Decadent White Chocolate Raspberry Poke Cake

This white chocolate raspberry poke cake offers a burst of fruity dessert flavors with every bite. The blend of sugar-free raspberry jello and Lily’s white chocolate baking chips creates a moist, flavorful cake that feels bright and rich at the same time. It’s an easy way to enjoy a chocolate raspberry treat that stands out from typical white cake mixes.

What You’ll Need

Gather these ingredients and tools to make your delicious white chocolate raspberry poke cake:

• 32g all-purpose flour
• 16g Body Fortress vanilla crème isolate protein powder
• 16g Bulk Supplements pure casein protein powder
• 3g baking powder
• 1.5g baking soda
• 45g Swerve (or preferred sweetener)
• 64g Libby’s pure pumpkin puree
• 46g liquid egg white (about 1/4 cup)
• Approx. 1/4 can Cherry Coke Zero
• 1-2 drops of cake batter flavoring (McCormick)
• 1-2 drops of butter flavor (McCormick)
• A small dash of vanilla extract
• 1 cup raspberry or cherry limeade flavored carbonated water (Clear American cherry limeade recommended)
• 1 packet sugar-free raspberry jello
• 28g Lily’s white chocolate style baking chips
• 10g unsweetened almond milk
• 1/4-1/2 cup water (for later with jello)
• 4-inch cake pan
• Non-stick cooking spray
• Mixing bowls
• Microwave-safe bowl (for melting chocolate)
• Crepe tool handle or similar object (for poking holes)

Detailed Cooking Instructions

1. Preheat your oven to 325°F (163°C). Spray a small foil-covered 4-inch cake pan with non-stick cooking spray.
2. In a mixing bowl, combine the dry ingredients: all-purpose flour, Body Fortress vanilla crème isolate protein powder, Bulk Supplements pure casein protein powder, baking powder, baking soda, and Swerve.
3. In a separate bowl, mix together the wet ingredients: Libby’s pure pumpkin puree, liquid egg whites, Cherry Coke Zero, cake batter flavoring, butter flavoring, and vanilla extract.
4. Stir the dry ingredients into the wet ingredients until the batter is smooth.
5. Pour the batter into the prepared cake pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool completely in the pan after baking.
7. Once cooled, use a crepe tool handle or similar item to poke holes all around the surface of the cake.
8. Boil the raspberry or cherry limeade flavored carbonated water.
9. Mix the boiling carbonated water with the sugar-free raspberry jello until dissolved. Carefully spoon this mixture into the holes of the cake. Allow it to cool for about 15 minutes.
10. In a small bowl, melt the Lily’s white chocolate style baking chips with the unsweetened almond milk in the microwave for 15-20 seconds. Stir until smooth.
11. Pour the melted white chocolate mixture over the cake evenly.
12. Mix 1/4 to 1/2 cup of water into the remaining jello mixture. Refrigerate it for later use.

Tips & Tricks

• For a lighter cake, use equal parts vanilla extract and butter flavoring.
• Make this cake a day ahead and refrigerate it; the flavors will meld beautifully.
• To reheat leftovers, simply warm individual slices in the microwave for 15-20 seconds.
• Replace the raspberry jello with strawberry or cherry jello for different fruity flavors.
• If you want extra sweetness, drizzle some chocolate syrup on top before serving.

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