White Chocolate Raspberry Poke Cake

This White Chocolate Raspberry Poke Cake is a show-stopping dessert that looks just like the bakery-style version in the picture. A fluffy white cake is poked and soaked with sweet raspberry syrup and condensed milk, creating vibrant streaks and ultra-moist texture. It’s finished with a thick layer of buttercream frosting and a generous sprinkle of white chocolate chips for an elegant, irresistible finish.

Why You’ll Love This Recipe

• Extremely moist and tender texture
• Beautiful raspberry streaks throughout the cake
• Sweet, creamy white chocolate flavor
• Easy to make using a boxed cake mix
• Perfect for parties, holidays, and celebrations

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

Directions

Step 1: Bake the Cake

Prepare the white cake mix according to the package directions using the listed ingredients. Pour the batter into a greased 9×13-inch baking dish and bake as directed until a toothpick inserted in the center comes out clean.

Step 2: Cool Slightly

Remove the cake from the oven and allow it to cool for 10–15 minutes. The cake should still be warm but not hot.

Step 3: Poke the Cake

Using the handle of a wooden spoon or a straw, poke holes evenly across the entire surface of the cake, spacing them about 1 inch apart. Push all the way down to the bottom to allow the fillings to soak in.

Step 4: Add the Fillings

Slowly pour the raspberry syrup evenly over the cake, making sure it seeps into the holes. Next, pour the sweetened condensed milk over the cake, spreading it gently so it fills the holes and coats the surface.

Step 5: Chill

Let the cake cool completely, then refrigerate for at least 1 hour to allow the flavors to soak in and set.

Step 6: Frost the Cake

Once chilled, spread the buttercream frosting evenly over the top of the cake, creating a smooth, thick layer.

Step 7: Add White Chocolate

Sprinkle the white chocolate chips generously over the frosting, covering the surface evenly for the final decorative touch.

Pro Tips and Variations

• Use seedless raspberry syrup for a smoother look
• Chill the cake longer for cleaner slices
• Add fresh raspberries on top for extra visual appeal
• Swap buttercream for whipped frosting for a lighter finish

Serving Suggestions

• Serve chilled for best texture
• Pair with coffee or tea
• Perfect for birthdays, potlucks, and holidays

Storage & Reheating

• Store covered in the refrigerator for up to 4 days
• Do not freeze once frosted, as texture may change
• Best served cold—no reheating needed

FAQs

Can I make this cake ahead of time?
Yes, it’s even better the next day after the flavors meld.

Can I use homemade buttercream?
Absolutely, as long as you have about 4 cups.

What size pan works best?
A standard 9×13-inch pan gives the best thickness and soak.

Conclusion

This White Chocolate Raspberry Poke Cake is the perfect balance of sweet, fruity, and creamy. With its stunning appearance, ultra-moist crumb, and rich white chocolate finish, it’s a guaranteed crowd-pleaser that looks just as good as it tastes—and matches the picture beautifully.

Print