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–+ servings
White Chocolate Raspberry Poke Cake

Indulge in Decadence with White Chocolate Raspberry Poke Cake

A delightful White Chocolate Raspberry Poke Cake that combines sweet and tart flavors, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box White Cake Mix Substitute with homemade vanilla cake if preferred.
  • 3 large Egg Whites Use whole eggs if desired.
  • 0.5 cup White Chocolate Chips May substitute with milk chocolate or semi-sweet.
For the Filling
  • 0.5 cup Raspberry Syrup Homemade or store-bought options work well.
  • 1 can Sweetened Condensed Milk Do not substitute with evaporated milk.
For the Frosting
  • 0.5 cup Butter Margarine or vegan butter can be used.
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract Other extracts can also be considered.
For the Garnish
  • 0.5 cup White Chocolate Chips For sprinkling on top.

Equipment

  • Oven
  • 9x13-inch baking pan
  • mixing bowl
  • microwave-safe bowl
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Prepare the white cake mix as per package instructions, incorporating egg whites and folding in 1/2 cup of white chocolate chips. Pour batter into the pan.
  3. Bake for 25–30 minutes until golden brown. Allow cooling for 10 minutes.
  4. Poke holes in the cake surface with a wooden spoon handle, spaced about 1 inch apart.
  5. Pour raspberry syrup over the poked cake and let it soak for about 15 minutes.
  6. Melt remaining white chocolate chips with sweetened condensed milk in a microwave-safe bowl and spread the mixture over the cake.
  7. Let the cake cool completely at room temperature for about an hour.
  8. Frost the cake with buttercream and place it in the freezer for 5 minutes to set.
  9. Sprinkle remaining white chocolate chips on top for garnish.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store the cake in the refrigerator for up to 4 days. It can be frozen for up to 2 months. Reheat individual slices in the microwave for 15-20 seconds.

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