Description
A moist and flavorful poke cake that combines the rich taste of white chocolate with the tart sweetness of raspberries.
Ingredients
Scale
- 1 box white cake mix (prepared using only egg whites)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips (divided use)
- 4 cups buttercream frosting
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan.
- Follow the box instructions for the cake mix, substituting whole eggs with egg whites. Before baking, sprinkle 1/2 cup of white chocolate chips over the batter.
- Bake according to package instructions.
- Poke holes across the cake using the end of a spoon while still warm.
- Pour raspberry syrup over the cake, ensuring it seeps into the holes.
- Melt 2/3 cup white chocolate chips and mix with sweetened condensed milk. Pour over the cake to fill the holes.
- Allow the cake to cool completely before frosting.
- Apply buttercream frosting evenly. For a smooth finish, apply a crumb coat, chill for 5 minutes, then add the final layer.
- Sprinkle the remaining white chocolate chips over the top.
- Slice and serve. Enjoy!
Notes
Serve chilled or at room temperature. Pairs well with fresh raspberries or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
Keywords: poke cake, white chocolate, raspberry, dessert, cake