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White Chocolate Raspberry Poke Cake

This white chocolate raspberry poke cake starts with a cake mix and transforms into a delicious dessert filled with white chocolate pudding. It’s an easy cake that combines sweet white chocolate with tart raspberries for a crowd-pleasing treat.

Slice of raspberry poke cake with white chocolate pudding filling.

Easy White Chocolate Raspberry Poke Cake

This moist cake is the perfect combination of flavors! Raspberry and white chocolate are such a classic combination, and they are my second favorite combo, right behind mint and chocolate. If you’re a fan of mint and chocolate, too, check out my  Grasshopper Cookies.

In this recipe, a simple white cake mix gets a fruity twist with raspberry puree and is filled with creamy white chocolate pudding, all topped with fresh raspberries and delicious white chocolate pieces. I love topping this delicious cake with white chocolate curls for a fancier look, but chopped chocolate works just as well. This is the perfect dessert for summer when raspberries are in season and plentiful.

If you love raspberry and poke cakes, check out my Coconut Raspberry Poke Cake!

Slice of raspberry white chocolate poke cake with fresh raspberries.

Simple Ingredients

  • Frozen raspberries – Provides the tart raspberry flavor for the cake. Be sure to thaw them first.
  • Water – Used to blend with the raspberries, creating a puree.
  • White cake mix – The base of the flavorful cake, offering a light and fluffy texture.
  • Eggs – Adds structure and richness to the cake mix. Traditionally, white cake mixes call for egg whites, but in this recipe, I use whole eggs.
  • Vegetable oil – Keeps the cake moist and tender.
  • Granulated sugar – Balances the tartness of the raspberry puree.
  • White chocolate pudding – Fills the cake with creamy, sweet goodness.
  • Milk – Mixes with the pudding to achieve the perfect consistency.
  • Whipped topping – Adds a light, airy layer on top of the cake.
  • White chocolate bar – Used for decorative curls or chopped pieces, adding a touch of elegance and extra sweetness.
  • Fresh raspberries – Garnishes the cake, adding freshness and a burst of color.
Ingredients such as white cake mix, fresh and frozen raspberries, white chocolate pudding and more displayed on the counter.

Making the Poke Cake 

  1. Prepare the raspberry puree – Combine the thawed raspberries and water in a blender and blend until smooth. Strain the raspberry mixture to remove the seeds. Add additional water as needed to make up 1 cup of liquid.
Process showing four step to make raspberry puree from frozen raspberries.
  1. Make the cake – Preheat your oven according to the cake mix package directions. Combine the white cake mix, eggs, canola oil, granulated sugar, and raspberry puree in a large bowl. Beat for two minutes at medium speed with a hand or stand mixer fitted with a whisk attachment.
  2. Bake the cake – Pour the batter into a greased 9×13-inch baking dish and bake for 23-28 minutes or until a toothpick inserted into the cake comes out clean. Once baked, let the cake cool completely.
Collage showing four steps to make the raspberry cake.
  1. Poke the cake – Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cooled cake.
  2. Prepare the pudding – Whisk the white chocolate pudding mix and milk in a medium bowl until it thickens. Pour the pudding over the cake, spreading it to fill the holes.
  3. Add the topping – Spread the whipped topping evenly over the top of the cake.
  4. Chill – Refrigerate the cake for at least 2 hours before serving to allow the pudding to set and the flavors to meld together.
  5. Decorate and serve – When ready to serve, chop or shave the white chocolate into curls. Sprinkle the chocolate and fresh raspberries over the cream topping. Slice and enjoy!
Collage showing four steps to fill the cake with pudding and top with whipped topping.

Variations and substitutions

Cake mix – You can use a yellow or vanilla cake mix instead of white. While I prefer white cake as a neutral base that lets the raspberry flavor shine through, vanilla or yellow cake mix will add a slightly different, richer flavor.

Raspberries – Fresh raspberries can be used for the puree instead of frozen. Frozen raspberries are typically cheaper, so I opt for them. If using fresh raspberries, you may need to add more water to make up the 1 cup of liquid needed for the puree.

Whipped cream – Substitute 3 cups of homemade whipped cream for the whipped topping for a fresher taste. Beat 1 1/2 cups of heavy cream with a bit of sugar until stiff peaks form, and use it in place of the store-bought whipped topping.

Chocolate variations – Use chocolate pudding and milk or dark chocolate curls instead of white chocolate for a different flavor profile. You can also sprinkle some chocolate chips inside the cake batter for extra decadence.

Raspberry white chocolate poke cake in a pan covered in fresh raspberries and white chocolate curls.

Tips for success

  • Puree the raspberries – Ensure you puree the raspberries before adding them to the cake batter. If you add the frozen raspberries whole, the cake will become dense and won’t rise properly. Trust me, I’ve tried it.
  • Strain the puree – Raspberries are full of seeds which can leave an unpleasant mouthfeel. For best results, strain the puree to remove the seeds for a smoother texture.
  • Spacing the holes – When poking holes in the cake, space them about 1 inch apart. If the holes are too close together, the cake can fall apart.
  • Making chocolate curls – The easiest way to make chocolate curls is to heat a chocolate bar in the microwave for 20-30 seconds until it softens slightly. Run a vegetable peeler along the edge of the bar to create the curls. If the curls break, the chocolate isn’t soft enough—microwave it for an additional 10 seconds. Of course, you can always use chopped chocolate if making curls seems overwhelming.
Slice of raspberry white chocolate poke cake with forkful missing.

​How to store the cake

Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for 3-4 days.

Easy raspberry poke cake with white chocolate pudding on a plate.

Looking for easy poke cake recipes?

Check out these delicious recipes!

Did you love this yummy cake? Please let us know what you think in the comments below.

White chocolate raspberry poke cake with fresh raspberries.

White Chocolate Raspberry Poke Cake

Author: Mandy
This white chocolate raspberry poke cake is a delightful dessert featuring a moist raspberry-infused cake filled with creamy white chocolate pudding. Topped with whipped topping and garnished with white chocolate curls and fresh raspberries, it’s a perfect treat for any occasion.
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 15 Servings
Calories 361 kcal

Ingredients
  

  • 12 ounces frozen raspberries thawed
  • 1/4-1/2 cup water
  • 1 (15.25 ounce) box of white cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 2 tablespoons granulated sugar
  • 2 (3.3 ounce) boxes of white chocolate pudding
  • 3 cup whole milk chilled
  • 1 (8 ounce) tub of whipped topping thawed
  • 1 (4 ounce) white chocolate bar
  • 6 ounces fresh raspberries

Instructions
 

  • Combine the thawed raspberries and 1/4 cup of water in a blender and blend until smooth. Strain to remove seeds and add additional water as needed to make up 1 cup of liquid.
  • Preheat your oven according to the cake mix package instructions. In a large bowl, combine the white cake mix, eggs, canola oil, granulated sugar, and the raspberry puree. Beat for two minutes with a hand or stand mixer at medium speed.
  • Pour the batter into a greased 9×13-inch baking dish and bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean. Once baked, allow the cake to cool completely.
  • Using the handle of a wooden spoon, poke holes evenly across the entire surface of the cooled cake.
  • In a medium bowl, whisk together the white chocolate pudding mix and milk until it thickens. Pour the pudding over the cake, spreading it so it fills the holes.
  • Spread the whipped topping evenly over the top of the cake.
  • Refrigerate the cake for at least 2 hours before serving to allow the pudding to set and the flavors to meld together.
  • When ready to serve, garnish the cake with white chocolate curls or chopped white chocolate, and fresh raspberries. Slice and enjoy!

Notes

  • Store the cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.

Nutrition

Calories: 361kcalCarbohydrates: 50gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 40mgSodium: 427mgPotassium: 221mgFiber: 3gSugar: 34gVitamin A: 151IUVitamin C: 9mgCalcium: 164mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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