White Chocolate Raspberry Poke Cake
Celebrating life’s sweet moments with a White Chocolate Raspberry Poke Cake! Luxuriously rich and bursting with flavor, it’s a dessert that truly stands out.
1 box white cake mix (and ingredients to make it, using only egg whites to maintain white color)
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz bag white chocolate chips (½ cup for the cake mix, 2/3 cup for melting, remainder for topping)
4 cups buttercream frosting
Prepare the cake mix according to the package directions, using only egg whites if specified to keep the cake white. Before baking, sprinkle ½ cup of white chocolate chips over the cake batter.
Bake in a 9×13 pan according to the package instructions.
Once the cake is cool enough to handle but still warm, use the end of a spoon to poke holes throughout the cake.
Pour the raspberry syrup over the cake, ensuring it seeps into the holes.
Melt 2/3 cup of white chocolate chips and mix with the sweetened condensed milk. Pour this mixture over the cake, allowing it to fill the holes.
Allow the cake to cool completely.
Spread the buttercream frosting over the cake. For best results, apply a thin layer of frosting and freeze for 5 minutes to slightly harden, then finish frosting. This prevents the cake and raspberry mixture from mixing into the icing.
Sprinkle the remaining white chocolate chips over the top.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling
Kcal: 580 kcal | Servings: 12 servings


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