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White Chocolate-Raspberry Cake
White Chocolate-Raspberry Cake

White Chocolate-Raspberry Cake

18 Review(s)
Cook Minutes 1 Hr 28 Min
Prep : 30 Min Cook: 58 Min
White chocolate infuses the cake mix batter and cream cheese frosting in this gorgeous cake that has raspberry jam spread between the layers.
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Cake:
1 pkg. (170 g) Baker's White Chocolate, chopped
1/2 cup butter
3 eggs
1 pkg. (2-layer size) white cake mix
1 cup milk
1 tsp. vanilla
White Chocolate-Cream Cheese Frosting:
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup butter, softened
1 pkg. (170 g) Baker's White Chocolate, melted, slightly cooled
1 tsp. vanilla
2 cups icing sugar
2 Tbsp. Kraft Pure Raspberry Jam
1 cup raspberries
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How do I make it ?
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Cake:
Step 1
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans; set aside. Microwave chopped chocolate and 1/2 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Cool slightly.
Step 2
Add eggs, cake mix, milk and vanilla; beat with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Pour evenly into prepared pans.
Step 3
Bake 25 to 28 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 10 min; remove from pans to wire racks. Cool completely.
White Chocolate-Cream Cheese Frosting:
Step 1
Beat cream cheese and 1/4 cup butter in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and vanilla; mix well. Gradually add sugar, beating until light and fluffy after each addition.
Step 2
Place one cake layer on serving plate; spread with layers of 2/3 cup of the prepared frosting and the jam. Cover with remaining cake layer. Frost top and side of cake with remaining frosting. Top with raspberries just before serving. Store in refrigerator.
Kraft Kitchen Tips!
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Marbled White Chocolate Raspberry Cake
Prepare batter as directed. Remove 1 cup of the batter; place in small bowl. Stir in 2 Tbsp. Kraft Pure Raspberry Jam and 2 drops red food colouring. Spoon remaining batter evenly into prepared pans. Drop spoonfuls of the pink batter over plain batter in each pan; cut through batters with knife several times for marble effect. Bake and frost as directed.
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How to Frost A Cake
If the cake is very soft and crumbly, apply a "crumb coating" to prevent cake crumbs from spreading into the frosting. Spread a thin layer of frosting over the entire cake and let stand 5 to 10 min. to dry. Spread remaining frosting over cake.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
460
Calories From Fat
0
% Daily Value
Total fat 26 g
40 %
Saturated fat 13 g
65 %
Cholesterol 80 mg
Sodium 410 mg
17 %
Total carbohydrate 55 g
18 %
Dietary fibre 1 g
4 %
Sugars 0 g
Protein 6 g
Vitamin A
15 %
Vitamin C
4 %
Calcium
15 %
Iron
6 %
Servings
Makes 16 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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