White Chocolate Raspberry Poke Cake Recipe

If you’re looking for a dessert that feels like a celebration in every bite, then this White Chocolate Raspberry Poke Cake should be your go-to. Imagine a moist, tender cake bursting with luscious raspberry sauce and velvety white chocolate ganache, layered lovingly beneath a fluffy white chocolate mousse. Topped with fresh raspberries and delicate white chocolate shavings, this cake is a spectacular blend of tart, sweet, and creamy textures that will wow your taste buds and impress any guest. It’s an irresistible treat that’s surprisingly straightforward to make and perfect for any occasion where you want to add a little extra joy to the table.

Ingredients You’ll Need

The magic of this White Chocolate Raspberry Poke Cake starts with simple, everyday ingredients that transform into a showstopper. Each component plays a vital role, from the fluffy cake base to the rich ganache and fresh raspberry sauce, creating a harmonious balance of flavor and texture that keeps you coming back for more.

• All-purpose flour, 2 and 3/4 cups: Provides the perfect structure for a tender, yet sturdy cake able to hold the luscious fillings.
• Baking powder, 1 tablespoon: Ensures the cake rises to a light, fluffy perfection.
• Salt, 1 teaspoon: Enhances all the flavors so nothing tastes flat.
• Unsalted butter, 1 cup (room temperature): Adds richness and moisture for a soft crumb.
• Granulated sugar, 2 cups: Sweetens the cake beautifully while making it tender.
• Sour cream, 1/2 cup (room temperature): Keeps the cake incredibly moist and adds a subtle tang that complements the raspberry sauce.
• Large egg whites, 6 (room temperature): Provide lift without heaviness, resulting in a light texture.
• Milk or buttermilk, 1 and 1/4 cups (room temperature): Keeps the batter smooth and tender.
• Vegetable oil, 1/2 cup: Helps retain moisture and softness in every bite.
• Pure vanilla extract, 2 teaspoons: Adds warm, comforting notes that balance the fruity elements.
• Pure almond extract, 1 teaspoon: Offers a delicate nutty aroma that amps up the flavor complexity.
• Heavy cream, 1/3 cup + 1 and 3/4 cups (chilled and divided): Used in both the ganache and mousse for luscious creaminess.
• White chocolate chips, 1 cup: Melt into the ganache to create that smooth white chocolate punch.
• White gel food coloring (optional, a few drops): To brighten the ganache to a perfect white shade.
• Best-quality white chocolate, 3 oz. (finely chopped): For the mousse, ensuring a silky richness.
• Powdered sugar, 4 tablespoons: Sweetens the mousse while helping it hold its shape.
• Homemade raspberry sauce: Infuses the cake with a fresh, tangy burst of fruity flavor.
• Fresh raspberries: A vibrant and natural garnish to finish the cake beautifully.
• White chocolate shavings: Adds an elegant visual appeal and extra chocolate goodness.

How to Make White Chocolate Raspberry Poke Cake

Step 1: Prepare Your Raspberry Sauce

Start by making your homemade raspberry sauce. This vibrant sauce brings that gorgeous, bright berry flavor that contrasts so beautifully with the sweet white chocolate. Make sure to cool it completely before adding it to your cake for the best texture and distribution.

Step 2: Bake the Cake

Grease a 9×13 inch pan and preheat your oven to 350° F (177°C). In a large bowl, sift together the flour, baking powder, and salt to ensure even rising. Cream the softened butter and sugar until light and fluffy, then mix in the sour cream. Gradually add egg whites one by one for lightness, followed by your vanilla and almond-flavored milk mixture. Alternate adding dry ingredients and liquids to keep batter smooth. Pour into your pan, bake for 30–35 minutes until a toothpick comes out clean, and let it cool completely.

Step 3: Make the White Chocolate Ganache

Combine white chocolate chips with 1/3 cup heavy cream in a microwave-safe bowl, heating in 30-second intervals until perfectly melted and smooth. Add a touch of white gel food coloring if you want a brighter white ganache, then set aside to cool. This luscious ganache will soak into the cake, infusing it with creamy white chocolate flavor that’s utterly divine.

Step 4: Prepare the White Chocolate Mousse

Simmer chopped white chocolate with a small amount of heavy cream until smooth and cool. Whip the remaining heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold the white chocolate mixture into the whipped cream, creating a light, fluffy mousse that perfectly crowns the cake.

Step 5: Poke and Fill

Using a large straw or a skewer, poke evenly spaced holes across the cooled cake. Alternate filling the rows of holes with raspberry sauce and white chocolate ganache. This is what turns it into a poke cake — each bite is bursting with moist, intense flavor. Spread the silky white chocolate mousse evenly on top, then drizzle extra ganache and raspberry sauce in swirls. Use a toothpick to create beautiful marbled designs.

Step 6: Garnish and Chill

Finish by sprinkling fresh raspberries and white chocolate curls on top for a stunning presentation. Making the curls is easy—just use a vegetable peeler on room temperature white chocolate. Refrigerate the whole cake overnight if you can wait, to let all those incredible flavors meld together, or serve right away chilled or at room temperature.

How to Serve White Chocolate Raspberry Poke Cake

Garnishes

Fresh raspberries and white chocolate shavings add both texture and a pop of color that make the White Chocolate Raspberry Poke Cake look as wonderful as it tastes. You can also sprinkle a light dusting of powdered sugar for a delicate snowy effect that’s especially pretty at holiday gatherings.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream to amplify the creamy richness. For a fresh balance, consider serving fresh berry salad or a citrusy sorbet on the side to elevate the fruity notes.

Creative Ways to Present

Try serving this cake in individual glasses by layering cubes of the poke cake with some extra raspberry sauce and whipped topping for an elegant, fuss-free dessert option. Another fun idea is to top slices with edible flowers or a drizzle of white chocolate and berry coulis for a sophisticated finish at dinner parties.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover your White Chocolate Raspberry Poke Cake tightly with plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3 days, giving you plenty of time to savor every bite.

Freezing

You can freeze the cake after baking but before adding the fillings and mousse. Wrap the cooled cake layers securely in plastic wrap and foil, then freeze for up to 2 months. Thaw completely before poking and assembling to keep that perfect texture.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t really necessary. If you prefer, allow it to sit out for 20 minutes before serving to bring out the flavors and soften the mousse slightly.

FAQs

Can I use frozen raspberries for the sauce?

Absolutely! Frozen raspberries work wonderfully for the sauce. Just thaw and drain any excess liquid before cooking them down to avoid a watery sauce.

What if I don’t have sour cream?

You can substitute sour cream with Greek yogurt or buttermilk, which will keep the cake moist and add that subtle tang we love.

Is there an alternative to vegetable oil?

Light-tasting oils like canola or grapeseed oil make great substitutes, and even melted coconut oil can add a lovely hint of flavor if you’re feeling adventurous.

Can I make the cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour blend to replace all-purpose flour. Just make sure it contains xanthan gum or add it separately to help with texture.

How long does it take to make this cake from start to finish?

Plan for about 2 to 3 hours including baking, cooling, and assembling — but it’s well worth every minute for this stunning White Chocolate Raspberry Poke Cake.

Final Thoughts

This White Chocolate Raspberry Poke Cake is one of those desserts that feels like a big hug for your taste buds. It’s creamy, fruity, and utterly delightful, perfect for celebrations or anytime you want to treat yourself and others to something unforgettable. I hope you enjoy making it as much as you will enjoy eating it — once you try it, it might just become your new favorite go-to cake!

Print