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There’s something magical that happens when tart raspberries meet creamy white chocolate. My White Chocolate Raspberry Poke Cake brings these flavors together in the most indulgent way possible! This cake has been my secret weapon for summer gatherings since Grandma first showed me how to make it during one particularly hot July afternoon. The contrast between the moist vanilla cake, tart raspberry filling, and silky white chocolate topping creates a dessert that disappears from plates before people even sit down.
I love how the raspberry filling seeps into the cake through those little holes, creating pockets of fruity surprise in every bite. The kitchen always smells like a fancy bakery when this beauty is in the oven – that warm vanilla scent mingling with the sweet-tart aroma of bubbling raspberries. Trust me, you’ll want to lick the spoon (and bowl, and beaters) with this one!
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White Chocolate Raspberry Poke Cake Ingredients
What You’ll Need
My pantry practically demands I keep these ingredients on hand these days! The combination might seem simple, but there’s a method to this delicious madness. The vanilla cake mix serves as our versatile base – Grandma always says, “Don’t complicate what doesn’t need complicating!” But the true stars are the fresh raspberries that bring their tart, vibrant flavor and that high-quality white chocolate that melts into creamy perfection. I’ve tested this recipe with frozen berries too, but nothing beats the bright flavor burst of fresh ones when they’re in season. The pudding mix is my secret weapon for keeping everything moist for days (though it rarely lasts that long in my house!).
When you gather these ingredients together, you’ll notice how the sweet vanilla aroma of the cake mix contrasts beautifully with the tart, fruity scent of the berries – a promising start to something wonderful.
- Vanilla cake mix
- White chocolate bars
- Fresh raspberries
- Heavy whipping cream
- Sweetened condensed milk
- White chocolate pudding mix
- Eggs
- Vegetable oil
- Water
- Raspberry preserves
- Vanilla extract
- White chocolate chips
- Powdered sugar
See recipe card for quantities.
White Chocolate Raspberry Poke Cake Instructions
Step-by-Step Directions
- Step 1: Preheat your oven to 350°F and generously grease a 9×13 inch baking pan. I like to line mine with parchment paper too – nothing worse than a stubborn cake that won’t release!
- Step 2: In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Beat with an electric mixer for about 2 minutes until smooth and well blended. The batter should be thick but pourable, with a glossy sheen that promises good things to come.
- Step 3: Pour the batter into your prepared pan, smoothing the top with a spatula. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The kitchen will fill with the most comforting vanilla aroma, and the top will turn a light golden brown.
- Step 4: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. Don’t be shy here – these holes are essential for all that raspberry goodness to seep in! If you’re looking for some inspiration, Betty Crocker’s White Chocolate Raspberry Poke Cake uses a similar technique, though I find making slightly larger holes helps the raspberry flavor penetrate more deeply.
- Step 5: In a saucepan, warm the raspberry preserves until they become more liquid. Stir in 1/2 cup fresh raspberries and mash slightly. Pour this mixture evenly over the warm cake, making sure it fills those holes you created.
- Step 6: Melt the white chocolate with 1/4 cup of heavy cream in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Drizzle this over the raspberry layer.
- Step 7: Place the cake in the refrigerator for about 30 minutes to set slightly while you prepare the topping.
- Step 8: For the topping, whip the remaining heavy cream until soft peaks form. Add the prepared white chocolate pudding mix and beat until stiff peaks form. Spread this over the cooled cake.
- Step 9: Garnish with remaining fresh raspberries and white chocolate shavings. Refrigerate for at least 2 hours before serving, though overnight is even better – if you can wait that long!
Hint: The secret to the most heavenly texture is letting the cake chill completely before serving. I like to make this the day before a gathering so the flavors have time to meld and deepen. For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.
Cooking Tips
Achieving poke cake perfection is all about mastering a few key details! When poking holes, go almost to the bottom but not through – you want deep pockets without a soggy bottom. The raspberry mixture should be runny to seep into all those nooks and crannies. Temperature matters too – add the raspberry layer while the cake is still warm (not hot), but let it cool completely before adding the white chocolate topping. And splurge on quality white chocolate bars instead of cheap baking chips – your taste buds will thank you!
Personal Anecdote
Grandma called me in a panic last summer when she was making this cake for the church potluck. “Jasmine, honey, the raspberry filling is disappearing into the cake!” she exclaimed over the phone. I had to laugh and explain that’s exactly what’s supposed to happen in a poke cake – it’s like magic how those flavors infuse into every bite. Now she tells everyone it’s her “disappearing raspberry trick” whenever she serves it. The look of delight on people’s faces when they cut into what looks like a simple white cake only to discover those beautiful raspberry jewel tones hidden inside never gets old.
White Chocolate Raspberry Poke Cake Substitutions
Diet-friendly versions of this cake are totally doable without sacrificing flavor:
Gluten-Free – Swap the regular cake mix for your favorite gluten-free vanilla cake mix. Betty Crocker and King Arthur both make excellent versions that work perfectly in this recipe.
Dairy-Free – Use coconut cream instead of heavy whipping cream and dairy-free white chocolate. The texture will be slightly different, but still delicious with that same flavor profile.
Lower Sugar – Use sugar-free white chocolate pudding mix and no-sugar-added raspberry preserves to cut down on sweetness while maintaining the flavor balance.
White Chocolate Raspberry Poke Cake Variations
What I love most about this White Chocolate Raspberry Poke Cake is how versatile it can be! Over the years, I’ve played around with so many variations that keep the essence of the original while bringing new exciting flavors to the table.
Triple Berry Delight – Instead of just raspberries, try a mixture of raspberries, blueberries, and blackberries for your filling. The different berry flavors create a beautiful medley that looks stunning when you cut into the cake. The deeper purple-blue colors against the white cake create a gorgeous contrast that’s perfect for summer gatherings.
Lemon Raspberry Twist – Add the zest of one lemon to your cake batter and a tablespoon of lemon juice to your raspberry mixture. That hint of citrus brightness cuts through the sweetness and makes the whole dessert taste even more refreshing. Grandma says this version reminds her of the raspberry lemonade she used to make from her garden berries.
White Chocolate Coconut Dream – Mix 1/2 cup of toasted coconut into your white chocolate topping and sprinkle more on top. The subtle crunch and tropical flavor of the coconut pairs beautifully with the smooth white chocolate and tart raspberries. This version is always a hit at beach-themed parties!
Almond Joy – Add 1/2 teaspoon of almond extract to your cake batter and sprinkle sliced almonds on top for a nutty twist. The almond flavor complements both the white chocolate and raspberries in the most unexpected but delicious way.
Elegant Entertaining – For fancy occasions, I sometimes add a splash of Chambord (raspberry liqueur) to the raspberry filling. Just a tablespoon gives it that extra something special that makes guests ask, “What’s your secret?” Just make sure this version is clearly marked as adults-only if you’re serving it at a family gathering!
White Chocolate Raspberry Poke Cake Equipment
Getting the right texture in this White Chocolate Raspberry Poke Cake depends so much on the equipment you use! I learned this the hard way after a few less-than-perfect attempts. My go-to is a glass 9×13 baking dish – it conducts heat more evenly than metal pans, which helps prevent those dreaded crispy edges and undercooked centers. Plus, there’s something satisfying about seeing those beautiful layers through the sides of a glass dish when you bring it to the table!
If you only have a metal pan, no worries! Just keep a closer eye on your baking time. Metal heats up faster, so you might need to reduce the baking time by 3-5 minutes. The key is watching for that golden top and doing the toothpick test rather than relying strictly on timing.
For poking those all-important holes, I’ve tried everything from chopsticks to fancy cake tools, but honestly, the humble wooden spoon handle works best. It creates holes that are just the right size – not so big that the filling completely takes over, but big enough to create those pockets of raspberry goodness.
A stand mixer makes the white chocolate topping dreamy and fluffy with minimal effort, but a hand mixer works perfectly fine too. Grandma still uses the hand mixer she’s had since the 70s and swears it gives her “arm strength and cake at the same time” – efficient multitasking at its finest!
Oh, and don’t underestimate the importance of a good spatula for spreading that white chocolate layer. A silicone offset spatula will help you create that perfectly smooth, bakery-worthy finish that makes everyone think you spent hours on presentation.
White Chocolate Raspberry Poke Cake Storage
This White Chocolate Raspberry Poke Cake actually tastes even better the day after you make it! The flavors have more time to meld together, and that raspberry filling works its magic even deeper into the cake. I store mine covered in the refrigerator – the plastic wrap should touch the surface of the cake to prevent it from drying out or forming that weird skin on top of the whipped topping.
This beauty will stay fresh for up to 5 days in the fridge, though I’ve never actually tested that limit because it disappears way too quickly in my house! The texture stays moist thanks to those poked holes and fillings – unlike regular cake that can dry out after a day or two.
If you’re planning ahead for a party, you can absolutely make this cake 2-3 days in advance. Just add the fresh raspberry garnish right before serving for the prettiest presentation. The berries tend to start releasing their juices after a day, which can make the top look less pristine.
As for freezing – this is one of those rare desserts that actually freezes surprisingly well! I slice individual portions, wrap them in plastic wrap, then foil, and freeze for up to 2 months. When a raspberry cake craving hits (and trust me, it will), just thaw a slice in the refrigerator overnight. The texture remains remarkably good, though the white chocolate topping might lose a tiny bit of its original fluffiness.
Grandma insists on using her special cake carrier whenever she transports this to family gatherings – “A cake this pretty deserves the royal treatment,” she always says with a wink.
Grandma’s Secret for White Chocolate Raspberry Poke Cake
Grandma’s eyes always twinkle mischievously when someone compliments this cake at family gatherings. For years, I watched her add something to the white chocolate layer that she wouldn’t tell anyone about. It wasn’t until I helped her bake it for my cousin’s graduation that she finally let me in on her secret.
“The key to making white chocolate taste like something special and not just sweet,” she whispered while checking that no one else was in earshot, “is a tiny pinch of salt and a drop of almond extract.”
She showed me her technique, carefully unfolding a small piece of paper from her recipe box where she’d written: “¼ tsp salt + 3 drops almond extract to white chocolate = magic!” The handwriting was faded, the paper creased from years of use.
This simple addition cuts through the sweetness of the white chocolate and adds a subtle complexity that most people can’t quite identify – they just know it tastes better than any other white chocolate dessert they’ve had before. When I started making the cake on my own, Grandma gave me a small vintage salt cellar that had been her mother’s. “For your secret ingredient,” she said with a wink. “Some things are worth keeping in the family.”
FAQ
Why is my poke cake soggy?
If your cake turned out soggy, you likely added the filling while the cake was too hot. I’ve made this mistake myself! The cake needs to be warm (not hot) when you add the raspberry filling – this allows it to seep into the holes without turning the entire cake into mush. Also, make sure you’re not creating too many holes that are too close together, which can compromise the cake’s structure. Think of it like creating little pockets for the filling, not turning your cake into Swiss cheese!
What cake flavors go well with white chocolate?
White chocolate pairs beautifully with so many cake flavors! Beyond the vanilla cake in this recipe, lemon cake creates a bright, citrusy contrast that’s perfect for summer. Almond cake offers a nutty dimension that complements the creamy white chocolate. Coconut cake brings a tropical twist that’s absolutely divine. Even subtle spice cakes like cardamom or cinnamon work surprisingly well, creating a warm-cool contrast. Grandma always says, “White chocolate is like a good friend – it gets along with everyone but lets them shine.”
How far in advance can I make a poke cake?
You can make this poke cake up to 3 days in advance with excellent results! In fact, making it a day ahead actually improves the flavor as it gives time for the raspberry filling to fully infuse into the cake. Just cover it tightly and keep refrigerated. If you’re planning to serve it at a special event, I recommend adding the fresh raspberry garnish just before serving for the prettiest presentation. The cake actually holds up remarkably well – much better than regular frosted cakes that can dry out quickly.
What is the raspberry elegance cake made of?
The Raspberry Elegance Cake (which some confuse with this recipe) typically consists of a white or vanilla cake layered with raspberry filling and frosted with a white chocolate or vanilla buttercream. The key difference from our poke cake is in the construction – the Elegance Cake uses traditional cake layers with filling between them, while our poke cake infuses the filling throughout via holes poked in a single layer. Our version is much easier to make but delivers all those same gorgeous flavors with less fuss!
Conclusion
This White Chocolate Raspberry Poke Cake has become my signature dessert for good reason! It strikes that perfect balance of being impressive enough for special occasions while still being simple enough to whip up when I’m craving something sweet on a random Tuesday. The contrast between the creamy white chocolate, tart raspberries, and moist vanilla cake creates a flavor combination that’s truly unforgettable.
What I love most about this recipe is how it brings people together. There’s something about cutting into that white cake and revealing those gorgeous raspberry streaks that always starts conversations and creates moments of pure joy around my table. Grandma says desserts aren’t just about satisfying a sweet tooth—they’re about creating memories, and this cake certainly does that.
Whether you’re making this for a birthday celebration, holiday gathering, or just because, I hope you enjoy every step of creating this White Chocolate Raspberry Poke Cake as much as I do. The process of poking those holes and watching the raspberry filling create its magic is almost as satisfying as that first heavenly bite!
If you try this recipe, I’d love to hear how it turned out for you! And don’t forget to check out my German Chocolate Poke Cake for another family favorite that uses this same wonderful poke cake technique. Happy baking!
White Chocolate Raspberry Poke Cake
Equipment
- 1 9×13-inch baking dish Glass preferred for even heat and easy serving.
- 1 Wooden spoon (handle end) For poking holes after baking.
- 1 Stand or hand mixer Whipping the topping is easier and fluffier.
- 1 Microwave-safe bowl For melting white chocolate.
Ingredients
- 1 box vanilla cake mix Any brand; Grandma used what was on sale!
- 3 eggs Room temperature works best.
- ½ cup vegetable oil Adds moisture.
- 1 cup water For the cake batter.
- 1 cup raspberry preserves Seedless preferred. Warmed for easy pouring.
- 1 ½ cups fresh raspberries Divided – for filling and garnish.
- 1 can (14 oz) sweetened condensed milk For rich moisture and flavor.
- 1 bar white chocolate (4 oz) Use quality chocolate for best taste.
- 1 ¼ cups heavy whipping cream Divided – for ganache and topping.
- 1 box (3.3 oz) white chocolate pudding mix Instant, not cook-and-serve.
- 1 tsp vanilla extract Optional, adds warmth to the topping.
- 2 tbsp powdered sugar Sweetens the whipped layer just a bit more.
- ¼ tsp salt Grandma’s secret to balance the sweetness.
- 3 drops almond extract Just enough to add depth to the white chocolate.
- ¼ cup Optional, for garnish. Optional, for garnish.
Instructions
- Preheat your oven to 350°F (175°C). Grandma always said to never skip preheating – “a ready oven bakes a ready cake.”
- In a large bowl, combine the [vanilla cake mix], [eggs], [vegetable oil], and [water]. Beat for about 2 minutes until smooth and glossy. I still remember Grandma’s voice saying, “Mix until it smiles back at you!”
- Pour the batter into a greased 9×13-inch pan and bake for 28–32 minutes. The kitchen will smell like vanilla heaven – just like those summer days at Grandma’s.
- While the cake is still warm, poke holes about 1 inch apart using the handle of a wooden spoon. Not too deep, not all the way through – Grandma called this her “raspberry hiding trick.”
- In a saucepan, warm the [raspberry preserves] until liquidy, then gently stir in ½ cup of [fresh raspberries], mashing slightly. Pour this over the cake, letting it soak into those sweet little pockets.
- Melt the [white chocolate bar] with ¼ cup [heavy cream] in the microwave in 30-second bursts, stirring between each. Add a pinch of [salt] and a few drops of [almond extract] – Grandma’s secret! Drizzle over the raspberry layer.
- Refrigerate the cake for at least 30 minutes to let the raspberry and chocolate layers set. Grandma always said, “Patience makes perfect layers.”
- In a chilled bowl, whip the remaining [heavy cream] until soft peaks form. Add [pudding mix], [vanilla extract], and [powdered sugar]. Beat until stiff peaks form.
- Spread the whipped topping over the chilled cake. Top with remaining [fresh raspberries] and a sprinkle of [white chocolate chips] if you like. Grandma always said presentation makes it taste better – and she was right.
Notes
- For a gluten-free version, use your favorite gluten-free vanilla cake mix – Grandma tried it and said it worked like a charm.
- Store leftovers in the fridge, covered, for up to 5 days. The flavor deepens over time.
- Freeze individual slices tightly wrapped for up to 2 months. Thaw in the fridge overnight.
- For an elegant twist, add a splash of raspberry liqueur to the filling – just don’t serve that one at the church potluck!
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