Name: White Chocolate Raspberry Cake: Moist Layers & Tangy Filling
Prep time: 40 min
Cook time: 35 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 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; 2 cups frozen raspberries; 1/4 cup granulated sugar; 2 tablespoons fresh lemon juice; 2 tablespoons cornstarch; 4 ounces white chocolate, finely chopped; 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; Fresh raspberries

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There’s something magical about the combination of creamy white chocolate and tangy raspberries, isn’t there? This White Chocolate Raspberry Cake is the ultimate dessert for anyone who loves the balance of sweet and tart. With its velvety white chocolate cake layers, luscious raspberry filling, and dreamy white chocolate buttercream, this cake isn’t just a treat—it’s an experience. Whether celebrating a special occasion or simply indulging your sweet tooth, this cake is bound to impress.

Let’s dive into the details so you can create this show-stopping dessert in your own kitchen!

Ingredients

For the 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

For the Raspberry Filling:

2 cups frozen raspberries
1/4 cup granulated sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch

For the White Chocolate Buttercream Frosting:

4 ounces white chocolate, finely chopped
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

Garnish:

Fresh raspberries

How to Make White Chocolate Raspberry Cake

Step 1: Bake the Cake Layers

Preheat your oven to 350°F (175°C). Spray three 8-inch round cake pans with cooking spray, line the bottoms with parchment paper, and spray the paper as well.
Melt the white chocolate and butter in a microwave-safe bowl at 50% power, stirring every 15 seconds until smooth.
In a large bowl, combine the cake mix, pudding mix, milk, sour cream, egg whites, vanilla, and salt. Beat with an electric mixer on medium speed for 2 minutes.
Mix in the melted white chocolate. Divide the batter evenly between the prepared pans, smoothing the tops.
Bake for 24–28 minutes, or until a toothpick inserted in the center emerges clean. Cool in pans for 20 minutes, then invert onto a wire rack to cool completely.

Step 2: Prepare the Raspberry Filling

In a small saucepan, combine the frozen raspberries, sugar, lemon juice, and cornstarch.
Heat over medium, stirring constantly, until the mixture simmers and thickens.
Once thick enough to cling to a spoon, transfer to a bowl and refrigerate until cool.

Step 3: Make the White Chocolate Buttercream

Melt the white chocolate in a microwave-safe bowl at 50% power, stirring every 15 seconds. Let it cool for 5 minutes.
Beat the butter in a stand mixer fitted with the paddle attachment until creamy.
Add 5 1/2 cups of powdered sugar, 4 tablespoons of milk, vanilla, and salt. Mix on low until combined, then beat in the melted white chocolate.
Adjust the frosting consistency as needed by adding more milk or powdered sugar.

Step 4: Assemble the Cake

If your cake layers are domed, chill them briefly, then level with a serrated knife.
Place one layer on a cake stand. Spread half of the raspberry filling on top, staying about 1/2 inch from the edge.
Spread (or pipe) a layer of frosting over the filling, extending to the edges. Repeat with the second layer.
Add the final layer and frost the entire cake with the remaining buttercream. Decorate with fresh raspberries.

Helpful Tips for Success

Room Temperature Ingredients: Ensure your milk, sour cream, and egg whites are at room temperature for a smooth batter.
Leveling Layers: Use a cake leveler or serrated knife to create even layers for easier assembly.
Decorating Idea: Add a white chocolate drip for an extra wow factor! Simply melt white chocolate and drizzle it over the frosted cake.

Substitutions and Variations

No White Cake Mix? Use yellow cake mix and reduce the sugar slightly in the raspberry filling.
Different Fruit Fillings: Swap raspberries for strawberries or blueberries for a new twist.
Dairy-Free Option: Substitute plant-based butter and milk alternatives to make it dairy-free.

Frequently Asked Questions

Can I use fresh raspberries instead of frozen?

Yes! Fresh raspberries work perfectly, but you may need to adjust the cooking time for the filling slightly.

Can I make this cake ahead of time?

Absolutely! Prepare the cake layers a day ahead and wrap them securely at room temperature. Assemble and frost the cake on the day you intend to serve it.

How do I keep the layers from sliding?

Chill the cake for 20 minutes after adding the filling and frosting between layers. This will help the buttercream set.

Storage Instructions

Refrigerator: Store the assembled cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Freezer: Tightly wrap the unfrosted cake layers in plastic wrap and store them in the freezer for up to 2 months.

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This White Chocolate Raspberry Cake is a labor of love, but every bite is worth it! From its moist, tender layers to the creamy, tangy filling, it’s bound to be a new favorite. Whether you’re making it for a birthday, anniversary, or just because, your guests will be amazed. Enjoy baking and savoring this delightful creation!