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
Kristine says
Can the cake be made the night before and then frost and fill the same day as eating? If so, how would you store the cake layers overnight?
Kelsie says
That’s fine! Cool the cake layers fully to room temperature, then wrap them tightly with plastic wrap and refrigerate overnight. Be sure they’re not warm at all when you wrap them or they could sweat and get soggy.
Debbie says
This cake is wonderful! Mother’s Day is coming up and my Mom requested this cake for the special occasion, she even supplied the raspberries.
Kelsie says
You’ve made my day! I’m glad you liked it so much!
Joanne says
I made this for my daughter-in-laws birthday, April 2023 and it was a huge hit. I followed your recipe exactly, except I used two 9 inch pans. I will make this again, it is a keeper. Thank you.
Kelsie says
That’s wonderful! I’m glad you enjoyed it!
Leann says
I’ve made this once and today I’m trying it again gluten free. I used a GF pillsbury classic yellow because I could not find white. I hope it turns out as good as the regular one. I had people ask for the recipe the first time we served this, so fingers crossed. I also only do two layers in 10” pans. It worked out good the first time. 🤷🏻♀️ Thank you and I can’t wait to eat it tonight for my son’s bday!
Kelsie says
I’m so glad you liked it! And please leave an update about how it works with a gluten free mix. I’d love to know!
Lisa says
I have made this cake a couple of time and it is wonderful! Have you ever make it in a sheet cake form?
Kelsie says
I haven’t tried it as a sheet cake. If you do, let me know how it goes! I’m so glad you enjoyed the recipe, Lisa!
Stacie says
For the white chocolate, do you use white chocolate bark or chocolate candy bars?
Kelsie says
Use bars. I like Ghirardelli or Baker’s for baking.
Rebecca says
I have made this cake many times. It is everyone’s favorite. My son got married yesterday in a small ceremony. They requested I make it as their wedding cake. It was a huge hit. Thank you so much for sharing.
Kelsie says
I’m so glad you enjoyed it!
Erin Rock-Ballard says
Fantastic!
I used this recipe for my sons birthday cake. It definitely didn’t look as scrumptious as your picture covered in multicolored icing and dinosaurs with party hats but it still came out so well! I was concerned when I saw how dense the cake looked and worried it would be dry but it is such a moist, flavorful cake! I ended up going with quality local raspberry preserves to save time and I chose a different icing, I really envisioned marscapone with the white chocolate & raspberry so I found a white chocolate marscapone icing that just tied the whole thing together. This recipe is a keeper! Everyone at the party thought I had ordered the cake from a bakery!
Kelsie says
I love the sound of that frosting! And I’m so glad you all liked the cake!
Shannon says
Sorry if this comes over twice, but not sure if the last one went.
I’m going to make this in the next couple of days. Do I have to use parchment paper, or can I just spray the pans? Also, would the battee work for cupcakes? And do you use a toothpick to test to see if it’s done? Please help! Thank you!!
Kelsie says
Hi Shannon! I recommend using parchment. I haven’t made this as cupcakes but a few people have tried and reported that the cupcakes fell. A toothpick is fine to see if the cake is done!
Kathy says
I’ve made this cake several times and it is AMAZING!!! My daughter would like it for her wedding cake!?!?! How would you recommend going about it? It’s a small wedding and I’m thinking a 2-tier cake. Thanks in advance for any guidance you can offer!
Kelsie says
Oh my gosh, you’ve made my whole week! I’m so glad you like the cake so much. But I’m so sorry–I don’t have any experience making tiered cakes. Here’s a link to a Wilton guide; I hope that helps! There’s another comment from a couple of years ago that someone was having trouble making this particular cake in a 10-inch pan, so I think I’d suggest using an 8-inch cake for the bottom layer and going smaller with the layer(s) on top. Please send me a picture of the final product!
Chelsea says
Y’all this cake is so good! Yes it’s quite a few ingredients but don’t let that deter you, it is an absolutely wonderful outcome. I didn’t have white chocolate pudding to add in so I used vanilla, and I didn’t have raspberries so I used cherries (still good but definitely want raspberries next time) I had my in-laws come and we all went to town on this cake! I want to make filled cupcakes next!
Kelsie says
I’m so glad you enjoyed it!
Mary Rich says
I made one for my daughter’s birthday…. Husband placed his order for his birthday in December.😂 I did add almond extract in with the vanilla. Thanks for the recipe.
Kelsie says
Oh I love the sound of the almond extract! I’m glad your whole family enjoyed it!
Laura says
Can u use white chocolate chips as your white chocolate or does it have to be white chocolate bark
Kelsie says
Hi Laura, I recommend using bars of white chocolate
Lauren says
I feel like the batter for this cake was super thick, is that normal? The layers came out fine but I can’t taste it because I’m making it for a party
Kelsie says
Hi Lauren! That’s normal! The batter is very thick.
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.
Theresa says
You could use the 6″ cake pans and put the extra cake batter in cupcake tins!
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.