Description
A delightful White Chocolate Raspberry Poke Cake that combines the rich flavors of white chocolate and raspberry in a moist cake.
Ingredients
Scale
- 1 box white cake mix and ingredients to make it
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips
- 4 cups buttercream frosting
Instructions
- Make cake mix according to directions, using only egg whites to maintain the white color.
- Before baking, sprinkle ½ cup of white chocolate chips over the cake batter.
- Bake in a 9×13 pan according to package directions.
- Once the cake is cool enough to touch but still warm, poke holes in the cake with the end of a spoon.
- Pour raspberry syrup over the poke holes in the cake.
- Melt 2/3 cup of white chocolate chips in a bowl, then mix in the sweetened condensed milk.
- Pour the white chocolate and condensed milk mixture over the cake, allowing it to soak into the holes.
- Set the cake aside to cool completely.
- Spread buttercream frosting over the top of the cake, or use whipped cream for a less sweet option. For the best results, apply a thin layer of frosting, freeze for 5 minutes, then finish frosting the cake.
- Finally, sprinkle the remaining white chocolate chips over the top.
- Serve and enjoy!
Notes
- For a less sweet version, consider substituting whipped cream for buttercream frosting.
- Allow the cake to rest after pouring the raspberry syrup to enhance the flavor absorption.
- Using egg whites only helps keep the cake’s color a delicate white.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg