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White Chocolate Raspberry Poke Cake

This White Chocolate Raspberry Poke Cake is a delightful dessert that combines a moist vanilla cake, sweet white chocolate, and tart raspberries. The poke method allows the cake to soak up a rich filling, making every bite a delicious explosion of flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer (or whisk)
  • 1 rubber spatula
  • 1 skewers or toothpicks
  • 1 saucepan
  • 1 measuring cups and spoons
  • 1 cooling rack

Ingredients
  

  • 1 box vanilla cake mix 15.25 oz
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 cup raspberry preserves
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 cup white chocolate chips
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • Fresh raspberries for garnish optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  • In a mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until well blended.
  • Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, using skewers or toothpicks, poke holes all over the top of the cake.
  • In a saucepan, gently heat the raspberry preserves until they become pourable. Stir the raspberry preserves over the cake, ensuring it seeps into the holes. Allow the cake to cool completely.
  • In a separate mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
  • In another bowl, whisk heavy cream and vanilla extract until soft peaks form.
  • Fold the whipped cream into the cream cheese mixture until fully combined and smooth. Gently fold in the white chocolate chips.
  • Spread the white chocolate cream mixture over the cooled cake, covering it evenly.
  • Chill the cake in the refrigerator for at least 1 hour to set. Before serving, garnish with fresh raspberries if desired.

Notes

You can make the cake a day in advance, allowing the flavors to meld even further.
Feel free to adjust the sweetness by adding more or less powdered sugar to the cream mixture.
This cake is perfect for any celebration or as a sweet treat to enjoy on a warm afternoon!