Description
A delicious and moist poke cake infused with white chocolate and raspberry flavors, perfect for any occasion.
Ingredients
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup white chocolate chips
- 1 cup raspberry puree
- 1 cup whipped cream
- Fresh raspberries for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the white cake mix according to package instructions using water, oil, and eggs.
- Fold in the white chocolate chips into the batter.
- Pour the batter into a greased 9×13 inch baking pan and bake for 30-35 minutes.
- Once baked, let the cake cool for 10 minutes, then poke holes all over the top using a fork.
- Pour the raspberry puree over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely, then spread whipped cream over the top.
- Garnish with fresh raspberries before serving.
Notes
- For a richer flavor, use homemade raspberry puree.
- Store leftovers in the refrigerator for up to 3 days.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg