Description
A deliciously indulgent poke cake that combines the sweet flavors of white chocolate and raspberry. With a rich and creamy buttercream frosting and a generous topping of melted white chocolate and raspberry syrup, this cake is the perfect treat for any occasion.
Ingredients
Scale
- 1 box of white cake mix (plus the ingredients required 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
Instructions
- Preheat the oven according to the instructions on the white cake mix box.
- Prepare the cake batter as directed on the box, substituting egg whites for the whole eggs to ensure a lighter, whiter color.
- Pour the batter into a greased 9×13-inch baking dish and bake as directed. Once baked, allow the cake to cool for about 10-15 minutes.
- Once the cake has cooled, use a fork or skewer to poke holes evenly throughout the cake.
- In a bowl, combine the raspberry syrup and sweetened condensed milk. Pour this mixture evenly over the cake, ensuring the holes are filled.
- Melt 2/3 cup of white chocolate chips in a microwave or over a double boiler, then drizzle the melted chocolate over the cake.
- Allow the cake to cool completely, then spread the buttercream frosting evenly over the top.
- Garnish the cake with the remaining white chocolate chips and any extra raspberry syrup or fresh raspberries if desired.
- Serve chilled or at room temperature for the best flavor.
Notes
- You can make the buttercream frosting from scratch or use store-bought for a quicker version.
- For an extra burst of raspberry flavor, fresh raspberries can be added to the topping.
- The cake can be stored in the refrigerator for up to 3 days for the freshest taste.
- Prep Time: 20 minutes (excluding cake baking time)
- Cook Time: 25-30 minutes (for cake)
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American