A moist and tender vanilla cake becomes the perfect base for this creamy, fruity, and decadent dessert. Once baked, the cake is filled with smooth white chocolate pudding and swirled with raspberry preserves, creating a beautiful marbled effect. After chilling, it’s topped with fluffy whipped topping, garnished with white chocolate curls, and fresh raspberries. Every bite is rich, creamy, and bursting with sweet-tart flavor — all while being incredibly easy to make.

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together, especially with the help of a simple cake mix or an easy homemade cake base. The way the pudding soaks into the cake keeps it moist and full of white chocolate flavor, while the raspberry jam adds a bright, tangy balance. Whether I’m making it for a party or just treating myself, this cake always feels special with minimal effort. Plus, I can prepare it ahead of time, making it a convenient option for any occasion.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Cake:
• 1 box white or vanilla cake mix
• Eggs (as listed on the box instructions)
• Oil (as listed on the box instructions)
• Water (as listed on the box instructions)

Optional Homemade Vanilla Cake Base:
• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• ½ cup whole milk
• ¼ cup sour cream

For The Filling:
• 1 box (3.3 ounces or 90 grams) white chocolate instant pudding mix
• 2 cups cold milk
• ¾ cup seedless raspberry preserves or raspberry jam, slightly warmed
• Optional: 1 to 2 tablespoons Chambord raspberry liqueur

For The Topping:
• 2 cups whipped topping (such as Cool Whip) or homemade whipped cream
• ½ cup white chocolate shavings or curls
• 1 cup fresh raspberries (or more, as desired)

Directions

1. Bake The Cake:
   I prepare the cake batter using either a box mix or the homemade recipe. I pour it into a greased 9×13-inch pan and bake it according to the package directions, or at 350°F (175°C) for 30 to 35 minutes if using the homemade version. After baking, I let the cake cool in the pan for 15 minutes.

2. Poke And Fill:
   Once the cake is slightly cooled, I use the handle of a wooden spoon or a thick straw to poke holes all over the top, spacing them about 1 inch apart. In a medium bowl, I whisk the white chocolate pudding mix with the cold milk until it just begins to thicken — about 2 minutes. I pour the pudding over the cake, making sure it seeps into the holes. I gently smooth any excess pudding over the surface of the cake.

3. Add Raspberry Swirl:
   I warm the raspberry preserves in the microwave for 15 to 20 seconds until they are pourable. I stir in the Chambord, if using, and drizzle the mixture over the pudding layer. Using a knife, I gently swirl the raspberry into the top of the cake to create a marbled effect.

4. Chill:
   I cover the cake with plastic wrap or foil and refrigerate it for at least 2 to 4 hours, or overnight. This chilling time allows the flavors to soak into the cake and helps the pudding layer set.

5. Top And Decorate:
   Once the cake is chilled and set, I spread the whipped topping evenly across the surface. I sprinkle the white chocolate shavings over the top and finish with a generous layer of fresh raspberries. For extra flair, I sometimes drizzle melted white chocolate or more raspberry preserves over the top before serving.

Servings And Timing

This cake serves about 12 to 15 people, making it ideal for gatherings or potlucks. The hands-on preparation time is around 30 minutes, with additional baking and chilling time bringing the total to 4 to 6 hours. If I choose to make the homemade cake base, I add an extra 30 to 35 minutes for baking.

Variations

• I like to swap raspberry preserves for strawberry or blackberry jam when I want a different flavor profile.

• Sometimes I use chocolate cake instead of vanilla for a completely different — yet delicious — contrast with the white chocolate pudding.

• I add a layer of cream cheese whipped topping when I want a richer, tangier finish.

• For a crunch, I sprinkle crushed meringue cookies or chopped white chocolate pieces over the topping.

• I even turn this recipe into individual mini poke cakes by baking the batter in cupcake tins and following the same layering method.

Storage/Reheating

I store the finished cake in the refrigerator, tightly covered, for up to 4 days. The pudding and whipped topping keep the cake moist, so it tastes just as good on the second or third day. I don’t recommend freezing the assembled cake, as the texture of the whipped topping and pudding may change. However, I can bake and freeze the plain cake layer in advance and add the fillings and toppings later when I’m ready to serve.

FAQs

Can I Make This Cake A Day Ahead?

Yes, and I actually prefer to. The extra chilling time allows the pudding and raspberry preserves to fully soak in, making the cake even more flavorful and moist.

What Can I Use Instead Of White Chocolate Pudding?

If I can’t find white chocolate pudding, I use vanilla instant pudding as a substitute. It still adds creaminess and works well with the raspberry flavor.

Can I Use Fresh Raspberry Sauce Instead Of Preserves?

Yes, I sometimes make a quick raspberry sauce by cooking down fresh or frozen raspberries with a bit of sugar. I strain out the seeds for a smooth finish and use it in place of jam.

How Do I Make Homemade Whipped Cream For Topping?

I whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and ½ teaspoon of vanilla extract until soft peaks form. It’s a fresh and flavorful alternative to store-bought whipped topping.

Can I Make This In A Different Pan?

I always use a 9×13-inch pan for even soaking, but I’ve also made it in two 8×8 pans when I wanted to split the cake for different events. Just adjust the baking time slightly and monitor for doneness.

Conclusion

This White Chocolate Raspberry Poke Cake is the kind of dessert that delivers impressive results without a lot of work. I love how the layers of creamy pudding and fruity raspberry preserves transform a simple vanilla cake into something truly special. It’s a dessert I find myself making again and again — for celebrations, family dinners, or just because I’m craving something sweet, creamy, and irresistible.