The Perfect White Chocolate Raspberry Cake Recipe

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Dive into a world of decadence with our exquisite White Chocolate Raspberry Cake recipe! 🎂✨ Overflowing with the sweet symphony of white chocolate and tangy raspberries, this indulgent dessert is a treat for both the eyes and the taste buds. Whether you’re celebrating a special occasion or simply craving a slice of heaven, join us on a culinary journey as we unveil the secrets to creating this delectable masterpiece. Get ready to elevate your baking game and delight your senses with every bite!

 

Ingredients:

Cake Layers:

  • 6 oz white chocolate, finely chopped
  • 10 tbsp unsalted butter, chopped
  • 1 box white cake mix
  • 1 (3-ounce) box instant white chocolate pudding mix
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 4 large egg whites
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Raspberry Filling:

  • 2 cups frozen raspberries
  • 1/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch

White Chocolate Buttercream:

  • 4 oz white chocolate
  • 1 1/2 cups unsalted butter
  • 5 1/2 to 6 1/2 cups powdered sugar
  • 4 to 6 tbsp milk or heavy cream
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

Prep:

  1. Preheat oven to 350°F.
  2. Line cake pans with parchment.

Bake the Cake:

  1. Melt white chocolate and butter.
  2. Combine with other cake ingredients and divide into pans.
  3. Bake according to package instructions and cool.

Make the Filling:

  1. In a saucepan, cook raspberries, sugar, lemon juice, and cornstarch until thickened.
  2. Allow the mixture to cool before spreading onto the cake layers.

Buttercream:

  1. Melt white chocolate.
  2. In a mixing bowl, beat butter until creamy.
  3. Gradually add powdered sugar, milk (or heavy cream), vanilla extract, salt, and melted white chocolate. Mix until smooth.

Assemble:

  1. Layer the cake with raspberry filling and buttercream.
  2. Frost the cake with the remaining buttercream.
  3. Decorate as desired and enjoy! 🎂✨

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