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–+ servings
jhessica

White Chocolate Raspberry Poke Cake: Irresistibly Delightful!

A delightful and moist White Chocolate Raspberry Poke Cake that combines rich chocolate flavor with fresh raspberries and creamy white chocolate.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 cup white chocolate chips
  • 1 cup fresh raspberries
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for whipped cream
  • Raspberry sauce store-bought or homemade, for drizzling

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk until well blended.
  3. Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until smooth.
  4. Stir in the boiling water until fully combined (the batter will be thin). Pour the batter into the prepared baking dish.
  5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then poke holes all over the top using a fork or skewer.
  6. In a small saucepan over low heat, melt the white chocolate chips until smooth. Pour the melted chocolate over the cake, ensuring it seeps into the holes. Let the cake cool completely.
  7. In a medium bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the fresh raspberries.
  8. Spread the raspberry whipped cream over the cooled cake. Drizzle with raspberry sauce before serving.
  9. Chill the cake in the refrigerator for at least 1 hour before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 30g

Notes

  • For a richer flavor, substitute half of the milk with brewed coffee.
  • You can also use frozen raspberries if fresh ones are not available; just thaw and drain excess liquid before using.

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