White Chocolate Raspberry Poke Cake: An Easy Indulgence for Home Bakers
A delightful dessert that combines the rich flavors of white chocolate and tangy raspberries in a moist cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix
- 1 cup milk
- 1/2 cup butter, melted
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup fresh raspberries
- 1 cup raspberry sauce
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the cake mix, milk, melted butter, and eggs until smooth.
- Fold in the white chocolate chips and half of the raspberries.
- Pour the batter into a greased baking pan and bake for 25-30 minutes.
- Once cooled, poke holes in the cake and pour raspberry sauce over the top.
- Top with whipped cream and remaining raspberries.
- Chill for at least 2 hours before serving.
Notes
- For added flavor, you can use raspberry puree instead of sauce.
- Make sure the cake is completely cooled before adding the toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg