If you’re looking for a show-stopping dessert that’s both elegant and delicious, this White Chocolate Raspberry Poke Cake is exactly what you need! The combination of sweet white chocolate, tart raspberry syrup, and rich buttercream frosting creates a decadent treat that’s perfect for any celebration. Plus, the poke cake method allows all those delicious flavors to soak deep into the cake, making every bite full of sweet, creamy goodness. Let’s get baking!
Why You’ll Love This White Chocolate Raspberry Poke Cake:
This White Chocolate Raspberry Poke Cake is a dessert that impresses with both its flavor and presentation. It’s the perfect dessert to serve at special occasions, parties, or whenever you’re in the mood for something sweet and indulgent. The white chocolate chips, raspberry syrup, and sweetened condensed milk create a moist, flavorful cake, while the buttercream frosting on top adds a luscious finish. With its gorgeous white and raspberry colors, this cake is as beautiful as it is delicious.
“This White Chocolate Raspberry Poke Cake is a hit every time I make it. The combination of creamy white chocolate, sweet raspberry, and soft buttercream is simply irresistible!”
Ingredients You’ll Need for White Chocolate Raspberry Poke Cake :
Here’s what you’ll need to make this delicious White Chocolate Raspberry Poke Cake:
- 1 box white cake mix (and ingredients to make it): Follow the directions on the box for a white cake.
- 1 cup raspberry syrup: Adds a tart, fruity layer to the cake.
- 1 can sweetened condensed milk: Helps create a creamy, sweet filling.
- 11 oz bag white chocolate chips: For extra richness and texture.
- 4 cups buttercream frosting: To top off the cake. You can use store-bought or make your own.
Ingredient Tips
- Raspberry Syrup: You can find raspberry syrup in most grocery stores or make your own by simmering raspberries with sugar and water until thickened.
- White Chocolate Chips: Be sure to use good quality white chocolate chips for the best flavor. Some brands can be overly sweet or artificial, so choose wisely.
Step-by-Step Guide to Making White Chocolate Raspberry Poke Cake :
Step 1: Prepare and Bake the Cake
Start by preparing the white cake mix according to the package instructions. To keep the cake bright white, use egg whites only (as directed on the cake mix box). Before baking, sprinkle ½ cup of white chocolate chips over the top of the batter. These will melt into the cake, creating delicious pockets of white chocolate.
Bake the cake in a 9×13-inch pan according to the box directions, usually for 25-30 minutes at 350°F (175°C). Once done, remove from the oven and let it cool until it’s still warm but cool enough to handle.
Pro Tip: Using egg whites keeps the cake a beautiful, pure white color that contrasts nicely with the raspberry syrup.
Step 2: Poke Holes in the Cake
While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the cake. This is the signature “poke” step in a poke cake recipe, and it allows the raspberry syrup and white chocolate mixture to soak deep into the cake, creating moist, flavorful layers.
“The more holes you poke, the more raspberry and white chocolate goodness will soak into the cake, so don’t be shy!”
Step 3: Add the Raspberry Syrup
Pour the raspberry syrup over the warm cake, making sure it seeps into the holes you’ve just created. Set the cake aside for a moment to allow the syrup to soak in fully. The syrup will add a tart, fruity flavor that perfectly complements the sweet white chocolate and buttercream.
Pro Tip: For a more intense raspberry flavor, gently press down on the cake with a spatula to help the syrup soak in even more.
Step 4: Make the White Chocolate Mixture
Next, melt 2/3 cup of white chocolate chips in a microwave-safe bowl. Heat in 20-30 second intervals, stirring after each interval until the chocolate is smooth. Once melted, stir in the can of sweetened condensed milk. This will create a creamy, sweet mixture that you’ll pour over the cake.
“The combination of melted white chocolate and condensed milk makes the cake extra creamy and indulgent, turning every bite into pure decadence.”
Step 5: Pour White Chocolate Mixture Over Cake
Pour the white chocolate and condensed milk mixture over the cake, letting it fill the holes and spread evenly across the top. The warm cake will allow the mixture to seep in, making it extra moist and flavorful.
Set the cake aside and let it cool completely before frosting.
Step 6: Frost the Cake
Once the cake has cooled, it’s time to frost! For best results, spread a thin layer of buttercream frosting over the cake and place it in the freezer for 5 minutes. This helps create a smooth base layer and prevents the cake from mixing into the frosting. After the first layer has firmed up, finish frosting the cake with the remaining buttercream.
“Freezing the cake after the first layer of frosting helps keep everything smooth and prevents any raspberry syrup from seeping into the icing.”
Step 7: Garnish and Serve
For the finishing touch, sprinkle the remaining white chocolate chips over the top of the cake. This adds texture and extra chocolate flavor. You can also add fresh raspberries or a drizzle of raspberry syrup on top for added flair.
Serve the cake immediately or store it in the refrigerator until ready to serve.
“For an even lighter option, you can substitute the buttercream with whipped cream. It’s a great way to reduce the sweetness while keeping the cake creamy and delicious.”
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Absolutely! This cake actually tastes even better the next day as the flavors have time to meld together. Just store it in the refrigerator until you’re ready to serve.
Q: Can I use a different flavor of syrup?
A: Yes! If you’re not a fan of raspberry, you can try other fruit syrups like strawberry or blueberry for a different flavor twist.
Q: How can I make my own raspberry syrup?
A: To make homemade raspberry syrup, simmer 1 cup of raspberries with ½ cup sugar and ¼ cup water until thickened. Strain the seeds if desired.
Serving Suggestions for White Chocolate Raspberry Poke Cake :
This White Chocolate Raspberry Poke Cake is a stunning dessert on its own, but here are a few ideas to elevate your presentation:
- Fresh Raspberries: Garnish with fresh raspberries for a pop of color and added tartness.
- Whipped Cream: For a lighter finish, replace the buttercream frosting with freshly whipped cream.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the top for a fancy touch.
“This cake is perfect for special occasions, birthdays, or when you just want to treat yourself to something extraordinary!”
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White Chocolate Raspberry Poke Cake
This White Chocolate Raspberry Poke Cake is a delightful combination of flavors and textures that’s sure to be a hit. Enjoy every delicious bite!
Ingredients
- 1 box white cake mix (and ingredients to make it)
- 1 cup raspberry syrup
- 1 can sweetened condensed milk
- 11 oz bag white chocolate chips
- 4 cups buttercream frosting (or whipped cream)