Posts Tagged ‘raspberry jam’

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!



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