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