Harper 5★ Ratings
Times
- Prep time: 20 minutes
- Cook time: 30 minutes
- Cool time: 1 hour
- Total time: 1 hour, 50 minutes
Yield
12 servings
White Chocolate Raspberry Poke Cake
Ingredients
- 1 box white cake mix
- Ingredients to make cake
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz white chocolate chips, divided into portions (½ cup for the cake mix, ⅔ cup for melting, and the remainder for the topping)
- 4 cups buttercream frosting
Instructions
- Preheat the oven and prepare a pan as directed on the cake mix package.
- Prepare the cake mix as instructed, remembering to use only egg whites for that perfect white color. Before baking, generously sprinkle ½ cup of white chocolate chips over the batter.
- Bake the cake as per the package’s instructions.
- Cool cake.
- Once the cake is sufficiently cool to handle yet warm, take the end of a wooden spoon and poke holes all over it. Pour the raspberry syrup over the cake, ensuring it seeps lovingly into every hole. Melt ⅔ cup of white chocolate chips and blend them with the sweetened condensed milk. Pour this mixture over the cake, filling the holes.
- Allow the cake to cool completely.
- Spread the buttercream frosting over the cake. Sprinkle the remaining white chocolate chips over the frosted cake.
Notes
Nutrition Info:
Approximately 580 kcal per serving
Susan, “A Celebration in Every Slice: White Chocolate Raspberry Poke Cake,” 3/12/24, https://recipes.evsroad.com/a-celebration-in-every-slice-white-chocolate-raspberry-poke-cake/.
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