This easy white chocolate and raspberry cake will bring you the best of both worlds – the sweetness of white chocolate and the tartness of fresh raspberries. This is a great raspberry cake for any season. Also, you can enjoy ease and taste in this white chocolate raspberry cake recipe with store-bought cake mix elevated by a homemade raspberry cake glaze. Yes, this recipe uses a box cake mix base! On top of it all, it is also an icing in the cake recipe so the cake is extra moist!
Inspired by Nothing Bundt Cakes White Chocolate Raspberry Bundt Cakes
Last Christmas, I wanted one more dessert to add to our menu – something in a subtle pink/red scheme. At a recent holiday work party, I chose a Nothing Bundt Cakes white chocolate raspberry bundt cake for dessert out of a huge array of flavors. It was delicious! I decided I wanted to recreate that flavor combination at home.
I was thinking of something poke cake-ish. My wildly popular butter pecan poke cake (linked at the end of the post) has planted lots of spin offs in my mind over the years. This cake would make a great Valentine’s Day cake, Easter cake, birthday cake…anytime cake!
But then I decided the moistest of cakes are typically the icing in the batter type cakes.
So I introduce to you the butter pecan praline poke cake’s distant cousin – white chocolate and raspberry cake with icing in the batter!
When Are Raspberries in Season?
According to many sources, raspberries are at peak in the summer months with some sources also indicating raspberries are in peak through early fall. However, raspberries are sold in most markets year-round, making any time of year a great time for raspberry cake!
Making This Frosting in the Cake Batter Recipe
Since this is a semi-homemade cake, you need to start with a white cake mix. I wouldn’t say I have a true preference when it comes to cake mixes. But I would say we tend to grab Betty Crocker products.
For this recipe, I am using Betty Crocker Super Moist vanilla cake mix.
I have made this cake in both a 9×13 baking pan (glass pan above) and in a 9×9 dark pan (seen below). Both cakes take a while to bake thanks to the extra moisture in the cake from the icing. My cakes usually go from 40-45 minutes.
However, since all ovens are different, I would advise setting a timer for 30 minutes and then watching from that point forward. The cake will likely be quite brown on top. Don’t fret! On the inside the cake will be super moist and dreamy.
Making Raspberry Cake Glaze for Raspberry and White Chocolate Cake
Now, it’s time for the raspberry cake glaze!
The powdered sugar raspberry glaze icing needs to be a pourable consistency. You may have to add more powdered sugar or thin it out a bit with splashes of milk until is looks right.
Just slowly glaze the cake from one side to the other, allowing excess to drop down all sides of the cake.
During baking, some of the white chocolate chips will fall to the bottom of the cake pan, creating a somewhat crunchy texture at the bottom of the cake in certain spots. It is so good!
White Chocolate and Raspberry Cake
Ingredients
White Chocolate Raspberry Cake Batter
- 4 Eggs large
- 1 cup Vegetable oil
- 1 cup Water
- 15 oz White cake mix We use Betty Crock Super Moist
- 16 oz Vanilla frosting We use Betty Crocker Rich and Creamy
- 1 cup Raspberries fresh
- ½ cup White chocolate chips
Raspberry Cake Glaze
- 2 cups Powdered sugar
- 2-3 tablespoons Milk
- ¼ cup Raspberries fresh
Instructions
Making Raspberry and White Chocolate Cake
- Preheat oven to 350° (325° if your pan is very dark).
- Spray a 9×13 baking metal or glass baking pan with Baker's Joy or Pam.
- In a mixing bowl, add eggs, water, and oil. Slowly mix for about 30 seconds.
- Add cake mix and beat for two minutes.
- Add raspberries and white chocolate chips and mix until just blended.
- Bake 35-45 minutes or until cake appears evenly browned on top. The cake should slightly pull in from sides of pan and no longer jiggly in the middle. (Start watching the cake after 30 minutes because some ovens cook faster than others.)
- Allow cake to cool about 20 minutes.
- While the cake cools, make the glaze.
Make the Raspberry Glaze
- Mix 2 cups of confectioner’s sugar with 2 tablespoons of milk and 1/4 cup fresh raspberries.
- If glaze seems too runny, add a bit more sugar until the pouring consistency is pourable but still a little thick. If glaze seems too thick, add a bit more milk until the consistency seems right.
- Carefully, pour the glaze over the cake, allowing glaze to run to the edge of the pan.
- Allow cake to cool an hour or so before serving.
- Store leftovers for up to 2-3 days.
Notes
Nutrition
Enjoy Our Other Favorite Cakes Here at Planted in Arkansas!
Easy Chocolate Cake with Homemade Chocolate Buttercream
Butter Pecan Praline Poke Cake (Number ONE recipe on the website!)
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