This recipe has been a great success over at Mariah’s Pleasing Plates! It has received lots of wonderful feedback from readers. Let’s take a look at what they’ve had to say about this drop-dead gorgeous cake!
“Oh my gosh. this is my cake heaven as it is the mix of homemade and store-bought! And raspberry chocolate…speaking straight to me girl!
And not to mention gorgeous!”
Ingredients:
8 oz. Nestle White Chocolate Bar, divided
½ Cup Land O Lakes Unsalted Butter
1 Box (17 oz.) Pillsbury Purely Simple Vanilla Cake Mix
3 Eggland’s Best Eggs
1 Cup Oak Farms Buttermilk
1½ Teaspoons McCormick Vanilla Extract
½ Cup Smuckers Seedless Raspberry Jam
½ Cup Fresh Raspberries
1 Package Pillsbury Purely Simple Buttercream Frosting Mix
1 Package (8 oz.) Philadelpha Cream Cheese, softened
2 Teaspoons McCormick Vanilla Extract
4 oz. Nestle White Chocolate Bar, melted
3 Cups Domino Confectioners Sugar
1 teaspoon Morton’s Salt
Instructions:
White Chocolate Raspberry Cake:
Preheat the oven to 350°. Spray two 9 inch cake pans with cooking spray and set aside. In a glass bowl combine the butter and 6 oz. of the white chocolate bar (broken into small pieces). Microwave on medium power in 30 second intervals, stirring in between. Once melted, set aside to cool slightly.
Beat the cake mix, eggs, buttermilk and vanilla extract on medium speed with an electric mixer. Fold in the white chocolate/butter mixture. Pour the batter into the prepared cake pans and bake for 24-27 minutes. Let the cakes cool in the pans for 10-15 minutes on wire racks before removing. Run a knife around the edges and invert the cakes onto the wire racks to cool completely.
White Chocolate Cream Cheese Frosting:
Prepare the frosting mix according to the package directions. Beat in the softened cream cheese on medium speed. Beat for 2-3 minutes until lump free and fluffy. Beat in the vanilla extract and melted white chocolate. Slowly add in the confectioners sugar, 1 cup at a time making sure that the sugar is fully combined before adding more. Beat until light and fluffy.
Cake Assembly: Place 1 of the cakes, flat side up on a cake stand or serving plate. Spread a layer of frosting over the cake. Carefully spread the raspberry jam on top of the frosting, leaving about an inch around the cake. Place the second layer of cake on top. Spread the remaining frosting over the tops and side of the cake. Top with raspberries and remaining white chocolate made into curls.
Note: To make chocolate curls, use a vegetable peeler to shave the edges of a bar of room-temperature chocolate. Refrigerate until ready to use.
Quick Tip: You can substitute strawberries in place of raspberries in this decadent cake!
Thanks goes to Mariah’s Pleasing Plates for this lovely recipe!
