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
Sandra says
Hi! I only have two cake pans. Can I use the same recipe or do I need to adjust baking time?
Kelsie says
Hi Sandra! You can bake the cake layers in two batches and still get three layers; the batter should be fine sitting at room temperature while your first two layers bake. I would do it that way rather than making two layers. If you do make two layers, you’ll have to bake them longer but I can’t tell you exactly how much longer because I haven’t made the cake that way.
Katie says
How much frosting does this recipe make? I’m debating if I need to make extra to have enough for decorations and an extra filling layer if I do 2-9″ cakes each cut in half as someone else suggested.
Kelsie says
Hi Katie, I’m not sure exactly how many cups of frosting the recipe makes as I’ve never actually measured it. I’d play it safe and make extra frosting. Sorry I can’t be of more help!
Shelby says
Getting prepped to make this for a wedding but I have a question. The recipe doesn’t say if the butter for the cake should be room temp? Or should it be cold?
Kelsie says
Hi Shelby! The temperature doesn’t matter; you’ll melt it in the microwave along with the white chocolate.
Maryam says
I would like to make this recipe for Eid tomorrow, but I have a question about the pudding, do I need to cook the pudding or just use the powder with the cake mix??
Thanks a lot
Kelsie says
Hi Maryam! Just use the powder! Don’t cook it first.
Gigi says
I bought a cake like this from a grocery store and loved it, so for my birthday (because of quarantine) we decided to bake it at home. This tasted SO good and we will definitely be making it again. The pudding mix really keeps the cake moist and delicious for a couple days. Thank you so much!!!
Kelsie says
Oh that makes me so happy! It’s one of my favorite recipes–I’m so glad you love it too!
Tessa says
I absolutely love this cake! This is my new favorite recipe and I will definitely be making this again soon!
Kelsie says
I’m so happy you like it! Thank you for letting me know!
Jennifer says
Can you make this cake a day in advance?
Kelsie says
Yep, no problem! You can store the filled and frosted cake in the fridge or at room temperature; I recommend covering it with a cake cover or tenting some foil over it. Or you can store the cake layers at room temp overnight. Cool them completely once they’re out of the oven, then wrap tightly with plastic wrap and leave them on the counter. Fill and frost them when you’re ready.
Liz says
Can you make this as a sheet cake?
Kelsie says
I think you would be fine making this in a 13-by 9-inch baking pan, but I’m not 100% sure because I’ve only made it as a layer cake.
Ashlee says
This cake turned out amazing! My family has voted it the best cake that I have ever made.
I used two nine inch pans for the cakes and it worked perfectly. Then I sliced those layers in half, and applied the raspberry filling in each layer. Also, I prepared the raspberry filling a day in advance, and it helped the assembly of the cake go by quicker.
This cake recipe really is flawless, it will definitely be added to my repertoire! Thanks!
Kelsie says
Hi Ashlee! I’m so glad you loved the cake! It’s definitely one of my favorites 🙂
Ann says
Can this recipe be used to make cupcakes? I like making cupcakes versus a layer cake…better for sharing. I would cut out a little hole on top of the cupcake for the raspberry filling and pipe the frosting on top? Perfect for Valentine’s Day!
Kelsie says
Hi Ann! I haven’t made this recipe as cupcakes but I think it would be fine; my hunch is that cupcakes will turn out a little concave just like the cake layers have a tendency to do. But if you’re cutting out some of the top anyway that probably doesn’t matter!
Eli says
Do you find that this cake collapses if you stack more than 3 layers? I’m worried it will be too soft.
Kelsie says
It’s actually a fairly sturdy cake so you might be able to get away with more layers, but I haven’t tried it with more than three so unfortunately I can’t say for sure. I apologize.
Paula says
Delicious! I love raspberry & any kind of chocolate.
When frosting & filling, I piped a layer of frosting around the edge of the layer I had just put filling on. I frosted one surface of the next layer & put it frosting side down onto the filling.
Kelsie says
Love that idea! You get more frosting that way–I’ll have to remember it!
Saskia says
Absolutely loved it! I was wondering why my cake was a little more yellow than yours. Turns out that I put 4 eggs instead of just eggs white on the batter 🤦🏻♀️
Saskia says
Egg* in*
Lisa Bell says
OMG — this was amazing! I made it for a Christmas/gender reveal cake. I doubled the recipe and made 3 layers of white cake and 3 layers of baby boy blue. I also put a little Chambord in the raspberry sauce (used just a little bit of lemon) to give the sauce some extra pizazz. Yum! The buttercream icing is sinfully good…. I’m afraid to calculate the calories… but it was so worth it. Thank you!!!!
Kelsie says
I’m so glad you enjoyed it, Lisa! Love that you made it a gender reveal cake–that’s so fun!
Sabrina says
What kind of white chocolate did you recommend for this recipe?
Kelsie says
Hi Sabrina, I usually use Baker’s or Lindt white chocolate. Hope that helps!