Description
Indulge in this Decadent White Chocolate Raspberry Poke Cake with layers of moist cake and creamy frosting.
Ingredients
Scale
- 1 box White Cake Mix
- 4 large Egg Whites
- 1 cup White Chocolate Chips
- 1 cup Raspberry Syrup
- 1 can Sweetened Condensed Milk
- 1/2 cup Unsalted Butter
- 3 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1/2 cup White Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a mixing bowl, prepare the white cake mix according to package instructions, replacing whole eggs with egg whites.
- Pour the batter into the prepared pan and bake until golden brown.
- As soon as the cake is out of the oven, poke holes all over using a wooden spoon handle.
- Pour raspberry syrup evenly over the cake.
- Melt 2/3 cup of white chocolate chips and mix with sweetened condensed milk, then pour over the cake.
- Allow the cake to cool completely at room temperature.
- Spread frosting evenly over the cooled cake.
- Sprinkle remaining white chocolate chips on top before serving.
Notes
- Use a high-quality vanilla cake mix for the best results.
- Avoid whole eggs for a whiter appearance.
- Store-bought raspberry syrup is convenient; homemade enhances taste.
- Using unsalted butter allows better control over sweetness.
- Adjust powdered sugar based on preferred sweetness.
- Pure vanilla extract is recommended for richer taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg