White Chocolate Raspberry Poke Cake
Ingredients:
1 box white cake mix (plus ingredients listed on the box)
1 cup fresh raspberries (or frozen, thawed)
1 can (14 oz) sweetened condensed milk
1 cup white chocolate chips, melted
1 package (3.4 oz) instant white chocolate pudding mix
2 cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Extra raspberries & white chocolate shavings for garnish
Directions:
Preheat oven to 350°F (175°C) and prepare a 9x13-inch baking dish.
Bake the white cake according to package directions. Let it cool slightly.
Using the handle of a wooden spoon, poke holes all over the cake.
Mix the sweetened condensed milk with the melted white chocolate, then pour evenly over the cake, letting it seep into the holes.
Mash half of the raspberries and spread them over the cake. Let it cool completely.
In a bowl, whisk together the white chocolate pudding mix and cold milk until thickened. Spread over the cake.
In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the pudding layer.
Garnish with remaining raspberries and white chocolate shavings. Chill for at least 2 hours before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
For an extra fruity burst, swirl raspberry jam into the pudding layer before spreading.
Chill the cake overnight for a firmer texture and deeper flavor.
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