White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake combines a moist white cake swirled with raspberry puree and topped with a rich white chocolate buttercream. It's the perfect fruity dessert for any occasion!
Servings: 12 people
Equipment
- Blender
- fine-mesh strainer
- Small saucepan
- measuring cups and spoons
- large mixing bowl
- Hand or stand mixer
- Rubber spatula
- 9x13-inch baking dish
- Microwave safe-bowl
- Offset spatula or butter knife
Ingredients
WHITE CAKE
- 14.25 oz white cake mix any brand will do
- ⅔ cup sour cream
- ¾ cup buttermilk
- 4 large egg whites
- ⅓ cup coconut oil melted
- 1 Tablespoon vanilla extract
RASPBERRY PUREE
- 6 oz raspberries
- ¼ cup water
- 2 Tablespoons sugar
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
WHITE CHOCOLATE VANILLA BUTTERCREAM
- 4 ounces white chocolate bark chopped small
- 1 cup salted butter softened
- 5 cups powdered sugar
- 2 Tablespoons vanilla extract
- ¼ cup heavy whipping cream
GARNISHES (all optional)
- White Chocolate shavings
- Fresh Raspberries
- Extra raspberry puree
Instructions
RASPBERRY PUREE
- In a blender, add the raspberries and water, and blend until a sauce-like texture forms.
- Using a fine strainer, strain the raspberry mixture until only the seeds are left.
- Place the raspberry mixture in a saucepan and, on low heat, add in the sugar, lemon juice, and salt.
- Stir until the sugar has dissolved.
- Increase the heat to medium-high and let it boil for 5 minutes, stirring occasionally.
- Pour the raspberry mixture into a glass container and let it cool completely for about 30 minutes on the counter or 15 minutes in the refrigerator.
- Preheat the oven to 325°F and spray a 9x13-inch baking dish with nonstick spray; set aside.
WHITE CAKE
- In a large bowl, mix together the cake mix, sour cream, buttermilk, egg whites, coconut oil, and vanilla extract until combined.
- Pour the cake batter into the prepared baking dish.
- Drizzle the raspberry puree over the cake batter, and using a toothpick, gently swirl it into the batter.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
WHITE CHOCOLATE BUTTER CREAM FROSTING
- While the cake is baking, add the white chocolate pieces to a small bowl. Microwave for 30 seconds, then remove the bowl and mix the chocolate. Repeat this process for 10 seconds until the chocolate is melted.
- Set the chocolate aside and let it cool to room temperature.
- In a stand mixer, add and cream the butter for 1-2 minutes.
- Slowly add in the white chocolate until it is nice and creamy.
- Add the powdered sugar 1 cup at a time, until you have added 3 cups.
- Add in the vanilla and heavy cream and mix until combined.
- Add the remaining powdered sugar one cup at a time.
- Whip on a medium-high speed for 5 minutes.
- You may need to add more cream or powdered sugar to get the desired consistency. If the frosting is too stiff, add in 1 Tablespoon of cream at a time; if the frosting is too runny, add in 1 Tablespoon of powdered sugar at a time.
FROST THE CAKE
- Spread the frosting evenly on top of the cake.
- You can even add some frosting to a piping bag and pipe a decorative design with it.
- Garnish with Raspberries and white chocolate shavings.
- Serve and Enjoy!
Notes
To store: Cover the cake and refrigerate for up to 5 days. For the best texture, let slices come to room temperature before serving.
To freeze: You can freeze the cake (frosted or unfrosted) in slices or as a whole. Wrap tightly and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Make ahead: The raspberry puree and buttercream can be made a day ahead and stored in the fridge. Just bring the frosting back to room temperature and re-whip before using.