White Chocolate Raspberry Poke Cake

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.


  • 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


  1. 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.
  2. Bake in a 9×13 pan according to the package instructions.
  3. Once the cake is cool enough to handle but still warm, use the end of a spoon to poke holes throughout the cake.
  4. Pour the raspberry syrup over the cake, ensuring it seeps into the holes.
  5. 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.
  6. Allow the cake to cool completely.
  7. 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.
  8. 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


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.

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