Raspberry White Chocolate Cake

Total Time
Prep 10 mins
Cook 28 mins

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!

Ingredients Nutrition

  • 1 (6 ounce) package white baking chocolate
  • 12 cup butter
  • 1 (18 ounce) boxlayer white cake mix
  • 1 cup milk
  • 3 eggs
  • 1 tablespoon raspberry extract
  • 18 teaspoon red food coloring
  • 1 cup raspberries
  • White chocolate and cream cheese frosting

  • 1 (8 ounce) package cream cheese, softened
  • 14 cup butter
  • 1 (6 ounce) package white baking chocolate
  • 2 teaspoons raspberry extract
  • 2 cups confectioners' sugar


  1. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 minutes or until butter is melted.
  2. Stir until chocolate is completely melted.
  3. Cool slightly.
  4. 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.
  5. Beat on medium speed 2 minutes or until well blended.
  6. Pour evenly into 2 greased and floured (9-inch) round cake pans.
  7. Bake in preheated 350° oven 25 to 28 minutes or until toothpick inserted in centers come out clean.
  8. Cool cakes in pans 10 minutes, remove from pans.
  9. Cool completely on wire racks.
  10. Prepare White Chocolate Cream Cheese Frosting.
  11. Stir food color into 2/3 cup of the frosting until well blended.
  12. Place 1 cake layer on serving plate.
  13. Spread with the tinted frosting.
  14. Top with remaining cake layer.
  15. Frost top and sides of cake with remaining frosting.
  16. Top with raspberries just before serving.
  17. Store in refrigerator.
  18. White Chocolate Cream Cheese Frosting:.
  19. 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.
  20. Add 1 package (6 oz.) white baking chocolate, melted and cooled slightly, and 2 teaspoons raspberry extract. Mix well.
  21. Gradually beat in 2 cups confectioner's sugar until light and fluffy after each addition.


Most Helpful

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.

Charleston's Texan March 07, 2009

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.

Bonnie G #2 March 12, 2012

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!!!!
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!!!!!!

Andy&Lacey December 30, 2011

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