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White Chocolate Raspberry Poke Cake

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Katie Wilken
Updated Mar 13, 2025
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What’s better than cake? A poke cake! If you’ve never had one, it’s a cake with a bunch of holes poked in it and stuffed with a yummy filling. It’s far from boring and added moisture and flavor take your basic cake to the next level.

This poke cake starts off with a French vanilla cake mix baked in an 18x13-inch rimmed sheet pan to produce a thin cake. While the cake is baking, you’ll whip together a quick two-ingredient raspberry filling. Then, poke your holes in the cake, and press the filling into all the nooks and crannies. After the cake has had a chance to chill, top it with whipped cream, white chocolate curls, and fresh raspberries. Seriously, it's so easy to make and feeds a crowd!

Frequently Asked Questions

White Chocolate Raspberry Poke Cake

  • Prep Time 40 min
  • Total 2 hr 0 min
  • Servings 24
  • Ingredients 12
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Ingredients

Cake

Filling

  • 1 bag (24 oz) frozen raspberries
  • 1 box (4-serving size) raspberry-flavored Jell-O®

Whipped Cream

  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 box (4-serving size) white chocolate instant pudding and pie filling mix
  • 1 tablespoon vanilla extract
  • 4 oz white chocolate baking bar
  • 6 oz fresh raspberries

Instructions

  • Step 
    1

    Heat oven to 325°F. In a large bowl, whisk eggs, oil, and water until combined. Add the cake mix and whisk until smooth. Spread into a greased 18x13-inch rimmed sheet pan, and bake for 15 to 18 minutes or until the cake springs back when gently pressed. Allow to cool slightly.

  • Step 
    2

    Meanwhile, thaw half the frozen raspberries in a microwave-safe dish using the defrost setting on your microwave until thawed. Heat for an additional 1 to 2 minutes or until the raspberries are hot. Add the Jell-O® and mix until dissolved. Add the remaining half of frozen raspberries and stir until combined. Use an immersion blender to blend the filling until smooth.

  • Step 
    3

    Use the end of a wooden spoon, chopstick, or a gloved hand to poke holes into the warm cake.

  • Step 
    4

    Pour the raspberry filling over the cake, and use an offset spatula to spread it into an even layer. Cover with plastic wrap and refrigerate for 1 hour or until chilled.

  • Step 
    5

    In a stand mixer fitted with the whisk attachment, whip cream, powdered sugar, pudding mix, and vanilla until medium peaks form. Spread over the cake using an offset spatula.

  • Step 
    6

    Swipe a vegetable peeler over the white chocolate bar to create white chocolate curls, adding them on top of the cake. Sprinkle fresh raspberries over the cake. Cut into squares and serve. Store leftovers in the refrigerator.

Nutrition

Nutrition Facts are not available for this recipe
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