Raspberry White Chocolate Cake
"With a little help from a packaged cake mix, turn this into a heavenly experience!From McCormick, this is a recipe that will delight guests and family alike. Done in a little over 30 minutes, you can whip this up between salad and entree!"
photo by Bonnie G #2
- Ready In:
- 38mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 1 (6 ounce) package white baking chocolate
- 1⁄2 cup butter
- 1 (18 ounce) box layer white cake mix
- 1 cup milk
- 3 eggs
- 1 tablespoon raspberry extract
- 1⁄8 teaspoon red food coloring
- 1 cup raspberries
-
White chocolate and cream cheese frosting
- 1 (8 ounce) package cream cheese, softened
- 1⁄4 cup butter
- 1 (6 ounce) package white baking chocolate
- 2 teaspoons raspberry extract
- 2 cups confectioners' sugar
directions
- Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
- Stir until chocolate is completely melted.
- Cool slightly.
- Beat cake mix, milk, eggs, extract and chocolate mixture in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently.
- Beat on medium speed 2 minutes or until well blended.
- Pour evenly into 2 greased and floured (9-inch) round cake pans.
- Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
- Cool cakes in pans 10 minutes, remove from pans.
- Cool completely on wire racks.
- Prepare White Chocolate Cream Cheese Frosting.
- Stir food color into 2/3 cup of the frosting until well blended.
- Place 1 cake layer on serving plate.
- Spread with the tinted frosting.
- Top with remaining cake layer.
- Frost top and sides of cake with remaining frosting.
- Top with raspberries just before serving.
- Store in refrigerator.
-
White Chocolate Cream Cheese Frosting:
- Beat 1 package (8oz.) cream cheese, softened, and 1/4 cup butter, which is 1/2 stick, softened in large bowl with electric mixer on medium speed until well blended.
- Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
- Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.
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Reviews
-
I have made this cake for my birthday for the past couple of years. Every time any one has tasted this cake they were absolutely wowed at how great it tasted! It is absolutely tasty and very easy to make. -
DGS was requesting this cake so decided to make it and what a reaction it received from everyone. Loved the fresh taste and was surprised at how light and fresh it tasted using a box mix as usually I make my own. I couldn't find rasberry extract so used strawberry and added defrosted rasberries and sauce to both the cake and frosting. It was pretty to look at too and would make a great special occassion cake. I might even try it with my own white cake recipe next time to see if it's as good, though I can't imagine it being any better. I was a real hero around this place when I put this surprise on the dinner table. -
I made this cake for my B-day and WOW, it was super moist & delicious!!! We make TONS of cakes from scratch & this one has been added to our "must have" list!!! It's easy to make & delicious to savor!!!! Thanks for a recipe that's easily worth 10 stars!!!! <br/>Baking Tip: Since we make so many cakes, a tip we always use is to add a splash (1-2 tsp) of lemon juice to activate the leavening (baking powder/soda) & also to cut its sharp flavor. This helps for just about all baking instances. For this recipe, I also added some Torelli's raspberry syrup for some of the red color & a touch more raspberry flavor. I sifted a touch more flour in to make up for the extra liquid & it was fabulous!!!!!! -
This truly is one of the best cakes I ever made. Absolutely delicious -
Oh my goodness, this is DIVINE! I'd been wanting to make it for a long time but never quite had all of the ingredients on hand... so I asked my hubby to make it for my birthday and it is sooooo good! We couldn't stop eating it! The cake is more dense than most and the icing is so soft and creamy. He layered it by placing a layer of icing and then topped that with raspberry jelly which made for incredible layers. It actually reminded us a lot of our wedding cake! I can't rave about this cake enough. The more you eat it, the more you love it! Just as a quick note, ours might not have been quite as sweet on the icing because he doubled the cake and icing but was short a package of white chocolate so it was only half the white chocolate. At any rate, fantastic cake that we'll most definitely be making again! Thank you!!
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
