Oh my goodness, let me tell you about this white chocolate raspberry poke cake! It’s like a dreamy combination of flavors that just sings spring and summer. Imagine biting into a moist, fluffy cake that’s soaked in sweetened condensed milk, bursting with fresh raspberries and creamy white chocolate chips. Seriously, it’s a flavor explosion that’s so delightful! The best part? This cake is super easy to whip up, making it perfect for gatherings, potlucks, or just a cozy night in. Trust me, your friends and family will be begging for the recipe, and you’ll love how simple it is to make. So let’s dive into this deliciousness, shall we?

Ingredients for White Chocolate Raspberry Poke Cake

Here’s what you’ll need to create this fabulous cake:

1 box white cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup fresh raspberries
1 cup white chocolate chips
1 can sweetened condensed milk
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract

Make sure to gather everything before you start, so you can easily whip this up without any hiccups! Fresh raspberries will give you the best flavor, but if you can’t find them, frozen ones work too. Enjoy the process!

How to Prepare the White Chocolate Raspberry Poke Cake

Alright, let’s get this cake party started! This white chocolate raspberry poke cake is not just delicious; it’s super straightforward to make. Follow these steps, and you’ll have a showstopper on your hands in no time!

Step-by-Step Instructions

First things first, preheat your oven to 350°F (175°C). This is crucial for that perfect rise!
Next, grab your box of white cake mix and mix it according to the package instructions. It’s usually just water, oil, and eggs—easy peasy!
Once your batter is smooth, pour it into a greased 9×13 inch pan. Don’t worry if it looks a little thin; it’ll puff up beautifully in the oven!
Pop the pan into the oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. So satisfying!
After baking, let the cake cool in the pan for about 10-15 minutes. This will help it set and make it easier to poke those holes.
Now, take a fork and poke holes all over the cake. Be generous—this is where all that delicious sweetened condensed milk will soak in!
Pour the sweetened condensed milk all over the cake, making sure to fill those holes. It’s going to get wonderfully moist!
Sprinkle the white chocolate chips and fresh raspberries on top, letting them nestle in the cake.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. This is your fluffy frosting magic!
Spread the whipped cream over the cake, covering it completely in that dreamy goodness.
Finally, chill the cake in the refrigerator for at least 2 hours before serving. This step helps the flavors meld together.

And there you have it! A stunning cake that’s not only easy to prepare but also a guaranteed crowd-pleaser.

Tips for Success with Your White Chocolate Raspberry Poke Cake

To make sure your white chocolate raspberry poke cake turns out absolutely fabulous, here are my go-to tips! First, use fresh raspberries for the best flavor and vibrant color. If they’re a bit tart, don’t worry; they balance perfectly with the sweetness of the cake. Also, be sure to poke enough holes in the cake—this allows that sweetened condensed milk to soak in and create maximum moisture. For a little extra flair, you can even drizzle some melted white chocolate on top before serving. Trust me, it takes this cake to a whole new level of deliciousness!

Why You’ll Love This White Chocolate Raspberry Poke Cake

It’s incredibly easy to prepare, perfect for all skill levels!
The combination of white chocolate and raspberries creates a delightful flavor explosion.
Ideal for any occasion, from casual gatherings to special celebrations.
It’s a showstopper that looks as good as it tastes!

Storage & Reheating Instructions

Once you’ve devoured a slice or two of this delightful white chocolate raspberry poke cake, storing the leftovers properly is key to keeping it fresh! Just cover the cake with plastic wrap or transfer it to an airtight container and pop it in the refrigerator. It’ll stay delicious for about 3-4 days. If you find yourself with extra cake (which is a great problem to have!), you can freeze individual slices! Just wrap them tightly in plastic wrap and then in aluminum foil for up to 2 months. When you’re ready to enjoy, let it thaw in the fridge overnight. No reheating needed—serve it chilled and enjoy that creamy goodness all over again!

FAQ about White Chocolate Raspberry Poke Cake

Can I use frozen raspberries?

Absolutely! Frozen raspberries can be a great substitute if fresh ones aren’t available. Just make sure to thaw them first and gently pat them dry with a paper towel to remove excess moisture. This way, they’ll still add that fantastic raspberry flavor without making your cake too soggy!

How long does the cake last in the fridge?

Your white chocolate raspberry poke cake will stay fresh in the fridge for about 3-4 days. Just make sure it’s well covered or stored in an airtight container to maintain its deliciousness. You’ll want to keep it chilled, so it’s ready to serve whenever you get that sweet craving!

Can I make this cake in advance?

Yes, you can! In fact, making it a day ahead enhances the flavors even more. Just follow all the steps, chill it in the fridge, and it’ll be ready to impress your guests when you serve it. If you’re prepping for a special occasion, this is a fantastic way to save time and stress!

Nutritional Information for White Chocolate Raspberry Poke Cake

When it comes to indulging in this white chocolate raspberry poke cake, it’s good to have an idea of what you’re enjoying! Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, but here’s a rough estimate per serving:

Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 43g
Protein: 4g
Cholesterol: 55mg

With delightful flavors and creamy textures, this cake is definitely a treat worth savoring in moderation!

Leave Your Thoughts

I’d love to hear what you think about this white chocolate raspberry poke cake! After you’ve tried it, please leave a comment below and let me know how it turned out for you. If you enjoyed it, a rating would be amazing too! Your feedback means the world to me!

White Chocolate Raspberry Poke Cake: 10 Irresistible Tips

Author: Lisa
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A delightful white chocolate raspberry poke cake that combines moist cake with a sweet raspberry filling and creamy frosting.

Instructions

Preheat the oven to 350°F (175°C).
Prepare the cake mix according to the package instructions.
Pour the batter into a greased 9×13 inch pan.
Bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cake to cool.
Use a fork to poke holes all over the cake.
Pour sweetened condensed milk over the cake, filling the holes.
Sprinkle white chocolate chips and raspberries on top.
Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream over the cake.
Chill in the refrigerator for at least 2 hours before serving.

Notes

Use fresh raspberries for the best flavor.
Store leftovers in the refrigerator.
Can substitute frozen raspberries if fresh are not available.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Keywords: white chocolate raspberry poke cake

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