Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, combine the white cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes, or until well combined. Pour the batter evenly into the prepared baking pan.1 box white cake mix, 3 large eggs, 1/3 cup vegetable oil, 1 cup water
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before proceeding to the next step.
- While the cake is still warm, use the handle of a wooden spoon or a skewer to poke holes all over the surface of the cake, about 1 inch apart. Ensure you poke all the way to the bottom of the pan.
- In a small saucepan over low heat, gently warm the sweetened condensed milk. Do not boil. Add 1/2 cup of the white chocolate chips to the warm milk and stir continuously until the chips are completely melted and the mixture is smooth. Remove from heat.1 can sweetened condensed milk, 6 ounces white chocolate chips
- Pour the warm white chocolate sauce evenly over the poked cake, allowing it to seep into the holes.
- In a separate small bowl, gently mash the thawed raspberries with a fork. Drizzle the mashed raspberries over the white chocolate sauce on the cake. You can use a knife or skewer to gently swirl the raspberries into the white chocolate sauce for a marbled effect, but don’t overdo it.1 package frozen raspberries
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the sauce to fully absorb into the cake.
- In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.4 ounces cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract
- In a separate chilled bowl, whip the heavy whipping cream and the remaining 1/4 cup powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.1 cup heavy whipping cream, 1/4 cup powdered sugar
- Once the cake has chilled sufficiently, spread the cream cheese whipped cream frosting evenly over the top of the cake.
- Sprinkle the remaining 1/2 cup white chocolate chips and fresh raspberries and white chocolate shavings over the frosting, if desired. Slice and serve cold.6 ounces white chocolate chips, fresh raspberries, white chocolate shavings
Notes
The flavors will continue to meld and deepen over time, making it even more delicious.
