🍰✨ Moist, fluffy white cake infused with luscious raspberry swirls and topped with creamy white chocolate frosting — this poke cake is pure magic in every bite! Easy to make and perfect for any celebration or sweet craving. 🍫🍓
Ingredients:
For the cake:
1 box white cake mix (plus ingredients listed on box)
1 cup fresh or frozen raspberries
1/2 cup raspberry jam
For the white chocolate ganache:
1 cup white chocolate chips
1/2 cup heavy cream
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2–3 tbsp milk or cream
For garnish:
Fresh raspberries
White chocolate shavings
Instructions:
Bake the cake:
Preheat oven as directed on cake mix box.
Prepare cake batter according to package instructions and pour into a greased 9x13-inch pan.
Bake as directed, then allow to cool for 10 minutes. ⏱️ Prep + Bake Time: 40 minutes
Poke and fill:
Use the handle of a wooden spoon or a skewer to poke holes evenly all over the warm cake.
Warm raspberry jam slightly and spoon over the cake, letting it seep into the holes.
Scatter fresh raspberries evenly over the top. ⏱️ Prep Time: 10 minutes
Make the white chocolate ganache:
Heat heavy cream in a saucepan until just simmering.
Pour over white chocolate chips and let sit for 2 minutes, then stir until smooth.
Drizzle ganache evenly over the cake. ⏱️ Prep Time: 10 minutes
Prepare the frosting:
Beat butter until creamy. Gradually add powdered sugar and vanilla.
Add milk 1 tbsp at a time until smooth and spreadable.
Spread frosting over the cooled cake once ganache has set slightly. ⏱️ Prep Time: 15 minutes
Garnish and chill:
Decorate with fresh raspberries and white chocolate shavings.
Chill cake for 1 hour before serving for best texture. ❄️🍰
Total Time: 2 hours 15 minutes Servings: 12 | Kcal: approx. 430 kcal per slice
