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a square slice of white chocolate raspberry cake
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5 from 1 vote

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake is seriously sinful and utterly delicious! A moist and decadent white chocolate raspberry cake with an indulgent white chocolate cream cheese frosting for a show-stopping cake everyone will love!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Cake, Cakes/Cupcakes, Dessert
Cuisine: American, Dessert
Servings: 12 servings

Ingredients

For the Cake:

  • One (15.25 oz) box white cake mix
  • 3.4 oz (One small box) INSTANT white chocolate pudding mix just the dry powder, do not prepare the pudding
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/4 cup milk
  • 1 cup sour cream full fat
  • 1 cup white chocolate chips
  • 2 cups fresh raspberries halved if large

For the Frosting and Topping:

  • 8 ounces cream cheese, softened
  • 4 ounces white chocolate baking bar roughly chopped
  • 1 tsp vanilla extract
  • 3 cups confectioners' sugar
  • 1/4 cup heavy whipping cream may not use all of it
  • Fresh raspberries and white chocolate chips for garnish

Instructions

  • Preheat oven to 350° degrees F. Liberally (and I mean really grease the HECK out of this pan) grease a 13x9 light metal baking pan with cooking spray or shortening and flour. This is a VERY sticky cake - trust me, I tested it 3 times. Set aside.
  • In a large bowl, combine the cake mix, white chocolate pudding powder (just the dry mix), eggs, oil, milk, and sour cream and mix with a handheld electric mixer on medium-low speed until a soft batter comes together and everything is fully incorporated, about 30 seconds. Fold in the white chocolate chips and raspberries by hand until combined. Pour the cake batter into the prepared pan and spread in an even layer.
  • Bake for 35-40 minutes or until a toothpick or cake tester comes out clean or with moist, but not wet, crumbs. Cool completely. Cake may appear quite browned on the surface; this is normal.
  • For the frosting: Melt the chopped white chocolate in a small bowl in the microwave over HIGH power for 30 seconds. Stir, then heat for another 15-20 seconds, stopping to stir and heating for an additional 15 second increments, stirring after each until melted and smooth, taking care that the mixture does not scorch. Cool for about 5 minutes.
  • In the bowl of a stand mixer, cream together the cream cheese and vanilla until soft and fluffy, about 1 minute with the paddle attachment. Add in the melted white chocolate and mix well, scraping down the bottom and sides of the bowl as needed. Gradually add in the confectioners' sugar, about one cup at a time, until frosting is light and fluffy, thinning the frosting out if needed with the heavy cream (you may not need or use all of the heavy cream).
  • Spread the frosting evenly over the cake. Garnish the frosted cake with the raspberries and white chocolate chips, if using. Store leftover cake covered in the fridge.

Notes

This cake was tested with Betty Crocker white cake mix, Hershey's white chocolate pudding mix, and Ghirardelli white chocolate chips/white chocolate baking bar.