Description
A delightful white chocolate raspberry poke cake that combines moist cake with a sweet raspberry filling and creamy frosting.
Ingredients
Scale
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh raspberries
- 1 cup white chocolate chips
- 1 can sweetened condensed milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to the package instructions.
- Pour the batter into a greased 9×13 inch pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cake to cool.
- Use a fork to poke holes all over the cake.
- Pour sweetened condensed milk over the cake, filling the holes.
- Sprinkle white chocolate chips and raspberries on top.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread whipped cream over the cake.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use fresh raspberries for the best flavor.
- Store leftovers in the refrigerator.
- Can substitute frozen raspberries if fresh are not available.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: white chocolate raspberry poke cake