Decadent Raspberry and White Chocolate Layer Cake
Indulge in a symphony of flavors with this Decadent Raspberry and White Chocolate Layer Cake. This enchanting dessert brings together the tartness of fresh raspberries and the creamy richness of white chocolate, creating an exquisite balance of taste and texture. With a few shortcuts from a convenient cake mix, this recipe allows you to impress your guests without spending all day in the kitchen. Perfect for celebrations or a sweet finish to a special meal, this cake is dressed to the nines with a luscious cream cheese frosting, accented with raspberry extract and delicate raspberry garnish. Stretch your culinary skills and delight everyone at your next gathering—for a mouthwatering experience that transcends the ordinary!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
White baking chocolate
1 (6-ounce package, divided)
Butter
3/4 (cup, divided (1/2 cup for the cake, 1/4 cup for the frosting))
White cake mix
1 (18-ounce box)
Milk
1 (cup)
Eggs
3 (large)
Raspberry extract
3 (teaspoons (1 tablespoon for the cake, 2 teaspoons for the frosting))
Red food coloring
1/8 (teaspoon)
Raspberries
1 (cup, fresh)
Cream cheese
1 (8-ounce package, softened)
Confectioners' sugar
2 (cups)
Instructions
1
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them.
2
In a medium microwave-safe bowl, combine the white baking chocolate and butter. Microwave on HIGH for 2 minutes or until the butter is melted. Stir until the chocolate is completely smooth and melted. Allow it to cool slightly.
3
In a large mixing bowl, beat the cake mix, milk, eggs, raspberry extract, and the cooled chocolate mixture using an electric mixer. Start on low speed just until the ingredients are moistened, then increase to medium speed and beat for 2 minutes until the batter is well blended.
4
Pour the cake batter evenly into the prepared cake pans. Bake in the preheated oven for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
5
Once baked, cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.
6
To prepare the White Chocolate Cream Cheese Frosting, in a large bowl, beat the softened cream cheese and 1/4 cup softened butter together on medium speed until smooth and well blended.
7
Add the melted and slightly cooled white baking chocolate and raspberry extract to the cream cheese mixture, and mix well. Gradually add the confectioners' sugar, beating until the frosting is light and fluffy after each addition.
8
Once the cakes are completely cooled, tint 2/3 cup of the frosting by stirring in the red food coloring until the desired shade is achieved.
9
Place one layer of cake on a serving plate and spread the tinted frosting evenly over the top. Carefully place the second cake layer on top.
10
Frost the top and sides of the cake with the remaining cream cheese frosting.
11
Just before serving, garnish with fresh raspberries for an elegant touch. Store any leftovers in the refrigerator.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary flavor profile of the Decadent Raspberry and White Chocolate Layer Cake?
The cake features a delicate balance of tart fresh raspberries and creamy, rich white chocolate.
What temperature should the oven be set to for baking this cake?
The oven should be preheated to 350°F (175°C).
What size cake pans are required for this recipe?
You will need two 9-inch round cake pans.
How do I prepare the cake pans before pouring the batter?
The pans should be greased and lightly floured to prevent the cake from sticking.
How should I melt the white baking chocolate and butter for the cake batter?
Combine them in a medium microwave-safe bowl and microwave on HIGH for 2 minutes, then stir until smooth.
What type of cake mix is used as a base for this recipe?
The recipe calls for one 18-ounce box of white cake mix.
How many eggs are needed for the batter?
You will need three large eggs.
How long should I beat the cake batter once all ingredients are added?
After moistening the ingredients on low speed, increase to medium and beat for 2 minutes.
What is the recommended baking time for the layers?
Bake the layers for 25 to 28 minutes.
How can I tell if the cake layers are fully cooked?
The cakes are done when a toothpick inserted in the center comes out clean.
How long should the cakes cool in the pans before being moved?
Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks.
What are the main components of the frosting?
The frosting consists of softened cream cheese, butter, melted white chocolate, raspberry extract, and confectioners' sugar.
How much raspberry extract is used in the entire recipe?
A total of 3 teaspoons (or 1 tablespoon) of raspberry extract is used: 1 tablespoon for the cake and 2 teaspoons for the frosting.
How do I create the tinted filling for the center of the cake?
Take 2/3 cup of the prepared frosting and stir in red food coloring until the desired shade is achieved.
Where should the tinted frosting be applied?
The tinted frosting should be spread evenly over the top of the first cake layer before placing the second layer on top.
How much butter is used in the frosting specifically?
The frosting uses 1/4 cup of softened butter.
What kind of chocolate is used in the frosting?
Melted and slightly cooled white baking chocolate is mixed into the frosting.
How should I finish the cake for an elegant look?
Garnish the top of the frosted cake with fresh raspberries just before serving.
How should leftovers of this cake be stored?
Any leftovers should be stored in the refrigerator due to the cream cheese frosting.
How much confectioners' sugar is needed for the frosting?
The recipe requires 2 cups of confectioners' sugar.
What is the package size for the white baking chocolate?
A 6-ounce package of white baking chocolate is used, divided between the cake and the frosting.
How much milk is required for the batter?
The batter requires 1 cup of milk.
How much red food coloring is suggested?
The recipe suggests starting with 1/8 teaspoon of red food coloring.
Does the recipe use real raspberries in the batter?
No, the raspberry flavor in the batter comes from raspberry extract; fresh raspberries are used for the garnish.
Is this recipe made entirely from scratch?
No, it uses a white cake mix shortcut to save time while maintaining a decadent flavor.
What amount of cream cheese is used?
The frosting uses one 8-ounce package of softened cream cheese.
Should the white chocolate be hot when adding it to the frosting?
No, the white chocolate should be melted but slightly cooled before being mixed into the cream cheese.
How many fresh raspberries are needed for the garnish?
Approximately 1 cup of fresh raspberries is used.
How many layers is this cake?
This is a two-layer cake.
Can I use an electric mixer for this recipe?
Yes, an electric mixer is recommended for both the cake batter and the frosting to ensure a smooth, fluffy texture.