White Chocolate Raspberry Poke Cake Recipe

A perfect balance of sweet and tangy, the White Chocolate Raspberry Poke Cake is a dessert that will captivate your taste buds and leave everyone asking for seconds. The combination of a light and fluffy white cake, raspberry syrup, and decadent white chocolate creates a delightful flavor explosion. Topped with luscious buttercream frosting and extra chocolate, this cake is as visually stunning as it is delicious. Whether you’re celebrating a special occasion or just treating yourself to something indulgent, this poke cake is a must-try.

The beauty of a poke cake lies in the filling that soaks into the holes, infusing the cake with flavor. In this recipe, the raspberry syrup and sweetened condensed milk soak into the cake, creating a moist and irresistible dessert. The white chocolate chips add richness, while the buttercream frosting ties everything together. With its perfect balance of sweetness and tanginess, this cake is sure to be a crowd-pleaser at any gathering.

If you love a good poke cake and want to experience a twist with the delightful combination of raspberry and white chocolate, this White Chocolate Raspberry Poke Cake is the perfect recipe to try!

Why You’ll Love This Recipe

This White Chocolate Raspberry Poke Cake is the perfect dessert for anyone who loves sweet, fruity, and creamy combinations. The light, fluffy white cake, paired with the sweet-tart raspberry syrup and decadent white chocolate, is sure to impress. Plus, the cake is incredibly easy to make and delivers a stunning final result. Whether you’re hosting a party, celebrating a birthday, or simply craving something indulgent, this cake is sure to satisfy. Its rich, creamy topping of buttercream frosting and melted white chocolate makes it irresistible and visually appealing.

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Ingredients

For the Cake:

• 1 box of white cake mix (plus required ingredients listed on the box, using only egg whites for color)

For the Filling:

• 1 cup raspberry syrup
• 1 can sweetened condensed milk

For the Topping:

• 11 oz white chocolate chips (½ cup for batter, 2/3 cup for melting, remainder for topping)
• 4 cups buttercream frosting

Variations

• Add a Layer of Fresh Berries: To enhance the raspberry flavor, you can add fresh raspberries in between the cake layers or as a garnish on top of the frosting.
• Use Different Cake Mixes: If you prefer a different flavor, you can try a strawberry or lemon cake mix for a different fruit twist while keeping the white chocolate and raspberry filling.
• Chocolate Raspberry Version: If you’re a chocolate lover, swap out the white cake mix for a chocolate cake mix, and use a raspberry syrup filling and chocolate frosting.

How to Make the Recipe

Step 1: Prepare the Cake

Preheat the oven according to the instructions on the box for the white cake mix. Prepare the cake mix as directed, but use only egg whites for a lighter color. Pour the batter into a greased 9×13-inch baking dish and bake according to the time indicated on the box.

Step 2: Poke the Cake

Once the cake is baked and slightly cooled, use a fork or skewer to poke several holes all over the cake. Make sure not to poke all the way through to the bottom of the cake.

Step 3: Make the Filling

In a bowl, combine the raspberry syrup and sweetened condensed milk. Stir until fully mixed. Pour this mixture over the poked cake, ensuring that it seeps into the holes. Let the cake sit for about 20-30 minutes to absorb the filling.

Step 4: Melt the White Chocolate

In a microwave-safe bowl, melt 2/3 cup of the white chocolate chips in the microwave, stirring every 20 seconds until smooth. Set aside to cool slightly.

Step 5: Prepare the Frosting

While the cake cools, prepare the buttercream frosting according to your preferred recipe or use store-bought frosting.

Step 6: Assemble the Cake

Spread a generous layer of buttercream frosting evenly over the top of the cake. Drizzle the melted white chocolate over the frosting, then sprinkle the remaining white chocolate chips on top for extra texture and flavor.

Step 7: Chill and Serve

Allow the cake to chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld and the cake to set. Slice and serve chilled.

Tips for Making the Recipe

• Be sure to poke enough holes in the cake so that the filling seeps into the cake, but don’t overdo it or the cake may fall apart.
• If the cake cools too much before you pour in the filling, slightly warm the raspberry syrup and sweetened condensed milk mixture to help it soak into the cake better.
• For a smoother finish, let the melted white chocolate cool for a few minutes before drizzling over the frosting to avoid it melting the buttercream.
• You can also use homemade buttercream frosting if preferred. Make sure it’s firm enough to spread evenly over the cake.

How to Serve

This White Chocolate Raspberry Poke Cake is best served chilled. The cool cake, combined with the rich buttercream and the slight tang of raspberry, makes it the perfect refreshing dessert for any occasion. Serve it as a standalone dessert, or pair it with a scoop of vanilla ice cream for an extra indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake will stay moist and flavorful as it continues to soak in the filling.

Freezing

While it’s not recommended to freeze the entire cake with frosting and filling, you can freeze the cake before frosting. Wrap the cooled cake tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw the cake in the refrigerator overnight, then frost and serve.

Reheating

For best results, this cake is best served chilled. However, if you prefer it slightly warm, you can microwave individual slices for 10-15 seconds.

FAQs

1. Can I use whole eggs instead of just egg whites?

Using just egg whites will help achieve a lighter color for the cake. However, you can use whole eggs if that’s your preference.

2. Can I use a different flavor of syrup instead of raspberry?

Yes, you can substitute raspberry syrup with strawberry, blueberry, or any fruit syrup you prefer.

3. Can I make my own buttercream frosting?

Yes, you can make homemade buttercream frosting. Just ensure it’s firm enough to spread evenly on the cake.

4. Is there a way to make the cake gluten-free?

Yes, you can substitute the white cake mix with a gluten-free cake mix, and the recipe should work just as well.

5. Can I add fresh raspberries to the cake?

Yes, fresh raspberries can be added to the filling, or used as a garnish on top of the frosting for added texture and flavor.

6. Can I make the cake in advance?

Yes, you can make the cake ahead of time. Simply store it in the refrigerator for up to 3-4 days before serving.

7. Can I use white chocolate chips for the frosting?

While white chocolate chips can be used in the frosting, they are better used in the filling or as a topping. Use smooth buttercream frosting for best results.

8. How can I make the cake more moist?

The filling, consisting of raspberry syrup and sweetened condensed milk, adds moisture to the cake. Ensure you let it absorb into the cake for maximum moisture.

9. Can I use whipped cream instead of buttercream frosting?

Yes, you can use whipped cream instead of buttercream frosting, though it will be less sweet and more delicate.

10. How do I store the cake if I have leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake will stay moist and flavorful due to the filling.

Conclusion

The White Chocolate Raspberry Poke Cake is a showstopper dessert that combines sweetness, richness, and a hint of tartness. From the fluffy white cake to the indulgent raspberry and white chocolate filling, every bite of this cake is a delight. It’s easy to make, perfect for any occasion, and guaranteed to impress your guests. With a light, fluffy texture and delicious frosting, this cake is one you’ll want to make again and again. Enjoy!

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