Indulge in the celebration of life’s sweet moments with a White Chocolate Raspberry Poke Cake! This decadent dessert is luxuriously rich, bursting with the delightful flavors of white chocolate and raspberry, making it a true standout on any dessert table.
Why You’ll Love This Recipe:
This White Chocolate Raspberry Poke Cake is a delightful combination of sweet white chocolate and tangy raspberry flavors that blend perfectly together. The moist and tender white cake, infused with raspberry syrup and white chocolate, is a heavenly treat for your taste buds. Perfect for special occasions or simply when you crave a luxurious dessert.
Ingredients:
- 1 box white cake mix (and ingredients to make it, using only egg whites to maintain white color)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips (½ cup for the cake mix, 2/3 cup for melting, remainder for topping)
- 4 cups buttercream frosting
Directions:
- Prepare the cake mix according to the package directions, using only egg whites if specified to keep the cake white. Before baking, sprinkle ½ cup of white chocolate chips over the cake batter.
- Bake in a 9×13 pan according to the package instructions.
- Once the cake is cool enough to handle but still warm, use the end of a spoon to poke holes throughout the cake.
- Pour the raspberry syrup over the cake, ensuring it seeps into the holes.
- Melt 2/3 cup of white chocolate chips and mix with the sweetened condensed milk. Pour this mixture over the cake, allowing it to fill the holes.
- Allow the cake to cool completely.
- Spread the buttercream frosting over the cake. For best results, apply a thin layer of frosting and freeze for 5 minutes to slightly harden, then finish frosting. This prevents the cake and raspberry mixture from mixing into the icing.
- Sprinkle the remaining white chocolate chips over the top.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling
Kcal: 580 kcal | Servings: 12 servings
Storage:
Store the White Chocolate Raspberry Poke Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake (without frosting) for up to 2 months. Thaw in the refrigerator before serving.
Recipe Tips:
- To enhance the raspberry flavor, you can add fresh raspberries on top of the cake before serving.
- Experiment with different types of white chocolate for varied flavor profiles.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.