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    You are in: Home / Recipes / Raspberry White Chocolate Cake With Lemon Buttercream Recipe
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    Raspberry White Chocolate Cake With Lemon Buttercream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    appleydapply's Note:

    Sweet, buttery, lemony goodness! This is a decadent, impressive cake for special occasions or just because you love someone! My hubby requests this for Valentine’s Day and anniversaries. I made it for my mom’s 70th birthday celebration. It’s that special. But it’s easy to make, too. The only tricky part is splitting the 2 cake layers into 4. Even if you don’t get it done perfectly (and my layers are sometimes a bit uneven), it will still look and taste great. The cake layers and frosting are from two different Cake Mix Doctor recipes. I put them together with the raspberry filling. Don’t even think about ruining the cake by using raspberry jam with seeds.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    • 6 ounces white chocolate, coarsely chopped (can use 6 oz white choc chips)
    • 1 (18 1/4 ounce) package white cake mix (the type withOUT pudding)
    • 2/3 cup water
    • 1/3 cup vegetable oil
    • 3 large eggs
    • 2 large egg whites
    • 2 tablespoons fresh lemon juice
    • 1 teaspoon grated lemon zest

    Filling

    • 3/4 cup seedless raspberry preserves (do not use jam with seeds)

    Frosting

    Directions:

    1. 1
      For cake:.
    2. 2
      Heat oven to 350. Generously grease and flour 2 9” round cake pans.
    3. 3
      Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
    4. 4
      Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
    5. 5
      Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
    6. 6
      Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don’t overcook.
    7. 7
      Remove from the oven and place on wire racks to cool for 10 minutes.
    8. 8
      Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
    9. 9
      For frosting:.
    10. 10
      Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
    11. 11
      Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
    12. 12
      To assemble:.
    13. 13
      Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
    14. 14
      Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
    15. 15
      Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
    16. 16
      Frost the top and sides of the cake with the lemon buttercream frosting.
    17. 17
      If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won’t ruin it, but it won’t look very pretty after a while.
    18. 18
      Store leftovers in the refrigerator.

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    Ratings & Reviews:

    • on May 17, 2014

      I have not made this recipe ... I just have a suggestion regarding the raspberry seedless. You can easily make your own. Pull raspberries through a sieve or cheesecloth. I am sure you can find recipes easily for it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 31, 2009

      55

      Made this cake recipe as given & shared this wonderful tasting dessert with overnight company! Loved the flavor combo of chocolate, lemon & raspberry ~ Definitely worth making again for special company! [Tagged, made & reviewed in Please Review My Recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2009

      45

      I'm sorry, but the seedless preserves tasted awful and ruined an otherwise delightful cake. I loved the cake flavor and frosting... but perhaps pureed raspberries, or jarred topping or even an extract-frosting mix next time. The preserves sounded like a good idea, but my entire family hated the raspberry-flavored preserve(though I even used a bit less and a good brand). It tasted like prunish-flavored jelly rather than the sweet, delightful taste of raspberries b/t the layers. Otherwise, great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Raspberry White Chocolate Cake With Lemon Buttercream

    Serving Size: 1 (135 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 463.4
     
    Calories from Fat 164
    35%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.1 g
    35%
    Cholesterol 56.6 mg
    18%
    Sodium 293.0 mg
    12%
    Total Carbohydrate 72.4 g
    24%
    Dietary Fiber 0.5 g
    2%
    Sugars 60.8 g
    243%
    Protein 3.9 g
    7%

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