Description
Indulgent white chocolate raspberry poke cake weaves together luscious layers of sweet cream and tangy fruit. Creamy filling nestled between moist cake creates a heavenly dessert you’ll savor with pure delight.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup milk
- 1/2 cup unsalted butter
- 2 tsp baking powder
- 1 tsp vanilla extract
White Chocolate Components:
- 8 oz white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup white chocolate pudding mix
Raspberry Layer:
- 2 cups fresh raspberries
- 1/2 cup raspberry jam
- 1/4 cup raspberry liqueur
- 2 tbsp powdered sugar
- 1/4 cup raspberry preserves
Topping:
- 1 cup whipped cream
- 1/4 cup white chocolate shavings
- 1/2 cup fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F and thoroughly grease a 9×13 inch baking pan, ensuring complete coverage to prevent sticking.
- Cream together butter and sugar until light and fluffy, then incorporate eggs and vanilla extract, mixing until smooth and well-combined.
- Sift flour and baking powder together, then gradually fold into the wet mixture, alternating with milk to create a silky, uniform cake batter.
- Pour the batter into the prepared pan, spreading evenly and smoothing the top with a spatula for consistent baking.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Allow the cake to cool completely, then use the handle of a wooden spoon to create uniform holes across the entire surface.
- Melt white chocolate chips with heavy cream, whisking until glossy and smooth, then blend in white chocolate pudding mix for added richness.
- Slowly pour the white chocolate mixture over the cake, ensuring it seeps into the prepared holes for maximum flavor absorption.
- Combine raspberry jam, preserves, and liqueur in a saucepan, gently heating to create a vibrant, glossy raspberry sauce.
- Drizzle the warm raspberry sauce over the white chocolate-infused cake, allowing it to settle into the holes and between layers.
- Chill the cake for at least 1 hour to let flavors meld and set properly.
- Before serving, top with freshly whipped cream, scatter fresh raspberries, and sprinkle white chocolate shavings for an elegant finish.
- Refrigerate until ready to serve, allowing the cake to maintain its moisture and complex flavor profile.
Notes
- Grease pan generously to prevent cake from sticking and ensure easy removal.
- Sift dry ingredients thoroughly to eliminate lumps and create a smoother, more consistent cake texture.
- Use room temperature eggs and butter for better incorporation and smoother batter mixing.
- Check cake doneness early to avoid over-baking, which can lead to dryness.
- Create holes carefully and evenly for uniform flavor distribution throughout the cake.
- Warm raspberry sauce helps it penetrate deeper into cake layers for more intense flavor.
- Whisk white chocolate mixture continuously to prevent burning and achieve silky smooth consistency.
- Chill cake long enough to let flavors meld and develop a richer taste profile.
- Use fresh raspberries for garnish to add bright, tangy contrast to sweet white chocolate.
- Make ahead and refrigerate to enhance flavor development and improve overall texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg