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White Chocolate Raspberry Poke Cake Recipe

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

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.


Ingredients

Scale

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

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