Description
White Chocolate Raspberry Cake combines three layers of tender white chocolate cake, a tangy raspberry filling, and creamy white chocolate buttercream. It’s the perfect dessert for celebrations or to wow your family. Garnish with fresh raspberries for an extra pop of flavor and elegance.
Ingredients
Scale
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
Raspberry Filling:
- 2 cups frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
White Chocolate Buttercream:
- 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
Instructions
- Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line with parchment paper, and grease the paper.
- Melt white chocolate and butter in the microwave at 50% power, stirring every 15 seconds until smooth.
- In a large bowl, combine cake mix, pudding mix, milk, sour cream, egg whites, vanilla, and salt. Beat on medium speed for 2 minutes, then add melted chocolate and mix.
- Divide batter evenly between pans and bake for 24–28 minutes, or until a toothpick comes out clean. Cool in pans for 20 minutes, then transfer to a wire rack to cool completely.
- Make the Raspberry Filling:
- In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring constantly, until thickened. Let cool completely before using.
- Prepare the Buttercream:
- Melt white chocolate at 50% power in the microwave, stirring every 15 seconds. Let cool slightly.
- Beat butter until creamy. Add 5 1/2 cups powdered sugar, 4 tablespoons milk, vanilla, and salt. Beat until combined. Mix in melted chocolate, adjusting the consistency with more milk or sugar as needed.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread half the raspberry filling on top, leaving a 1/2-inch border.
- Spread or pipe a layer of buttercream over the filling, extending to the edge. Repeat with the second layer.
- Add the final cake layer and frost the entire cake with remaining buttercream. Decorate with fresh raspberries.
Notes
- For even layers, chill cakes before trimming any domes.
- Filling can be made 1–2 days in advance and stored in the refrigerator.
- Add a decorative white chocolate drizzle or shavings for an elegant finish.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 765
- Sugar: 84g
- Sodium: 360mg
- Protein: 6g