White Chocolate Raspberry Poke Cake Recip: Indulgent Summer Delight
This white chocolate raspberry poke cake is a delightful summer dessert that combines the sweetness of white chocolate with the tanginess of fresh raspberries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup white chocolate chips
- 1 cup raspberries
- 1 cup sweetened condensed milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to package instructions.
- Bake in a 9×13 inch pan for 25-30 minutes.
- Once baked, poke holes in the cake using a fork.
- Mix the sweetened condensed milk with white chocolate chips until smooth.
- Pour the mixture over the cake, making sure to fill the holes.
- Allow the cake to cool completely.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled cake.
- Top with fresh raspberries and let it chill in the refrigerator for at least 2 hours before serving.
Notes
- Try using a mix of berries for a different flavor
- Double the recipe for a larger gathering
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg