If you love sweet treats, you’ll adore this White Chocolate Raspberry Poke Cake! It’s a soft, rich cake filled with fruity raspberry flavor and topped with creamy white chocolate. Perfect for any gathering!
Why Make This Recipe
This cake is not just delicious; it’s also easy to make! It brings everyone together, making it a great choice for family gatherings or special occasions. Plus, who can resist that sweet and tangy combination?
How to Make White Chocolate Raspberry Poke Cake
Ingredients :
- 1 box white cake mix (prepared using only egg whites)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips (divided use)
- 4 cups buttercream frosting
Directions :
- Cake Prep: Follow the box instructions for the cake mix, substituting whole eggs with egg whites. Before baking, sprinkle 1⁄2 cup of white chocolate chips over the batter.
- Bake: Use a 9×13 pan as per the package’s instructions.
- Poke and Soak: After baking and while still warm, poke holes across the cake using a spoon’s end. Pour raspberry syrup over the cake, ensuring it seeps into the holes.
- White Chocolate Mixture: Melt 2/3 cup white chocolate chips and mix with sweetened condensed milk. Pour over the cake to fill the holes.
- Cool: Let the cake completely cool before frosting.
- Frost: Apply buttercream frosting evenly. For a neat finish, apply a crumb coat of frosting and chill for 5 minutes before adding the final layer.
- Garnish: Sprinkle the remaining white chocolate chips over the top.
- Serve: Enjoy this decadent treat at your next gathering or as a special dessert at home.
How to Serve White Chocolate Raspberry Poke Cake
Slice the cake into squares and serve it on a nice plate. It looks beautiful with the white chocolate chips on top. You can add fresh raspberries for an extra touch!
How to Store White Chocolate Raspberry Poke Cake
Keep any leftover cake in an airtight container in the fridge. It will stay fresh for about 3 to 4 days. Just make sure to cover it well!
Tips to Make White Chocolate Raspberry Poke Cake
- Use high-quality white chocolate chips for better flavor.
- Let the cake cool completely before frosting to avoid melting the buttercream.
- Feel free to adjust the amount of raspberry syrup for your taste.
Variation
You can use strawberry syrup instead of raspberry for a different fruity flavor. Both are equally lovely!
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake it a day in advance and frost it the next day.
Q: What if I don’t have egg whites?
A: You can use whole eggs, but the cake may not be as white and fluffy.
Q: Can I freeze this cake?
A: Yes! Just wrap it well in plastic wrap, and it can be frozen for up to 2 months.
White Chocolate Raspberry Poke Cake
Ingredients
- 1 box white cake mix (prepared using only egg whites)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips (divided use)
- 4 cups buttercream frosting
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9x13-inch baking pan.
- Follow the box instructions for the cake mix, substituting whole eggs with egg whites. Before baking, sprinkle 1⁄2 cup of white chocolate chips over the batter.
- Bake according to package instructions.
- After baking and while still warm, poke holes across the cake using the end of a spoon.
- Pour raspberry syrup over the cake, ensuring it seeps into the holes.
- Melt 2/3 cup white chocolate chips and mix with sweetened condensed milk. Pour over the cake to fill the holes.
- Allow the cake to cool completely before frosting.
- Apply buttercream frosting evenly. For a smooth finish, apply a crumb coat, chill for 5 minutes, then add the final layer.
- Sprinkle the remaining white chocolate chips over the top.
- Slice and serve. Enjoy!
Notes
Use high-quality white chocolate chips for better flavor. Let the cake cool completely before frosting to prevent melting. Adjust the raspberry syrup amount to your preference.