At first glance poke cakes can seem weird , but pеople love them . They are soft cakes full of holes so you can pour in tasty flavors . They turn out really moist and yummy . One popular mix is white chocolate with fresh raspberries . It’s sweet and tangy at same time and everyone wants more .
Here you’ll find a simple guide to make a White Chocolate Raspberry Poke Cake step by step . We’ll share a reсipe that even newbies can follow and some tips to make it taste better . You will see why we use white chocolate pudding mix and juicy raspberries . Plus we’ll answer some common questions and give ideas how to serve it so impress your friends .
What is a Poke Cake?
Poke cakes are a fun twist on normal cake recipes . They have a spоnge like inside and lots of hоles you poke with a spoon or fork . Then you pour in a sauce or a creamy mix . That makes the cake super moist and full of flavor .
These cakes started back in 1970 s , when home bakers wanted more flavor in cakes . The first ones were Jell O poke cakes . You poured jelly into the holes and got color and juice in every bite . Over the years people tried lots of fillings , frostings , and flavors . That made poke cakes popular at parties and at home .
Right now a favorite flavor is white chocolate and raspberry . The creamy sweetness of white chocolate and the tangy punch of raspberries go great together . It’s like a summer treat that feels fancy but is easy to make .
Ingredients for White Chocolate Raspberry Poke Cake
To make the cake you need some common and special stuff . Here is what you need :
- 1 box cake mix ( white or vanilla flavor works best )
- 3 big eggs
- ½ cup vegetable oil
- 1 package ( 3.4 oz ) white chocolate pudding mix
- 1 cup milk
- 1 cup fresh raspberries or 1 cup raspberry jam
- 1 tub ( 8 oz ) whipped topping
- ½ cup white chocolate chips
The white chocolate pudding mix helps make a creamy filling that goes great with raspberries . Pick fresh berries that are firm and bright red so your cake looks and tastes amazing . If raspberries are not in season you can use jam instead .
Ingredients for White Chocolate Raspberry Poke Cake
To get that moist and fruity cake you need a few things . Below is the list :
- 1 box cake mix ( vanilla or white flavor )
- 3 eggs , large size
- ½ cup oil ( vegetable )
- 1 pouch white chocolate pudding mix ( about 3.4 oz )
- 1 cup of milk
- 1 cup raspberries ( fresh or jam )
- 1 container whipped topping ( 8 oz )
- ½ cup white chocolate chips
Using the pudding mix gives extra smooth cream that fills the cake holes . Fresh raspberries add a little bite , while jam makes it smooth . Both are yummy , so pick what you like best .
Directions for Preparing White Chocolate Raspberry Poke Cake
Step 1: Preparing the Cake
First , preheat you oven to 350°F (175°C) . In a big bowl mix cake mix , eggs , and oil . Pour in milk slowly while stirring until smooth . Put batter in a greased 9 x 13 inch pan and bake 30 to 35 minutes or until a toothpick comes out clean . Let cake cool in pan for 10 minutes then move to a rack to cool all way .
Step 2: Creating the Poke Holes
When cake is cool , take a wooden spoon handle or fork and poke holes all over cake surface . Make them almost to bottom but not all the way .
Step 3: Preparing the Filling
In a bowl whisk pudding mix and milk until thick . Then fold in raspberries gently , so they dont mash too much . This is your fruity filling .
Step 4: Assembly
Pour the filling into holes and press down a bit so it gets inside . Cover cake with plastic wrap and chill in fridge at least 4 hours , better overnight . This helps flavors blend and cake soak up the filling .
Step 5: Topping the Cake
After chilling , spread whipped topping on top of cake evenly . Then sprinkle white chocolate chips and add extra raspberries for a pretty look .
Serving Suggestions
To serve , cut slices and put them on dessert plates . Add a dollop of whipped topping or scoop of vanilla ice cream . Drink some coffee or tea next to it for a nice contrast . Store leftover cake in an airtight container in fridge for up to 3 days so it stays moist .
Tips for Perfecting White Chocolate Raspberry Poke Cake
Avoid over mixing batter or cake may be dense . For gluten free version use gluten free cake mix and pudding . To make dairy free , swap milk for almond or soy and use coconut whipped topping . Always keep cake in fridge to keep it moist and tasty longer .
Nutritional Information
This cake gives each slice about 320 calories . Raspberries add fiber and vitamins , so it’s not totally just sugar . Enjoy in moderation .
FAQs
Can I use frozen raspberries?
Sure , you can use frozen , but they might be more wet . Thaw them first and drain extra liquid before adding .
What can I substitute for white chocolate pudding mix?
You can use vanilla pudding mix if that is what you got . It won’t be exactly same taste but it works .
How long can I store the cake?
Keep it in fridge for up to three days in a covered container . That keeps it fresh .
Can I make this cake ahead of time?
Yes , you can make it day before your event . Just let it chill enough so flavors mix well .
Is there a way to make it more chocolatey?
To make it more chocolatey , swap some of the mix for chocolate cake mix or stir in cocoa powder to pudding .
Conclusion
Making a White Chocolate Raspberry Poke Cake is simple and fun . The mix of sweet chocolate and tangy berries is a hit for any party or just a treat at home . Try it out and share your own twists with friends .
White Chocolate Raspberry Poke Cake
Equipment
- 1 9x13 inch baking pan
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 toothpick or skewer
- 1 saucepan
- 1 measuring cups and spoons
- 1 plastic wrap
Ingredients
- 1 box white cake mix 15.25 oz
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups raspberries fresh or frozen
- 1 cup granulated sugar for the raspberry sauce
- 1 cup white chocolate chips
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
- 1 tablespoon powdered sugar
- as desired fresh raspberries for garnish, optional
- as desired white chocolate shavings for garnish, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes.
- While the cake is cooling, prepare the raspberry sauce. In a saucepan over medium heat, combine the raspberries and granulated sugar. Cook until the raspberries break down and form a sauce, about 5-7 minutes. Remove from heat and let cool slightly.
- Once the cake has cooled for 10 minutes, use a toothpick or skewer to poke holes all over the cake, about 1 inch apart.
- Pour the raspberry sauce evenly over the top of the cake, making sure it seeps into the holes.
- In a separate bowl, heat the white chocolate chips in the microwave until melted, about 30 seconds, stirring until smooth. Let it cool slightly.
- In a large mixing bowl, whip the heavy cream until soft peaks form. Add the vanilla extract and powdered sugar, and continue to whip until stiff peaks form. Gently fold in the melted white chocolate until well combined.
- Spread the white chocolate whipped cream over the top of the cake, covering the raspberry sauce.
- Garnish with fresh raspberries and white chocolate shavings if desired.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.
