Today I’m bringing you a truly luscious and surprisingly simple cake that tastes like a gourmet bakery treat: this White Chocolate Raspberry Poke Cake. It starts with a moist white cake foundation, but the magic happens when we fill it with a vibrant raspberry preserve soak and top it with a silky layer of white chocolate pudding and homemade whipped cream. It’s light, creamy, fruity, and perfectly balanced, ensuring every single forkful is packed with that sensational sweet-tart flavor combo. This cake is guaranteed to be the star of your next potluck or family dinner—seriously, prepare for rave reviews!

Why You’ll Love This Recipe

UNREAL Moisture: The “poke” is the key! By soaking the baked cake with warm raspberry preserves, we ensure every piece is incredibly moist, tender, and bursting with fruity flavor.
The Best Duo: White chocolate and raspberry are a match made in dessert heaven. The creamy, vanilla-forward flavor of the white chocolate is the perfect mellow complement to the bright, tangy raspberries.
Simple Setup: Using a boxed cake mix is our little secret weapon for saving time without sacrificing flavor. It keeps the prep easy, so you can spend less time baking and more time enjoying!
A Crowd-Pleaser: This dessert is absolutely gorgeous with its pink and white layers, making it a showstopper for holidays, birthdays, or just a Tuesday when you need a little something special.

Ingredients

All you need for this White Chocolate Raspberry Poke Cake, and about an hour of chill time (the hardest part!), is a short list of simple ingredients. But first, gather up these goodies:

White Cake Mix, Milk, Vegetable Oil, and Eggs: The foundation of our ultra-moist cake. We’re keeping it simple and delicious here!
Instant White Chocolate Pudding Mix: This is what creates that dreamy, creamy layer on top. It gives the cake a wonderful flavor and texture.
White Chocolate Chips: We sprinkle these decadent chips right on top to give every slice an extra little pop of vanilla-y goodness.
Raspberry Preserves: The star of the poke. Warming it up helps it seep deep into those holes, infusing the cake with sweet and tangy raspberry flavor and, more importantly, keeping it incredibly moist.
Heavy Cream, Powdered Sugar, and Vanilla Extract: The holy trinity for making our light, fluffy, and completely irresistible homemade whipped cream topping. Skip the tub of store-bought stuff—this fresh version is worth it, trust me.
Fresh Raspberries and White Chocolate Shavings: These are for our beautiful garnish! They add a final touch of elegance, freshness, and crunch.

Note: The precise measurements for all of these ingredients can be found right under this article in the recipe card!

How to Make the White Chocolate Raspberry Poke Cake

This recipe is so easy, you’ll wonder why you haven’t made it sooner. Follow these steps for dessert perfection:

Step 1: Bake the Cake

Preheat your oven to 350∘F (175∘C). Grease a 9×13-inch baking dish. In a large bowl, mix the cake mix, milk, vegetable oil, and eggs until everything is smooth. Pour the batter into your prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean.

Step 2: Poke and Soak

Remove the cake from the oven and let it cool for about 10 minutes. While it’s still warm, grab the handle of a wooden spoon and aggressively poke holes all over the top. Now for the good part: warm the raspberry preserves in a small saucepan until they are nice and runny, then pour them all over the cake, making sure the fruity goodness seeps right into those holes. Let the cake cool completely.

Step 3: Add the White Chocolate Layer

Prepare the instant white chocolate pudding mix according to the package directions, then pour it evenly over the completely cooled, raspberry-soaked cake. Use a spatula to gently spread it out. Place the whole thing in the fridge for at least 1 hour to let that pudding layer set up beautifully.

Step 4: Whip the Cream and Garnish

In a separate bowl, whip your heavy cream with the powdered sugar and vanilla extract until lovely, soft peaks form—it should look like a cloud! Spread this homemade whipped cream gently over the chilled cake. Sprinkle on the white chocolate chips, white chocolate shavings, and those gorgeous fresh raspberries for a final flourish.

Step 5: Chill and Serve

Refrigerate the cake for another 30 minutes before serving. This final chill time ensures the whole cake is perfectly set and easy to slice!

Pro Tips for Making the Recipe

Go Deep with the Poke: Don’t be shy with those holes! Make sure they go nearly all the way to the bottom of the pan—this is what ensures the raspberry flavor gets into every single piece.
Warm the Preserves: Warming the raspberry preserves is a must! It thins them out and makes them liquid enough to pour and seep properly, giving you that super moist cake texture.
Cool Completely: Make sure the cake is completely cool before you add the pudding and, later, the whipped cream. If the cake is warm, the layers will melt and mix instead of staying distinct and beautiful.
Whip it Good (but not too good!): When making the whipped cream, watch it carefully. You want soft peaks for a creamy, spreadable topping. If you whip it too long, it will become heavy and grainy.

How to Serve

This is a showstopping cake all on its own, but here are a few fun ways to serve it:

Keep it Classic: Serve a slice with a simple dusting of powdered sugar and a side of chilled champagne or a cup of hot coffee.
A La Mode: For an extra luxurious treat, serve a slice with a small scoop of good vanilla bean ice cream. The slight contrast in temperature is divine.
Perfect Pairing: Since the cake is so moist and sweet, pair it with a tall, icy glass of lemonade or a slightly tart raspberry iced tea.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered with plastic wrap in the refrigerator for up to 3-4 days. Because of the dairy in the pudding and cream, it must be kept chilled!

Freezing

You can actually freeze this cake! Wait until the cake is fully set and firm, then tightly wrap the entire cake (or individual slices) in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month.

Reheating

There’s no “reheating” necessary! This is a chilled cake, which means it’s perfect for serving straight from the fridge. If serving from the freezer, thaw it overnight in the refrigerator.

FAQs

1. Can I use a different fruit jam or fresh fruit instead of raspberry preserves?

Absolutely! The beauty of a poke cake is how easily it adapts to your favorite fruit. If you’re not a raspberry fan, you could easily substitute with strawberry, cherry, or even a blackberry preserve. Just make sure the jam is warmed until it’s nice and pourable so it can properly soak into those holes and create that signature moist texture we love!

2. Is there a substitute for the instant white chocolate pudding mix?

If you can’t find the instant white chocolate pudding mix, don’t worry! You have a couple of options. You could use vanilla-flavored instant pudding and add a teaspoon of white chocolate extract to boost the flavor. For a more intensive flavor, you can make a rich white chocolate ganache to pour over the cake, though this will create a denser layer than the light, fluffy texture of the pudding.

3. How do I get those perfect, clean slices for serving?

Since this cake is so creamy and moist, a sharp knife is key. For the cleanest cuts, you want to chill the cake thoroughly—at least 4 hours, or even overnight—before slicing. For an extra tip, dip your sharp knife into a tall glass of hot water, wipe it clean, and then make each cut. Repeat this process for every slice, and you’ll get beautifully clean edges every time!

4. Can I make this cake without using a boxed cake mix?

Yes, you certainly can! If you have a favorite scratch recipe for a moist white or vanilla cake, feel free to use it. Just make sure your recipe yields a cake that will fit into a standard 9×13-inch pan. The cooking time might vary slightly from the boxed mix, so always rely on the toothpick test to ensure the cake is cooked all the way through before you poke the holes.