White Chocolate Raspberry Poke Cake
Introduction
Indulge in the luscious combination of white chocolate and tart raspberry with this delightful poke cake recipe. This dessert not only looks impressive but also bursts with flavor, making it perfect for any occasion. The moist vanilla cake is infused with a creamy white chocolate filling and topped with a fresh raspberry sauce, ensuring each bite is a heavenly experience.
Detailed Ingredients with measures
Vanilla cake mix – 1 box
Eggs – 3 large
Water – 1 cup
Vegetable oil – ½ cup
White chocolate pudding mix – 3.4 oz
Milk – 1 cup
Raspberries – 2 cups (fresh or frozen)
Granulated sugar – ½ cup
Whipped topping – 2 cups
Prep Time
The preparation time for this cake is approximately 25 minutes. This includes time for mixing the ingredients and preparing the cake for baking.
Cook Time, Total Time, Yield
The cook time for the cake is about 30 minutes. Including prep time, the total time to make this white chocolate raspberry poke cake is around 55 minutes. This recipe typically yields 12 servings, making it a great choice for gatherings and celebrations.
Detailed Directions and Instructions
Step 1: Prepare the Cake
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, eggs, oil, and water. Beat the mixture with an electric mixer for about 2 minutes until well blended. Pour the batter into the prepared baking pan.
Step 2: Bake the Cake
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 3: Poke the Cake
Once the cake is completely cooled, use the end of a wooden spoon to poke holes all over the surface of the cake.
Step 4: Prepare Raspberry Sauce
In a saucepan over medium heat, combine the raspberries and sugar. Stir gently until the mixture begins to bubble and the raspberries break down. Let it cook for about 5 minutes. Remove from heat and strain the sauce through a fine mesh sieve to remove the seeds.
Step 5: Pour Raspberry Sauce
Carefully pour the warm raspberry sauce over the poked holes in the cake, making sure to fill each hole to ensure the flavors soak in.
Step 6: Make the Whipped Topping
In a mixing bowl, beat the heavy cream until it starts to thicken. Gradually add in powdered sugar and vanilla extract. Continue beating until stiff peaks form.
Step 7: Assemble the Cake
Spread the whipped topping evenly over the top of the cake, covering the raspberry sauce.
Step 8: Garnish and Serve
Top the whipped cream with additional raspberries if desired. Chill the cake in the refrigerator for at least 2 hours before slicing and serving.
Notes
Note 1
For a more intense raspberry flavor, you can add more raspberry sauce on top of the whipped cream before serving.
Note 2
Feel free to substitute the cake mix with a homemade white cake recipe if preferred.
Note 3
This cake can be made a day ahead of time to allow the flavors to meld together.
Note 4
Make sure to store any leftovers in the refrigerator to keep the whipped topping fresh.
Cook techniques
Cooking the Cake
Start by baking your cake in a preheated oven until a toothpick inserted in the center comes out clean. Make sure to follow the suggested baking time and temperature for best results.
Poking the Cake
Once the cake has cooled, use the handle of a wooden spoon to poke holes throughout the cake. This will allow the raspberry sauce to seep into the cake, infusing it with flavor.
Preparing the Raspberry Sauce
Combine fresh raspberries and sugar in a saucepan over heat. Cook until the raspberries break down and the mixture thickens, then let it cool before using it.
Layering with White Chocolate
Melt white chocolate and mix it with whipped topping to create a rich frosting. Spread it over the top of the cake for added sweetness and texture.
Chilling the Cake
After assembling your cake, refrigerate it for several hours or overnight. This allows the flavors to meld and the cake to set properly.
FAQ
Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries; just make sure to adjust the cooking time for the sauce.
How long can I store the poke cake?
The poke cake can be stored in the refrigerator for about 3-4 days.
Can I use a different type of cake mix?
Absolutely, you can use any flavor of cake mix that you prefer.
What if I don’t have white chocolate?
You can use cream cheese or a different type of frosting if white chocolate is not available.
Can I make this cake ahead of time?
Yes, the cake can be made in advance, but it’s best to frost it just before serving to maintain the best texture.
Conclusion
The White Chocolate Raspberry Poke Cake is a delightful dessert that perfectly combines rich white chocolate flavors with the tartness of raspberries. Its moist texture and vibrant presentation make it an ideal treat for any occasion. Whether you serve it at parties, family gatherings, or simply indulge in a slice for yourself, this cake is sure to impress and satisfy sweet cravings.
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