Mini White Chocolate Raspberry Poke Cakes – A Tiny Treat with Big Flavor!

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Meet the Crew:

  • Ryan – The baking enthusiast who insists everything must be perfectly measured.
  • Josh – The guy who eats half the ingredients before they make it into the recipe.
  • Chris – The “plating master” who cares more about presentation than actually cooking.
  • Leo – The one who always volunteers to “taste test” (aka devour everything first).

Ryan: “Alright, guys, let’s make some Mini White Chocolate Raspberry Poke Cakes!”

We’re taking a big, delicious cake and turning it into adorable, bite-sized treats that are just as rich, creamy, and irresistible! These mini poke cakes are easy to make, ridiculously cute, and packed with the same dreamy combo of white chocolate, raspberry, and fluffy cake.

And yes, Josh, we actually have to bake them first before you eat them. 😆

Ingredients (Makes 6 Mini Cakes)

For the Mini Cakes:

  • ½ box white cake mix (or homemade vanilla cake batter)
  • 1 egg
  • ¼ cup oil
  • ½ cup water
  • ¼ teaspoon almond extract (Ryan insists—trust him on this!)

For the Raspberry Filling:

  • ¼ cup raspberry preserves
  • 1 tablespoon water
  • ½ teaspoon lemon juice (optional, for brightness)

For the White Chocolate Layer:

  • 1 box (3.4 oz) white chocolate instant pudding mix (We won’t use it all, but Josh might eat the rest straight from the bowl.)
  • ¾ cup cold milk

For the Topping:

  • ½ cup heavy whipping cream (Whipped to perfection—Chris demands fluffy aesthetics!)
  • 1 tablespoon powdered sugar
  • ¼ teaspoon vanilla extract
  • ¼ cup white chocolate chips, melted
  • 6 fresh raspberries (One per cake, or just for decoration if Leo doesn’t steal them first.)

Step-by-Step Instructions

Step 1: Bake the Mini Cakes (Ryan’s in charge—he loves this part.)

“No shortcuts here, guys—precision is key!”

  1. Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or mini cake molds.
  2. In a small bowl, whisk together white cake mix, egg, oil, water, and almond extract until smooth.
  3. Divide the batter evenly among the 6 mini cake molds.
  4. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  5. Let cool for 10 minutes, then pop them out of the molds.

Step 2: Poke & Fill (Josh tries to sneak a bite—Chris stops him.)

“Use a straw or skewer—poke, don’t destroy!”

  1. Use a small straw, skewer, or chopstick to poke 4-5 holes in each mini cake.
  2. In a small bowl, mix raspberry preserves, water, and lemon juice until smooth.
  3. Spoon 1 teaspoon of raspberry sauce over each cake, letting it seep into the holes.
  4. Let them sit for 5 minutes while the flavor soaks in.

Step 3: Make the White Chocolate Pudding (Leo tries to ‘test’ the pudding—Josh beats him to it.)

“Stir until smooth, then hide it from Josh.”

  1. Whisk together white chocolate pudding mix and cold milk until thickened (about 2 minutes).
  2. Spoon 1 tablespoon of pudding over each cake, spreading evenly.
  3. Refrigerate for 10 minutes to let everything set.

Step 4: Make the Whipped Cream (Chris takes over—he wants it ‘flawless’.)

“Whipped cream should be light, fluffy, and Instagram-worthy!”

  1. In a small bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  2. Spoon or pipe a small swirl onto each cake.

Step 5: Drizzle & Decorate (Chris = excited, Leo = impatient.)

“It’s the finishing touch that makes it fancy!”

  1. Melt white chocolate chips and drizzle a little over each cake.
  2. Top each one with a fresh raspberry (if it hasn’t been eaten by Josh yet).

Step 6: Serve & Devour!

  • Ryan: “Let’s admire our work!”
  • Josh: Already eating one.
  • Chris: “These look too good to eat.”
  • Leo: “I’ll take five.”

These mini poke cakes are perfect for parties, afternoon treats, or just when you want a small but decadent dessert. They’re easy to make, rich in flavor, and 100% irresistible!

Mini Cake Pro Tips

✔ Use a small muffin tin or mini silicone molds for the perfect size!
✔ For extra raspberry flavor, double poke and add more raspberry sauce.
✔ Make ahead: Store in the fridge for up to 3 days—they taste even better chilled!
✔ Want extra crunch? Sprinkle crushed almonds or white chocolate shavings on top.
✔ Dairy-free version: Use coconut whipped cream and dairy-free pudding.

Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 3 days.
  • Freezing: Freeze (without whipped cream) for up to 1 month. Thaw before serving.
  • Reheating: Just kidding, don’t reheat—cold is better! 😆

FAQs (Because Josh Has Too Many Questions)

1. Can I use boxed pudding instead of instant?

Sure, but you’ll need to cook it and let it cool first.

2. Can I use other fruits?

Yes! Try strawberries, blueberries, or blackberries instead of raspberries.

3. Do I have to poke holes?

Yes, Josh. That’s literally what makes it a poke cake.

4. Can I use store-bought whipped topping?

Absolutely—just skip the homemade whipped cream step.

5. What’s the best way to make them look fancy?

Drizzle extra white chocolate and add edible gold flakes for a luxe touch.

Conclusion

Chris: “We did it—mini desserts, maximum flavor!”

These Mini White Chocolate Raspberry Poke Cakes are small but mighty, delivering sweet, tangy, creamy, and fluffy goodness in every bite. Whether you’re making them for a party, date night, or just because you love tiny food, they’ll be a huge hit!

Now, who’s washing the dishes? (Everyone looks at Josh.) 😂

Try this recipe and let us know—team extra raspberry or team extra white chocolate drizzle? 🍰🍓👇

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