Indulge in the luxurious White Chocolate Raspberry Poke Cake, where every slice bursts with the sweet tang of raspberries and creamy white chocolate.
Ingredients:
1 box white cake mix (prepare using only egg whites for a pure white cake)
1 cup raspberry syrup
1 can sweetened condensed milk
11 oz bag white chocolate chips (divided use)
4 cups buttercream frosting
Instructions:
Cake Prep: Follow the box instructions for the cake mix, substituting whole eggs with egg whites. Before baking, sprinkle ½ cup of white chocolate chips over the batter.
Bake: Use a 9×13 pan as per the package’s instructions.
Poke and Soak: After baking and while still warm, poke holes across the cake using a spoon’s end. Pour raspberry syrup over the cake, ensuring it seeps into the holes.
White Chocolate Mixture: Melt 2/3 cup white chocolate chips and mix with sweetened condensed milk. Pour over the cake to fill the holes.
Cool: Let the cake completely cool before frosting.
Frost: Apply buttercream frosting evenly. For a neat finish, apply a crumb coat of frosting and chill for 5 minutes before adding the final layer.
Garnish: Sprinkle the remaining white chocolate chips over the top.
Serve: Enjoy this decadent treat at your next gathering or as a special dessert at home.
Prep Time: 20 minutes | Bake Time: 30 minutes | Total Time: 50 minutes plus cooling
