Introduction

Indulge in the irresistible combination of sweet white chocolate and tart raspberries with this white chocolate raspberry cake recipe! This doctored cake mix recipe allows you to create a bakery-worthy cake with ease. Get ready to experience the perfect balance of flavors in every single bite of this white chocolate raspberry cake

Why You’ll Love This White Chocolate Raspberry Cake

The sweet and tart flavors create a perfectly balanced dessert that everyone will enjoy.
You’ll achieve a bakery-quality cake without all the fuss, thanks to a simple doctored cake mix recipe.
This white chocolate raspberry cake is versatile enough for birthdays, holidays, or any special celebration.
You likely have most of the ingredients in your pantry already, making it a convenient baking project.
Leftover cake slices freeze beautifully, so you can enjoy a taste of heaven whenever the craving strikes.

Ingredients

Here’s what you’ll need to make this delightful white chocolate raspberry cake:

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

Notes & Substitutions

For the best flavor in your white chocolate raspberry cake, it’s important to use a high-quality white chocolate, as highlighted by culinary experts. Serious Eats recommends Valrhona Ivoire 35% for its clean and silky taste.

Be sure to use instant white chocolate pudding mix for the cake.
For a twist, try vanilla or cheesecake instant pudding mix instead of white chocolate.
Use high-quality white chocolate for the best flavor in your white chocolate raspberry cake; avoid using white chocolate chips if possible.
Store-bought raspberry jam can be used if you’re short on time, but homemade tastes better!
Make sure all of your refrigerated ingredients are at room temperature for a smooth cake batter.

Equipment

To bake this white chocolate raspberry cake, you’ll need:

Three 8-inch round cake pans for baking the layers.
An electric mixer (stand or hand mixer) for the cake batter and buttercream.
Rubber spatulas for folding ingredients and spreading frosting.
A small saucepan for making the raspberry filling.
A wire rack for cooling the cake layers.

Instructions

Let’s bake this white chocolate raspberry cake!

Prepare Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or spray with baking spray and line with parchment paper.
In a microwave-safe bowl, melt the chopped white chocolate and butter in 15-second intervals at 50% power, stirring until smooth.
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 mixture until just combined. Do not overmix.
Divide the batter evenly among the prepared cake pans.
Bake for 24-28 minutes, or until a cake tester inserted into the center comes out clean.
Let the cake layers cool in the pans for 20 minutes, then invert them onto a wire rack to cool completely.

Make Raspberry Filling:

In a small saucepan, combine the frozen raspberries, sugar, lemon juice, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens.
Remove from heat and scrape into a bowl. Refrigerate until completely cool.

Prepare White Chocolate Buttercream:

Melt the chopped white chocolate in a microwave-safe bowl in 15-second intervals at 50% power, stirring until smooth. Set aside to cool slightly.
In a stand mixer fitted with the paddle attachment, beat the butter until light and creamy.
Gradually add the powdered sugar, milk, vanilla extract, and salt. Mix on low speed until combined.
Add the cooled white chocolate and mix on medium speed until smooth and creamy.
Adjust the consistency by adding more milk if it’s too thick or more powdered sugar if it’s too thin.

Assemble the Cake:

If desired, level the cooled cake layers using a serrated knife. This is easiest to do if the layers are chilled.
Place one cake layer on a serving plate or cake stand. Spread half of the raspberry filling evenly over the top, leaving a small border.
Spread a thin layer of white chocolate buttercream over the raspberry filling, going all the way to the edge.
Repeat with the second cake layer and the remaining raspberry filling, topping with another layer of buttercream.
Place the final cake layer on top.
Frost the entire cake with the remaining white chocolate buttercream.
Decorate with fresh raspberries, if desired.

Pro Tips & Troubleshooting

When melting white chocolate, use low heat and short intervals to prevent burning.
The cake batter will be quite thick, this is normal for this white chocolate raspberry cake recipe.
Chilling the cake layers before leveling them makes them easier to trim.
When spreading the raspberry filling, leave a small border to prevent it from squeezing out.
If your buttercream is too thick, add milk one tablespoon at a time; if it’s too thin, add powdered sugar.

Serving, Storage & Variations

Serving: For the best flavor and texture, bring the white chocolate raspberry cake to room temperature before serving.
Storage: Store the frosted cake in an airtight container at room temperature for up to 2 days.
Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw in the refrigerator before enjoying.
Variations:
- Try using other berry fillings like strawberry or mixed berry jam.
- Add white chocolate chips to the cake batter for an even richer white chocolate flavor.
- Experiment with different flavors of instant pudding in the cake, such as cream cheese.

Nutrition

Please note: Nutritional information is an estimate only. The values will vary based on specific ingredients and serving sizes. For accurate nutritional data, use a recipe analyzer.

Amount Per Serving
Calories	(Will vary)
Fat	(Will vary)
Saturated Fat	(Will vary)
Cholesterol	(Will vary)
Sodium	(Will vary)
Carbohydrates	(Will vary)
Sugar	(Will vary)
Protein	(Will vary)

FAQ

Can I make this white chocolate raspberry cake ahead of time? Yes, you can bake the cake layers a day in advance. Wrap them tightly and store them at room temperature. You can also make the frosting ahead and store it in the refrigerator. Let it come to room temperature and re-whip before using.
What kind of white chocolate is best for this white chocolate raspberry cake? Use a high-quality white chocolate bar for the best flavor. Avoid white chocolate chips, as they don’t melt as smoothly.
Can I use fresh raspberries for the filling? Yes, you can use fresh raspberries. You may need to adjust the sugar depending on the sweetness of the berries.
How do I prevent my cake layers from sinking in the center? Make sure your oven temperature is accurate, and don’t open the oven door frequently during baking. Also, avoid overmixing the batter.
Can I make a two-layer cake instead of three? Yes, simply divide the batter between two 9-inch cake pans and reduce the baking time accordingly.

Conclusion

This white chocolate raspberry cake is a delightful treat that’s sure to impress! The combination of creamy white chocolate and tangy raspberries creates a symphony of flavors that’s simply irresistible. Gather your ingredients and follow our easy step-by-step instructions to bake this delicious white chocolate raspberry cake today. Don’t forget to leave a comment and share your baking success!