White Chocolate Raspberry Poke Cake is a rich, decadent dessert that combines moist white cake, sweet raspberry syrup, and creamy white chocolate for an irresistible treat. Topped with a luscious buttercream frosting, this cake is perfect for special occasions or just satisfying your sweet tooth.

Why You’ll Love This Recipe

Moist and flavorful – The raspberry syrup and sweetened condensed milk keep the cake extra soft.
Easy to make – Uses a simple boxed cake mix with a few delicious add-ins.
Perfect balance of flavors – The sweetness of white chocolate complements the tart raspberry.
Great for any occasion – A crowd-pleasing dessert for birthdays, holidays, or potlucks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

White cake mix – 1 box (plus ingredients needed to make it)
Raspberry syrup – 1 cup
Sweetened condensed milk – 1 can
White chocolate chips – 11 oz bag
Buttercream frosting – 4 cups

Directions

1. Prepare the Cake

Preheat your oven according to the cake mix instructions.
In a mixing bowl, prepare the white cake mix as directed, using only egg whites to maintain a bright white color.
Pour the batter into a greased 9×13-inch baking pan.
Sprinkle ½ cup of white chocolate chips evenly over the cake batter.

2. Bake the Cake

Bake according to the cake mix instructions, typically at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly for about 10 minutes after baking.

3. Poke & Soak

Using the end of a wooden spoon or a skewer, poke holes all over the warm cake.
Pour the sweetened condensed milk evenly over the cake, letting it soak into the holes.
Pour the raspberry syrup over the top, ensuring it fills the holes and spreads evenly.

4. Melt the White Chocolate

In a microwave-safe bowl, melt the remaining white chocolate chips in 30-second intervals, stirring in between until smooth.
Drizzle the melted chocolate over the cake.

5. Frost & Serve

Once the cake is completely cooled, spread the buttercream frosting evenly over the top.
For extra decoration, drizzle more raspberry syrup or sprinkle white chocolate shavings over the frosting.
Slice and enjoy!

Servings and Timing

Servings: 12-16 slices
Prep Time: 15 minutes
Bake Time: 25-30 minutes
Cooling & Assembly Time: 30 minutes
Total Time: About 1 hour 15 minutes

Variations

Lemon Raspberry Twist: Add 1 teaspoon of lemon zest to the cake batter for a citrusy kick.
Chocolate Raspberry Poke Cake: Use a chocolate cake mix instead of white cake for a rich flavor contrast.
Cream Cheese Frosting: Swap buttercream for cream cheese frosting for a tangy balance.
Nutty Crunch: Sprinkle chopped almonds or pecans on top for extra texture.

Storage/Reheating

Storage: Keep in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze unfrosted cake for up to 2 months. Thaw overnight in the fridge before adding frosting.
Reheating: Best served cold or at room temperature—no reheating needed!

FAQs

Can I use homemade raspberry syrup?

Yes! Simmer 1 cup of raspberries with ½ cup sugar and ¼ cup water until thickened, then strain.

Can I use fresh raspberries in the cake?

Absolutely! Fold in ½ cup of fresh raspberries before baking for extra texture.

How do I prevent the cake from getting too soggy?

Let the cake cool slightly before pouring the liquids and don’t overdo the syrup.

Can I use white chocolate ganache instead of melted chips?

Yes! A ganache made with white chocolate and heavy cream would be delicious.

Can I make this cake a day ahead?

Yes! It actually tastes better after chilling overnight, allowing the flavors to meld.

What can I use instead of buttercream frosting?

Try whipped cream, cream cheese frosting, or a light mascarpone topping.

Can I make this recipe gluten-free?

Yes! Use a gluten-free white cake mix and ensure other ingredients are GF-friendly.

How can I make the poke holes evenly?

Use a wooden spoon handle or a large skewer, spacing them about ½ inch apart.

Can I add almond extract for extra flavor?

Yes! A ¼ teaspoon of almond extract pairs beautifully with white chocolate and raspberry.

How do I make the frosting extra smooth?

Beat buttercream for an extra 3-4 minutes for a silky, fluffy texture.

Conclusion

White Chocolate Raspberry Poke Cake is a decadent, moist, and flavorful dessert that’s as beautiful as it is delicious. With a balance of sweet white chocolate and tart raspberry syrup, this cake is guaranteed to impress. Whether for a celebration or a weekend treat, this easy poke cake will become a favorite in your dessert rotation!

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Author: Maripose
Total Time: ~1 hour 30 minutes
Yield: 12–16 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Raspberry Poke Cake is a decadent, moist dessert that combines fluffy white cake, sweet raspberry syrup, and creamy white chocolate for an irresistible treat! Topped with buttercream frosting, this easy poke cake recipe is perfect for birthdays, holidays, or any special occasion.

Ingredients

Scale

For the Cake:

1 box white cake mix (plus ingredients listed on the box, using egg whites to keep the cake white)
1/2 cup white chocolate chips

For the Filling:

1 cup raspberry syrup (store-bought or homemade)
1 can sweetened condensed milk
11 oz bag white chocolate chips, melted

For the Frosting:

4 cups buttercream frosting (store-bought or homemade)

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Instructions

1. Bake the Cake:

Preheat your oven to the temperature specified on the cake mix box.
Prepare the white cake batter according to the box instructions, using egg whites only to maintain its white color.
Pour the batter into a greased 9×13-inch baking pan.
Sprinkle ½ cup white chocolate chips evenly over the batter.
Bake according to the box instructions until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 minutes.

2. Make the Poke Filling:

Using the handle of a wooden spoon, poke holes evenly across the cake.
In a bowl, mix raspberry syrup and sweetened condensed milk.
Pour the mixture evenly over the cake, allowing it to soak into the holes.
Melt the white chocolate chips and drizzle over the cake.

3. Frost & Serve:

Spread buttercream frosting evenly over the cake.
Optionally, top with fresh raspberries or an extra drizzle of raspberry syrup.
Chill for at least 1 hour before slicing to let the flavors meld.

Notes

For homemade raspberry syrup, blend 1 cup raspberries, ½ cup sugar, and ¼ cup water, then strain and simmer until thickened.
For extra flavor, add a layer of raspberry jam under the frosting.
Store cake in the refrigerator for up to 3 days.

Prep Time: 15 minutes
chill time: 1 hour
Category: Dessert, Cake
Method: Baking
Cuisine: American