white chocolate poke cake

white chocolate raspberry poke cake

This White Chocolate Raspberry Poke Cake features a fluffy white cake infused with rich white chocolate ganache and tangy raspberry sauce. Topped with a creamy white chocolate mousse, fresh raspberries, and white chocolate shavings, it offers a perfect balance of sweetness and tartness, making it a visually stunning and delicious dessert for any occasion.

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why You will love this White Chocolate Raspberry Poke Cake recipe ?

You will love this White Chocolate Raspberry Poke Cake recipe for its perfect blend of fluffy white cake, rich white chocolate ganache and mousse, and tangy raspberry sauce. Each slice is moist and flavorful, with bursts of raspberry and chocolate in every bite. Topped with fresh raspberries and white chocolate shavings, this cake is both visually stunning and delicious, making it an ideal treat for any occasion.

Creating the Perfect Cake Texture

Creating the perfect cake texture involves sifting flour, baking powder, and salt for an airy batter and beating softened butter with sugar until creamy for fluffiness. Adding room temperature sour cream and egg whites ensures moisture, while milk (or buttermilk) and vegetable oil provide a soft crumb. Mix ingredients just until combined to avoid a dense cake. These steps result in a beautifully textured cake, perfect for rich fillings and toppings.

Perfectly Fluffy white chocolate raspberry poke cake

The foundation of the White Chocolate Raspberry Poke Cake is its perfectly fluffy white cake base. Meticulously sifted flour, baking powder, and salt create an airy texture. Creamy butter whipped with sugar forms a delicate crumb, while sour cream and egg whites add moisture. A blend of milk (or buttermilk) and oil contributes to softness. With careful mixing, this base becomes the ideal canvas for the decadent layers of white chocolate ganache, raspberry sauce, and luscious mousse

Essential Ingredients for Success

Essential ingredients for success in the White Chocolate Raspberry Poke Cake include sifted flour, baking powder, and salt for texture. Creamy butter, sugar, sour cream, and egg whites provide moisture and tenderness. Milk (or buttermilk) and vegetable oil add softness. Careful mixing techniques preserve fluffiness for a delightful dessert.

Step-by-Step Instructions

Step-by-step baking instructions guide you through crafting the White Chocolate Raspberry Poke Cake From preheating your oven to 350°F (175°C) and greasing a 9×13 inch cake pan to carefully sifting flour, baking powder, and salt, each step is crucial for success. Creaming softened butter with sugar until fluffy, then incorporating sour cream, egg whites, milk (or buttermilk), vegetable oil, vanilla extract, and almond extract creates the perfect batter. After baking for 30-35 minutes and allowing the cake to cool, you’re ready to poke holes, fill with raspberry sauce and white chocolate ganache, spread with white chocolate mousse, and top with additional ganache, sauce, fresh raspberries, and shavings. These detailed instructions ensure a delectable result every time

Step-by-Step Instructions 
making-white-chocolate-raspberry-poke-cake

Expert Tips for Perfecting Your Poke Cake

Expert tips for perfecting your Poke Cake: Ensure even hole-poking for maximum moisture absorption. Alternate filling with raspberry sauce and ganache for layers of flavor. Spread mousse evenly for a smooth texture, then drizzle with extra ganache and sauce for added decadence. Swirl toppings for visual appeal and garnish with raspberries and shavings. These tips guarantee a delicious and visually stunning dessert.

Essential Equipment for White Chocolate Raspberry Poke Cake

Essential equipment for baking this recipe includes a 9×13 inch cake pan for the perfect size, a sifter for evenly combined dry ingredients, an electric mixer for creamy butter and sugar, and microwave-safe bowls for melting chocolate and heating cream. Additionally, wooden spoons for mixing, toothpicks for poking holes, and a spatula for spreading mousse are vital. Lastly, having measuring cups and spoons ensures precise ingredient quantities for the best results.

Serving Suggestions for Maximum Enjoyment

For maximum enjoyment, serve the White Chocolate Raspberry Poke Cake chilled or at room temperature. Add a scoop of vanilla ice cream or whipped cream for richness. Sprinkle chopped nuts for texture or pair with raspberry sorbet for a fruity twist. Enjoy alongside a hot cup of coffee or tea for the perfect dessert experience.

white chocolate raspberry poke cake

Course: DessertCuisine: American
Servings

12-16

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

400-500

kcal
Total time

1

hour 

This delightful White Chocolate Raspberry Poke Cake offers a symphony of flavors and textures. Beginning with a light and fluffy white cake base, each bite is infused with tangy raspberry sauce and rich white chocolate ganache, creating a harmonious balance of sweetness and tartness. Topped with a creamy white chocolate mousse and adorned with fresh raspberries and delicate shavings, this dessert is as visually stunning as it is indulgent. Whether served chilled or at room temperature, this cake is sure to impress and delight with its decadent layers and irresistible flavors.

Ingredients

  • White Cake:

  • 2 and ¾ cups all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • ½ cup sour cream, at room temperature

  • 6 large egg whites, at room temperature

  • 1 and ¼ cups milk or buttermilk, at room temperature

  • ½ cup vegetable oil

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon pure almond extract

  • Super White Chocolate Ganache:

  • ⅓ cup heavy cream

  • 1 cup white chocolate chips

  • Few drops of white gel food coloring (optional)

  • White Chocolate Mousse:

  • 3 oz. best-quality white chocolate, finely chopped

  • 1 and ¾ cups heavy whipping cream, chilled and divided

  • 4 tablespoons powdered sugar

  • 1 and ½ teaspoons pure vanilla extract

  • Topping:

  • Raspberry sauce

  • White chocolate ganache

  • White chocolate shavings

  • Raspberries

Directions

  • Prepare Raspberry Sauce:
  • Prepare one recipe of homemade raspberry sauce and set it aside to cool completely.
  • For the White Cake:
  • Preheat the oven to 350°F (175°C). Grease a 9×13 inch cake pan.
  • Sift together flour, baking powder, and salt.
  • In a separate bowl, beat the softened butter until creamy, then gradually add sugar until fluffy.
  • Mix in sour cream, egg whites, milk (or buttermilk), vegetable oil, vanilla extract, and almond extract until well combined.
  • Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely.
  • For the Super White Chocolate Ganache:
  • Microwave white chocolate chips and heavy cream in a microwave-safe bowl until melted and smooth.
  • Add white gel food coloring if desired. Set aside to cool slightly.
  • For the White Chocolate Mousse:
  • Microwave the white chocolate and ¼ cup of heavy cream until smooth.
  • In a separate bowl, whip the remaining heavy cream until soft peaks form.
  • Add powdered sugar and vanilla extract, then fold in the cooled white chocolate mixture until well combined.
  • Assembly:
  • Once the cake has cooled, use the end of a wooden spoon to poke holes all over the cake.
  • Alternate filling the holes with raspberry sauce and white chocolate ganache.
  • Spread the white chocolate mousse evenly over the cake.
  • Drizzle with additional white chocolate ganache and raspberry sauce, then use a toothpick to swirl the toppings together.
  • Decorate the cake with fresh raspberries and white chocolate shavings.

Recipe Video

Notes

  • -For a super white cake, use clear vanilla extract and avoid using yellow butter.
    -Chill the cake with toppings overnight to allow the flavors to meld together.
    -Serve the cake chilled or at room temperature for the best taste experience.

In summary, the White Chocolate Raspberry Poke Cake is a delightful dessert that harmonizes various flavors and textures. From its airy white cake base to the tangy raspberry sauce and rich white chocolate ganache, each layer adds depth to the indulgent experience. Topped with creamy white chocolate mousse and garnished with fresh raspberries, it’s a visually stunning treat that’s sure to impress. Whether enjoyed at a special event or as a sweet indulgence, this cake promises a memorable and satisfying conclusion to any meal.

white-chocolate-raspberry-poke-cake

Can I make this white chocolate raspberry poke cake in advance ?

Yes, you can prepare this cake in advance. It actually tastes better if allowed to chill overnight, which allows the flavors to meld together. Just make sure to store it in an airtight container in the refrigerator.

Can I use frozen raspberries instead of fresh ones ?

While fresh raspberries are recommended for the best flavor and texture, you can use frozen raspberries if fresh ones are not available. Just make sure to thaw them and drain any excess liquid before using.

Can I use dark or milk chocolate instead of white chocolate ?

While the recipe specifically calls for white chocolate, you can experiment with using dark or milk chocolate if you prefer. However, keep in mind that it will alter the flavor profile of the cake.

How long does the white chocolate raspberry poke cake stay fresh ?

When stored properly in an airtight container in the refrigerator, the cake can stay fresh for up to 3-4 days. Just make sure to consume it within this time frame for the best taste and texture.

Can I freeze leftovers ?

Yes, you can freeze leftover slices of the cake for up to 2-3 months. Wrap each slice tightly in plastic wrap and then aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Can I omit the almond extract if I don’t have any ?

Yes, you can omit the almond extract if you don’t have any or if you have allergies. The cake will still taste delicious with just the pure vanilla extract.




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