Sunday, March 18, 2018


White Chocolate Raspberry Cake

White Chocolate Raspberry Cake:

8 oz good quality white chocolate bar, divided

½ C unsalted butter

1 17 oz box Pillsbury Purely Simple Vanilla Cake Mix

3 eggs

1 C buttermilk

1½ Tsp vanilla extract


Filling and Garnish:

½ C seedless raspberry jam
½ C fresh raspberries
White Chocolate Cream Cheese Frosting:
1 pkg Pillsbury Purely Simple Buttercream Frosting Mix
1 8 oz pkg cream cheese, softened
2 Tsp vanilla extract
3 C confectioners sugar
4 oz good quality white chocolate bar, melted
To assemble, place one of the cakes, flat side up, on a cake stand or serving plate. Spread a layer of frosting over the cake. Carefully spread the raspberry jam on top of the frosting, leaving about an inch around the cake.
Carefully place the second layer of cake on top of the first. Spread the remaining frosting over the tops and side of the cake. Top with raspberries and remaining 2 ounces of white chocolate made into curls. (To make chocolate curls, use a vegetable peeler to shave the edges of a bar of room-temperature chocolate.) Refrigerate until ready to use
Prepare the frosting mix according to the package. With an electric mixer, beat in the softened cream cheese on medium speed. Beat for 2 to 3 minutes until lump-free and fluffy. Beat in the vanilla extract and melted white chocolate. Slowly add in the confectioners sugar, 1 cup at a time, making sure that the sugar is fully combined before adding more. Beat until light and fluffy.
Let the cakes cool in the pans for 10 to 15 minutes on wire racks before removing. Run a knife around the edges and invert the cakes onto the wire racks to cool completely. In a large mixing bowl, beat the cake mix, eggs, buttermilk and vanilla extract on medium speed with an electric mixer. With a rubber spatula fold in the white chocolate/​butter mixture. Evenly pour the batter into the prepared cake pans and bake for 24 to 27 minutes.
Preheat the oven to 350 degrees. Lightly grease two 9-inch cake pans and set aside. In a glass bowl combine the butter and 6 ounces of the white chocolate bar (broken into small pieces). Microwave on medium power in 30-second intervals, stirring in between. Once melted, set aside to cool slightly.
Recipe courtesy of


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