White Chocolate-Raspberry Cake – a delicious recipe with 'S White Chocolate, butter, white cake, milk, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Grease and flour 2 (9-inch) round pans; set aside.
3
Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min.
4
or until butter is melted.
5
Stir until chocolate is completely melted; cool slightly.
6
Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended.
7
Pour into prepared pans.
8
Bake 25 to 28 min.
9
or until toothpick inserted in centers comes out clean.
10
Cool cakes in pans 10 min.
11
; remove from pans to wire racks.
12
Cool cakes completely.
13
Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam.
14
Cover with remaining cake layer.
15
Spread top and side with remaining frosting.
16
Top with raspberries just before serving.
488
kcal
Calories
40
g
Fat
19
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, 1/2 cup butter or margarine, 1 pkg. (2-layer size) white cake mix, 1 cup milk, and more.
Yes, White Chocolate-Raspberry 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.
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