Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Raspberry Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Stephanie
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 45 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Raspberry Poke Cake is a decadent dessert that combines moist vanilla cake, a luscious white chocolate filling, and a vibrant raspberry topping. Easy to make and perfect for special occasions, this cake is as stunning as it is delicious!

Ingredients

Units Scale

For the Cake:

  • 1 box white or vanilla cake mix (plus ingredients listed on the box)
  • 1 cup white chocolate chips

For the Filling:

  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup white chocolate chips, melted

For the Topping:

 

  • 1 jar (12 oz) raspberry preserves (seedless, if preferred)
  • 1 tub (8 oz) whipped topping (like Cool Whip), thawed
  • Fresh raspberries and white chocolate shavings for garnish

Instructions

  • Prepare the Cake:

    • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
    • Prepare the cake mix according to package instructions. Stir in 1 cup of white chocolate chips.
    • Pour the batter into the prepared baking dish and bake as directed on the box, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.

  • Poke the Cake:

    • Use the handle of a wooden spoon or a skewer to poke holes all over the surface of the warm cake.

  • Make the Filling:

    • In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring until smooth. Mix the melted chocolate with the sweetened condensed milk until fully combined.

  • Add the Filling:

    • Pour the white chocolate mixture evenly over the cake, ensuring it seeps into the holes. Let the cake cool completely.

  • Add the Raspberry Topping:

    • Spread the raspberry preserves evenly over the top of the cooled cake.

  • Add Whipped Topping:

    • Spread the thawed whipped topping over the raspberry layer, smoothing it out with a spatula.

  • Garnish and Serve:

    • Garnish with fresh raspberries and white chocolate shavings. Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Notes

  • For a homemade touch, you can use fresh raspberry sauce instead of preserves. Simply cook fresh or frozen raspberries with sugar and strain out the seeds.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://recipe.ukfinda.com/white-chocolate-raspberry-poke-cake/