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Dive into this dreamy White Chocolate Raspberry Poke Cake, where soft white cake blends with velvety white chocolate ganache and tangy raspberry sauce. Each bite showcases gorgeous stripes of creamy and fruity fillings, finished with fluffy white chocolate mousse and juicy raspberries.
I first baked this for my mom on Mother's Day, and the mix of white chocolate with raspberry turned out so fancy that I now make it for all our family parties. When the fillings soak into the cake, it creates the most amazing moistness and flavor.
Key Ingredient Tips
- White cake flour: This gives you that soft, light texture everyone loves
- Egg whites: These help you get the pure white color and airy feel
- White chocolate: Grab one with real cocoa butter for the best taste
- Fresh raspberries: Look for plump, bright red ones for extra flavor
- Heavy cream: Don't skimp on fat content or your mousse might flop
- Sour cream: This secret weapon makes your cake base extra moist
Putting It All Together
- Getting Started:
- Beat butter until fluffy, then mix in sugar bit by bit until it's super light
- Working With Egg Whites:
- Carefully mix in your whipped egg whites without losing the air
- Getting The Right Mix:
- Switch between adding dry stuff and your milk mixture for the best cake texture
- Making The Holes:
- After cooling, poke evenly spaced holes all over the top
- Adding The Good Stuff:
- Pour in rows of white chocolate ganache and raspberry sauce
- The Final Touch:
- Cover everything with white chocolate mousse using wavy strokes
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For me, nothing beats that white chocolate mousse on top. It's so smooth against the moist cake underneath, and at our house, everyone always wants the corner pieces because they've got extra mousse.
Gorgeous Finishing Touches
Throw some fresh raspberries, white chocolate shavings, and a few sauce drizzles on top for a fancy look that'll wow everyone at your next party.
Try Something New
Switch things up by using strawberries or blackberries instead, or go all out with a three-chocolate version using dark and milk chocolate too.
Keeping It Tasty
Keep it covered in your fridge for up to three days. Let it sit out for about 15 minutes before serving so it's just the right texture.
I've learned from making this cake that sometimes the wow factor comes from doing basic stuff really well. Those perfect stripes of filling always get gasps from guests, making each slice feel special.
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Frequently Asked Questions
- → Can I prepare it in advance?
- Sure, it tastes even better when made a day early and chilled.
- → What if I don’t have white gel coloring?
- No problem! It’s optional. The ganache just won’t be as bright.
- → Are frozen raspberries okay to use?
- They work in the sauce. But for topping, fresh is better.
- → What’s the best way to store this?
- Keep it in the fridge for up to 4 days. Let it sit out a bit before serving.
- → Can I cut the recipe in half?
- Absolutely! Go for an 8x8 pan and bake 25-30 minutes.