🍰 White Chocolate Raspberry Poke Cake 🎉
There's something magical about a cake that combines the creamy sweetness of white chocolate with the tart burst of raspberries! 🍰✨ Perfect for any gathering, this White Chocolate Raspberry Poke Cake is a dessert dream come true. Let's dive into this delightful treat! 💖
Ingredients 🛒
1 box of vanilla cake mix (plus ingredients required on the box)
1 cup white chocolate chips
1 cup fresh raspberries
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
Instructions 🧑🍳
Preheat your oven to 350°F (175°C) and prepare the cake mix according to the box instructions. Bake in a 9x13 inch pan.
Once baked, let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon, poke holes all over the cake.
In a saucepan, melt the white chocolate chips with the sweetened condensed milk over low heat, stirring until smooth. Pour the mixture evenly over the cake, ensuring it seeps into the holes.
Cover the cake and refrigerate for at least 1 hour.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Spread the whipped cream over the cooled cake and top with fresh raspberries. 🍇
Chill for another hour before serving for the best flavor!
Tips ✨
Substitute fresh raspberries with strawberries or blueberries for a fun twist!
Add a layer of raspberry jam between the cake and whipped cream for extra flavor.
For a lighter version, use a low-fat whipped topping.