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Creamy Pink Velvet Poke Cake with White Chocolate

Creamy Pink Velvet Poke Cake - featured image
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A quick and easy pink velvet poke cake soaked with a creamy filling and topped with luscious white chocolate drizzle, perfect for any occasion.

Ingredients

Scale
  • 1 box pink velvet cake mix (or classic red velvet cake mix with a touch of pink food coloring)
  • 1 cup water (240 ml), room temperature
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar (120 g), sifted
  • 1/2 cup whole milk (120 ml) or almond milk for dairy-free option
  • 1 tsp vanilla extract
  • 6 oz white chocolate chips or chopped white chocolate (170 g)
  • 1/4 cup heavy cream (60 ml) or coconut cream for dairy-free

Instructions

  1. Preheat your oven to 350°F (177°C). Grease a 9×13 inch (23×33 cm) pan lightly with butter or non-stick spray.
  2. In a large bowl, combine the pink velvet cake mix, 1 cup water, 1/3 cup vegetable oil, 3 large eggs, and 1 tsp vanilla extract. Mix until smooth and well blended, about 2-3 minutes.
  3. Pour the batter into the prepared pan, spreading evenly. Tap the pan gently to release air bubbles. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  4. While the cake bakes, beat 8 oz softened cream cheese until smooth. Gradually add 1 cup powdered sugar, 1/2 cup milk, and 1 tsp vanilla extract. Mix until silky and pourable but thick enough to hold shape.
  5. Let the cake cool for 10 minutes. Use a toothpick or skewer to poke holes about 1 inch apart all over the cake, deep enough to reach near the bottom but not through.
  6. Pour the creamy filling evenly over the warm cake, letting it seep into the holes. Spread gently if needed. Let cool completely to room temperature, then chill in the fridge for at least 1 hour.
  7. Melt 6 oz white chocolate chips with 1/4 cup heavy cream in a small saucepan over low heat or microwave in 20-second bursts, stirring frequently until smooth and glossy. Let cool slightly.
  8. Drizzle the white chocolate over the chilled cake in a decorative pattern. Optionally, sprinkle crushed freeze-dried raspberries or white chocolate shavings on top.
  9. Refrigerate the cake for another 30 minutes before serving. Slice into squares and serve.

Notes

Let cream cheese soften before mixing to avoid lumps. Use room temperature eggs and liquids for better batter texture. Poke holes about 1 inch apart and deep enough to near the bottom but not through. Cool cake before drizzling white chocolate to prevent melting and running. Microwave white chocolate in short bursts and stir frequently to avoid burning. For extra moistness, brush cake with a splash of milk before filling.

Nutrition

Keywords: pink velvet cake, poke cake, white chocolate, creamy filling, easy dessert, birthday cake, party dessert

Find it online: https://jodierecipes.com/creamy-pink-velvet-poke-cake-recipe-easy-homemade-white-chocolate-treat/