This white chocolate raspberry poke cake is a guaranteed show-stopper! It will make everyone at the party stop mid-conversation and ask, “What is this incredible treat?”
This stunning, marbled dessert features a tender white cake infused with ribbons of vibrant raspberry Jell-O.
It’s topped with a silky white chocolate cream cheese frosting, fresh raspberries, and delicate white chocolate shavings.
This cake looks high-end, but it’s surprisingly simple to make. It’s perfect for any occasion!
Why You’ll Love This White Chocolate Raspberry Poke Cake
Make-Ahead: This easy-to-make cake actually tastes better when made a day in advance. It’s perfect for stress-free entertaining and party planning.
Party-Perfect: The 9×13 format makes it ideal for transporting to gatherings. And its vibrant red and white appearance creates an eye-catching centerpiece for any dessert table.
Tender & Creamy Texture: The cake features multiple delightful textures. From the moist, tender crumb to the creamy frosting, it’s wonderful.
Sweet and Tart: The creamy white chocolate frosting pairs beautifully with the tangy raspberry Jell-O. There’s a delightful contrast in every bite.
Ingredients
- White Cake Mix: It provides a light and fluffy texture with a neutral flavor and pairs well with the raspberry and white chocolate.
- Eggs, Vegetable Oil, Water: Eggs add structure, oil adds richness, and water helps bind everything together.
- Raspberry Jell-O: It adds vibrant raspberry flavor and color to the cake while creating a fun, moist texture.
- White Chocolate Chips: Melted into the frosting, they add a creamy sweetness and rich white chocolate flavor.
- Cream Cheese: Softened cream cheese gives the frosting a smooth, tangy base.
- Unsalted Butter: It adds creaminess and richness to the frosting, ensuring it has a smooth and spreadable consistency.
- Powdered Sugar: It sweetens and thickens the frosting while helping achieve a fluffy texture.
- Vanilla Extract: It enhances the overall flavor of the frosting with a subtle warmth and depth.
- Fresh Raspberries and White Chocolate Shavings: The perfect finishing touch. Fresh raspberries add a burst of tartness, while white chocolate shavings provide an elegant garnish.
How to Make White Chocolate Raspberry Poke Cake
Follow these simple steps to make this easy cake!
1. MAKE and bake the cake per the box instructions. Cool for 15 minutes.
2. PREPARE the jello by dissolving it in 1 cup of boiling water. Stir until fully dissolved, then mix in 1/2 cup cold water. Cool slightly but don’t let it set.
3. POKE holes all over the cake, 1 inch apart, using the handle of a wooden spoon. Pour the jello over the cake, filling the holes. Refrigerate for 2 hours to set.
4. MELT the white chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Let cool slightly.
5. BEAT the cream cheese and butter until smooth. Add the melted chocolate, powdered sugar, and vanilla, beating until fluffy.
6. SPREAD the frosting over the chilled cake. Garnish with fresh raspberries and white chocolate shavings.
7. CHILL for 2 hours before serving. For clean slices, freeze briefly for 30 minutes before cutting. Enjoy!
Tips for the Best White Chocolate Raspberry Poke Cake
I’ve made this cake several times. Here are some of my best tips to ensure it comes out perfect.
- Room temperature is a must. Use room-temperature cream cheese and butter for a smooth, lump-free frosting.
- Be careful. Pour the Jell-O mixture slowly to avoid overflow and ensure it fills the holes properly.
- Give it enough chill time. Refrigerate the cake for at least 2 hours after adding the Jell-O. This allows it to fully set before frosting.
- Keep things clean. Briefly freeze the cake for about 30 minutes before slicing to get clean, neat cuts.
- Make it pretty. Use fresh raspberries as a topping for a burst of flavor and a visually appealing presentation. Add white chocolate shavings on top for extra texture and a decorative finish.
- Try fun variations. Try different Jell-O flavors like strawberry or cherry. Use chocolate cake mix for a different twist. You can also add a layer of raspberry pie filling before the frosting.
How to Store
If you have leftover cake, follow these tips to store it and enjoy it again.
To Store: Keep the cake covered in the refrigerator for up to 5 days. Use plastic wrap or an air-tight container to prevent it from absorbing other food odors. The cream cheese frosting requires refrigeration to maintain its texture and food safety.
To Freeze: Wrap individual slices or the whole unfrosted cake in plastic wrap and aluminum foil. Then, store the cake in the freezer for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Note: Freezing is not recommended for the decorated cake. The fresh raspberries and cream cheese frosting won’t maintain their best texture.
White Chocolate Raspberry Poke Cake
12
servings15
minutes30
minutes662
This white chocolate raspberry poke cake is such a stunner! It’s light, easy to make, and such a refreshing treat.
Ingredients
- For the Cake
1 (15.25 ounce) box white cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
1 (3 ounce) packet raspberry jello
1 cup boiling water
1/2 cup cold water
- For the White Chocolate Frosting
12 ounces white chocolate chips
16 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
- For the Topping
2 cups fresh raspberries
1/4 cup white chocolate shavings
Instructions
- Preheat the oven to 350°Fahrenheit. Grease and flour a 9×13-inch baking pan. Add the cake mix, eggs, oil, and water to a large bowl. Mix according to the package directions.
- Pour the batter into the prepared pan and bake for 25-30 minutes. It’s ready when a toothpick inserted in the center is removed cleanly. Allow the cake to cool for 15 minutes.
- While the cake is cooling, dissolve the raspberry Jell-O in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water and mix well. Let the mixture cool slightly, but don’t let it set.
- Use the handle of a wooden spoon to poke holes all over the cake about 1 inch apart. Carefully pour the cooled Jell-O mixture over the cake, ensuring it fills the holes. Refrigerate the cake for at least 2 hours to allow the Jell-O to set.
- Melt the white chocolate chips in 30-second intervals in a microwave-safe bowl. Stir between each interval until smooth. Let the melted chocolate cool slightly.
- Add the softened cream cheese and butter to a separate bowl. Mix until smooth and creamy. Add the melted white chocolate, powdered sugar, and vanilla extract. Beat until the mixture is fluffy and well combined.
- Spread the frosting evenly over the chilled cake. Top with fresh raspberries and sprinkle with white chocolate shavings.
- Refrigerate the frosted cake for at least 2 hours before serving. For clean slices, briefly freeze the cake for about 30 minutes just before cutting. Serve and enjoy!
Notes
- Use room-temperature cream cheese and butter to ensure a smooth and lump-free frosting.
- Allow the Jell-O to cool enough that it doesn’t set but is still warm enough to pour. Pouring it too warm could cause excessive spreading. But pouring it too cold may not fill the holes evenly.
- Let the melted white chocolate cool slightly before adding it to the cream cheese and butter mixture. This avoids melting the frosting ingredients.
