Creamy, juicy, and delightfully sweet — this White Chocolate Raspberry Poke Cake is one of those comforting desserts that disappears fast at family gatherings. The tender white cake soaks up bright raspberry syrup and a sweetened condensed milk–white chocolate drizzle, then gets a cloud of buttercream and a sprinkle of white chocolate chips on top. Fun fact: poke cakes became popular because poking holes lets sauces sink in, creating a pudding-like center without extra baking fuss.
This recipe is special because it’s simple, fast to assemble, and loved by kids and adults alike. You don’t need advanced baking skills to get professional-tasting results. If you like creamy, fruity desserts, you might also enjoy a lighter, no-bake version like the no-bake white chocolate raspberry cheesecake for a different spin. Try this poke cake when you want a show-stopping dessert with minimal effort — your guests will be impressed.
What is White Chocolate Raspberry Poke Cake?
What’s in a name? A poke cake gets its charming title from the action — literally poking holes into a baked cake so sauces and sweet mixtures can seep in. Curious how a humble spoon can transform texture and flavor? That’s the joke of poke cakes: why stab a cake unless you’re improving it? There’s a playful history here — who knew a dessert could take advice to heart about “the way to a man’s heart is through his stomach.” Maybe that’s why poke cakes are so irresistible. Try this one and see if it doesn’t become your trusted shortcut to dessert stardom.
Read more about this classic twist if you want variations and serving ideas.
Why You’ll Love This
- Creamy, fruity, and indulgent: The white chocolate and sweetened condensed milk create a silky, decadent filling that contrasts perfectly with bright raspberry syrup soaked into the cake.
- Budget-friendly indulgence: Using a boxed cake mix and pantry staples keeps costs down while delivering a dessert that tastes homemade and luxurious.
- Crowd-pleaser with versatile toppings: The buttercream frosting and extra white chocolate chips add texture and sweetness — switch to fresh raspberries for a fresher finish.
Compared to other desserts like layered trifles, this poke cake is quicker to assemble but just as impressive. Make it for potlucks, birthdays, or casual Sunday dinners — you’ll be asked for the recipe.
How to Make
Quick Overview
This recipe is straightforward: bake a white cake from a box using only egg whites, poke holes, pour in raspberry syrup, add a rich white chocolate–condensed milk mixture, cool, and frost. The standout element is the creamy, sunken filling that keeps each slice moist and flavorful. Prep time is about 15 minutes, bake time 25–35 minutes depending on your cake mix, plus cooling time.
Ingredients
1 box white cake mix, prepared using only egg whites according to package directions
1 cup raspberry syrup, room temperature or lightly warmed for easy absorption
1 can sweetened condensed milk (14 oz)
11 oz bag white chocolate chips, divided (about 2/3 cup melted, 1/2 cup for sprinkling)
4 cups buttercream frosting, room temperature for easy spreading
Directions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment for easy removal.
- Prepare the white cake mix using only the egg whites called for on the box. Mix until smooth but avoid overbeating to keep the cake tender. Pour batter into the prepared pan.
- Before baking, evenly sprinkle 1/2 cup of the white chocolate chips over the top of the batter so they melt in the oven and add pockets of white chocolate throughout the cake.
- Bake according to package instructions for the size pan, typically 25–35 minutes, or until a toothpick in the center comes out mostly clean. Avoid overbaking to maintain moistness.
- Right after removing the cake from the oven and while it’s still warm, use the back end of a wooden spoon or a similarly sized handle to poke holes evenly across the entire cake surface — about 1 inch apart.
- Slowly pour 1 cup raspberry syrup over the cake, letting it seep into the holes. Spread the syrup gently with a spatula if needed to distribute it evenly.
- In a microwave-safe bowl, melt 2/3 cup white chocolate chips in 20-second intervals, stirring between each, until smooth. Stir the melted chocolate into the can of sweetened condensed milk until well combined. Pour this mixture over the cake, making sure it fills the poked holes and spreads across the surface.
- Allow the cake to cool completely at room temperature so the fillings set. This can take 1–2 hours. For a firmer finish, chill the cake briefly before frosting.
- Once cooled, apply a thin crumb coat of buttercream frosting and chill for 5 minutes. Finish by spreading the remaining buttercream evenly for a smooth layer.
- Sprinkle the remaining white chocolate chips over the top. Slice into squares and serve. Enjoy!
What to Serve With
- Fresh raspberries or a mixed berry salad to echo the fruitiness and add freshness.
- Vanilla ice cream or a dollop of whipped cream for extra creaminess.
- Light tea, sparkling water with lemon, or a fruity iced tea to balance the sweetness.
- For a brunch spread, serve alongside a citrus salad and coffee.
Top Tips for Perfecting
- Use room-temperature ingredients when preparing the cake and frosting; they combine more smoothly.
- Warm the raspberry syrup slightly to help it sink into the cake faster and more evenly.
- If your white chocolate seizes, add a teaspoon of cream to smooth it.
- Don’t skip the crumb coat for a neat finish — even a quick thin layer prevents crumbs from mixing into the final frosting.
- For a tangy contrast, fold a little lemon zest into the buttercream.
- Common mistake: poking too few holes — be generous so every bite gets filling.
Storing and Reheating Tips
- Refrigeration: Cover the cake with plastic wrap or store in an airtight container. Keeps fresh 4–5 days in the refrigerator because of the buttercream and dairy.
- Freezing: You can freeze unfrosted slices for up to 2 months. Wrap each slice tightly in plastic and foil. Thaw overnight in the refrigerator before frosting.
- Reheating: Serve chilled or bring slices to room temperature for best texture. If you prefer warm, microwave a single slice for 10–15 seconds, but be careful not to melt the frosting.
FAQs
Can I use fresh raspberries instead of raspberry syrup?
Yes, but fresh raspberries won’t soak into the holes the same way. For best results, make a quick raspberry sauce by simmering fresh raspberries with a little sugar and water, then strain or use as-is to pour into the holes.
Can I make this gluten-free?
You can if you use a gluten-free white cake mix and ensure all other ingredients are certified gluten-free. Baking times may vary slightly.
What if my melted white chocolate is grainy?
White chocolate can seize if overheated or if any water gets in. Melt gently in short intervals and stir constantly. Add a teaspoon of neutral oil or cream to smooth it if needed.
Can I use a homemade cake instead of a boxed mix?
Absolutely. A simple homemade white cake or yellow cake recipe will work fine — just be sure it’s baked in a 9×13 pan and cooled slightly before poking and pouring.
Can I make this ahead of time?
Yes. Prepare the cake through the filling step and refrigerate overnight before frosting. Frost just before serving for the freshest look.
Conclusion
This White Chocolate Raspberry Poke Cake is an easy, show-stopping dessert that blends creamy white chocolate with bright raspberry in every forkful. It’s perfect for busy hosts who want big flavor with minimal effort — and it’s family-friendly enough for weeknights or celebrations. If you’d like another take on the same flavor profile, check out this detailed recipe guide from Mirthmade for inspiration: White Chocolate Raspberry Poke Cake – Mirthmade. Try the recipe, share it with friends, and enjoy the smiles it brings.
White Chocolate Raspberry Poke Cake
Equipment
- 9x13-inch baking pan
- Mixing Bowl
- Wooden Spoon
- Microwave-safe Bowl
- Spatula
Ingredients
Cake Ingredients
- 1 box White Cake Mix Prepared using only egg whites according to package directions.
- 1 cup Raspberry Syrup Room temperature or lightly warmed for easy absorption.
- 1 can Sweetened Condensed Milk 14 oz can.
- 11 oz White Chocolate Chips Divided; about 2/3 cup melted, 1/2 cup for sprinkling.
Frosting Ingredients
- 4 cups Buttercream Frosting Room temperature for easy spreading.
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment for easy removal.
- Prepare the white cake mix using only the egg whites called for on the box. Mix until smooth but avoid overbeating to keep the cake tender. Pour batter into the prepared pan.
- Before baking, evenly sprinkle 1/2 cup of the white chocolate chips over the top of the batter so they melt in the oven and add pockets of white chocolate throughout the cake.
- Bake according to package instructions for the size pan, typically 25–35 minutes, or until a toothpick in the center comes out mostly clean. Avoid overbaking to maintain moistness.
- Right after removing the cake from the oven and while it’s still warm, use the back end of a wooden spoon to poke holes evenly across the entire cake surface — about 1 inch apart.
- Slowly pour 1 cup raspberry syrup over the cake, letting it seep into the holes. Spread the syrup gently with a spatula if needed to distribute it evenly.
- In a microwave-safe bowl, melt 2/3 cup white chocolate chips in 20-second intervals, stirring between each, until smooth. Stir the melted chocolate into the can of sweetened condensed milk until well combined. Pour this mixture over the cake, making sure it fills the poked holes and spreads across the surface.
- Allow the cake to cool completely at room temperature so the fillings set. This can take 1–2 hours. For a firmer finish, chill the cake briefly before frosting.
- Once cooled, apply a thin crumb coat of buttercream frosting and chill for 5 minutes. Finish by spreading the remaining buttercream evenly for a smooth layer.
- Sprinkle the remaining white chocolate chips over the top. Slice into squares and serve. Enjoy!