White Chocolate and Raspberry Cake

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This white chocolate and raspberry cake uses a white cake mix, white chocolate chips, and tangy raspberries for a delicious and moist white chocolate and raspberry cake. It is a fantastic icing in the batter cake recipe topped with a homemade raspberry cake glaze!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: cake, raspberry, white chocolate, white chocolate and raspberry cake

Servings: servings

Calories: 269kcal

Cost: $10

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 9x13 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

*This white chocolate and raspberry cake is great for making ahead of time - up to 2-3 days. Store in an air-tight container at room temperature. (The sugar stabilizes the milk in powdered sugar glazes so the icing is fine to be stored out of the refrigerator.)

Nutrition