The Ultimate White Chocolate Raspberry Poke Cake Recipe

Have you ever dreamed of a dessert that’s equal parts stunning, simple, and downright irresistible? Let’s talk about the White Chocolate Raspberry Poke Cake—a raspberry dessert that’s about to become your go-to for every occasion. Imagine a moist vanilla cake soaked with tangy raspberry syrup, layered with velvety white chocolate ganache, and finished with fluffy whipped cream and fresh berries. It’s the kind of dessert that looks like it took hours to make but secretly comes together with minimal effort. Whether you’re a baking novice or a seasoned pro, this easy poke cake will steal the spotlight at birthdays, potlucks, or even lazy Sunday dinners. Ready to dive into pure indulgence? Let’s bake

If you loved this recipe, try White chocolate raspberry cheesecake balls or Raspberry Cream Cheese Bites.

Why You’ll Love This White Chocolate Raspberry Poke Cake

1. It’s Effortlessly Elegant
   This white chocolate raspberry poke cake looks like it belongs in a patisserie window, but it’s surprisingly simple. No fancy tools or advanced skills needed—just a wooden spoon and a love for decadent flavors.
2. Sweet Meets Tangy in Every Bite
   The raspberry filling cuts through the richness of the white chocolate ganache, creating a flavor balance that’s downright addictive.
3. Perfect for Any Occasion
   Serve it at weddings, holidays, or Tuesday nights—it’s versatile enough to impress every crowd.
4. Crowd-Pleasing Texture
   The moist vanilla cake base soaks up raspberry syrup, while the ganache adds a silky, luxurious finish.

Ingredients for White Chocolate Raspberry Poke Cake

For the Cake Base

• 1 box (15.25 oz) vanilla cake mix (or homemade batter)
• 3 large eggs
• 1 cup whole milk
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

Raspberry Filling

• 2 cups fresh or frozen raspberries
• ½ cup granulated sugar
• 2 tbsp cornstarch
• 1 tbsp lemon juice

White Chocolate Ganache

• 1½ cups high-quality white chocolate chips
• ½ cup heavy cream

Toppings

• 1 cup whipped cream
• Fresh raspberries
• White chocolate shavings
• White chocolate shavings

How To Make White Chocolate Raspberry Poke Cake

1. Bake the Vanilla Cake Base

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the cake mix, eggs, milk, melted butter, and vanilla until smooth. Pour the batter into a greased 9×13-inch baking pan and bake for 25–28 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minute

2. Make the Raspberry Filling

In a saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, mashing the berries as they soften. Simmer for 5–7 minutes until thickened. Strain through a sieve to remove seeds, then let cool slightly.

3. Poke & Soak the Cake

Use the handle of a wooden spoon to poke 20–25 holes across the warm cake. Pour the raspberry filling over the cake, spreading it evenly so it seeps into the holes.

4. Prepare the White Chocolate Ganache

Heat the heavy cream in a microwave-safe bowl for 1–2 minutes until steaming (not boiling). Pour over white chocolate chips, let sit for 2 minutes, then stir until smooth. Drizzle the ganache over the cake, spreading it with a spatula.

5. Chill & Garnish

Refrigerate the cake for 2 hours to set. Before serving, top with whipped cream, fresh raspberries, and white chocolate shavings.

Frequently Asked Questions

Can I use frozen raspberries instead of fresh ones?
Yes! Frozen raspberries work perfectly. Thaw them first, drain any excess liquid, and mash slightly before cooking. You’ll need 2 cups of thawed berries for the filling.

Why did my ganache turn grainy or split?
This happens if the cream is overheated or the chocolate isn’t fully melted. To fix it, add 1 tsp of warm milk or cream and whisk vigorously until smooth.

How do I prevent the White Chocolate Raspberry Poke Cake from getting soggy?
Let the cake cool for 10–15 minutes after baking before poking holes. This ensures the structure sets slightly, so it absorbs the raspberry filling without becoming mushy.

Can I make this White Chocolate Raspberry Poke Cake gluten-free or vegan?

• Gluten-free: Swap the vanilla cake mix for a 1:1 gluten-free baking blend.
• Vegan: Use plant-based butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and dairy-free white chocolate.

Can I substitute the white chocolate with dark or milk chocolate?
Absolutely! Dark chocolate adds a rich contrast to the raspberry, while milk chocolate keeps it sweet. Adjust the ganache ratio to 1:1 (1 cup chocolate to 1 cup cream).

How far in advance can I make this White Chocolate Raspberry Poke Cake ?
Assemble the cake (without whipped cream toppings) up to 24 hours ahead. Store it covered in the fridge, then add fresh berries and whipped cream just before serving.

Can I freeze leftovers?
Yes! Slice the cake, wrap individual pieces tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge before serving.

My raspberry filling is too runny. How can I thicken it?
Simmer the mixture for an extra 2–3 minutes, or add 1 tsp of cornstarch mixed with 1 tbsp cold water. Stir well while cooking.

Can I use homemade vanilla cake instead of a mix?
Of course! Use your favorite vanilla cake recipe. Just ensure it’s baked in a 9×13-inch pan for even thickness.