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White Chocolate-Raspberry Cake

White Chocolate-Raspberry Cake recipe
photo by:kraft
When you're looking for a spectacular layer cake for a special occasion, you simply can't go wrong with this beautiful White Chocolate-Raspberry Cake.
30 min
1 hr 28 min
16 servings
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Brought this to family dinner, and got great reviews. A few tips: melt the white chocolate according to its package directions. I used an high-end brand, and they recommended 50% power, not high. I scorched the 1st batch on high power. Also, just melt the chocolate on its own, and use softened butter. Used 4 Tbs raspberry jam for more flavor. Leave 1/2" border w/o jam in middle, so the jam doesn't ooze out the side of cake. Used 3 c. powdered sugar instead of 2 Garnish w/raspberries right after you frost cake. If you wait too long the frosting solidifies a bit and it's harder to stick the raspberries on.
Cake came out fabulous, although I did alter a few things. I omitted the egg yolks, and use large egg whites (since it is a white cake), and I melted my chocolate and butter over a double boiler and used real white chocolate, not bakers chocolate. I also only used about 3/4 stick of butter rather than a whole one. Extra vanilla, which I put in everything I cook :) I made this recipe as a 3 tier cake for a wedding, didn't use their frosting, made a home made butterceam instead and then fresh raspberries on top. My suggestion to those using the frosting recipe, would be to add everything they say, then just add 1/2-1 cup of confectioners sugar. Easy as that :) keep adding sugar until it reaches the consistency you'd like :) I never ever make box cakes, but this one was suggested by the bride, and it came out wonderful.
This cake would make a spectacular presentation!
This is a great tasting cake - is it easy to work with? No way! I have started to line my pans with wax paper in addition to greasing and flouring pans. It's very crumbly. Presents a challenging icing it too, but it's one of our favorites!
VERY good! My family loves this cake!
Making this for the 2nd year in a row for a birthday party. I have gotten so many compliments on it, and it is so simple to make. Because I had read reviews that the white chocolate frosting was a little too much, I use a mixture of cool whip, sour cream, and powdered sugar for the frosting. DELICIOUS!
I read the reviews before I made the recipe and saw that a lot of people had trouble w/the icing being "too runny" so the only thing I did differently was to add more confectioners sugar and it was GREAT!! Made it for my co-workers and everyone loved it. One person actually said "perfect texture, appearance, and taste"! Another said "you'll make a good wife if you keep this up" haha...but really it was GREAT and I will definintely make it again!
I love this cake. It's so good.
If you want to make a cake that's good but horrible in presentation, make this one! I've made it and the chocolate burnt after heating it for two minutes, the cake crumbled on one side and the icing was too runny. I know that after everyone gave it rave reviews that there has to be something I did wrong, but for the most part everyone is saying the icing is too runny, so that must be average. I chilled it and greased it but the cake was still like jello during the transfer. I'm going to try it again to see if it turns out better, but for now it's been awful! Half of it ended up on the floor and the other half I smashed with my hands. For a website I use religiously, this was my first disappointment. HATE IT!
This cake is so good and rich. The only problem is that every time I make it the frosting comes out really runny. I've cooled it before using it and still doesn't work. Otherwise, the best cake I've ever made!
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