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White Chocolate Raspberry Cake

Course Dessert
Keyword White Chocolate Raspberry Cake
Servings 12 slices



  • 1 box white cake mix make as directed on box
  • 1 4 ounce white chocolate baking bar (ghirardelli)

Raspberry Filling

  • 1 tbsp water
  • 8 ounces fresh raspberries or frozen
  • 3 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1/4 cup water

Vanilla Buttercream

  • 1 1/2 cups unsalted butter room temperature
  • 5 - 6 cups confectioners' sugar
  • 5 - 6 tbsp heavy cream
  • 1 tsp pure vanilla extract



  1. Preheat over to 350 degrees. Spray 2 - 6 inch pans and spray with cooking spray. Place parchment paper on bottom of pan and spray the parchment too. Make the cake as per instructions on the box. Bake for 25 - 30 minutes. To make sure it's done stick a tooth pick into the cake and if it comes out clean the cake is done.

  2. Grate the white chocolate baking bark into a small bowl and set aside. 

Making the Buttercream Frosting

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
  2. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, and the vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 full minutes.
  3. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick.
  4. Yields about 4.5 cups of frosting.

Making the Raspberry Filling

  1. Place raspberries, 1 tablespoon water, and white sugar in a blender and pulse several times to chop raspberries; blend until pureed, about 30 seconds.
  2. Whisk cornstarch with 1/4 cup water until thoroughly combined; pour mixture into the raspberry mixture in the blender and blend again until smooth.
  3. Pour raspberry mixture into a saucepan and simmer over low heat until thickened, about 5 minutes. Let the raspberry filling cool.

Assemble and decorate the cake:

  1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or save and eat later.
  2. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread frosting evenly on top. Spread the raspberry filling right on top of the frosting several spoonfuls until the frosting is covered with the filling. Use your own judgement on how much to use.

  3. Top with 2nd cake layer and evenly cover the top with more frosting and cover the rest of the cake with frosting.

  4. Use a bench scraper to smooth out the frosting on the sides of the cake. Top with raspberries.