Description
Indulgent white chocolate raspberry poke cake marries rich creamy layers with tangy fruity notes, creating a dessert that delights senses. Each forkful promises a perfect balance of sweet and tart flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 box white cake mix
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
Chocolate Components:
- 11 ounces (312 grams) white chocolate chips
- 1/2 cup (85 grams) white chocolate chips for batter
- 2/3 cup (113 grams) white chocolate chips for melting
- Remaining white chocolate chips for topping
Frosting:
- 4 cups buttercream frosting
Box Mix Additional Ingredients:
- Egg whites (as specified on cake mix box)
Instructions
- Heat oven to manufacturer’s recommended temperature for cake mix and prepare a 9×13 inch baking dish with non-stick spray.
- Incorporate egg whites into cake mix and fold white chocolate chips into batter before transferring to prepared pan.
- Bake according to package instructions until golden and a toothpick inserted comes out clean.
- Allow cake to cool slightly, then create multiple deep holes across the entire surface using a wooden spoon handle.
- Drizzle raspberry syrup generously over warm cake, ensuring liquid penetrates each punctured opening.
- Gently melt white chocolate chips with sweetened condensed milk, creating a smooth, rich sauce.
- Pour melted white chocolate mixture evenly across cake, allowing it to seep into holes and create additional moisture.
- Refrigerate cake for 30 minutes to set and cool completely.
- Apply a thin, smooth layer of buttercream frosting across the top surface.
- Return cake to freezer for 5 minutes to achieve a crisp frosting texture.
- Garnish with remaining white chocolate chips as a decorative and flavorful topping.
- Slice and serve chilled for optimal taste and presentation.
Notes
- Customize cake mix with egg whites for a lighter, fluffier texture that melts in your mouth.
- Sprinkle white chocolate chips directly into batter to create delightful pockets of creamy sweetness throughout the cake.
- Use wooden spoon handle for precise hole-poking, ensuring even syrup distribution and maximum flavor absorption.
- Melt white chocolate slowly and gently to prevent burning, creating smooth, silky chocolate drizzle for maximum indulgence.
- Freeze cake briefly after first frosting layer to lock in moisture and create crisp, professional-looking finish.
- Experiment with gluten-free cake mix for celiac-friendly version without compromising rich, decadent flavor profile.
- Consider reducing sugar content by using sugar-free raspberry syrup for diabetic-friendly alternative.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 585
- Sugar: 62 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1.5 g
- Carbohydrates: 75 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg