White Chocolate Raspberry Cake

This luscious white chocolate raspberry poke cake combines the elegant flavor of white chocolate with bright raspberry in every bite. The sweet-tart combination creates an impressive dessert that looks like you spent hours in the kitchen, when it actually comes together quickly with simple ingredients.

I first made this for my sister's baby shower and it was such a hit that it's now requested at every family celebration. The pretty pink swirls from the raspberry preserves make it especially popular for Valentine's Day and spring gatherings.

Ingredients

• White cake mix: Plus box ingredients delivers a foolproof tender cake base that serves as the perfect canvas for our flavors
• Seedless raspberry preserves: Infuse bright fruity flavor throughout the cake while creating beautiful pink streaks
• White chocolate pudding mix: Adds a creamy richness that elevates this beyond a basic cake mix recipe
• Cold milk: Activates the pudding and creates the perfect consistency
• Whipped topping: Provides a light cloud like finish that balances the sweet cake beneath
• Fresh raspberries: Bring vibrant color and a pop of tartness that cuts through the sweetness
• White chocolate shavings: Add an elegant finishing touch and reinforce the white chocolate flavor

Step-by-Step Instructions

Bake the Cake:

Prepare your white cake according to the package directions in a 9x13 inch baking dish. Pay close attention to the baking time. The cake should be golden on top and a toothpick inserted in the center should come out clean. Let the cake cool for about 10 minutes after baking. This cooling period is crucial as it allows the cake to set but still remain warm enough to absorb the flavors.

Create the Holes:

Using the handle of a wooden spoon, poke holes all over the cake surface, spacing them about an inch apart. Make sure to press all the way to the bottom of the pan but be careful not to scrape the bottom. These holes will allow the raspberry preserves and pudding to seep down into the cake, creating pockets of flavor.

Add the Raspberry Layer:

Warm your raspberry preserves in the microwave for 20 to 30 seconds until they reach a pourable consistency. The warming step is essential for proper distribution. Carefully pour the warm preserves over the entire cake, using the back of a spoon to guide the preserves into the holes. Take your time with this step to ensure even distribution.

Prepare the Pudding Layer:

In a medium bowl, whisk together the white chocolate pudding mix and cold milk vigorously for about two minutes until completely smooth. Allow the mixture to rest for 1 to 2 minutes until it begins to thicken slightly. The pudding should be thick enough to coat the back of a spoon but still pourable.

Apply the Pudding:

Pour the pudding mixture evenly over the entire cake, using a spatula to spread it into an even layer. Gently press the pudding down to ensure it fills the holes completely. The pudding will continue to set up as it chills, so work quickly but thoroughly.

Chill the Cake:

Place the cake in the refrigerator for at least two hours, though overnight is even better. This chilling time is non negotiable as it allows all the flavors to meld together and for the cake to set properly. The texture improves significantly with proper chilling time.

Add the Finishing Touches:

Once chilled, spread the thawed whipped topping in an even layer across the entire cake. Use a light touch to create an attractive swirled pattern if desired. The lightness of the topping balances the richness of the cake beneath.

Garnish for Presentation:

Just before serving, arrange fresh raspberries decoratively on top and sprinkle with white chocolate shavings or drizzle with melted white chocolate. This final touch elevates the presentation and hints at the flavors inside.

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The transformation of humble white cake mix into this spectacular dessert never fails to impress my guests. The first time I served this cake at a family gathering, my grandmother who rarely eats sweets had two slices and asked for the recipe. Now whenever I see raspberry preserves on sale, I stock up just for this cake.

Storage Tips

This cake will keep beautifully in the refrigerator for up to 5 days. Cover tightly with plastic wrap once cut to prevent the cake from drying out. The texture actually improves after the first 24 hours as the flavors continue to meld together. I recommend waiting to add the fresh raspberries until just before serving each portion, as they can become soggy over time.

Clever Variations

For a chocolate lover's version, substitute chocolate cake mix and chocolate pudding. The raspberry preserves pair just as beautifully with chocolate as they do with white chocolate. During the holiday season, try using peppermint extract in the pudding layer and garnishing with crushed candy canes for a festive twist. For summer gatherings, substitute strawberry preserves and fresh strawberries for an equally delicious alternative.

Make It From Scratch

While this recipe relies on convenient mixes, you can elevate it further with homemade components. A scratch white cake works beautifully here, though ensure it has a tight crumb structure to hold the fillings. Homemade raspberry sauce from fresh or frozen berries strained to remove seeds creates an even more vibrant flavor. Real whipped cream stabilized with a bit of gelatin can replace the whipped topping for a more luxurious finish.

Frequently Asked Questions

→ Can I use a homemade white cake instead of a boxed mix?

Yes, you can use a homemade white cake if you prefer. Just ensure it’s baked in a 9x13-inch pan for best results.

→ Can I substitute raspberry preserves with another flavor?

Absolutely! Strawberry, cherry, or even blackberry preserves can work well for a flavor twist.

→ How long does the cake need to chill?

The cake should chill for at least 2 hours to allow the layers to set properly.

→ Can I make this cake ahead of time?

Yes, this cake is a great make-ahead dessert. Prepare it the day before and keep it refrigerated until serving.

→ How should I store leftovers?

Store leftover cake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled.