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Indulge in this heavenly White Chocolate Raspberry Poke Cake, where moist white cake meets rich white chocolate ganache and vibrant raspberry sauce. Every slice reveals beautiful alternating stripes of creamy and fruity fillings, topped with silky white chocolate mousse and fresh raspberries.
The first time I made this cake for Mother's Day, the combination of white chocolate and raspberry created such an elegant flavor profile that it's become my go-to celebration cake. The way the fillings seep into the cake creates the most incredible moisture and taste.
Master Your Ingredients
- White cake flour: Creates the most tender, delicate crumb texture
- Egg whites: Essential for achieving that perfect white color and light texture
- White chocolate: Choose high-quality chocolate with real cocoa butter
- Fresh raspberries: Select firm, bright red berries for the best flavor
- Heavy cream: Full-fat cream ensures the mousse holds its shape
- Sour cream: Adds moisture and richness to the cake base
Creating Your Masterpiece
- Cake Foundation:
- Cream butter until light, gradually incorporating sugar until pale and fluffy
- Egg White Integration:
- Gently fold whipped egg whites maintaining maximum volume
- Moisture Addition:
- Alternate dry ingredients with milk and sour cream for perfect texture
- Hole Creation:
- Once cooled, carefully poke uniform holes throughout cake surface
- Filling Implementation:
- Alternate white chocolate ganache and raspberry sauce in neat rows
- Mousse Finishing:
- Top with white chocolate mousse, spreading in swooping motions
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Personally, the white chocolate mousse topping is my favorite part. Its silky texture perfectly complements the moist cake beneath, and my family always fights over who gets the corner pieces with extra mousse.
Sweet Presentation
Garnish with fresh raspberries, white chocolate curls, and additional sauce drizzles for an elegant finish that's perfect for special occasions.
Delightful Variations
Transform this recipe using different berries like strawberries or blackberries, or create a triple chocolate version using dark and milk chocolate variations.
Fresh Perfection
Store covered in refrigerator for up to three days. Allow cake to sit at room temperature for 15 minutes before serving for best texture.
Making this cake has taught me that sometimes the most impressive desserts come from simple techniques done well. The way the fillings create perfect stripes never fails to amaze guests, making every slice a moment of joy.
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Frequently Asked Questions
- → Can I make this cake ahead of time?
- Yes, it's best made a day ahead and refrigerated overnight for the flavors to blend.
- → What if I can't find white gel food coloring?
- It's optional - your ganache will just have a slightly more ivory tone.
- → Can I use frozen raspberries?
- Use fresh raspberries for topping, but frozen work fine in the sauce.
- → How should I store this cake?
- Keep refrigerated for up to 4 days, but serve at room temperature for best flavor.
- → Can I halve the recipe?
- Yes, use an 8x8 pan and reduce baking time to 25-30 minutes.