Ready for some of the easiest and most yummy cake you’ve ever had in your life? Because this White Chocolate Raspberry Poke Cake is exactly that. It’s super rich, indulgent and deliciously sweet.
There are a lot of different combinations of flavors I love out there. Peanut butter and chocolate is definitely one of them… hence the peanut butter chocolate cookies and the peanut butter and chocolate milkshakes. White chocolate raspberry is up there in the top three though and is one of those combos I feel like is routinely under hyped.
I know there are some of you out there that don’t like white chocolate (and yet, you’re here…) but I’m going to go ahead and assume you’re in the minority. Because white chocolate is delicious. And raspberries. Is there a better fruit in the world? I mean, we’re willing to put up with all those pesky seeds just to eat them! You’re in luck though, as this recipe helps you get all that raspberry flavor without the seeds mucking things up.
Plus, it’s poke cake. Which means its the easiest way to delicious out there – the perfect combination of flavors and moist cake that makes every single bite taste amazing.
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White Chocolate Raspberry Poke Cake
You will need:
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
Make cake mix according to directions. To maintain white color of the cake follow directions to only use egg whites. Before baking sprinkle ½ cup of white chocolate chips over the cake. Bake according to directions in a 9×13 pan. It should come out looking like so:
With all those delicious white chocolate pieces helping to create nooks and crannies in your cake.
Once the cake is cool enough to touch but still warm, use a spoon end to poke holes in the cake. This is the poke in the white chocolate raspberry poke cake. It should look a little like this:
Pour raspberry syrup over top. Set cake aside.
Melt 2/3 cup of white chocolate chips in a bowl. Once melted, incorporate the can of sweetened condensed milk. Pour this mixture over the cake. The white chocolate mixture and the raspberry syrup should be melting into all those little holes you created:
Set aside to cool completely.
Once cool, spread buttercream frosting over the top (or substitute whipped cream for a less sweet version). For prettiest results, spread a thin layer of buttercream over top and put in freezer for 5 minutes until layer hardens slightly. Then finish frosting. This will help prevent the cake and raspberry mixture from getting mixed in with the icing. Sprinkle remaining white chocolate chips over top.
Serve!
18 comments
love this yummey cake.
This cake is DELICIOUS!!! I used Cool Whip instead of frosting and it was plenty sweet. Making the raspberry syrup was super easy- I will keep that in mind for future baking. Thank you for the recipe. Will definitely be putting this into my dessert rotation.
Love the idea of using Cool Whip! Especially in the summer. Yum!
What size can for the condensed milk? I used a regular 14 oz. can and it seems like too much, that it will taste more like that then white chocolate
14oz is the right size. You can always use less to make it to your own taste though!
Is there something I can use instead of the sweet condensed milk so it’s dairy free?
Thank you,
Connie
Hi Connie, there are dairy free sweetened condensed milk alternative recipes out there where you can make your own with coconut milk and sugar. Unfortunately, I haven’t tried them yet so I can’t vouch for how it might change the flavor or the consistency. You’d also want to find a vegan white chocolate chip alternative and swap out the buttercream for a dairy free option.
Hi, I’m about to make this cake as a Mother’s Day gift. Should the cake be refrigerated after you’re finished making it due to the syrup and condensed milk?
Yes, if you don’t eat the cake immediately or if you have leftovers I recommend putting them in the fridge.
How soon ahead can I make this? Will it be soggy in 24 hours?
You can make it the day before and put it in the fridge. The cake is very moist because of the syrup, but it shouldn’t be soggy.
Made this and it turned out excellent! Substituted the rasberry syrup for half apricot syrup and on the other half strawberry syrup. Decided to omit buttercream. Did not need the buttercream at all. It was moist and flavorful. Great alternative to a frosted cake. Yumm!!
This sounds amazing. I love the combination of raspberries and lemon. Where do you think I could add some lemon into this recipe? Zest in the cake, layer of lemon curd on top of the sweetened condensed milk, or mixing in lemon curd with whipped topping?
Hi Rachel – I am making this cake right now and wanted to read all the comments while it is baking. I also love lemon and raspberry combination and was wondering which direction you took it. I may try it next time I need to take a cake somewhere. I will probably use a lemon cake mix as my base and add fresh Meyer lemon juice to the sweeten condensed milk. Would love to hear your thoughts. ❤️
Can you use pineapple syrup instead of raspberry
Hi Megan, love this recipe!! thanks for sharing!!! for some reason the only way i could get it to print……was all the pics and everything!!! 6 pages….maybe you could make your delicious recipes easier to print??
This is the best cake I have ever made!
Will definitely need to make this. I wonder how raspberry liquor would be with this? May have to try it!