White Chocolate Raspberry Poke Cake
A soft, rich cake filled with fruity raspberry flavor and topped with creamy white chocolate. Perfect for any gathering!
Servings: 12 servings
Calories: 450kcal
Equipment
- 9x13-inch baking pan
- Mixing Bowl
Ingredients
Ingredients
- 1 box white cake mix prepared using only egg whites
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz 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.
Nutrition
Calories: 450kcal | Fat: 22g