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White Chocolate Raspberry Poke Cake

A delightful and easy-to-make poke cake combining rich white chocolate and tart raspberry flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 15 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box White cake mix (15.25 oz)
  • 4 large Egg whites Room temperature for better mixing
  • 1 1/3 cups Water
  • 1/3 cup Vegetable oil Room temperature
  • 1 cup Raspberry syrup or thinned raspberry preserves
  • 1 can Sweetened condensed milk (14 oz)
  • 1 cup White chocolate chips, divided Half for the bottom and half for the ganache
  • 2 cups Buttercream frosting Or 8 oz whipped topping for a lighter option
  • a small handful Fresh raspberries, for garnish Optional

Method
 

Preparation
  1. Preheat your oven according to the cake mix box instructions, usually 350°F.
  2. In a large bowl, combine the cake mix, egg whites, water, and vegetable oil. Mix on medium speed for about two minutes until smooth.
  3. Grease a 9×13 pan well, and scatter half a cup of white chocolate chips evenly across the bottom.
Baking
  1. Pour the batter over the chips and bake for 30 to 35 minutes, checking for doneness at 28 minutes with a toothpick.
  2. Let the cake rest in the pan for about 10 minutes once baked.
Poking and Soaking
  1. Poke holes across the entire surface of the cake using the round end of a wooden spoon.
  2. Slowly pour the raspberry syrup over the cake, allowing it to soak in for about 15 minutes.
  3. Melt the remaining half cup of white chocolate chips in the microwave in 20-second bursts. Stir in the sweetened condensed milk until smooth.
  4. Spoon the ganache over the cake, focusing on the poked holes. Refrigerate for at least 30 minutes.
Frosting
  1. Once chilled, spread the buttercream frosting evenly over the top.
  2. Top with the remaining white chocolate chips and fresh raspberries if desired.
Serving
  1. Slice, serve, and enjoy the cake!

Notes

Use room-temperature ingredients for smoother mixing. Chill the cake fully before frosting to ensure better frosting stability. Store leftovers tightly covered in the refrigerator for up to 4 days.