Description
Sweet layers of white chocolate mingle with luscious raspberries in this irresistible White Chocolate Raspberry Poke Cake. Creamy and tangy flavors dance together, creating a dessert that promises pure indulgence with each delightful bite you’ll savor.
Ingredients
Scale
Cake Base:
- 1 box white cake mix
- 4 egg whites
Liquid Ingredients:
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
Toppings and Decorations:
- 8 ounces (226 grams) fresh raspberries
- 11 ounces (312 grams) white chocolate chips
- 4 cups buttercream frosting
Instructions
- Prepare cake mix according to package instructions, using only egg whites, and scatter white chocolate chips across the batter before placing in a greased pan at 350°F.
- Bake for recommended time until a toothpick inserted comes out clean.
- Remove cake from oven and allow to cool slightly while remaining warm.
- Create multiple holes throughout the cake using the handle end of a wooden spoon.
- Crush fresh raspberries and blend into raspberry syrup to create a vibrant, textured mixture.
- Slowly drizzle raspberry syrup over the cake, ensuring it penetrates deeply into the prepared holes.
- Gently melt white chocolate chips and combine with sweetened condensed milk to create a smooth, rich liquid.
- Pour the white chocolate mixture evenly across the cake, allowing it to fill the existing holes and spread across the surface.
- Refrigerate the cake for approximately 30 minutes to set the layers and enhance flavor absorption.
- Apply a thin crumb coat of buttercream frosting to create a smooth base.
- Spread remaining buttercream generously over the entire cake surface.
- Garnish with remaining white chocolate chips and fresh raspberries, creating an elegant and appetizing presentation.
Notes
- Use pure egg whites for a lighter, fluffier cake texture that enhances the delicate white chocolate flavor.
- Sprinkle white chocolate chips before baking to create delightful melted pockets throughout the cake.
- Poke holes while the cake is still warm to ensure maximum syrup absorption, creating a super moist dessert.
- Crush fresh raspberries directly into the syrup for an intense, natural fruit flavor that elevates the overall taste profile.
- Melt white chocolate gently to prevent burning, using a double boiler or microwave in short 15-second intervals.
- Chill the cake for an hour before serving to allow flavors to meld and create a more stable frosting layer.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 42 g
- Sodium: 160 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg