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White Chocolate Raspberry Cake
At a Glance
- Total
- 45 min
- Servings
- 12.00 serving(s)
Categories
- Cake
- Dessert
- Baked
Allergens
- Eggs
- Milk
- Wheat
- Soy
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for White Chocolate Raspberry Cake brings together 1 (15 1/4 ounce) box white cake mix, 1 1/4 cups water, 1/3 cup oil in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 12 servings.
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Equipment
9-inch cake pan, mixer, microwave, vegetable peeler
Ingredients
- 1 (15 1/4 ounce) box white cake mix
- 1 1/4 cups water
- 1/3 cup oil
- 2 eggs
- 4 ounces white chocolate, melted
- 1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
- 1 (15 ounce) can vanilla frosting
- 4 ounces white chocolate, melted
- 1 teaspoon vanilla
- 8 ounces frozen whipped topping, thawed
- 1 cup fresh raspberry
- 1/2-1 cup white chocolate curls
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Instructions
Preheat oven to 325°F. Grease and flour one 9'' cake pan. (You'll have some batter left over…so I usually make cupcakes).
Mix all cake ingredients together in mixer. Blend for about 2 minutes, scrape down bowl, and beat for about 1 more minute. Pour into the cake pan and bake for about 23–25 minutes. Let cool.
Next, brush glaze over cooled cake.
Mix together all frosting ingredients until smooth. Then spread frosting generously over the cake.
Use a peeler to create the curls by scraping the side of a block of white chocolate.
Dot the top cake with raspberries and generously sprinkle with white chocolate curls.
Keep Cooking
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