Name: White Chocolate Raspberry Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: PT-483756H7M23S
Cuisine: American
Ingredients: 1 box of white cake mix (plus required ingredients listed on the box, using only egg whites for color); 1 cup raspberry syrup; 1 can sweetened condensed milk; 11 oz white chocolate chips ½ cup for the batter; 2/3 cup for melting; Remainder for topping; 4 cups buttercream frosting

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This White Chocolate Raspberry Poke Cake is a show-stopping dessert that combines the creamy sweetness of white chocolate with the tartness of fresh raspberries. The cake itself is light and fluffy, topped with a sweet raspberry syrup and condensed milk mixture that soaks into every crevice. The white chocolate chips melted on top add a rich, velvety finish to this indulgent treat. Perfect for special occasions, holiday gatherings, or any time you’re craving a decadent dessert, this poke cake is guaranteed to impress.

Why You’ll Love This Recipe

1. Decadent and Rich Flavors

The combination of white chocolate and raspberry creates a perfectly balanced dessert with sweetness and tartness that’s absolutely irresistible.

2. Easy to Make

Using a box of white cake mix simplifies the preparation while still delivering an amazing flavor. Plus, the poke cake method ensures every bite is full of flavor.

3. Beautiful Presentation

The layers of frosting, melted white chocolate, and raspberry syrup create a stunning visual appeal that will wow guests at any event.

4. Customizable for Different Tastes

You can switch up the raspberry syrup for other fruit syrups, or use different kinds of chips or frostings to suit your personal preferences.

5. Perfect for Special Occasions

Whether it’s for a birthday, anniversary, or a holiday, this cake is the perfect treat for celebrations. It’s easy to make in large batches, too, making it great for parties.

Ingredients

1 box of white cake mix (plus the required ingredients listed on the box, using only egg whites for color)
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz white chocolate chips (½ cup for batter, 2/3 cup for melting, remainder for topping)
4 cups buttercream frosting

Variations

Berry Options: If you prefer a different berry flavor, you can substitute the raspberry syrup for strawberry or blueberry syrup.
Chocolate Chips: You can use semi-sweet or milk chocolate chips instead of white chocolate for a different flavor profile.
Frosting: Switch up the frosting by using whipped cream, cream cheese frosting, or a fruit-flavored frosting to complement the cake.

How to Make the Recipe

Step 1: Bake the Cake

Preheat your oven as directed on the box of cake mix. Prepare the white cake mix as instructed, but use only egg whites to keep the cake light and white. Pour the batter into a greased 9×13-inch baking dish. Bake according to the box instructions or until a toothpick inserted into the center comes out clean.

Step 2: Poke the Cake

Once the cake is baked and slightly cooled, use a fork or the end of a wooden spoon to poke holes all over the surface of the cake. Be sure to poke the cake all the way to the bottom to allow the syrup and condensed milk to soak in.

Step 3: Prepare the Syrup Mixture

In a small bowl, combine the raspberry syrup and sweetened condensed milk. Pour this mixture evenly over the cake, making sure to cover all the holes. Let it soak in for a few minutes, allowing the syrup and milk to penetrate the cake.

Step 4: Melt the White Chocolate

In a microwave-safe bowl, melt 2/3 cup of white chocolate chips in the microwave, stirring every 20-30 seconds until smooth. Drizzle the melted chocolate evenly over the cake.

Step 5: Frost the Cake

Spread the buttercream frosting over the top of the cake, covering it completely. You can make the frosting from scratch or use store-bought to save time.

Step 6: Add the Topping

Sprinkle the remaining white chocolate chips over the frosting for a final touch. You can also garnish with fresh raspberries for a pop of color and flavor.

Step 7: Chill and Serve

Refrigerate the cake for at least an hour before serving to allow the flavors to meld together. Cut into squares and serve chilled.

Tips for Making the Recipe

Poke the Cake Well: The more holes you make, the better the syrup and condensed milk will soak into the cake, making it extra moist and flavorful.
White Chocolate Melting: When melting the white chocolate, be sure to do it in short bursts in the microwave to prevent it from burning. Stir well between intervals.
Frosting Tip: If you prefer a less sweet option, you can make a lighter whipped cream frosting instead of buttercream.
Fresh Fruit: For a fresh touch, add some fresh raspberries or strawberries as a garnish before serving.

How to Serve

As a Dessert: Serve this cake chilled at your next dinner party, potluck, or holiday gathering for a show-stopping treat.
With Coffee or Tea: This cake pairs beautifully with a cup of coffee or tea, making it an ideal choice for an afternoon treat.
For Special Occasions: Perfect for birthdays, anniversaries, or any event where you want to impress guests with a delicious, beautiful dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days. The cake will stay moist and delicious for several days.

Freezing

You can freeze this cake, but it’s best to freeze it without the frosting. Wrap the cooled cake tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw in the refrigerator before frosting and serving.

Reheating

To reheat, place a piece of the cake in the microwave for about 15-20 seconds, or enjoy it cold from the fridge for a refreshing treat.

FAQs

1. Can I use a homemade cake instead of a box mix?

Yes, you can make a homemade white cake if preferred, but the box mix helps to simplify the process.

2. Can I use a different type of chocolate?

If you prefer, you can use milk or dark chocolate chips instead of white chocolate for a different flavor.

3. Can I make this cake without using condensed milk?

The condensed milk is a key ingredient for creating the moist texture of the cake. However, if you need a substitute, you could use a combination of heavy cream and sugar.

4. Can I make this cake a day ahead?

Yes, this cake actually gets better as it sits in the refrigerator, allowing the flavors to meld together.

5. How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3-4 days.

6. Can I freeze the cake?

Yes, you can freeze the cake without frosting. Wrap it well and freeze it for up to 2 months. Thaw in the fridge before frosting.

7. Can I add other fruits to this cake?

Absolutely! Fresh raspberries, strawberries, or even blueberries would make a great addition to the cake.

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

Yes, you can use whipped cream as a lighter, less sweet alternative to buttercream frosting.

9. What can I substitute for raspberry syrup?

You can use strawberry syrup, blueberry syrup, or even a fruit compote in place of the raspberry syrup.

10. Can I make this cake without the chocolate chips?

The chocolate chips add a rich, sweet finishing touch, but if you prefer, you can leave them out and top the cake with fresh fruit or more frosting.

Conclusion

White Chocolate Raspberry Poke Cake is a decadent, moist, and indulgent dessert that will wow your guests with its stunning layers and rich flavor. The combination of white chocolate and raspberry creates a perfect balance of sweet and tart, while the cake remains tender and creamy. This dessert is easy to make, customizable, and guaranteed to be a hit at any occasion. Enjoy this irresistible treat at your next celebration!