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White Chocolate Raspberry Cake Recipe

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3.8 from 6 reviews

This luscious White Chocolate Raspberry Cake combines moist white cake layers infused with melted white chocolate, a rich and tangy raspberry filling, and creamy white chocolate frosting. Perfect for special occasions or whenever you want an elegant, fruity dessert with the delicate sweetness of white chocolate.

Ingredients

Cake Layers

  • 6 ounces white chocolate, finely chopped
  • 10 tablespoons unsalted butter, cut into chunks
  • 1 15.25-ounce box white cake mix*
  • 1 3-ounce box instant white chocolate pudding mix**
  • 1/2 cup whole milk, at room temperature
  • 1/2 cup full-fat sour cream, at room temperature
  • 4 large egg whites, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt

Filling

  • 2 cups frozen raspberries
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 4 ounces white chocolate, finely chopped

Frosting

  • 1 1/2 cups unsalted butter, at room temperature
  • 5 1/2 to 6 1/2 cups powdered sugar
  • 4 to 6 tablespoons whole milk or heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 ounces white chocolate, finely chopped

Garnish

  • Fresh raspberries

Instructions

  1. Prepare cake pans: Preheat your oven to 350 degrees Fahrenheit. Spray three 8-inch round cake pans with cooking spray, line the bottoms with parchment paper, and spray the paper as well to prevent sticking. Set aside.
  2. Melt chocolate and butter: In a microwave-safe bowl, combine the 6 ounces of finely chopped white chocolate and 10 tablespoons of butter. Heat at 50% power in 15-second intervals, stirring after each, until smooth and melted.
  3. Make batter: In a large mixing bowl, combine the white cake mix, instant white chocolate pudding mix, milk, sour cream, egg whites, vanilla extract, and salt. Beat with an electric mixer on medium speed for 2 minutes. Gradually beat in the melted white chocolate and butter mixture until fully incorporated.
  4. Bake cake layers: Divide the batter evenly among the prepared pans and smooth the tops with a spatula. Bake for 24 to 28 minutes, until a cake tester inserted comes out clean. Let the cakes cool in the pans for 20 minutes, then invert onto wire racks to cool completely.
  5. Make raspberry filling: While cakes bake, combine frozen raspberries, granulated sugar, lemon juice, and cornstarch in a small saucepan over medium heat. Stir constantly and bring to a simmer. Continue simmering until the mixture thickens and clings to a wooden spoon. Remove from heat, stir in 4 ounces of chopped white chocolate until melted, then refrigerate until cool enough to spread.
  6. Melt white chocolate for frosting: Place 4 ounces of white chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each, until smooth. Set aside to cool for 5 minutes.
  7. Prepare frosting: In a stand mixer fitted with the paddle attachment, beat 1 1/2 cups butter until light and creamy, about 30 seconds. On low speed, gradually add 5 1/2 cups powdered sugar, 4 tablespoons milk, vanilla extract, and salt until combined. Mix in the cooled melted white chocolate. Then beat on medium speed until smooth, adding more milk or powdered sugar as needed to reach desired consistency.
  8. Level cake layers (optional): If the cake layers are concave, chill them until firm and level them with a serrated knife to create flat surfaces.
  9. Assemble cake: Place one cake layer on a cake stand or cardboard circle. Spread half the raspberry filling over the top, avoiding the edges. Gently spread or pipe a layer of frosting over the filling, this time covering to the edges. Repeat with the second cake layer, filling, and frosting. Place the final cake layer on top.
  10. Frost and decorate: Use the remaining frosting to cover the entire cake evenly. Decorate with fresh raspberries as desired. Serve immediately or refrigerate until ready to serve.

Notes

  • Use room temperature ingredients (milk, sour cream, egg whites) to ensure an even batter and better cake texture.
  • To avoid a concave cake top, consider chilling the layers before leveling with a serrated knife.
  • The frosting consistency can be adjusted by adding more milk for thinning or powdered sugar for thickening.
  • Make sure to cool the raspberry filling completely before spreading to prevent melting the frosting.
  • If you prefer fresh raspberries for the filling, thaw and drain excess juice before cooking to maintain consistency.
  • The cake layers and frosting can be prepared a day in advance; store covered tightly in the refrigerator.

Find it online: https://bitezly.com/white-chocolate-raspberry-cake-recipe-4/