I am going a little off-subject here, but most people love doughnuts, especially Krispy Kremes. I LIKE doughnuts, but they are not the first thing I want when I crave a sweet except maybe the raspberry filled ones. Those are my favorite! Then a local restaurant served a white chocolate raspberry cake (not from scratch, but still pretty good) and I wanted to try my hand at making one.
This recipe is not completely from scratch either since it takes advantage of a white cake mix for the cake, but the taste was awesome! It also turned out to be really pretty with the white cake, white frosting and the bright red raspberry jam filling. Yum!
The cake recipe is from Kraft.com and the frosting is from Diana’s Desserts.
For the cake:
1 pkg. (6 squares) BAKER’S White Chocolate, chopped
1/2 cup butter or margarine
1 pkg. (2-layer size) white cake mix
1 cup milk
3 eggs
1 tsp. vanilla
1/4 cup seedless raspberry jam
For the frosting:
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners’ sugar
1/4 cup milk
1/2 teaspoon vanilla extract
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened
Pinch of salt
Preheat oven to 350°F. Prepare 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
Combine cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
For the frosting:
Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
Sift the confectioners’ sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cake, about 30 minutes.
I then split the cake layers in half so I would have more filling to enjoy. Place 1/2 of a layer on to the cake plate and spread half of the raspberry jam and a dollop of frosting. Do this in between each split layer.
Spread the remaining frosting over the entire cake. Chill for about an hour and enjoy!
Picture Perfect Cooking 
WOW! This cake looks amazing! Can’t wait to try it! Thanks so much for sharing it at our Strut Your Stuff Saturday! We want to wish you a Happy New Year! -The Six Sisters
Happy new year to you all, too! Thanks for the wonderful comment!
OK. You had me at “white chocolate raspberry”!! Mmmm… Thank you for sharing this recipe with Wednesday’s Adornedd From Above! -Marci @ Stone Cottage Adventures
Thanks for co-hosting the party this week! Happy new year!
That’s a gorgeous cake!
Thanks!
This looks so delicious! I hope you stop by to link- http://atozebracelebrations.com/2013/01/tuesday-link-party-4.html
Thanks so much for stopping by and commenting! I will definitely try to link up with your party.
This looks amazing!!! Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse
This sounds and looks so delicious! I love white chocolate/raspberry combo. I’m going to have to try this one out for my upcoming birthday. 🙂
-Becky (Sugar-n-Spice Gals)
I hope you enjoy! Thanks for stopping by and commenting.
This looks absolutely amazing! Wow! 🙂 Coming over to visit from Miz Helen’s. Feel free to stop by and link it up with my “Try a New Recipe Tuesday.” I’d love to have you join us. Happy New Year.
Thanks so much for your wonderful comment and invitation!
This cake is SO beautiful! Found you at Miz Helen’s 😉 LOVE LOVE LOVE
Thanks so much for stopping by and commenting! Please visit again.
What a beautiful cake and I sure wish a slice of it was in front of me right now. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
Come Back Soon
Miz Helen
It’s beautiful and delicious looking cake
White chocolate and raspberry = wonderful combination!
Thanks so much for your wonderful comment! White chocolate & raspberry do go greAt together.
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
Miz Helen
Great! Thanks, Miz Helen!
Woot! You have been featured this week at Recipe Sharing Monday! The new link party is up and I’d love to see you back. Have a great week. 🙂
Awesome! Thanks for the spotlightmandfor hosting.
This cake looks so good!!! I pinned it! Thanks for stopping by and linking up at Saturday Dishes Cakes & Party ideas.
Blessings,
Diane Roark
recipesforourdailybread.com
Such a pretty cake! Thanks for sharing at Saturday Dishes! I’m pinning this, and hoping you’ll come by and share a couple Asian Recipes this weekend!
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