Description
Embrace the elegance and indulgence of our White Chocolate Raspberry Poke Cake, a dessert that truly captivates with its rich flavors and luxurious texture. This cake is a masterpiece of sweet and tangy raspberry syrup infused into the light and fluffy white cake, beautifully complemented by the smoothness of melted white chocolate and the creamy richness of buttercream frosting.
Ingredients
1 box of white cake mix (plus the ingredients listed on the box, using only egg whites)
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz white chocolate chips, divided (½ cup for the batter, 2/3 cup for melting, remainder for topping)
4 cups buttercream frosting
Instructions
Preheat oven and grease a 9×13 pan as per cake mix instructions.
Prepare the cake mix with egg whites and sprinkle ½ cup white chocolate chips into the batter before baking.
Bake as directed on the package. Once cool yet warm, poke holes all over the cake with the end of a wooden spoon.
Pour raspberry syrup over the cake, ensuring it fills the holes.
Melt 2/3 cup white chocolate chips, mix with sweetened condensed milk, and pour over the cake.
Allow to cool completely, then spread buttercream frosting on top. Freeze for 5 minutes after the first thin layer for a crisp finish.
Sprinkle remaining white chocolate chips as topping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes