Introduction
Indulge in the perfect combination of rich white chocolate and tangy raspberries with this delightful White Chocolate Raspberry Poke Cake. This recipe is a wonderful treat for any occasion, offering a moist, flavorful cake infused with creamy white chocolate and juicy raspberries. Whether you are celebrating a special event or simply craving a sweet delight, this poke cake is sure to impress your family and friends.
Ingredients
For the Cake:
- 1 box of white cake mix (including ingredients required by the mix: eggs, oil, water)
- 1 cup fresh raspberries (plus extra for garnish)
- 1 cup white chocolate chips
For the White Chocolate Filling:
- 1 cup sweetened condensed milk
- 1 cup white chocolate chips
For the Raspberry Sauce:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Topping:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Cake
- Preheat your oven according to the cake mix instructions.
- Prepare the white cake mix as directed on the box.
- Gently fold in 1 cup of fresh raspberries and 1 cup of white chocolate chips into the batter.
- Pour the batter into a greased 9×13-inch baking pan.
- Bake according to the package instructions until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
Step 2: Make the White Chocolate Filling
- In a microwave-safe bowl, combine 1 cup of sweetened condensed milk and 1 cup of white chocolate chips.
- Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and the mixture is smooth.
Step 3: Poke the Cake
- Using the handle of a wooden spoon, poke holes all over the cooled cake, spacing them about 1 inch apart.
- Pour the warm white chocolate filling over the cake, ensuring it seeps into the holes.
- Let the cake absorb the filling while you prepare the raspberry sauce.
Step 4: Prepare the Raspberry Sauce
- In a medium saucepan, combine 2 cups of raspberries, 1/2 cup of granulated sugar, and 1 tablespoon of lemon juice.
- Cook over medium heat, stirring frequently, until the raspberries break down and the mixture thickens (about 10 minutes).
- Remove from heat and strain through a fine mesh sieve to remove the seeds, if desired.
- Allow the sauce to cool to room temperature.
Step 5: Assemble the Cake
- Pour the cooled raspberry sauce evenly over the cake, allowing it to seep into the holes and spread over the top.
- Refrigerate the cake for at least 2 hours to set.
Step 6: Whipped Topping
- In a large mixing bowl, beat 2 cups of heavy whipping cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- Spread the whipped cream evenly over the chilled cake.
Step 7: Garnish and Serve
- Garnish the top of the cake with fresh raspberries and a sprinkle of white chocolate shavings, if desired.
- Slice and serve this delicious, indulgent cake to your delighted guests.
Conclusion
This White Chocolate Raspberry Poke Cake is a delightful fusion of creamy white chocolate and tart raspberries, creating a dessert that is both visually stunning and incredibly delicious. Perfect for birthdays, holidays, or any special gathering, this cake will quickly become a favorite. Enjoy the delightful flavors and the joy it brings to your table!
Notes and Tips
- Fresh vs. Frozen Raspberries: You can use either fresh or frozen raspberries for this recipe. If using frozen raspberries, make sure to thaw them and drain any excess liquid to avoid making the cake too soggy.
- White Chocolate: Use high-quality white chocolate for the best flavor. White chocolate chips or chopped white chocolate bars work well.
- Cake Mix: While this recipe uses a boxed cake mix for convenience, you can substitute it with your favorite homemade white cake recipe.
- Poking the Cake: When poking holes in the cake, make sure they are evenly spaced and deep enough to allow the filling to penetrate but not so deep that they go through the bottom of the cake.
- Cooling: Allowing the cake to cool completely before adding the fillings is crucial to ensure the fillings set properly.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it in the refrigerator and add the whipped cream topping and garnishes right before serving.
2. How should I store leftovers?
Leftovers should be covered and stored in the refrigerator. The cake will stay fresh for up to 3 days.
3. Can I use other berries instead of raspberries?
Absolutely! You can substitute raspberries with strawberries, blueberries, or a mix of berries for a different flavor profile.
4. What if I don’t have sweetened condensed milk?
Sweetened condensed milk is essential for the white chocolate filling. If you don’t have it, you can make a homemade version by simmering milk and sugar until thickened, but the store-bought version is recommended for convenience.
5. Can I use a different type of frosting instead of whipped cream?
Yes, you can use cream cheese frosting or buttercream if you prefer a richer topping. However, whipped cream provides a light and airy complement to the dense cake and filling.
6. Do I need to strain the raspberry sauce?
Straining the raspberry sauce is optional. If you prefer a smoother sauce without seeds, straining is recommended. If you don’t mind the seeds, you can skip this step.
