Raspberry White Chocolate Cake

READY IN: 1hr 15mins
Recipe by Sephardi Kitchen

Even if you aren't a fan of white chocolate, give this a try! The tartness of the raspberries balances out the sweetness of the white chocolate nicely in this classic combination. Made for Valentine's Day 2010.

Top Review by GSCook

I made this cake for a co-worker's birthday. She is a big fan of raspberries and white chocolate. I saw another recipe on here that was very similar except that it used a lot of raspberry extract and no preserves. This recipe appealed to me because I personally find raspberry extract to be very artificial tasting and reminiscent of cough syrup. I followed the recipe exactly, using a Betty Crocker white cake mix and white baking chocolate instead of chips (but in the same measurement). It tasted quite delicious, moist and not overpowering in any one flavor. The layer of preserves and frosting between the two cake layers was delightful. My one caution is that the frosting is a) quite sweet and b) quite dense, especially when refrigerated. The chocolate in the frosting causes it to harden up, almost like a fudge, rather than frosting. You'll note I'm not complaining just explaining. It was a rather delicious, if unexpected texture, a marriage of delectible, moist cake with a dense, white fudgy coating. Yum. I did put the lemon juice in the frosting and would recommend it as it does help, if ever so slightly, cut down a tad on the sweetness. Also, a little warning... before taking off for the office, let this puppy sit in the fridge for thirty minutes or so to prevent the layers from sliding apart from each other. They don't travel well otherwise. All and all, the cake was greatly enjoyed by all.

Ingredients Nutrition

  • Cake Ingredients

  • 510.29 g package white cake mix
  • 2 eggs
  • 2 egg whites
  • 14.79 ml lemon juice
  • 158.51 ml water
  • 78.07 ml oil
  • 170.09 g white chocolate chips (doesn't need to be precise, just about 1/2 a bag- you'll need the other half for the frosting)
  • Filling

  • 118.29 ml raspberry jam (approximate)
  • Frosting

  • 226.79 g package neufchatel cheese, softened (or cream cheese)
  • 170.09 g white chocolate chips
  • 59.14 ml butter, softened
  • 709.77 ml powdered sugar, sifted (important!)
  • 2.46-4.92 ml lemon juice (optional)
  • 0.25 ml salt
  • 170.09 g fresh raspberries, to decorate (approximately 40)


  1. Place the first 6 oz of white chocolate into a bowl. Microwave on high for 1 minute, stir. Microwave for one more minute, and stir again until completely melted. Let it cool for a few minutes.
  2. Combine the cake mix, eggs, lemon juice, water and oil. Mix well for several minutes. Whisk in the melted white chocolate.
  3. Grease and flour 2 round 8-inch cake pans. Add the batter. Bake for 28-32 minutes at 350 degrees, or until golden brown/fragrant and a toothpick comes out clean.
  4. Allow the cakes to cool in the pans for about 10 minutes. Then turn out onto a wire rack and let cool completely.
  5. For the frosting: Melt the remaining 6 oz chocolate chips as in step 1.
  6. Cream the butter and neufchatel cheese together until fluffy. Slowly add the powdered sugar (NOTE: make sure it is well sifted, or there will be lumps!) and mix well until combined.
  7. Whisk in the white chocolate, the pinch of salt and the lemon juice. Check the consistency, beat in more butter or powdered sugar if needed. Note: the frosting will solidify slightly once refrigerated.
  8. Evenly spread the top of one of the cooled cakes with the raspberry jam.
  9. Place the second cake on top. Using a spatula or frosting knife, spread the frosting evenly over the top and sides of the cake. Decorate with leftover frosting, if desired.
  10. Garnish with the fresh raspberries, and keep refrigerated.

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