White Chocolate Raspberry Poke Cake

This White Chocolate Raspberry Poke Cake is bursting with sweet raspberry ribbons and creamy white chocolate layers. Inspired by Grandma’s old recipe notebook, it’s the perfect easy dessert for family gatherings, summer picnics, or a nostalgic bite of home.

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Course: Dessert

Cuisine: American

Keyword: easy summer dessert, Grandma’s recipes, moist poke cake, raspberry cake recipe, White Chocolate Raspberry Poke Cake

Prep Time: 25

Cook Time: 30

Total Time: 1 55

Servings: servings

Calories: 410kcal

Cost: $12

Equipment

1 9x13-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 9x13-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!

Nutrition