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White Chocolate Raspberry Poke Cake

A delightful dessert that combines creamy white chocolate pudding with the tangy freshness of raspberries in a moist cake, making it a perfect treat for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box white cake mix Plus ingredients required on the box (usually water, oil, and eggs)
For the filling
  • 2 cups fresh raspberries Or frozen, if necessary
  • 1 cup white chocolate pudding mix
  • 2 cups milk For the pudding
For the topping
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • to taste Additional raspberries and white chocolate shavings For topping (optional)

Method
 

Bake the Cake
  1. Preheat your oven and prepare two 9-inch round cake pans with cooking spray.
  2. Follow the instructions on the white cake mix box to bake the cake.
Cool and Poke
  1. Once the cakes are baked and cooled, use the handle of a wooden spoon to poke holes all over the surface of each cake—about 1 inch apart.
Prepare the Pudding
  1. In a mixing bowl, combine the white chocolate pudding mix with 2 cups of milk. Whisk until smooth and slightly thickened.
Soak the Cake
  1. Pour the pudding mixture over the cakes, ensuring it seeps into the holes you’ve poked.
Chill in the Fridge
  1. Place the cakes in the refrigerator for at least 30 minutes to allow the pudding to set and soak in fully.
Whip the Cream
  1. While the cake is chilling, beat the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
Assemble the Cake
  1. Once chilled, stack your cakes and spread a generous layer of whipped cream on top.
Add Toppings
  1. Garnish with additional raspberries and white chocolate shavings for an eye-catching presentation.
Serve
  1. Slice and serve to your eager guests!

Notes

If you have leftovers, store uneaten portions in an airtight container in the refrigerator for up to three days. For longer storage, freeze separate layers wrapped tightly in plastic wrap and then in foil for up to a month.