White Chocolate Raspberry Cake

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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!

Prep Time40

Cook Time38

Cooling Time30

Total Time1 48

Course: Dessert

Cuisine: American

Keyword: cake, Raspberry

Servings: people

Author: Jenna Harrison

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

US Customary - Metric

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.

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