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White Chocolate Raspberry Poke Cake

Lisa Radi & Erin Stratton

May 13, 2024

White Chocolate Raspberry Poke Cake

White Chocolate Raspberry Poke Cake

Ingredients

  • 1 bx. white cake mix, plus ingredients listed on box

  • 1 c. raspberry syrup

  • 1 can sweetened condensed milk

  • 11 oz. white chocolate chips

  • 4 c. buttercream frosting

  • 1 c. fresh raspberries

Instructions

  1. Preheat oven and grease 9 x 13 pan as directed on cake mix box. Prepare cake mix as instructed, using only egg whites. Before baking, generously sprinkle ½ cup of white chocolate chips over the batter.

  2. Bake the cake as per the box instructions.

  3. Once the cake is sufficiently cool to handle, yet warm, take the end of a wooden spoon, and poke holes all over it.

  4. Pour raspberry syrup over the cake, making sure it seeps into each hole.

  5. Melt 2/3 cup of white chocolate chips, and blend them with the sweetened condensed milk. Pour over cake, filling holes.

  6. Allow cake to cool completely.

  7. Spread buttercream frosting over cake. For a professional touch, apply a thin layer, and freeze for about 5 minutes to harden slightly; then finish frosting. This technique ensures a clean, crisp layer of frosting without mixing in the cake and raspberry layers.

  8. Sprinkle remaining white chocolate chips and the fresh raspberries over the frosted cake.

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