Description
This White Chocolate Raspberry Poke Cake is a showstopper! A moist vanilla cake is infused with raspberry sauce, then topped with a luscious white chocolate whipped cream and fresh raspberries. It’s the perfect dessert for any occasion!
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- Ingredients called for on the cake mix box (eggs, oil, water)
- 1 cup seedless raspberry jam
- 1/2 cup water
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
- 1 teaspoon vanilla extract
- Fresh raspberries, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the cake batter according to the box instructions. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the raspberry sauce. In a small saucepan, combine the raspberry jam and water. Heat over medium heat, stirring until the jam is melted and smooth. Let cool slightly.
- Once the cake is baked, let it cool in the pan for 10 minutes. Then, using the handle of a wooden spoon or a straw, poke holes all over the top of the cake.
- Pour the raspberry sauce evenly over the cake, making sure it seeps into the holes. Let the cake cool completely.
- For the white chocolate whipped cream: In a heatproof bowl set over a pot of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the white chocolate, stirring until smooth. Let cool slightly.
- In a large bowl, beat the heavy cream and vanilla extract with an electric mixer until stiff peaks form. Gently fold in the melted white chocolate until combined.
- Spread the white chocolate whipped cream over the cooled cake.
- Garnish with fresh raspberries.
- Refrigerate for at least 1 hour before serving.
Notes
- For a more intense raspberry flavor, use a raspberry extract in the whipped cream.
- You can also use frozen raspberries, but be sure to thaw them completely and drain any excess liquid before using.
- Store leftover cake in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 48g
- Protein: 5g