Prepare the cake mix as directed on the package, substituting whole eggs with egg whites to keep the cake white. Before baking, evenly sprinkle ½ cup of white chocolate chips over the batter.
Bake in a 9×13 pan following the package’s instructions.
Once baked and slightly cooled but still warm, poke holes throughout the cake using the end of a spoon.
Drizzle the raspberry syrup over the cake, ensuring it fills the holes.
Melt 2/3 cup of white chocolate chips and combine with the sweetened condensed milk. Pour this blend over the cake, filling the holes.
Allow the cake to cool completely before frosting.
Apply the buttercream frosting over the cake. For a cleaner frosting layer, apply a thin coat of frosting and freeze for 5 minutes to set before adding the final layer. This method prevents the cake and raspberry mixture from blending into the frosting.
Garnish with the remaining white chocolate chips.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + cooling time
Kcal: 580 kcal | Servings: 12 servings
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