Raspberry White Chocolate Cake Recipe

Name: Raspberry White Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake Ingredients; 1 (18 ounce) package white cake mix; 2 eggs; 2 egg whites; 1 tablespoon lemon juice; 2/3 cup water; 1/3 cup oil; 6 ounces white chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting); Filling; 1/2 cup raspberry jam (approximate); Frosting; 1 (8 ounce) package neufchatel cheese, softened (or cream cheese); 6 ounces white chocolate chips; 1/4 cup butter, softened; 3 cups powdered sugar, sifted (important!); 1/2 - 1 teaspoon lemon juice (optional); 1 pinch salt; 6 ounces fresh raspberries, to decorate (approximately 40)

Servings: persons

Cake Ingredients
1 (18 ounce) package white cake mix
2 eggs
2 egg whites
1 tablespoon lemon juice
2/3 cup water
1/3 cup oil
6 ounces white chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting)
Filling
1/2 cup raspberry jam (approximate)
Frosting
1 (8 ounce) package neufchatel cheese, softened (or cream cheese)
6 ounces white chocolate chips
1/4 cup butter, softened
3 cups powdered sugar, sifted (important!)
1/2 - 1 teaspoon lemon juice (optional)
1 pinch salt
6 ounces fresh raspberries, to decorate (approximately 40)

1
Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
2
Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
3
Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
4
Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
5
For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
6
Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
7
Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
8
Evenly spread the top of one of the cooled cakes with the raspberry jam.
9
Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
10
Garnish with the fresh raspberries, and keep refrigerated.

1339

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake Ingredients, 1 (18 ounce) package white cake mix, 2 eggs, 2 egg whites, and more.

Yes, Raspberry White Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry White Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions