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White Chocolate Raspberry Poke Cake

White Chocolate Raspberry Poke Cake

This delightful White Chocolate Raspberry Poke Cake features a moist white cake infused with raspberry flavor and topped with a cream cheese and white chocolate frosting. Each bite is a burst of sweetness, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking pan
  • 1 mixing bowls
  • 1 electric mixer (optional)
  • 1 whisk
  • 1 toothpick
  • 1 rubber spatula
  • 1 measuring cups and spoons

Ingredients
  

  • 1 box white cake mix 15.25 oz
  • 1 cup water
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup raspberry preserves
  • 1 cup heavy cream
  • 8 oz cream cheese softened
  • 1 cup white chocolate chips
  • ¼ cup powdered sugar
  • fresh raspberries for garnish optional

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the 9x13 inch baking pan.
  • In a large mixing bowl, combine the white cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for 2 minutes until smooth and well combined.
  • Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. While the cake is still warm, use a skewer or toothpick to poke holes all over the top.
  • Spoon the raspberry preserves over the top of the cake, allowing it to seep into the holes. Let the cake cool completely.
  • In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream, white chocolate chips (melted), and powdered sugar. Mix until well combined and fluffy.
  • Spread the cream cheese frosting evenly over the cooled cake. You can use a rubber spatula to make it smooth.
  • Garnish the cake with fresh raspberries, if desired.
  • Refrigerate for at least 2 hours before serving to allow the flavors to meld.

Notes

This cake can be stored covered in the refrigerator for up to 3 days.
For a richer flavor, you can melt the white chocolate chips before incorporating them into the frosting.
Feel free to substitute the raspberry preserves with another fruit preserves like strawberry or blueberry for a different flavor.