1. Prepare the Cake: Follow the package directions to make the white cake mix, substituting whole eggs with egg whites to keep the cake color light. Stir in ½ cup of white chocolate chips into the batter before pouring it into a greased 9×13 baking pan.
2. Bake: Cook according to the cake mix instructions. Once baked, allow the cake to cool slightly until it’s warm but manageable.
3. Poke and Soak: Using the end of a wooden spoon, poke holes all over the warm cake. Drizzle the raspberry syrup over the top, ensuring it fills the holes.
4. White Chocolate Layer: Melt 2/3 cup of white chocolate chips and combine with the sweetened condensed milk. Pour this luscious mixture over the cake, letting it seep into the holes.
5. Cool: Allow the cake to completely cool to room temperature.
6. Frost: Apply a thin layer of buttercream frosting and place the cake in the freezer for about 5 minutes to set. This helps keep the layers distinct. Finish frosting the cake with the remaining buttercream.
7. Final Touch: Sprinkle the rest of the white chocolate chips over the frosted cake for a charming finish.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes + cooling time
Calories per Serving: 580 kcal
Servings: 12