White Chocolate Raspberry Poke Cake
If you are looking for a dessert that feels like a warm hug from your favorite bakery, then this White Chocolate Raspberry Poke Cake is destined to become your new go-to sweet treat. Imagine a tender, moist cake pierced with luscious pockets of tangy homemade raspberry sauce and silky white chocolate ganache, all crowned with fluffy white chocolate mousse and fresh raspberries. This cake effortlessly balances richness and brightness with every bite, making it perfect for celebrations or whenever you crave something truly special.
Ingredients You’ll Need
The magic of this White Chocolate Raspberry Poke Cake lies in the perfect harmony of simple, thoughtfully chosen ingredients. Each one plays a key role in building layers of flavor, texture, and that irresistible balance of sweet and tart.
- All-purpose flour: Provides the sturdy yet tender structure to the cake.
- Baking powder: Ensures your cake rises beautifully and stays light.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Adds richness and a velvety crumb texture.
- Granulated sugar: Sweetens while aiding the cake’s tender crumb.
- Sour cream: Keeps the cake moist and adds a subtle tang that pairs perfectly with raspberry.
- Large egg whites: Provide lightness and help the cake rise.
- Milk or buttermilk: Adds moisture and tenderness.
- Vegetable oil: Contributes to a moist texture without weighing down the cake.
- Pure vanilla extract: Elevates the cake’s overall flavor with warm, sweet notes.
- Pure almond extract: Adds a delightful nutty undertone that complements white chocolate and raspberries.
- Heavy cream: Essential for creating the luscious ganache and fluffy mousse layers.
- White chocolate chips and chopped white chocolate: Provide sweet, creamy pockets of melted goodness.
- White gel food coloring (optional): Makes your ganache beautifully bright and inviting.
- Powdered sugar: Sweetens the whipped cream for a perfectly balanced mousse.
- Fresh raspberries: Bright, juicy, and the perfect fresh finish to your masterpiece.
- Homemade raspberry sauce: The star tart element that infuses the cake with natural fruit goodness.
- Nonstick spray: For greasing the cake pan effortlessly.
How to Make White Chocolate Raspberry Poke Cake
Step 1: Prepare Your Raspberry Sauce
Before you dive into the cake itself, start by making your homemade raspberry sauce. This sauce is the heart of your poke cake, offering those vibrant pockets of tartness that contrast so beautifully with the sweet white chocolate. Once prepared, set it aside to cool completely before using.
Step 2: Mixing the Dry Ingredients
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Mixing these dry ingredients thoroughly ensures even rising and a tender crumb. Set this mixture aside—you’ll be alternating these dry components with your wet mixture shortly.
Step 3: Cream the Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter on medium speed until creamy—about one minute. Then, slowly add the granulated sugar, beating continuously until the mixture is light and fluffy, usually 4-5 minutes. This step is crucial for incorporating air, which contributes to your cake’s light texture.
Step 4: Incorporate Sour Cream and Egg Whites
Add the sour cream to the creamed butter and sugar and mix until well combined. Then, reduce the mixer speed and add the egg whites one at a time, ensuring each is fully incorporated before adding the next. This gentle folding preserves the airiness essential in your cake.
Step 5: Combine Wet and Dry Ingredients
In a separate bowl, whisk together milk or buttermilk, vegetable oil, vanilla extract, and almond extract. Now, alternate adding your dry ingredients and the liquid mixture to the creamed base, starting and finishing with the dry ingredients. Mix just until combined after each addition to avoid overmixing, which can make your cake dense.
Step 6: Bake the Cake
Pour your batter into a well-greased 9×13 inch pan, spreading it evenly. Bake at 350°F (177°C) for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack to prepare for the exciting poke and filling steps.
Step 7: Make the White Chocolate Ganache
Combine white chocolate chips and 1/3 cup of heavy cream in a heat-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth and fully melted. Add a few drops of white gel food coloring if desired, stirring until a beautiful white ganache is achieved. Set aside to cool.
Step 8: Prepare the White Chocolate Mousse
In another bowl, melt the chopped white chocolate with 1/4 cup of heavy cream using the same microwave method as the ganache. Cool it completely while you whip the remaining 1 and 3/4 cups of heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the cooled melted white chocolate until the mousse is smooth and airy.
Step 9: Poke and Fill the Cake
Use a large straw or a slender rod to poke rows of holes across the top of the cake, spaced evenly. Alternate spooning the raspberry sauce into every other row and the white chocolate ganache into the remaining rows. This method arms your cake with luscious pockets of flavor in every slice.
Step 10: Top with Mousse and Decorative Swirls
Spread the white chocolate mousse evenly over the cake surface. Drizzle additional white chocolate ganache and raspberry sauce over the mousse, then use a toothpick to create pretty swirled designs. This adds a lovely visual interest as well as extra bursts of flavor.
Step 11: Add Fresh Raspberries and White Chocolate Shavings
Finish your White Chocolate Raspberry Poke Cake by scattering fresh raspberries over the top and embellishing with white chocolate curls. To make curls, simply shave a room-temperature white chocolate bar with a vegetable peeler. Refrigerate the cake overnight to let the flavors meld beautifully, then serve chilled or at room temperature.
How to Serve White Chocolate Raspberry Poke Cake
Garnishes
Fresh raspberries make the perfect natural garnish, adding vibrant color and a burst of freshness that contrasts the sweet, creamy layers. White chocolate curls or shavings bring elegance and reinforce the dessert’s rich, white chocolate theme. Consider a light dusting of powdered sugar for a hint of snowy charm.
Side Dishes
This cake shines brightest on its own, but pairing it with a light salad of mixed greens with citrus vinaigrette can cleanse the palate wonderfully. Alternatively, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream will add indulgence without overpowering the delicate flavors.
Creative Ways to Present
For a crowd-pleaser, cut the poke cake into bite-sized squares and arrange them on a pretty serving platter for easy sharing. You can also serve individual slices with a drizzle of extra raspberry sauce and a few scattered raspberry seeds for that extra touch of finesse. Layer the poke cake in a trifle bowl with additional whipped cream and fruit for a stunning twist on presentation.
Make Ahead and Storage
Storing Leftovers
Store leftover White Chocolate Raspberry Poke Cake tightly covered in the refrigerator to preserve freshness and prevent the cake from drying out. The raspberries and white chocolate mousse keep the cake moist and flavorful for up to 3 days.
Freezing
If you want to save the cake for longer, freeze individual slices wrapped in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to maintain the texture of the cake and mousse layers.
Reheating
This poke cake is best enjoyed chilled or at room temperature, so reheating is usually unnecessary. If you prefer it slightly warmer, allow it to sit at room temperature for about 20 minutes before serving to take the chill off without melting the mousse or ganache.
FAQs
Can I use frozen raspberries for the raspberry sauce?
Absolutely! Frozen raspberries work wonderfully for the sauce. Just thaw them completely and drain any excess liquid before cooking to maintain the sauce’s perfect consistency.
What if I don’t have buttermilk for the cake batter?
No worries! You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.
Can I make the white chocolate ganache without a microwave?
Yes, melt the white chocolate and cream gently using a double boiler on the stove, stirring continuously until smooth. This method prevents scorching the chocolate and keeps the ganache silky.
Is it okay to use store-bought raspberry sauce instead of homemade?
While homemade raspberry sauce gives the best fresh flavor, high-quality store-bought raspberry sauce can be substituted in a pinch. If using store-bought, try to pick one without added preservatives or excessive sugar for the best results.
How do I know when the cake is fully baked?
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, your cake is perfectly baked. If there is raw batter on the toothpick, bake it a few minutes longer and test again.
Final Thoughts
Making this White Chocolate Raspberry Poke Cake is truly a rewarding experience that combines classic comfort with a touch of elegance. Each forkful delivers a perfect dance between creamy white chocolate and tangy raspberry, all wrapped in a moist, airy cake. Whether you’re treating loved ones or indulging yourself, this cake promises smiles and requests for seconds. I wholeheartedly encourage you to try making this beautiful, delicious dessert—it’s a guaranteed showstopper at any table.
Print
White Chocolate Raspberry Poke Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Poke Cake combines a moist vanilla cake infused with a luscious homemade raspberry sauce and silky white chocolate ganache. Topped with a fluffy white chocolate mousse, fresh raspberries, and white chocolate curls, this dessert is a delightful blend of tartness and sweetness, perfect for special occasions or any time you want to impress with an elegant treat.
Ingredients
For the Cake:
- 2 and 3/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 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 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
For the Raspberry Sauce:
- 1 recipe homemade raspberry sauce (raspberries, sugar, lemon juice) – see instructions
For the White Chocolate Ganache:
- 1 cup white chocolate chips
- 1/3 cup heavy cream
- Few drops white gel food colouring (optional)
For the White Chocolate Mousse:
- 3 oz. best-quality white chocolate, finely chopped
- 1 and 3/4 cups heavy whipping cream, chilled and divided
- 4 tablespoons powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
For Decoration:
- White chocolate shavings or curls
- Fresh raspberries
Instructions
- Prepare Raspberry Sauce: Make the raspberry sauce by blending fresh raspberries with sugar and a splash of lemon juice, then strain to remove seeds. Set aside to cool completely.
- Preheat Oven & Prepare Pan: Position oven rack to the middle and preheat to 350°F (177°C). Grease a 9×13 inch cake pan with nonstick spray.
- Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, and salt then whisk to combine. Set aside.
- Cream Butter: In a stand mixer with paddle attachment or a large bowl with a hand mixer, beat butter on medium speed until creamy, about 1 minute.
- Add Sugar & Sour Cream: Slowly add sugar while mixer runs and beat until light and fluffy, about 4-5 minutes. Mix in sour cream until combined.
- Add Egg Whites: Scrape down bowl sides, reduce speed to medium-low and add egg whites one at a time, mixing fully after each addition.
- Prepare Liquid Mixture: Mix oil, vanilla, and almond extract into the milk or buttermilk and set aside.
- Combine Wet and Dry Ingredients: Add one third of the dry ingredients and mix until just combined, then add half the liquids and mix. Continue alternating dry and wet ingredients until all are combined, mixing gently after each addition.
- Scrape and Mix Thoroughly: Scrape sides and bottom of the bowl to incorporate all ingredients evenly.
- Pour Batter and Bake: Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
- Cool Cake: Remove cake from oven and cool completely on a wire rack.
- Melt White Chocolate Ganache: Combine white chocolate chips and 1/3 cup heavy cream in a heat-safe bowl. Microwave in 30-second intervals, stirring until smooth. Add white gel food coloring to whiten ganache if desired. Set aside to cool.
- Melt Chocolate for Mousse: Place chopped white chocolate and 1/4 cup heavy cream in a bowl, microwave in 30-second bursts, stirring until smooth. Cool completely.
- Whip Heavy Cream: In a medium bowl, whip remaining 1 and 1/2 cups heavy cream with a handheld mixer to soft peaks.
- Add Sugar and Vanilla: Add powdered sugar and vanilla extract to whipped cream and beat to stiff peaks.
- Fold in White Chocolate: Gently fold cooled white chocolate mixture into whipped cream until fully combined. Set aside.
- Poke Cake Holes: Using a large straw or skewer, poke rows of holes across the cooled cake.
- Fill Poke Holes: Alternate spooning raspberry sauce and white chocolate ganache into the poke holes row by row.
- Spread Mousse: Evenly spread the white chocolate mousse over the entire cake surface.
- Drizzle and Swirl: Drizzle extra white chocolate ganache and raspberry sauce over the mousse. Use a toothpick to swirl the drizzles for a marbled effect.
- Decorate: Top with fresh raspberries and white chocolate curls. Make curls by shaving a room temperature white chocolate bar with a vegetable peeler. Refrigerate overnight if desired. Serve chilled or at room temperature.
Notes
- Make sure all your ingredients like butter, eggs, sour cream, and milk are at room temperature for best mixing results.
- The jelly or gel white food coloring is optional and only needed if you want a pure white ganache.
- You can prepare the raspberry sauce a day ahead and refrigerate it to save time.
- If you don’t have buttermilk, use milk plus 1 tablespoon of lemon juice or vinegar and let sit for 5 minutes before using.
- Ensure the cake cools completely before poking holes to avoid breaking the cake.
- Refrigerate the assembled cake overnight for the flavors to meld and the mousse to set nicely.
- Use high quality white chocolate for the best flavor and texture in the ganache and mousse.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking, Whipping, Poke Filling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: White Chocolate Poke Cake, Raspberry Cake, White Chocolate Raspberry Dessert, Poke Cake, Raspberry Sauce Cake
