Print

White Chocolate Raspberry Poke Cake Recipe

White Chocolate Raspberry Poke Cake Recipe
Print Recipe

★★★★★

4.7 from 15 reviews

This White Chocolate Raspberry Poke Cake is a delightful blend of moist vanilla cake, homemade tangy raspberry sauce, and luscious white chocolate mousse. The cake is baked to perfection, then poked with holes and filled alternately with raspberry sauce and white chocolate ganache, topped with a creamy white chocolate mousse and adorned with fresh raspberries and white chocolate curls for a stunning finish. Perfect for celebrations or a decadent dessert treat.

Ingredients

Scale

Dry Ingredients

  • 2 and 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 1/2 cup sour cream, room temperature
  • 6 large egg whites, room temperature
  • 1 and 1/4 cups milk or buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract

Raspberry Sauce

  • 1 recipe of homemade raspberry sauce (ingredients and directions for raspberry sauce not provided)

White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1/3 cup heavy cream
  • Few drops of white gel food colouring (optional)
  • 3 oz. best-quality white chocolate, finely chopped
  • 1/4 cup heavy cream

White Chocolate Mousse

  • 1 and 3/4 cup heavy whipping cream, chilled and divided
  • 4 tablespoon powdered sugar
  • 1 and 1/2 teaspoon pure vanilla extract

Garnish

  • White chocolate shavings or curls (made by shaving white chocolate bar with vegetable peeler)
  • Fresh raspberries

Instructions

  1. Prepare Raspberry Sauce: Make one recipe of homemade raspberry sauce and set aside to cool completely.
  2. Preheat Oven: Position oven rack in the middle and preheat oven to 350°F (177°C). Grease a 9×13 inch cake pan with nonstick spray and set aside.
  3. Mix Dry Ingredients: In a large bowl, sift together flour, baking powder and salt. Whisk and set aside.
  4. Cream Butter: Using a stand mixer with paddle attachment or hand mixer, beat softened butter on medium speed until creamy, about 1 minute.
  5. Add Sugar and Sour Cream: While mixer runs, gradually add sugar and beat until light and fluffy, about 4-5 minutes. Add sour cream and mix until combined.
  6. Add Egg Whites: Scrape bowl sides and lower mixer speed to medium-low. Add egg whites one at a time, mixing thoroughly after each.
  7. Prepare Milk Mixture: Combine oil, vanilla, and almond extract into milk or buttermilk and set aside.
  8. Combine Dry and Wet Ingredients: Add one-third of dry ingredients to the batter and mix just until combined. Add half the liquid mixture and mix just until combined. Repeat with remaining dry ingredients and liquids in alternation, mixing well after each addition.
  9. Final Mix: Scrape the bowl to ensure all ingredients are incorporated evenly.
  10. Bake Cake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until toothpick inserted comes out clean.
  11. Cool Cake: Remove from oven and allow cake to cool completely on a wire rack.
  12. Make White Chocolate Ganache: Combine white chocolate chips and 1/3 cup heavy cream in a heat-safe bowl. Microwave in 30-second intervals, stirring after each until fully melted and smooth. Add white gel food coloring if desired, stirring until ganache is completely white. Set aside to cool.
  13. Prepare White Chocolate Mousse Base: Melt chopped white chocolate with 1/4 cup heavy cream in the microwave in 30-second bursts, stirring until smooth. Cool completely.
  14. Whip Cream: In a medium bowl, whip 1 and 1/2 cups of chilled heavy cream with a hand mixer until soft peaks form.
  15. Add Sugar and Vanilla: Add powdered sugar and vanilla extract. Beat until stiff peaks form.
  16. Combine Mousse: Gently fold the cooled white chocolate ganache into the whipped cream until fully incorporated. Set aside.
  17. Poke Cake: Using a large straw or skinny rod, poke rows of holes across the top of the cooled cake.
  18. Fill Cake: Alternate spooning raspberry sauce and white chocolate ganache into the holes in the poke cake.
  19. Add Mousse: Spread white chocolate mousse evenly over the top of the cake.
  20. Decorate: Drizzle extra white chocolate ganache and raspberry sauce on top of mousse. Use a toothpick to swirl the drizzles elegantly.
  21. Garnish and Chill: Top with fresh raspberries and white chocolate curls (made by shaving a white chocolate bar with a vegetable peeler). Refrigerate overnight for best flavor and texture. Serve chilled or at room temperature.

Notes

  • Ensure all wet ingredients are at room temperature for proper mixing and texture.
  • For best results, prepare raspberry sauce from fresh raspberries without added sugar or preservatives.
  • White gel food coloring is optional and used to brighten ganache color.
  • Use high-quality white chocolate for ganache and mousse to ensure a rich, smooth flavor.
  • Refrigerate the cake overnight to allow flavors to meld and mousse to set properly.
  • Make white chocolate curls fresh before garnishing for a professional look.
  • This cake is best served within 2-3 days when stored covered in the refrigerator.
  • Allow cake to sit at room temperature for 15-20 minutes before serving for best texture and flavor.

Nutrition

Keywords: white chocolate cake, raspberry poke cake, white chocolate mousse, homemade raspberry sauce, dessert cake, poke cake recipe

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