White Chocolate Raspberry Cake: A Delightful Birthday Treat
There's something utterly magical about the combination of white chocolate and raspberries, which is precisely why I chose White Chocolate Raspberry Cake for my birthday celebration this year. The fluffy layers of vanilla cake paired with the sweet-tart raspberry filling and luscious whipped frosting made for a dessert that not only looked stunning but tasted divine. Plus, I love a quick and easy cake hack, and this recipe delivers just that by using a box cake mix as a base—perfect for busy bakers like me!
White Chocolate Raspberry Cake
Ingredients
For the Cake:
Two 8-inch cake pans
One box Betty Crocker French Vanilla cake mix
3.4 oz box of white chocolate instant pudding mix
⅓ cup cake flour
½ cup melted unsalted butter
1⅓ cup milk
4 large eggs
For the Raspberry Filling:
12 oz raspberries (fresh or frozen)
½ cup white sugar
2 tsp lemon juice
1 tbsp cornstarch mixed with 3 tbsp of water
Optional: Push the filling through a strainer to remove seeds for a smoother texture.
For the Frosting:
Two 16 oz containers of Cool Whip
One 3.4 oz box of white chocolate instant pudding
1 cup of powdered sugar (add more if not sweet enough)
1 tbsp clear vanilla flavoring
Optional One 4 oz bar of high quality white chocolate to decorate cake.
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
In a large mixing bowl, combine the cake mix, white chocolate pudding mix, and cake flour. Mix until well combined.
Add the melted butter, milk, and eggs to the dry ingredients. Beat on medium speed for 2 minutes or until the batter is smooth.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the raspberry filling by combining the raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat for about 5 minutes until the raspberries break down.
Stir in the cornstarch mixture and cook until the filling thickens, about 2 more minutes. Remove from heat and let cool. For a smoother filling, optionally push the mixture through a strainer to remove seeds.
Once the cakes are completely cooled, place one layer on a serving platter. Spread half of the raspberry filling on top.
Carefully place the second cake layer on top and spread the remaining raspberry filling over it.
Make the frosting by combining Cool Whip, white chocolate pudding, powdered sugar (adjust to taste), and vanilla flavoring with a mixer on medium speed. Mix until the texture is more frosting like.
Frost the top and sides of the cake with the white chocolate frosting. Also add a drip of raspberry to the top of the cake. Decorate with fresh raspberries and white chocolate bars if desired.
This White Chocolate Raspberry Cake was undeniably the star of my birthday celebration, combining elegance and deliciousness in a way that brought smiles to everyone’s faces! The easy cake hack made the preparation swift, allowing me more time to enjoy the day. If you’re looking for a stunning cake that’s also a breeze to make, this is definitely the recipe for you! Happy baking!