Directions
-
Begin by preheating your oven to 350°F (175°C). Prepare three 8-inch round cake pans by spraying them with cooking spray, then lining the bottoms with parchment paper. Give the parchment paper a light spray as well. Set the pans aside for later use.
-
In a microwave-safe bowl, combine 6 oz of finely chopped white chocolate and 10 tbsp of unsalted butter. Melt them together at 50% power in 15-second intervals, stirring each time until the mixture is smooth and melted. This step creates a tremendous base of flavor for your cake.
-
In a large mixing bowl, combine the cake mix, pudding mix, whole milk, sour cream, egg whites, vanilla extract, and salt. Beat these ingredients with an electric mixer on medium speed for about 2 minutes until well blended.
-
Carefully pour the melted white chocolate and butter mixture into the batter, mixing until everything is well incorporated. The batter will have a delightful consistency, showing a spectacular blend of colors.
-
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 24 to 28 minutes. They are done when a cake tester inserted into the center comes out clean. Allow the cakes to cool in their pans for 20 minutes before inverting them onto a wire rack to cool completely.
-
While the cake layers are baking, prepare the raspberry filling. In a small saucepan over medium heat, combine 2 cups of frozen raspberries, 1/4 cup of granulated sugar, 2 tablespoons of fresh lemon juice, and 2 tablespoons of cornstarch. Bring this mixture to a simmer, stirring constantly until it thickens and lightly clings to a wooden spoon. Once thickened, transfer the filling to a small bowl and refrigerate it until cool enough to spread.
-
Now, let’s prepare the frosting. Melt 4 oz of white chocolate in a microwave-safe bowl at 50% power in 15-second intervals until smooth. Let it cool for about 5 minutes, ensuring it is not hot.
-
In a stand mixer fitted with a paddle attachment, beat 1 1/2 cups of unsalted butter on high speed until light and creamy, which should take about 30 seconds. On low speed, gradually add 5 1/2 cups of powdered sugar, 4 tablespoons of milk, 2 teaspoons of vanilla extract, and 1/4 teaspoon of salt, mixing until everything comes together.
-
Next, add the cooled white chocolate to your butter mixture and mix until fully incorporated. At this point, if the frosting appears too thick, add more milk, one tablespoon at a time, and if it’s too thin, add more powdered sugar as needed.
-
Assess the cooled cake layers. If necessary, level them with a serrated knife. Place one layer on a cake stand or a cardboard cake circle. Spread half of the raspberry filling over this layer, leaving about an inch from the edge. Then, spread or pipe a layer of frosting over the raspberry filling, extending it to the edge of the cake.
-
Repeat this process with the second layer of cake, adding the remaining raspberry filling and covering it with frosting. Finally, place the third layer on top and cover the entire outside of the cake with the remaining buttercream.
-
Decorate your stunning White Chocolate Raspberry Cake with fresh raspberries for that visual as well as flavor appeal.
Continue reading on the next page 👇👇