Why You’ll Love This Recipe

Delicious flavor combination – The sweetness of white chocolate pairs beautifully with the tartness of raspberry.
Super moist texture – Thanks to the poke cake method, every bite is soaked with flavor.
Easy to make – Uses a boxed cake mix as a base, making it simple yet indulgent.
Perfect for gatherings – This 9×13-inch cake serves a crowd and looks stunning when decorated.
Customizable – Swap ingredients for different flavors or adjust the sweetness to your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 box white cake mix (plus ingredients to make it, following package instructions)
1 cup raspberry syrup
1 can (14 oz) sweetened condensed milk
11 oz bag white chocolate chips, divided
4 cups buttercream frosting (or substitute whipped cream for a less sweet option)

Directions

Prepare the Cake:

Preheat your oven according to the cake mix instructions.
Prepare the cake batter as directed, using only egg whites to keep the color white.
Stir in ½ cup of white chocolate chips into the batter.
Pour into a greased 9×13-inch baking pan and bake as directed.

Poke and Fill:

Once baked, allow the cake to cool slightly until warm but manageable.
Use the end of a spoon or a skewer to poke holes evenly throughout the cake.
Pour the raspberry syrup over the cake, ensuring it seeps into the holes.

White Chocolate Drizzle:

Melt 2/3 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Mix in the sweetened condensed milk until well combined.
Pour this mixture over the cake, letting it soak into the holes along with the raspberry syrup.

Cool and Frost:

Let the cake cool completely to absorb the flavors.
Spread buttercream frosting evenly over the cake. For a smoother finish, chill the cake for 5 minutes between frosting layers.

Finishing Touches:

Sprinkle the remaining white chocolate chips on top for decoration and added texture.
Slice and serve!

Servings and Timing

Servings: 12-15 slices
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 1 hour
Total time: About 1 hour 45 minutes

Variations

Swap the syrup: Try using strawberry or blackberry syrup instead of raspberry.
Use different frosting: Replace buttercream with cream cheese frosting for a tangy twist.
Make it less sweet: Use whipped cream instead of buttercream to balance the sweetness.
Add fresh fruit: Top with fresh raspberries for extra freshness and texture.
Make it chocolatey: Add a layer of dark chocolate drizzle on top.

Storage/Reheating

Refrigerator: Store covered in the fridge for up to 5 days.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge before serving.
Reheating: This cake is best served cold, but if you prefer it warm, microwave individual slices for 10-15 seconds.

FAQs

How do I make sure the cake absorbs the filling well?

Poke deep holes while the cake is still warm so the raspberry syrup and white chocolate mixture can seep in evenly.

Can I use fresh raspberries instead of syrup?

Yes! You can blend raspberries with a bit of sugar and strain them to make a fresh syrup alternative.

What can I use instead of white chocolate?

If you’re not a fan of white chocolate, try using milk or dark chocolate for a different flavor profile.

Can I make this cake in advance?

Absolutely! This cake actually tastes better after a day in the fridge as the flavors meld together.

How do I prevent my white chocolate from seizing?

Melt it in short bursts in the microwave, stirring frequently. Adding a small amount of coconut oil or butter can also help.

Can I use homemade cake instead of a boxed mix?

Yes! A homemade white cake works just as well if you prefer baking from scratch.

Can I make this cake gluten-free?

Yes, use a gluten-free white cake mix, and ensure all other ingredients are gluten-free.

What’s the best way to decorate this cake?

Besides white chocolate chips, you can add fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce.

Can I use whipped cream instead of buttercream?

Yes, but keep in mind that whipped cream is less stable, so it should be stored in the fridge and eaten within 2 days.

Why did my cake turn out dense?

Overmixing the batter or using whole eggs instead of just egg whites can cause a denser texture.

Conclusion

White Chocolate Raspberry Poke Cake is an easy, elegant dessert that combines the creamy sweetness of white chocolate with the bright, fruity flavor of raspberry. Whether for a celebration or just a treat for yourself, this moist and flavorful cake is sure to be a hit. Try different variations to suit your taste, and enjoy every delicious bite!

White Chocolate Raspberry Poke Cake Recipe

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This White Chocolate Raspberry Poke Cake is a rich, moist, and flavorful dessert made with a white cake base, sweet raspberry syrup, and a luscious white chocolate drizzle. Topped with creamy buttercream frosting, this easy poke cake is perfect for special occasions or a delightful treat anytime!

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 box white cake mix (plus ingredients per package instructions)
1 cup raspberry syrup
1 can (14 oz) sweetened condensed milk
11 oz white chocolate chips, divided
4 cups buttercream frosting (or whipped cream for a lighter option)

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Instructions

Prepare the Cake:

Preheat the oven as directed on the cake mix box.
Make the white cake batter according to package instructions, using only egg whites to keep it white. Stir in ½ cup of white chocolate chips.
Pour batter into a greased 9×13-inch baking pan and bake as per instructions.

2. Poke and Add Raspberry Syrup:

Once baked, let the cake cool slightly.
Use the end of a spoon to poke holes all over the cake.
Pour raspberry syrup evenly over the cake, making sure it seeps into the holes.

3. White Chocolate Drizzle:

Melt ⅔ cup of white chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Mix in sweetened condensed milk and pour over the cake, letting it soak into the holes.

4. Cool and Frost:

Let the cake cool completely.
Spread a generous layer of buttercream frosting over the cake.

5. Finishing Touches:

Sprinkle the remaining white chocolate chips over the frosted cake.
Slice and serve!

Notes

For a less sweet option, swap buttercream frosting for whipped cream.
Chill the cake for 5-10 minutes before applying the final layer of frosting for a smoother finish.
Store leftovers in the fridge for up to 3 days.