Welcome to a dessert that dances on the palate and dazzles the eye, the White Chocolate Raspberry Poke Cake. Perfect for celebrating life’s sweet moments, this cake combines the luxurious richness of white chocolate with the tangy zest of raspberry, creating a symphony of flavors that’s hard to forget.
Whether you’re marking a special occasion or simply indulging in a sweet treat, this recipe offers an exquisite experience that’s as delightful to prepare as it is to savor. Let’s dive into the magical journey of baking this cake, where every ingredient plays a crucial role in crafting a masterpiece.
Ingredients
Gather these ingredients to embark on your baking adventure:
- 1 box of white cake mix (plus the ingredients to make it, opting for only egg whites to maintain the cake’s pristine color)
- 1 cup of raspberry syrup, rich in flavor
- 1 can of sweetened condensed milk, for that creamy sweetness
- 11 oz of white chocolate chips, divided into portions (½ cup for the cake mix, 2/3 cup for melting, and the remainder for the topping)
- 4 cups of buttercream frosting, smooth and ready to spread
With everything at your fingertips, let’s start the process of creating something truly magical.
Directions
Follow these steps for a cake that promises to be the centerpiece of your dessert table:
- Preparation: Begin by preheating your oven and greasing a 9×13 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, adding a hidden surprise within.
- Baking: Bake the cake as per the package’s instructions. The scent of baking cake will start filling your kitchen, building anticipation for the deliciousness to come.
- Poking: Once the cake is sufficiently cool to handle yet warm, take the end of a wooden spoon and poke holes all over it. This is where the magic begins, allowing the flavors to penetrate deeply.
- Flavor Infusion: Pour the vibrant raspberry syrup over the cake, ensuring it seeps lovingly into every hole, infusing the cake with its distinctive zest.
- White Chocolate Magic: Melt 2/3 cup of white chocolate chips and blend them with the sweetened condensed milk. Pour this heavenly mixture over the cake, filling the holes and adding a layer of creamy sweetness.
- Cooling: Patience is key. Allow the cake to cool completely, setting the stage for the final touches.
- Frosting: Spread the buttercream frosting over the cake. For a professional touch, apply a thin layer and freeze for about 5 minutes to harden slightly, then complete the frosting. This technique ensures a clean, crisp layer of frosting without mixing in the cake and raspberry layers.
- The Finale: Sprinkle the remaining white chocolate chips over the frosted cake, adding texture and a final touch of white chocolate delight.
Serving and Enjoyment
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes, plus cooling
- Nutritional Info: Approximately 580 kcal per serving
- Servings: This recipe serves 12, making it perfect for sharing.
This White Chocolate Raspberry Poke Cake is not just a dessert; it’s a celebration of flavor, texture, and the joy of baking. Each slice is a testament to the love and care put into its creation, making it the perfect addition to any gathering or a luxurious treat for a cozy night in.
So, preheat your ovens, and let’s bake a cake that promises to be a memorable part of your culinary journey. Enjoy the process, savor the flavors, and most importantly, share the joy. Happy baking! ?
Good recipe, but missing . . .
How many raspberries (oz. or cups worth) for recipe??
Where does one buy “raspberry syrup”? Product brand name? Or directions on how to make this syrup please. Thank you.
Thank you for your feedback! For the raspberries, you’ll need about 1 cup of fresh raspberries for this recipe. As for the raspberry syrup, you can find it in the baking aisle of most grocery stores, or you can easily make your own by simmering equal parts of raspberries and sugar with a splash of water until thickened. Happy baking! Any more questions?
are the raspberries for garnish? i don’t see where you add them but it looks in the picture like there may be some in the cake as well.
Yes, you’re correct! The raspberries can be used for both garnish and within the cake. You can add some raspberries into the cake batter for extra flavor and texture, and then use additional raspberries as a garnish for a beautiful presentation. Enjoy your baking adventure! Let me know if you have any more questions.
When are the raspberries used? In the picture it looks as though there are some in the cake as well as used for decoration on the cake.
Thank you for your feedback! For the raspberries, you’ll need about 1 cup of fresh raspberries for this recipe. As for the raspberry syrup, you can find it in the baking aisle of most grocery stores, or you can easily make your own by simmering equal parts of raspberries and sugar with a splash of water until thickened. Happy baking! Any more questions?
There are raspberries in the cake… The cake in the picture and the cake in the recipe are 2 different finished cakes..
The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.
That looks sooooo good! But I’m wondering why the photo makes the cake appear to be a double layer round, not a 9×13. Is that accurate?
And can you not make your recipes available to put on Pinterest? 🙂
While our White Chocolate Raspberry Poke Cake is traditionally baked in a 9×13 pan for easy serving, feel free to get creative with presentation! As for Pinterest, we’re working on it! Stay tuned for updates.
It is a double layer in the photo..
The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.
The raspberry syrup they sell at every grocery store that I have been to is not thick. And it is used mostly for exotic drinks.
What size of condensed milk do you need for this recipe a small can or 14 ounces
What size condensed milk?
Why not GIVE the recipe to make as shown in the picture? Apparently the picture is a layered cake with whole raspberries. The recuts a pan cake with no mention of whole raspberries whatsoever and no additional reconfirm the raspberry sauce. Very confusing
Please keep in mind that The recipe provided is designed for basic purposes, meant to serve a standard portion. However, the accompanying picture features additional layers, intended for a larger gathering, but rest assured, the core recipe shared is suitable for everyday use.
Is there a recipe for the buttercream frosting?
Can you advise how to store this cake. Fridge or air tight container on the counter?
Buttercream Frosting recipe?
You mentioned that it goes over the white chocolate condensed milk layer?