Ingredients
– 1 box white cake mix (plus ingredients to make it, using only egg whites for a pure white cake)
– 1 cup raspberry syrup
– 1 can sweetened condensed milk
– 11 oz bag white chocolate chips (½ cup for the batter, 2/3 cup for melting, the rest for topping)
– 4 cups buttercream frosting
Instructions
1- Prepare the cake mix as directed on the package, substituting whole eggs with egg whites to keep the cake white. Before baking, evenly sprinkle ½ cup of white chocolate chips over the batter.
2- Bake in a 9×13 pan following the package’s instructions.
3- Once baked and slightly cooled but still warm, poke holes throughout the cake using the end of a spoon.
4- Drizzle the raspberry syrup over the cake, ensuring it fills the holes.
5- Melt 2/3 cup of white chocolate chips and combine with the sweetened condensed milk. Pour this blend over the cake, filling the holes.
6- Allow the cake to cool completely before frosting.
7- Apply the buttercream frosting over the cake. For a cleaner frosting layer, apply a thin coat of frosting and freeze for 5 minutes to set before adding the final layer. This method prevents the cake and raspberry mixture from blending into the frosting.
8- Garnish with the remaining white chocolate chips.
Enjoy!
White Chocolate Raspberry Poke Cake
