Directions to follow
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with cooking spray.
- Bake the white cake according to package directions, then allow it to cool slightly.
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a separate bowl, mix the sweetened condensed milk with the melted white chocolate, and pour the mixture evenly over the cake. Make sure it seeps into the holes!
- Mash half of the raspberries and spread them over the cake, then let this cool completely.
- In a bowl, whisk together the white chocolate pudding mix and cold milk until it thickens.
- Spread the pudding layer evenly over the cake.
- In another bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Then, spread this delicious whipped cream over the pudding layer.
- Finally, garnish with the remaining raspberries and sprinkle white chocolate shavings on top.
- Chill the cake for at least 2 hours before serving to let the flavors meld beautifully.
Best ways to enjoy it
Serving your White Chocolate Raspberry Poke Cake can truly be an art. To elevate the presentation, serve it on a beautiful cake stand or cut it into squares and place on individual dessert plates. Pair it with a scoop of vanilla ice cream or a dollop of extra whipped cream on the side. Fresh mint leaves can also add a touch of elegance! This dessert pairs wonderfully with a cup of coffee or a glass of sparkling lemonade.
How to store
To keep your White Chocolate Raspberry Poke Cake fresh, store it in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days. If you have leftovers, you can freeze individual slices wrapped tightly in plastic wrap and foil. Just remember to thaw them in the fridge before serving again to retain that delightful texture.
Helpful cooking tips
- Make sure to let the cake cool sufficiently before poking holes; hot cake can crumble.
- To ensure your whipped cream holds its shape, whip it just until stiff peaks form—over-whipping can lead to a grainy texture.
- If you want a more intense white chocolate flavor, consider adding more melted white chocolate to the mix, adjusting the other ingredients accordingly for balance.
Creative twists
Feel free to make this poke cake your own! Consider swapping in other fruits like strawberries or blueberries for a different flavor profile. You can also try using dark or milk chocolate in place of white chocolate for variations. For a fun twist, drizzle a raspberry sauce over the top before serving for added flair.
Common questions
What is the prep time for this cake?
Prep time is around 20 minutes, with the total time including chilling taking about 2.5 hours to 3 hours.
Can I make this poke cake in advance?
Absolutely! In fact, it tastes even better when made a day ahead, allowing the flavors to meld together beautifully.
Is there a way to make this gluten-free?
Yes! You can use a gluten-free white cake mix and ensure that all other ingredients are gluten-free for a delicious alternative.
Can I substitute the heavy cream?
Yes! You can use whipped topping or a dairy-free alternative if you’re looking for a lighter or dairy-free version.
