Prepare the Cake:
Preheat the oven according to the cake mix package instructions. Grease and flour a 9×13-inch baking pan.
Prepare the cake mix according to the package instructions, using only egg whites to keep the cake light and white. Once the batter is mixed, add ½ cup of white chocolate chips to the batter and stir gently.
Pour the batter into the prepared pan and bake as directed, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Poke the Cake:
Once the cake is finished baking, remove it from the oven and let it cool for about 10 minutes. Use a wooden spoon handle or a similar tool to poke holes all over the top of the cake.

Prepare the Filling:
In a medium bowl, combine the raspberry syrup and sweetened condensed milk. Stir until fully combined. Pour this mixture evenly over the warm cake, letting it sink into the holes.

Prepare the White Chocolate:
In a microwave-safe bowl, melt 2/3 cup of white chocolate chips. Heat in 20-30 second intervals, stirring after each, until fully melted and smooth. Drizzle the melted white chocolate over the top of the cake, covering it as evenly as possible.

Frost the Cake:
Once the cake is completely cool, spread a layer of buttercream frosting over the top. You can use a spatula to smooth it out and make it even.

Add the Toppings:
Sprinkle the remaining white chocolate chips over the frosting, creating a beautiful and indulgent topping. You can also add extra raspberry syrup drizzles if you’d like more raspberry flavor.

Chill and Serve:
Refrigerate the cake for at least 2 hours before serving, to allow the flavors to meld and the cake to firm up. Slice and enjoy!