Raspberry White Chocolate Cake

READY IN: 38mins


  • 1
    (6 ounce) package white baking chocolate
  • 12
    cup butter
  • 1
    (18 ounce) box layer white cake mix
  • 1
    cup milk
  • 1
    tablespoon raspberry extract
  • 18
    teaspoon red food coloring
  • 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


  • 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.