Description
Heavenly white chocolate raspberry poke cake delivers a dreamy dessert experience that blends rich creamy layers with tangy fruit notes. Moist cake channels pure indulgence, inviting you to savor each luscious bite of this irresistible sweet treat.
Ingredients
Scale
Cake Base:
- 1 box white or vanilla cake mix
- 1 cup (170 grams) white chocolate chips
Liquid and Filling Components:
- 1 can (14 ounces / 396 grams) sweetened condensed milk
- ½ cup (85 grams) white chocolate chips, melted
Topping and Garnish:
- 1 jar (12 ounces / 340 grams) raspberry preserves (seedless, if preferred)
- 1 tub (8 ounces / 227 grams) whipped topping (like Cool Whip), thawed
- Fresh raspberries (for garnish)
- White chocolate shavings (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch baking dish with cooking spray, ensuring complete coverage.
- Prepare the white chocolate cake batter following the package instructions, gently folding in white chocolate chips until evenly distributed throughout the mixture.
- Transfer the batter into the prepared baking dish, spreading it uniformly, and bake according to package directions until a toothpick emerges clean when inserted into the center.
- Allow the cake to cool slightly while maintaining its warmth, then create numerous perforations across the entire surface using a wooden spoon handle or skewer.
- Melt white chocolate chips in a microwave-safe bowl, working in short 20-second intervals and stirring between each interval until achieving a smooth, glossy consistency.
- Blend the melted white chocolate with sweetened condensed milk, stirring until completely integrated and creating a cohesive filling.
- Carefully pour the white chocolate mixture over the warm cake, ensuring the liquid penetrates each perforation, creating a rich, moist texture.
- Let the cake cool completely at room temperature, allowing the filling to set and absorb into the cake’s interior.
- Spread raspberry preserves evenly across the cake’s surface, creating a vibrant and tangy layer.
- Gently apply the thawed whipped topping, using a spatula to create a smooth, even coverage over the raspberry layer.
- Embellish the cake with fresh raspberries and delicate white chocolate shavings for an elegant presentation.
- Refrigerate the cake for a minimum of 2 hours to enhance flavor melding and achieve optimal serving consistency.
Notes
- Choose high-quality white chocolate chips for a richer, smoother filling that melts more evenly and provides better flavor depth.
- Gently poke holes while the cake is still warm to help the white chocolate mixture absorb more effectively into the cake’s interior.
- Consider using fresh raspberries between layers for added texture and a burst of natural tartness that complements the sweet white chocolate.
- For a gluten-free version, swap the regular cake mix with a gluten-free alternative and ensure all other ingredients are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg