January 8, 2024
Review RecipeWhite Chocolate Raspberry Cake
Our white chocolate raspberry cake is a delectable dessert featuring a moist white cake with a sweet-tart raspberry filling and creamy white chocolate buttercream frosting.
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Table of Contents
Indulge in the delightful fusion of flavors with our white chocolate raspberry cake. This heavenly dessert combines the richness of white chocolate with the tartness of raspberries, creating a taste that’s perfect for any celebration.
White Chocolate Raspberry Cake Ingredients
The white chocolate raspberry cake features a sweet-tart raspberry filling made with frozen raspberries, sugar, and lemon juice.
The white cake base combines a boxed white cake mix, white chocolate pudding mix, egg whites, whole milk, canola oil, and clear vanilla flavoring, resulting in a moist and heavenly cake.
Our creamy white chocolate buttercream frosting is crafted from white chocolate, butter, salt, powdered sugar, heavy cream, and vanilla flavoring, providing a rich and smooth topping for the cake.
You’ll need:
For The Raspberry Filling:
- 10-ounce bag of frozen raspberries
- ⅓ cup of granulated sugar
- 1 tablespoon of fresh lemon juice
- 2 tablespoons of cornstarch
- 1½ tablespoons of water
PRO TIP:
The raspberry filling needs a minimum of 1-2 hours to chill before adding to the cake layers.
For The White Cake:
- 15.25-ounce boxed white cake mix
- 3.3-ounce box of instant white chocolate pudding mix
- ½ cup of liquid egg whites (or the whites from 4 large eggs), room temperature
- 1 cup of whole milk, room temperature
- ½ cup of canola oil
- 1 teaspoon of clear vanilla flavoring
For The White Chocolate Buttercream Frosting:
- 12 ounces of white chocolate baking bar, chopped
- 2 cups of unsalted butter, cool to room temperature
- ½ teaspoon of salt
- 6 cups of powdered sugar, sifted
- 5 tablespoons of heavy cream
- 1½ teaspoons of clear vanilla flavoring
For The Optional Garnish:
- Fresh raspberries
- White chocolate shavings
PRO TIP:
Make sure that all your ingredients are at room temperature. This will help ensure that your cake does not rise too much while baking and then sink in the center as it cools, and for your frosting, it is smooth and lump-free when mixed.
Substitutions and Additions
RASPBERRY FILLING: Add a twist by using fresh raspberries or other berry varieties for a unique flavor.
WHITE CAKE: Swap the white chocolate pudding mix for dark chocolate for a different chocolatey experience.
WHITE CHOCOLATE BUTTERCREAM FROSTING: Experiment with flavored white chocolate for a personalized touch.
How To Make This White Chocolate Raspberry Cake Recipe
To make this delicious white chocolate cake, you’ll first need to make the raspberry filling, as it has to have time to chill. You can then make the cake layers and frosting before assembling the cake following our instructions.
OUR RECIPE DEVELOPER SAYS
You can make your raspberry filling up to 24 hours ahead of time to allow plenty of time for your filling to chill completely before adding it to your cake. Store it in a covered container in the refrigerator.
For The Raspberry Filling
STEP ONE: Add the frozen raspberries, granulated sugar, and lemon juice into a 3-quart saucepan over medium heat.
Bring to a boil and cook for three to four minutes, stirring often to ensure the raspberries do not burn.
STEP TWO: Whisk together the cornstarch and water in a small bowl until the cornstarch is fully dissolved. While whisking constantly, add the cornstarch slurry to the raspberries.
STEP THREE: Cook the raspberries for an additional one to two minutes or until the mixture starts to thicken up.
Remove from the heat and allow the raspberry filling to cool completely before adding to the cake layers. The filling will thicken as it cools.
Once the raspberries have cooled down, transfer them to a bowl and cover them with plastic wrap.
Refrigerate the raspberry filling for two hours or until ready to add to the cake. Be sure that your filling is completely cool before adding to your cake layers.
For The White Cake
STEP ONE: Preheat the oven to 350°F. Spray three (8-inch round) cake pans with baker’s spray. Set aside.
STEP TWO: Add the boxed white cake mix, white chocolate instant pudding mix, liquid egg whites, whole milk, canola oil, and clear vanilla flavoring in a large mixing bowl.
Beat with a handheld electric mixer on medium speed for two minutes or until no lumps remain.
PRO TIP:
Since we are adding substitutions and additional ingredients to enhance the boxed white cake mix, you will need to follow the recipe and NOT the instructions on the back of the box when mixing the cake batter.
STEP THREE: Evenly divide the batter between the prepared cake pans and spread it into an even layer using a small offset spatula. This will be a thick batter.
You can use a kitchen scale to weigh the pans to ensure you have evenly divided the batter. Each pan should get approximately one cup of batter.
Bake for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your layer cake as the suggested baking time approaches.
STEP FOUR: Allow the cake to cool in the pans for ten minutes before transferring them to a wire rack to cool completely before adding the raspberry filling and frosting.
For The White Chocolate Buttercream Frosting
STEP ONE: In a microwave-safe bowl, melt the chopped white chocolate baking bar for one to two minutes in 30-second intervals, whisking between each interval until smooth.
Set aside and allow to cool.
PRO TIP:
We used a 1000-watt microwave and melted the white chocolate at 100% power. If your microwave has a different wattage, then you will need to adjust the power percentage and time accordingly.
STEP TWO: In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, add the unsalted butter and salt. Beat for one to two minutes or until light and fluffy.
STEP THREE: Add the powdered sugar, one cup at a time, and beat until all the powdered sugar has been incorporated.
You will need to start the mixer on low and build up the speed to avoid getting powdered sugar all over your counter.
You will need to stop and scrape down the sides and bottom of the bowl between additions to ensure your frosting is evenly mixed.
STEP FOUR: With the mixer on medium speed, slowly add the cooled melted white chocolate until fully mixed into the butter.
Add the heavy cream and clear vanilla flavoring to the frosting and mix for an additional two to three minutes or until the white chocolate mixture is smooth and fluffy.
STEP FIVE: Remove 1½ cups of the frosting from the bowl and add it to a piping bag fitted with a piping tip or a large zip-top bag with the corner snipped off.
This is to be used for the garnish and piping around the edge of each layer to keep the raspberry filling from bleeding into the cake’s frosting.
For The Cake Assembly
STEP ONE: If your cake layers are slightly domed in the center, you can use a large serrated knife to create a level cake layer.
Place one of the cake layers onto a large plate or cake stand.
Spread a thin layer of the white chocolate frosting onto the cake layer, then with the reserved frosting in the piping bag, pipe a thin circle around the outer edge of the cake.
Spread half of the chilled raspberry filling over the frosted cake layer, keeping it inside the piped circle around the edge of the cake.
Place the cake into the freezer for 10-15 minutes, then remove from the freezer and repeat for the second cake layer.
Freeze the cake again for another 10-15 minutes before adding the final cake layer.
STEP TWO: Place the third layer onto the top and add the remaining white chocolate frosting to the top and sides of the cake. Be sure to smooth the frosting out as evenly as possible.
STEP THREE: With the remaining frosting in the piping bag, pipe a decorative border around the outer edge of the top of the cake.
Add a circle of fresh raspberries around the inside of the piped frosting, followed by an addition of white chocolate shavings to the center of the top of the cake.
How To Serve
This decadent dessert is a delightful treat on its own, but there are plenty of ways you can make it even better.
Serve a slice of this cake with a creamy scoop of vanilla ice cream for an indulgent dessert.
Pair a slice of this cake with a cup of hot coffee or pumpkin spice latte for a delightful afternoon treat.
Create a stunning dessert platter by serving this cake alongside a selection of fresh berries and a drizzle of raspberry sauce.
Our white chocolate cheesecake and white chocolate lasagna are two more ways to enjoy this unique chocolate flavor.
MORE CAKE RECIPES
Storage
We have a few helpful tips to share with you for storing this yummy cake to enjoy later.
MAKE AHEAD: Prepare the raspberry filling a day in advance and store it in the refrigerator in a covered container.
IN THE FRIDGE: Store the cake in the fridge for up to three to four days, ensuring it’s covered to maintain freshness.
IN THE FREEZER: Freeze the cake for up to two to three months, tightly wrapped in plastic wrap and aluminum foil.
Why We Love This Recipe
FLAVOR COMBINATION: The combination of white chocolate and raspberries creates a contrast of flavors that’s simply irresistible.
MOIST CAKE TEXTURE: The moist and tender texture of the cake, along with the creamy white chocolate frosting, makes every bite a heavenly experience.
SUITABLE FOR ANY OCCASION: This cake is versatile and ideal for both casual gatherings and formal celebrations, thanks to its elegant presentation and delightful taste.
Our white chocolate raspberry cake is a true masterpiece, combining the richness of white chocolate with the bright flavors of raspberries. It’s a versatile dessert that can elevate any occasion, from casual gatherings to elegant celebrations.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen for the filling?
Fresh raspberries can be used, but you may need to adjust the sugar amount to taste.
Is it necessary to use clear vanilla flavoring?
Clear vanilla flavoring is recommended for a pure white appearance, but regular vanilla extract can be used.
How far in advance can I assemble the cake before serving?
You can assemble the cake a few hours before serving, but for the best results, refrigerate it for one to two hours before slicing.
Can I omit the white chocolate shavings on top?
Omitting the white chocolate shavings won’t significantly affect the flavor.
Can I use a hand mixer instead of a stand mixer for the frosting?
A hand mixer can be used to make the frosting, but it may take a bit more effort.
Can I make this cake without a microwave?
You can melt the white chocolate using a double boiler on the stovetop instead of a microwave.
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White Chocolate Raspberry Cake
Our white chocolate raspberry cake is a delectable dessert featuring a moist white cake with a sweet-tart raspberry filling and creamy white chocolate buttercream frosting.
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 3 hours 18 minutes
Servings 12
Ingredients
Raspberry Filling
- 10 ounces frozen raspberries
- ⅓ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 1½ tablespoons water
White Cake
- 15.25 ounces white cake mix
- 3.3 ounces instant white chocolate pudding mix
- ½ cup liquid egg whites, or the whites from 4 large eggs, room temperature
- 1 cup whole milk, room temperature
- ½ cup canola oil
- 1 teaspoon clear vanilla flavoring
White Chocolate Buttercream Frosting
- 12 ounces white chocolate baking bar, chopped
- 2 cups unsalted butter, cool room temperature
- ½ teaspoon salt
- 6 cups powdered sugar, sifted
- 5 tablespoons heavy cream
- 1½ teaspoons clear vanilla flavoring
Optional Garnish
- Fresh raspberries
- White chocolate shavings
Instructions
Raspberry Filling
- Add the frozen raspberries, granulated sugar, and lemon juice into a 3-quart saucepot over medium heat, bring to a boil, and cook for 3-4 minutes stirring often to ensure the raspberries do not burn.
- Whisk together the cornstarch and water in a small bowl until the cornstarch is fully dissolved. While whisking constantly, add the cornstarch slurry to the raspberries.
- Cook the raspberries for an additional 1-2 minutes or until the mixture starts to thicken up. Remove from the heat and allow the raspberry filling to cool completely before adding to the cake layers. The filling will thicken as it cools. Once the raspberries have cooled down, transfer them to a bowl and cover them with plastic wrap. Refrigerate the raspberry filling for 2 hours or until ready to add to the cake. Be sure that your filling is completely cool before adding to your cake layers.
White Cake
- Preheat oven to 350°F. Spray 3 (8-inch round) cake pans with baker’s spray. Set aside.
- Add the boxed white cake mix, white chocolate instant pudding mix, liquid egg whites, whole milk, canola oil, and clear vanilla flavoring in a large mixing bowl. Beat with a handheld mixer on medium speed for 2 minutes or until no lumps remain.
- Evenly divide the batter between the prepared cake pans and spread it into an even layer using a small offset spatula. This will be a thick batter. You can use a kitchen scale to weigh the pans to ensure you have evenly divided the batter. Each pan should get approximately 1 cup of batter. Bake for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow the cake to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before adding the raspberry filling and frosting.
White Chocolate Buttercream Frosting
- In a microwave-safe bowl, melt the chopped white chocolate baking bar for 1-2 minutes, in 30-second intervals, whisking between each interval until smooth. Set aside and allow to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, add the unsalted butter and salt. Beat for 1-2 minutes or until light and fluffy.
- Add the powdered sugar, one cup at a time, and beat until all the powdered sugar has been incorporated. You will need to start the mixer on low and build up the speed to avoid getting powdered sugar all over your counter. You will need to stop and scrape down the sides and bottom of the bowl between additions to ensure your frosting is evenly mixed.
- With the mixer on medium speed, slowly add the cooled melted white chocolate until fully mixed into the butter. Add the heavy cream and clear vanilla flavoring to the frosting and mix for an additional 2-3 minutes or until the frosting is smooth and fluffy.
- Remove 1½ cups of the frosting from the bowl and add it to a piping bag fitted with a piping tip or a large zip-top bag with the corner snipped off. This is to be used for the garnish and piping around the edge of each layer to keep the raspberry filling from bleeding into the cake’s frosting.
To assemble the cake layers
- If your cake layers are slightly domed in the center, you can use a large serrated knife to create a level cake layer. Place one of the cake layers onto a large plate or cake stand. Spread a thin layer of the white chocolate frosting onto the cake layer, then with the reserved frosting in the piping bag, pipe a thin circle around the outer edge of the cake. Spread half of the chilled raspberry filling over the frosted cake layer, keeping it inside the piped circle around the edge of the cake. Place the cake into the freezer for 10-15 minutes, then remove from the freezer and repeat for the second cake layer. Freeze the cake again for another 10-15 minutes before adding the final cake layer.
- Place the third cake layer onto the top and add the remaining white chocolate frosting to the top and sides of the cake, being sure to smooth the frosting out as evenly as possible.
- With the remaining frosting in the piping bag, pipe a decorative border around the outer edge of the top of the cake, add a circle of fresh raspberries around the inside of the piped frosting, followed by an addition of white chocolate shavings to the center of the top of the cake.
Notes
- The raspberry filling needs a minimum of 1-2 hours to chill before adding to the cake layers.
- Make sure that all your ingredients are at room temperature. This will help ensure that your cake does not rise too much while baking and then sink in the center as it cools, and for your frosting, it is smooth and lump-free when mixed.
- You can make your raspberry filling up to 24 hours ahead of time to allow plenty of time for your filling to chill completely before adding it to your cake. Store it in a covered container in the refrigerator.
- Since we are adding substitutions and additional ingredients to enhance the boxed white cake mix, you will need to follow the recipe and NOT the instructions on the back of the box when mixing the cake batter.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your layer cake as the suggested baking time approaches.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.2mg | Potassium: 36mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.2mg
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Comments
Penelope says
The cake is very good bur it is one of the most expensive cakes I’ve ever made!
If I ever do it again, it will have to be a very special occasion.
Robin Anderton says
Can I replace half the butter with butter flavored Crisco? I need it to be stable for outside. Will the texture of the buttercream be the same or close?
Layne Kangas says
Hi, Robin – we haven’t tested that swap so I can’t say for certain how well it would work or if any adjustments would need to be made. Please let me know if you end up trying it!
Deborah Everhart says
Love this cake. It tastedlike my wedding cake. So yummy. The icing is easy to work with and the raspberry filling is awesome. I did have to use frozen but was still good. I have tried 3 different recipes and this is the easiest and best. Just baked for my daughterโs birthday.