: Moscato d'Asti perfectly complements the cake's sweet white chocolate and tangy raspberry notes, offering a light, effervescent counterpoint to the rich dessert.
• Elevate Cream Companion: Cold-brew coffee provides a robust, slightly bitter contrast that balances the cake's sweetness, creating a delightful flavor harmony on the palate.
• Enhance Chocolate Match: Chilled Baileys Irish Cream delivers a creamy, smooth liqueur experience that echoes the white chocolate's decadence while amplifying the raspberry undertones.
• Boost Flavor Accent: Sparkling water with a hint of raspberry essence cleanses the palate between bites, cutting through the cake's richness and refreshing the taste buds.

How to Store Raspberry Poke Cake the Easy Way

• Store the cake in an airtight container in the refrigerator for up to 4 days. Cover tightly with plastic wrap or aluminum foil to prevent moisture loss and absorbing other flavors.
• Wrap the cake securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving to maintain texture and flavor.
• Keep the cake at room temperature for no more than 2 hours. Place in a cake carrier or cover with a cake dome to protect from dust and maintain freshness.
• Cut the cake into slices and store each piece in separate sealed containers. This method prevents the entire cake from being exposed to air and helps maintain moisture.

White Chocolate Raspberry Poke Cake FAQ

• What type of ingredients do I need for this cake?

You’ll need standard baking ingredients like flour, sugar, butter, eggs, plus specialty items like white chocolate chips, raspberry preserves, raspberry liqueur, heavy cream, and fresh raspberries.

• Is this recipe beginner-friendly?

Yes, the recipe has clear step-by-step instructions and uses basic baking techniques like creaming butter and sugar, folding ingredients, and whipping cream, making it suitable for home bakers with some basic experience.

• Can I substitute any ingredients?

You can replace raspberry liqueur with raspberry juice or syrup, use alternative extracts, and swap white chocolate chips for milk chocolate if desired. Always maintain similar proportions for best results.

Why White Chocolate Raspberry Poke Cake Wows Every Time

• Boost Flavor Complexity: Layers of white chocolate and raspberry create a sophisticated taste profile that elevates this dessert from ordinary to extraordinary.
• Customize with Ease: Swap ingredients or adjust quantities to match personal preferences, making this recipe adaptable for different skill levels and taste buds.
• Impress Without Stress: Looks and tastes gourmet while being surprisingly simple to prepare, perfect for home bakers wanting to create a stunning dessert without professional training.
• Crowd-Pleasing Potential: Combines classic cake elements with luxurious flavor combinations that appeal to both kids and adults, making it ideal for gatherings and celebrations.

What You’ll Need for White Chocolate Raspberry Poke Cake

• White Cake Flour: A soft, fine flour perfect for creating a delicate cake texture.
• Granulated Sugar: Provides sweetness and helps create a tender cake crumb.
• Butter: Adds rich flavor and helps create a smooth cake batter.
• Eggs: Bind the ingredients together and provide structure to the cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• White Chocolate Chips: Adds pockets of creamy white chocolate throughout the cake.

• Raspberry Preserves: Provides intense raspberry flavor and moisture to the cake.
• Raspberry Liqueur: Adds a sophisticated raspberry essence.
• Raspberry Extract: Intensifies the raspberry flavor profile.

• Heavy Cream: Creates a light and airy whipped cream topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Vanilla Extract: Adds a subtle, complementary flavor to the whipped cream.
• White Chocolate Chips: Provides additional white chocolate decoration.
• Fresh Raspberries: Offers a fresh, vibrant garnish and burst of fruity flavor.

Simple Guide to Making Raspberry Poke Cake

Step 1: Prepare Baking Setup

Preheat the oven to 350°F and grease a 9×13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.

Step 2: Create Cake Batter Base

In a large mixing bowl, cream butter and sugar until the mixture becomes light and fluffy. Add eggs one at a time, mixing completely after each addition to ensure smooth incorporation.

Step 3: Combine Dry Ingredients

• Flour
• Baking powder
• Salt

Gradually fold the dry ingredient mixture into the wet ingredients, mixing until just combined to maintain a soft cake texture.

Step 4: Add White Chocolate

Gently fold white chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.

Step 5: Bake Cake

Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.

Step 6: Create Poke Holes

Remove cake from the oven and let cool for 10 minutes. Use the handle of a wooden spoon to create evenly spaced holes across the entire cake surface.

Step 7: Prepare Raspberry Mixture

• Raspberry preserves
• Raspberry liqueur
• Raspberry extract

Step 8: Infuse Cake

Slowly pour the raspberry mixture over the cake, ensuring it seeps into the holes for maximum flavor penetration.

Step 9: Make Whipped Cream Topping

Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a light and fluffy topping.

Step 10: Prepare White Chocolate Ganache

Gently melt white chocolate chips with a splash of cream to create a smooth, glossy ganache.

Step 11: Decorate Cake

Spread the whipped cream evenly over the cake, then drizzle white chocolate ganache on top for added richness.

Step 12: Add Final Touches

Scatter fresh raspberries and additional white chocolate chips as a decorative and delicious garnish.

Step 13: Chill and Serve

Refrigerate the cake for at least 2 hours to allow flavors to meld and the cake to set completely. Slice and serve chilled for the best taste experience.

Top Tips for White Chocolate Raspberry Poke Cake

• Prevent Dry Cake: Ensure precise baking time and avoid overbaking by checking doneness with a toothpick, which should come out with a few moist crumbs.
• Control Raspberry Intensity: Adjust raspberry liqueur quantity based on personal preference, reducing or omitting for a milder flavor profile.
• Achieve Smooth Ganache: Melt white chocolate slowly using a double boiler or microwave in short intervals, stirring frequently to prevent burning.
• Create Perfect Holes: Use the handle of a wooden spoon with consistent pressure to make evenly sized holes for even raspberry mixture distribution.
• Stabilize Whipped Cream: Add a teaspoon of cornstarch to the heavy cream to help maintain stiff peaks and prevent deflation during refrigeration.

Easy Variations for White Chocolate Raspberry Poke Cake

• Tropical Berry Blast: Replace raspberry preserves with passion fruit puree and add toasted coconut flakes on top for a vibrant tropical transformation.
• Dark Chocolate Berry Dream: Swap white chocolate chips for dark chocolate, use blackberry preserves instead of raspberry, and garnish with dark chocolate shavings.
• Almond Raspberry Romance: Incorporate almond extract into the cake batter, use amaretto liqueur instead of raspberry liqueur, and sprinkle sliced almonds across the whipped cream topping.
• Lemon Raspberry Refresh: Add lemon zest to the cake batter, use lemon liqueur in the poke mixture, and garnish with candied lemon peels alongside fresh raspberries.

White Chocolate Raspberry Poke Cake Recipe

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4.6 from 27 reviews

• Total Time: 2 hours 55-60 minutes
• Yield: 12 1x

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Description

Indulgent white chocolate raspberry poke cake promises a delightful dessert experience that merges rich flavors with elegant simplicity. Sweet raspberry sauce and creamy white chocolate create a heavenly combination that will enchant you with each delectable bite.

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Ingredients

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Main Cake Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup white chocolate chips
• 3 large eggs
• 1/2 cup unsalted butter
• 1 tsp baking powder
• 1/2 tsp salt

Raspberry Components:

• 1 cup fresh raspberries
• 1/2 cup raspberry preserves
• 1/4 cup raspberry liqueur
• 2 tbsp raspberry extract

Topping and Finishing Ingredients:

• 1 cup heavy cream
• 1/2 cup white chocolate ganache
• 1/4 cup powdered sugar
• 2 tbsp vanilla extract
• 1/3 cup fresh raspberries for garnish

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Instructions

1. Preheat the oven to 350°F and thoroughly grease a 9×13 inch baking pan.
2. Cream together butter and sugar until light and fluffy, then incorporate eggs one at a time, mixing thoroughly after each addition.
3. Sift flour, baking powder, and salt together in a separate bowl, then gradually fold into the wet mixture until just combined.
4. Gently fold white chocolate chips into the batter, ensuring even distribution.
5. Pour the batter into the prepared pan and smooth the surface with a spatula.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Remove from oven and let cool for 10 minutes.
8. Using the handle of a wooden spoon, poke evenly spaced holes across the entire cake surface.
9. Mix raspberry preserves, raspberry liqueur, and raspberry extract in a small bowl.
10. Slowly pour the raspberry mixture over the cake, ensuring it seeps into the holes.
11. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
12. Prepare white chocolate ganache by gently melting white chocolate chips with a splash of cream.
13. Spread whipped cream evenly over the cake, then drizzle white chocolate ganache on top.
14. Scatter fresh raspberries and additional white chocolate chips as a decorative garnish.
15. Refrigerate for at least 2 hours before serving to allow flavors to meld and cake to set.

Notes

• Customize the cake’s sweetness by adjusting the amount of powdered sugar in the whipped cream topping for different taste preferences.
• Swap raspberry liqueur with orange juice or apple juice for a non-alcoholic version that still adds depth of flavor.
• Ensure white chocolate chips are high-quality to prevent seizing or uneven melting when preparing the ganache.
• Prevent cake from becoming too soggy by poking holes gently and pouring raspberry mixture slowly, allowing it to absorb gradually.

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg