Description
Creamy white chocolate raspberry poke cake delights dessert enthusiasts with its luscious layers of sweet indulgence. Rich raspberry sauce seeps through tender cake, creating a mouthwatering symphony of flavors you’ll crave again and again.
Ingredients
Scale
Main Cake Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup milk
Topping and Filling Ingredients:
- 1 cup white chocolate chips
- 1 cup heavy cream
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
Glaze and Decoration:
- 1/2 cup powdered sugar
- 2 tbsp milk
- 1/4 cup white chocolate shavings
- 1/4 cup additional fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Cream together butter and sugar in a large mixing bowl until light and fluffy, creating a smooth base for the cake.
- Incorporate eggs one at a time, mixing well after each addition to ensure a uniform batter consistency.
- Sift together flour, baking powder, and salt in a separate bowl to eliminate any potential lumps.
- Gradually fold the dry ingredients into the wet mixture, alternating with milk and vanilla extract to maintain a silky texture.
- Pour the batter into the prepared pan, spreading evenly with a spatula to create a level surface.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating perfect doneness.
- Remove from oven and let cool for 10 minutes, then use the handle of a wooden spoon to create evenly spaced holes across the cake’s surface.
- Warm raspberry jam and gently spread it over the cake, allowing it to seep into the prepared holes.
- Melt white chocolate chips with heavy cream in a double boiler, stirring until smooth and glossy.
- Pour the white chocolate mixture over the cake, ensuring it fills the holes and covers the surface completely.
- Refrigerate the cake for 1-2 hours to allow the white chocolate to set and flavors to meld.
- Prepare the glaze by whisking powdered sugar with milk until achieving a smooth, drizzling consistency.
- Drizzle the glaze over the chilled cake in a decorative pattern.
- Garnish with fresh raspberries and white chocolate shavings just before serving to add a final touch of elegance.
- Slice and serve chilled for the most delightful flavor and texture experience.
Notes
- Swap raspberry jam with fresh raspberries for a brighter, more intense fruit flavor that adds natural sweetness and texture to the cake.
- Experiment with gluten-free flour blend to make the cake suitable for those with wheat sensitivities, ensuring the same tender crumb and delicate structure.
- Use coconut cream instead of heavy cream for a dairy-free white chocolate ganache that maintains richness and glossy appearance.
- Toast white chocolate shavings briefly to enhance their nutty undertones and create a more complex garnish that elevates the cake’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg