Celebrate the sweet moments in life with this luxurious White Chocolate Raspberry Poke Cake, a dessert that’s as rich in flavor as it is in appearance.
Ingredients:
- 1 box white cake mix (plus ingredients to make it, using only egg whites for a pure white cake)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips (½ cup for the batter, 2/3 cup for melting, the rest for topping)
- 4 cups buttercream frosting
Instructions:
1️⃣ Prepare the cake mix as directed on the package, substituting whole eggs with egg whites to keep the cake white. Before baking, evenly sprinkle ½ cup of white chocolate chips over the batter.
2️⃣ Bake in a 9×13 pan following the package’s instructions.
3️⃣ Once baked and slightly cooled but still warm, poke holes throughout the cake using the end of a spoon.
4️⃣ Drizzle the raspberry syrup over the cake, ensuring it fills the holes.
5️⃣ Melt 2/3 cup of white chocolate chips and combine with the sweetened condensed milk. Pour this blend over the cake, filling the holes.
6️⃣ Allow the cake to cool completely before frosting.
7️⃣ Apply the buttercream frosting over the cake. For a cleaner frosting layer, apply a thin coat of frosting and freeze for 5 minutes to set before adding the final layer. This method prevents the cake and raspberry mixture from blending into the frosting.
8️⃣ Garnish with the remaining white chocolate chips.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling time
Calories: 580 kcal | Servings: 12 servings