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White Chocolate Raspberry Poke Cake

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A luscious, easy-to-make poke cake featuring layers of moist vanilla cake, creamy white chocolate pudding, and vibrant raspberry preserves, topped with fluffy whipped cream, white chocolate curls, and fresh raspberries for a stunning and indulgent dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 30 minutes (including chilling)
  • Yield: 12–15 servings
  • Category: Dessert
  • Method: Baked and Chilled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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 oz / 90 g) white chocolate instant pudding mix
  • 2 cups cold milk
  • ¾ cup seedless raspberry preserves or raspberry jam, slightly warmed
  • Optional: 1–2 tablespoons Chambord raspberry liqueur
  • For The Topping:
  • 2 cups whipped topping (Cool Whip) or homemade whipped cream
  • ½ cup white chocolate shavings or curls
  • 1 cup fresh raspberries

Instructions

  1. Prepare the cake using a boxed mix or the homemade version. Pour into a greased 9×13-inch pan and bake according to package directions, or at 350°F (175°C) for 30–35 minutes if homemade.
  2. Allow the cake to cool in the pan for 15 minutes.
  3. Use the handle of a wooden spoon or a thick straw to poke holes all over the cake, about 1 inch apart.
  4. Whisk white chocolate pudding mix with cold milk until slightly thickened, about 2 minutes.
  5. Pour the pudding over the cake, allowing it to seep into the holes. Smooth the surface gently.
  6. Warm the raspberry preserves for 15–20 seconds and mix in Chambord if using.
  7. Drizzle the raspberry mixture over the pudding layer and gently swirl with a knife for a marbled effect.
  8. Cover and refrigerate the cake for at least 2–4 hours, or overnight.
  9. Once chilled, spread whipped topping evenly over the cake.
  10. Garnish with white chocolate curls and fresh raspberries before serving.

Notes

  • Use vanilla instant pudding if white chocolate is unavailable.
  • Chill the cake thoroughly for the best texture and flavor.
  • Try strawberry or blackberry jam for flavor variations.
  • Make it richer with cream cheese whipped topping.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://savorymomskitchen.com/white-chocolate-raspberry-poke-cake/