White Chocolate Raspberry Cake Recipes

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WHITE CHOCOLATE RASPBERRY CAKE



White Chocolate Raspberry Cake image

This White Chocolate Raspberry Cake combines white chocolate cake layers with a white chocolate swiss meringue buttercream, fresh raspberries, and raspberry jam. A perfect flavor combination!

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 15

6 oz white chocolate (chopped (or white chocolate chips))
2 cups milk
3 1/3 cups all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs (room temperature)
2 tsp vanilla
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter (room temperature)
8 oz white chocolate (chopped, melted, cooled)
500 g fresh raspberries (divided)
6 Tbsp raspberry jam (seeded or seedless (optional))

Steps:

  • Heat milk and chocolate until melted and combined, cool to room temperature.*
  • Preheat oven to 350F. Grease and flour three 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and milk mixture, beginning and ending with flour (4 additions of flour and 3 of milk). Fully incorporating after each addition.
  • Bake for approx. 40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack and cool completely.
  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**
  • Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***
  • Add white chocolate and whip until smooth.
  • Reserve 1/3rd of the prettiest raspberries (160g) for the top of the cake. Very roughly chop remaining 2/3rds of the raspberries (330g). I basically just made sure each was cut in half.
  • Place one layer of cake on a cake stand or serving plate. Spread approx. 3 Tbsp of raspberry jam evenly across the layer, right to the edges. Top with 1 cup of buttercream and spread evenly. Press half of the chopped raspberries evenly into the frosting. Repeat with next layer.
  • Top with final layer of cake and crumb coat. Add 1 cup of buttercream to the very top and smooth until it hangs over the sides. Use an icing smoother to smooth the sides and create a lip on the top with the frosting.
  • Dollop a bit of frosting on the top and spread out in a rustic manner. Top with fresh raspberries and thyme sprigs if desired.

Nutrition Facts : Calories 809 kcal, Carbohydrate 95 g, Protein 8 g, Fat 45 g, SaturatedFat 27 g, Cholesterol 146 mg, Sodium 191 mg, Fiber 2 g, Sugar 71 g, ServingSize 1 serving

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

Bake a spectacular White Chocolate-Raspberry Cake for a special occasion! You simply can't go wrong with this beautiful White Chocolate-Raspberry Cake.

Provided by My Food and Family

Categories     Fruit Recipes

Time 1h28m

Yield Makes 16 servings.

Number Of Ingredients 9

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
3 eggs
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting Recipe
2 Tbsp. seedless raspberry jam
1 cup fresh raspberries

Steps:

  • Heat oven to 350°F.
  • Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
  • Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
  • Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
  • Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

WHITE CHOCOLATE & RASPBERRY CAKE



White chocolate & raspberry cake image

John Whaite shares his recipe for a light, fruity layer cake with chocolate ganache and simple sponge

Provided by John Whaite

Categories     Afternoon tea

Time 45m

Yield Cuts into 8-10 slices

Number Of Ingredients 9

200g butter, chopped into small cubes, plus extra for greasing
100g white chocolate, broken into pieces
4 large eggs
200g caster sugar
200g self-raising flour
175g raspberries, fresh or frozen
200g white chocolate, chopped
250ml double cream
a little icing sugar, for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
  • When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
  • Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
  • To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
  • When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

Nutrition Facts : Calories 540 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

WHITE CHOCOLATE-RASPBERRY CAKE



White Chocolate-Raspberry Cake image

White cake filled with raspberry pastry cream, iced with white chocolate buttercream, and garnished with white chocolate shavings on the sides and fresh raspberries on the top.

Provided by Laura

Time 10h

Yield 12

Number Of Ingredients 16

2 (6 ounce) containers fresh raspberries
6 large egg yolks
½ cup white sugar
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 cups whipping cream
1 (15.25 ounce) package French vanilla cake mix
1 cup water
⅓ cup vegetable oil
3 large eggs
2 sticks unsalted butter, softened
1 ½ cups confectioners' sugar
12 ounces white chocolate, melted and cooled
1 teaspoon pure vanilla extract
1 (4 ounce) bar white chocolate
1 cup large raspberries

Steps:

  • Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
  • Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
  • Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
  • Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
  • Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
  • Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
  • Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

Nutrition Facts : Calories 846 calories, Carbohydrate 81.7 g, Cholesterol 251.8 mg, Fat 55.8 g, Fiber 3.1 g, Protein 8.2 g, SaturatedFat 28.7 g, Sodium 312.3 mg, Sugar 66.8 g

WHITE CHOCOLATE RASPBERRY BUNDT CAKE RECIPE {NOTHING BUNDT CAKES COPYCAT}



White Chocolate Raspberry Bundt Cake Recipe {Nothing Bundt Cakes Copycat} image

Rich white chocolate cake swirled with seedless raspberry jam and topped with thick cream cheese frosting make this Nothing Bundt Cakes copycat recipe celebration-worthy.

Provided by Steph Loaiza

Categories     Dessert

Time 2h30m

Number Of Ingredients 13

15.25 ounces white cake mix (1 package)
3.9 ounces instant white chocolate pudding mix (1 package, (or vanilla if you can't find white chocolate))
1 cup sour cream
¾ cup vegetable oil
4 eggs (beaten)
½ cup warm water
1½ cups white chocolate chips (divided)
1 cup seedless raspberry jam*
8 ounces cream cheese (1 package)
½ cup butter
2 teaspoon vanilla extract
2 Tablespoons Milk
6 cups powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together cake mix, pudding mix, sour cream, oil, beaten eggs, and water.
  • In a small, microwaveable bowl, melt 1/2 cup white chocolate chips in 15-30 second intervals, stirring in between, until smooth. Pour melted chocolate into the cake mixture and stir until blended.
  • Fold in the remaining white chocolate chips.
  • Generously spray a 9" bundt pan with cooking spray. Pour in half of the batter, then top with raspberry jam. Top with the remaining batter.
  • Bake 45-50 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean.
  • Cool cake thoroughly in pan for about 90 minutes before inverting onto a plate. If desired, pipe the top with cream cheese frosting.

Nutrition Facts : Calories 881 kcal, Carbohydrate 131 g, Protein 7 g, Fat 38 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 100 mg, Sodium 831 mg, Fiber 1 g, Sugar 103 g, UnsaturatedFat 9 g, ServingSize 1 serving

RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE



Raspberry-White Chocolate Upside-Down Cake image

I love coming up with variations on a recipe. I had the idea for this cake on the spur of the moment. It's easy to make; basically doctoring up a cake mix.

Provided by Jessica Rupe

Categories     Everyday Cooking     Special Collection Recipes     New

Time 1h30m

Yield 16

Number Of Ingredients 9

nonstick cooking spray
2 (6 ounce) containers fresh raspberries
1 (3 ounce) package raspberry-flavored gelatin mix
2 tablespoons white sugar
1 (15.25 ounce) package white cake mix (such as Duncan Hines®)
3 large eggs
1 cup milk
⅓ cup white chocolate chips
4 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
  • Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
  • Dump cake mix into a large mixing bowl. Stir in eggs.
  • Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
  • Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
  • Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 32.5 g, Cholesterol 44.5 mg, Fat 8.5 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.5 g, Sodium 222.1 mg, Sugar 24.7 g

RASPBERRY WHITE CHOCOLATE CAKE



Raspberry White Chocolate Cake image

With a little help from a packaged cake mix, turn this into a heavenly experience!From McCormick, this is a recipe that will delight guests and family alike. Done in a little over 30 minutes, you can whip this up between salad and entree!

Provided by FLUFFSTER

Categories     Dessert

Time 38m

Yield 16 serving(s)

Number Of Ingredients 13

1 (6 ounce) package white baking chocolate
1/2 cup butter
1 (18 ounce) box layer white cake mix
1 cup milk
3 eggs
1 tablespoon raspberry extract
1/8 teaspoon red food coloring
1 cup raspberries
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 (6 ounce) package white baking chocolate
2 teaspoons raspberry extract
2 cups confectioners' sugar

Steps:

  • Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
  • Stir until chocolate is completely melted.
  • Cool slightly.
  • Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
  • Beat on medium speed 2 minutes or until well blended.
  • Pour evenly into 2 greased and floured (9-inch) round cake pans.
  • Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
  • Cool cakes in pans 10 minutes, remove from pans.
  • Cool completely on wire racks.
  • Prepare White Chocolate Cream Cheese Frosting.
  • Stir food color into 2/3 cup of the frosting until well blended.
  • Place 1 cake layer on serving plate.
  • Spread with the tinted frosting.
  • Top with remaining cake layer.
  • Frost top and sides of cake with remaining frosting.
  • Top with raspberries just before serving.
  • Store in refrigerator.
  • White Chocolate Cream Cheese Frosting:.
  • Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
  • Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
  • Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.

Nutrition Facts : Calories 465.7, Fat 25.3, SaturatedFat 13.5, Cholesterol 80, Sodium 375.4, Carbohydrate 55.1, Fiber 0.8, Sugar 45.7, Protein 5.4

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RECIPES - BETTYCROCKER
Baking Recipes for Any Occasion! Browse through our wide range of cake, cookies, muffin recipes. From an easy white chocolate cake which is perfect for afternoon tea, to a more challenging multi layered cake for a birthday, there’s a recipe for everyone! Next time you’re baking, why not try a new shape, or a new and exciting flavour like coconut and pineapple.
From bettycrocker.ae
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WHITE CHOCOLATE RASPBERRY CAKE - XO, KATIE ROSARIO
2021-06-07 In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside. In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes. Add the egg whites, one at a time, to the stand mixer bowl and beat on medium until well incorporated.
From xokatierosario.com
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WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE RECIPE | ALLRECIPES
This decadent Bundt® cake with raspberry jam, white chocolate chips, and cream cheese frosting is made easy with the help of a cake mix.
From avize.aussievitamin.com
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WHITE CHOCOLATE RASPBERRY BUNDT CAKE - WHISKING WOLF
2022-01-12 In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy – approximately 2 minutes. Add eggs, one at a time, beating after each addition until well combined. Scrape down the sides of the bowl with a spatula as needed. Beat in buttermilk, lemon zest and vanilla until combined.
From whiskingwolf.com
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WHITE CHOCOLATE AND RASPBERRY CAKE - RECIPE - THE ANSWER IS CAKE
Step 1 - Preheat your oven to 160°C. Grease and line a 20cm round cake pan. Step 2 - Place white chocolate, butter and water in a medium saucepan over low heat for 5 minutes or until chocolate has melted. Stir the mixture occasionally while it's melting. Remove from heat and leave for 5 minutes to cool slightly.
From theansweriscake.com
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WHITE CHOCOLATE RASPBERRY CAKE RECIPE | WILTON
Preheat the oven to 350°F. Spray 12 x 18 in. sheet cake pan with vegetable pan spray. In the medium bowl, combine flour, baking powder, and salt. In the small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; and set …
From wilton.com
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RASPBERRY & WHITE CHOCOLATE CUPCAKES – MY ROI LIST
2022-06-24 Check out my Raspberry & White Chocolate Cake recipe for details. More tips for making the Raspberry & White Chocolate Cupcakes: You could just make the sponge and drizzle the top with a little white chocolate and have them as muffins. Freeze dried raspberries are really easy to get hold of online (sometimes they’re called freeze dried raspberry …
From myroilist.com
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NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY COPYCAT RECIPE
Directions: Preheat oven to 350 and generously grease a bundt cake pan with nonstick cooking spray and set aside. Add cake mix and pudding together in a large bowl and mix well. Add eggs, sour cream, oil and water and beat well with a hand mixer. Fold in …
From bubbapie.com
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WHITE CHOCOLATE AND RASPBERRY CAKE - DELISH
2020-04-02 Preheat oven to 200ºC (180°C Fan). Line two 20.5cm round cake tins with parchment paper and grease with cooking spray. In a large heatproof bowl, combine chocolate and butter. Set over a large ...
From delish.com
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RASPBERRY WHITE CHOCOLATE BUNDT CAKE | FOODTALK
2 days ago STEP 4: Add half of the flour and mix, then drizzle in half of the milk with the mixer running. Repeat with the remaining flour, then milk. Then, carefully fold in the raspberries and white chocolate. STEP 5: Pour the batter into the prepared bundt pan, then bake for 45-55 minutes. Use a skewer or steak knife to insert to the center of the cake - it should come out …
From foodtalkdaily.com
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Top Asked Questions

How do I make a white chocolate raspberry Bundt® cake?
A decadent white chocolate-raspberry Bundt® cake made easy with the help of a cake mix. Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®). Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened.
How do you make a raspberry cake mix?
Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife.
What is a white chocolate raspberry cake?
This white chocolate raspberry cake features sweet white chocolate cake layers, a tart raspberry filling, and plenty of white chocolate buttercream. Just try to stop at one slice! This post contains affiliate links.
What kind of cake has raspberries in it?
Luscious raspberries dot this velvety, white chocolate raspberry bundt cake. Topped with rich cream cheese icing and more raspberries, this beautiful cake brings new meaning to the word irresistible. The best copycat Nothing Bundt Cake white chocolate raspberry recipe too!

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