Description
This White Chocolate Raspberry Poke Cake is a luxurious dessert combining the sweetness of white chocolate with the tartness of raspberry syrup. The creamy buttercream frosting and white chocolate chips on top make it irresistibly decadent.
Ingredients
Scale
For the Cake:
- 1 box of white cake mix (plus required ingredients listed on the box, using only egg whites for color)
- 1 cup raspberry syrup
For the Filling:
- 1 can sweetened condensed milk
- 11 oz white chocolate chips (½ cup for batter, 2/3 cup for melting, remainder for topping)
For the Topping:
- 4 cups buttercream frosting
- Remaining white chocolate chips for topping
Instructions
- Prepare the white cake mix according to the package instructions, but substitute egg whites for the eggs to achieve a lighter color.
- Once the cake is baked, allow it to cool slightly, then use a fork to poke holes all over the top of the cake.
- In a bowl, mix together the sweetened condensed milk, raspberry syrup, and 2/3 cup of melted white chocolate chips.
- Pour the raspberry-white chocolate mixture over the cake, ensuring it fills the holes.
- Allow the cake to cool completely.
- Once cooled, spread a generous layer of buttercream frosting over the cake.
- Sprinkle the remaining white chocolate chips on top of the frosting.
- Slice and serve. Enjoy!
Notes
- If you prefer a more intense raspberry flavor, you can drizzle extra raspberry syrup over the top before serving.
- Make sure the cake is completely cooled before frosting to avoid the frosting melting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American