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

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)

Instructions

1. Bake the Cake:

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

2. Make the Poke Filling:

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

3. Frost & Serve:

  1. Spread buttercream frosting evenly over the cake.
  2. Optionally, top with fresh raspberries or an extra drizzle of raspberry syrup.
  3. 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

Find it online: https://yumandjoy.com/white-chocolate-raspberry-poke-cake/