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White Chocolate Raspberry Poke Cake

A moist and indulgent poke cake filled with a delightful combination of creamy white chocolate and tart raspberry syrup, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box white cake mix Use a high-quality brand like Duncan Hines or Betty Crocker.
  • 1 cup white chocolate chips Use good quality brands like Ghirardelli or Nestle.
  • 1 cup raspberry syrup Homemade or store-bought.
  • 1 cup whipped cream Heavy whipping cream is preferred.
  • 1 cup fresh raspberries For garnish.
For the cake preparation
  • eggs, water, and oil Follow the instructions on the cake mix box (usually vegetable oil or melted butter works great).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare the white cake mix according to the package instructions.
  2. Pour the batter into a greased 9x13-inch pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool slightly in the pan.
Poking and Filling
  1. Once slightly cool, poke holes all over the cake with a fork.
  2. In a medium bowl, mix the white chocolate chips with the raspberry syrup until well combined.
  3. Pour this mixture over the cake, ensuring it fills all the holes.
Chilling and Serving
  1. Cover the cake with plastic wrap and refrigerate for at least 2-3 hours, or ideally overnight.
  2. When ready to serve, spread whipped cream over the top and garnish with fresh raspberries.

Notes

For a richer flavor, add a splash of vanilla extract to the cake mix. Avoid overmixing the batter; a few lumps are fine. Always chill the cake for best flavor.