Can this cake be prepped in advance?

Sure can! Make it a day early and chill overnight for a better mix of flavors.

Is white gel food coloring necessary?

No, it’s up to you! Without it, the ganache will just stay a little creamy in color.

Could I use frozen raspberries?

Frozen ones are great for the sauce, but fresh is best for decorating.

What’s the best way to store it?

Keep it chilled for up to 4 days. For the tastiest results, let it warm just a little before serving.

Can the recipe be reduced?

For sure! Use an 8x8 pan and adjust the baking time to about 25-30 minutes.

White Chocolate Raspberry Cake

Dive into this dreamy White Chocolate Raspberry Poke Cake, where soft white cake layers get drenched in smooth white chocolate and bold raspberry filling. Cut a piece and you’ll spot gorgeous stripes of chocolate and berry goodness, all finished with fluffy white chocolate mousse and juicy raspberries on top.

I put this together one Mother's Day and wow, the white chocolate and berries made it taste so fancy. Ever since, it’s my number one dessert for any big celebration. I love how those fillings keep every bite super moist and tasty.

Gorgeous Ingredients Lineup

Heavy cream: Thick cream keeps the mousse so airy
Egg whites: Whipped up for that light, snow-white crumb
Fresh raspberries: Grab sturdy, bright berries for max flavor
White chocolate: Don’t skimp, look for real cocoa butter
White cake flour: The secret to super soft cake layers
Sour cream: Brings richness and moisture to every bite

Bring It All Together

Mousse Finish:: Spoon white chocolate mousse on top, swirl with the back of a spoon
Filling Rows:: Go back and forth with raspberry sauce and ganache in stripes
Hole Poking:: Cool cake, then poke lots of holes evenly across the surface
Moist Ingredients:: Add milk and sour cream with dry bits for the best crumb
Egg Whites In:: Fold in egg whites gently so you keep all that air
Cake Base:: Beat the butter till super fluffy, then slowly add sugar

White Chocolate Raspberry Poke Cake | recipesbyhannah.com

I can’t get enough of the mousse on top. It’s so silky and just sits perfectly over the soft cake. My family always goes straight for those corner pieces—extra mousse for the win.

Sweet Style

Toss on extra raspberries, a sprinkle of white chocolate shavings, and let that sauce drip—so easy but it looks totally wow for guests.

Fun Twists

Switch things up—try it with blackberries or strawberries, or go chocolate-crazy and swap in milk and dark chocolate, too.

Super Fresh

Keep covered in the fridge for up to three days. Let it hang out on the counter 15 minutes before eating for that perfect bite.

This cake showed me you don’t need fancy tricks to make something showstopping. Watching those colorful stripes appear with each slice always gets everyone excited at the table.

Close-up of White Chocolate Raspberry Poke Cake | recipesbyhannah.com

Recipe FAQs

→ Can this cake be prepped in advance?: Sure can! Make it a day early and chill overnight for a better mix of flavors.
→ Is white gel food coloring necessary?: No, it’s up to you! Without it, the ganache will just stay a little creamy in color.
→ Could I use frozen raspberries?: Frozen ones are great for the sauce, but fresh is best for decorating.
→ What’s the best way to store it?: Keep it chilled for up to 4 days. For the tastiest results, let it warm just a little before serving.
→ Can the recipe be reduced?: For sure! Use an 8x8 pan and adjust the baking time to about 25-30 minutes.

White Chocolate Raspberry Cake

Moist white cake layered with raspberry and white chocolate, topped with fresh berries and mousse.

Preparation Time

30 min

Cooking Time

45 min

Total Time

75 min

By: Hannah Johnson

Category: Sweet Kitchen

Difficulty Level: Advanced

Cuisine: American

Yield: 15 Servings (12-15 slices)

Dietary Preferences: Vegetarian

Ingredients

→ Cake Base

01 6 egg whites, bring to room temperature

02 1/2 cup softened unsalted butter

03 2 teaspoons vanilla, pure extract

04 1 teaspoon almond extract, pure

05 1 tablespoon baking powder

06 1/2 cup oil (vegetable)

07 1 1/4 cups buttermilk or regular milk, room temperature

08 1/2 cup sour cream, room temperature

09 1 teaspoon table salt

10 2 cups sugar, white granulated

11 2 3/4 cups regular all-purpose flour

→ White Chocolate Ganache

12 1 cup white chocolate chips

13 1/3 cup heavy cream

14 Optional: white food dye gel

→ White Chocolate Mousse

15 4 tbsp powdered sugar

16 3 ounces premium white chocolate, cut up

17 1 3/4 cup chilled heavy cream

18 1 1/2 tsp pure vanilla extract

→ Toppings

19 Shaved white chocolate

20 Fresh raspberries

21 Raspberry sauce

Directions

Step 01

Prep raspberry sauce; set it aside to cool. Heat oven to 350°F. Coat your 9x13-inch pan with grease.

Step 02

Stir together salt, flour, and baking powder by sifting them in a large bowl.

Step 03

Whisk butter until smooth. Toss in white sugar and whip until it’s light. Stir in sour cream and add egg whites one at a time.

Step 04

Stir milk, vanilla, almond flavor, and oil together. Alternate mixing the flour and wet blend into the butter mix, little by little.

Step 05

Pour mix into your prepared pan. Let it bake for about 30-35 minutes or until a toothpick comes out clean. Cool it entirely.

Step 06

Heat heavy cream with white chocolate in the microwave in small intervals. When smooth, mix in color if using.

Step 07

Gently melt white chocolate with some of the cream. Whip the remaining cream with sugar and vanilla until thick. Carefully fold in cooled white chocolate.

Step 08

Poke holes in the cake. Fill rows alternatively with ganache and sauce. Spread mousse on top, drizzle mix of sauce and ganache, then pile on raspberries and shaved curls.

Notes

You can serve it cold or at normal room temp

Leave it in the fridge overnight for best taste

Required Equipment

Cake pan - 9x13 inches

Mixer (stand or hand)

Thin rod or large drinking straw for holes

Peeler for making chocolate curls

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.

Milk-based products
Egg-based ingredients
Flour - wheat