🍰 White Chocolate Raspberry Poke Cake
A soft vanilla cake soaked in white chocolate and raspberry sauce, topped with whipped cream and fresh berries. Dreamy, creamy, and addictive.
📋 Recipe Overview
• Prep Time: 25 minutes
• Bake Time: 30–35 minutes
• Chill Time: 2–4 hours
• Servings: 12–16
🧁 Ingredients
For the Cake:
• 1 box white or vanilla cake mix (or your favorite homemade vanilla cake recipe)
• Ingredients listed on the box (typically eggs, oil, water)
For the Raspberry Sauce:
• 1½ cups (200g) fresh or frozen raspberries
• ⅓ cup (65g) sugar
• 2 tbsp water
• 1 tbsp cornstarch + 1 tbsp cold water (for thickening)
• 1 tsp lemon juice
For the White Chocolate Filling:
• 1 cup (240ml) sweetened condensed milk
• ¾ cup (130g) white chocolate chips
For the Topping:
• 2 cups (480ml) heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• Fresh raspberries + white chocolate curls for garnish
👨🍳 Instructions
1. Bake the Cake:
1 Preheat oven and prepare cake mix according to package instructions.
2 Bake in a 9x13-inch (23x33 cm) pan.
3 Once baked, let cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake (about 1 inch apart).
2. Make the White Chocolate Filling:
1 In a heatproof bowl, microwave sweetened condensed milk and white chocolate chips in 30-second intervals until melted and smooth.
2 Pour the warm mixture slowly over the cake, letting it soak into the holes.
3 Let the cake sit for 10 minutes to absorb the filling.
3. Make the Raspberry Sauce:
1 In a saucepan, combine raspberries, sugar, and 2 tbsp water. Bring to a simmer.
2 Mash the berries as they cook.
3 Mix cornstarch and cold water, then stir into the sauce. Cook until thickened (1–2 minutes).
4 Stir in lemon juice and let it cool slightly.
5 Spoon the raspberry sauce evenly over the top of the cake.
4. Make the Whipped Topping:
1 Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
2 Spread the whipped cream over the cooled cake.
5. Decorate:
• Top with fresh raspberries and white chocolate curls, or drizzle extra raspberry sauce on top.
❄️ Chill:
• Refrigerate for at least 2–4 hours (or overnight) before serving — it tastes even better the next day!
💡 Tips:
• Want a shortcut? Use store-bought raspberry jam (loosened with a little water) instead of homemade sauce.
• Add a layer of cheesecake pudding between the cake and the whipped cream for extra indulgence.
• Garnish with mint leaves for a fresh, colorful finish.