Decadent White Chocolate Raspberry Poke Cake
A soft, creamy white chocolate cake soaked with raspberry filling and topped with silky whipped frosting.
Ingredients
- 1 box white cake mix
- 1 serving ingredients required on cake mix box usually eggs, oil and water
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup raspberry sauce or raspberry preserves
- 1 cup fresh raspberries
- 1 1/2 cups heavy whipping cream
- 1 cup white chocolate chips
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 serving fresh raspberries for garnish
- 1 serving white chocolate curls or shavings for garnish
- 1 serving extra raspberry drizzle for garnish
Directions
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1
Prepare the white cake mix according to package directions. Pour into a greased 9x13-inch baking dish and bake until golden and fully cooked. Let the cake cool for about 10 minutes.
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2
Using the handle of a wooden spoon, poke holes all over the cake. Make sure the holes go deep so the filling can soak inside.
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3
In a bowl, mix sweetened condensed milk with raspberry sauce or preserves until smooth.
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4
Slowly pour the raspberry mixture over the cake, allowing it to seep into the holes. Spread evenly with a spoon. Chill the cake for 30 minutes.
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5
Melt white chocolate chips carefully in the microwave using 20-second intervals. Let cool slightly.
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6
Make White Chocolate Frosting by beating heavy whipping cream until soft peaks form. Fold in melted white chocolate, cream cheese, powdered sugar, and vanilla extract.
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7
Spread frosting over the chilled cake and garnish with fresh raspberries, white chocolate curls or shavings, and extra raspberry drizzle.
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