This white chocolate raspberry cake features sweet white chocolate cake layers, a tart raspberry filling, and plenty of white chocolate buttercream. Just try to stop at one slice!
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Hey guys! Are you ready for some delicious, delicious cake? I know I am! It’s been, like, weeks (!!) since my last layer cake post and I’m going into withdrawals. Cake DTs are really unpleasant.
Do you love making layer cakes like I do? I know they can be sort of a pain what with baking the layers, filling the layers, frosting the layers. . .but nothing is quite as satisfying as slicing into a layer cake.
Except, obviously, for taking that first bite of your gorgeously filled and frosted cake.
And never was that more true than when I took a bite of this white chocolate cake with RASPBERRY FILLING! That little pop of tart berry is so perfect when paired with the creamy sweetness of the white chocolate.
It’s totally swoon-worthy.
And hey, guess what? The filling is made with frozen raspberries so this cake is totally do-able year-round. (I love that!) I’m thinking this would be a pretty great holiday cake because of the bright pop of red.
I’m sorry to bring up the h-word but I like to plan menus way ahead of time. Remember Bree on Desperate Housewives, doing a Christmas dry run? She was channeling me. (At least I think that happened on Desperate Housewives and not just in my actual life.)
White chocolate raspberry cake: the process
The white chocolate cake layers are simple to make because we use a box mix doctored up with sour cream and pudding. I used white chocolate pudding but you can substitute vanilla or cheesecake—just as long as it’s white-ish—if you don’t have white chocolate pudding on hand.
Baker’s tip: be sure you use instant pudding mix, NOT cook and serve. I’ve used both Godiva and Jell-o pudding in this cake and preferred Godiva, but use whichever you like.
Start by melting your white chocolate and butter together in the microwave at 50% power in 15-second intervals, stirring after each interval.
Melting white chocolate slowly is important so it doesn’t scorch; I thought I got a picture of this process but apparently not. I’m sorry!
- Next, combine your cake mix (I used Duncan Hines) along with the pudding mix, milk, egg whites, sour cream, a little vanilla, and salt.
- Beat all of that with an electric mixer for 2 minutes. The batter will be very thick. Add the white chocolate-butter mixture and beat again until fully incorporated.
Divide the batter between three 8-inch round cake pans and smooth the top with an offset spatula. Because the batter is thick, it will not spread on its own so spreading it out is necessary.
Bake for about 25 minutes, then cool the cake layers in the pans for 20 minutes and carefully invert them onto a wire rack to cool completely. The cake layers will turn out to be slightly concave in the center, as in the second picture above. This is fine.
If the concavity bothers you, you can use a long serrated knife to trim off the tops and even them out. If you go that route, chill the cake layers in the fridge until they’re cold enough to cut through. The cake is very soft and if you try to trim the layers without chilling them, they’ll crumble.
The filling is just a matter of boiling the frozen raspberries with sugar, lemon juice, and cornstarch until the berries are thick and spreadable.
Be sure when you fill and frost your cake that you don’t spread the jam all the way to the edge (see last picture above); this prevents jam from getting in your frosting.
If you wanted to substitute store-bought raspberry jam, I think that would be just fine.
After you make your filling, frost the cake with a simple white chocolate buttercream and you’re ready to eat! I won’t tell you to have dinner first. . .because, I confess, I had a slice of white chocolate raspberry cake for dinner the day I did these photos.
It was the best dinner I had all week 🙂
How to store your white chocolate raspberry cake
Should you happen to have uneaten cake you can store it, covered, at room temp for a couple of days.
If you can’t eat all the leftovers in two days, this cake freezes well.
Slice the cake, set the slices on a baking sheet, then pop the baking sheet in the freezer for about half an hour to set the buttercream.
Once the frosting has hardened, tightly wrap each slice individually with a few layers of plastic wrap and/or freezer paper. You can store it this way for a couple of months.
A few more layer cakes (in case you’re hungry)
Strawberry Layer Cake
Tuxedo Cake
Death by Chocolate Cake
Coconut Mango Cake
If you make this white chocolate raspberry cake–or any of my recipes–be sure to let me know what you think by leaving a comment and rating below. And post a pic on Insta too—tag @theitsybitsykitchen so I can see!
- 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 for garnish
- Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
Place the white chocolate and the butter in a microwave-safe bowl and heat on 50% powder in 15-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Combine the remaining ingredients in a large mixing bowl and beat with an electric mixer set to medium for 2 minutes. Beat in the white chocolate until combined. Divide batter evenly between prepared cake pans and smooth with a spatula.
- Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting.
- While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. Scrape into a small bowl and refrigerate until cool enough to spread.
- Place the chocolate in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool for 5 minutes.
- Beat the butter in a stand mixer fitted with the paddle attachment until light and creamy, about 30 seconds. Turn mixer to low and beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk, and the vanilla and salt until combined. Add the cooled white chocolate and mix on low until incorporated. Turn mixer to medium and mix until smooth. If frosting is too thick, add additional milk; if it’s too thin, add additional powdered sugar.
- Assembly:
If your cake layers are too concave for your liking, chill the cake layers, then even them out with a long serrated knife.
Place one cake layer on a cake stand or cardboard cake circle. Spread half of the raspberry filling over the top of the cake (don’t go all the way to the edge). Gently spread (or pipe) a layer of frosting over the top of the filling, this time going all the way to the edge. Repeat with remaining filling and another layer of frosting. Top with remaining cake layer.
- Frost your cake with remaining frosting and decorate as desired. Serve.
*I used Duncan Hines
**You can substitute cheesecake or vanilla pudding--just be sure that it's instant.
Filling adapted from Genius Kitchen
Char says
American pudding isn’t available in my country unless it’s made from scratch, is there any reason I shouldn’t use homemade (other than cooling time)?
Kelsie says
Hi Char! Unfortunately regular pudding won’t work since the recipe only uses the powdered pudding mix.
Tonya says
Can this recipe be down-sized to 3 6″ cakes?
Kelsie says
There would probably be too much batter for 6-inch cake pans and since the recipe uses a cake mix it’s going to be hard to halve it.
Patricia says
If I want to make this same recipe, but chocolate, would it work the same way. Instead of white chocolate pudding, it’s chocolate pudding and chocolate cake mix?
Kelsie says
I suppose it would work the same way but since I’ve never tried it I don’t want to steer you wrong. I do have a recipe for chocolate raspberry cake from scratch if that’s of interest to you. Here’s the link chocolate raspberry cake
Patricia says
This cake recipe was a hit! It was perfectly moist and not overly sweet with all the white chocolate. Definitely keeping this recipe.
Kelsie says
I’m so glad you liked it!
Jacqui says
This cake is delicious. I made it once and it was great. I made it a 2nd time and the layers came out very dense, flat, and concaved in the middle. Any suggestions on what I may have done wrong the 2nd time.
Kelsie says
Hi Jacqui! I’m not really sure what the difference would be–did you use the same type of cake mix and white chocolate? Those are the things that I think would make the difference.
Amy says
My family can’t have seeds. Is it possible to strain the seeds out, or should I use the seedless raspberry jam? If I use the seedless jam, how much do I use?
Thank you!
Kelsie says
No problem! Just use a fine mesh sieve to strain out the seeds after you make the filling, before it cools down. If you’d rather go the seedless jam route, you just need enough to cover two of the layers; I’d guess no more than a couple of tablespoons for each one.