White Chocolate Raspberry Poke Cake Recipe
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!
- 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)
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.
