White Chocolate Raspberry Poke Cake: The Indulgent Dessert You’ll Love
A deliciously moist cake infused with white chocolate and raspberries.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup raspberry puree
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan.
- In a bowl, mix the cake mix, milk, melted butter, and eggs until well combined.
- Fold in the white chocolate chips.
- Pour the batter into the prepared pan and bake for 30-35 minutes.
- Let the cake cool before poking holes in it.
- Pour raspberry puree over the cake and allow it to soak.
- For the frosting, whip heavy cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the cake and top with fresh raspberries.
Notes
- For an extra flavor boost, add a splash of vanilla extract to the batter.
- This cake can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg