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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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I suggest that you do not attempt to 'marble' the cake with some of the raspberry jam. I did and I think it messed up the baking. Also, don't do what I did and buy raspberry preserves instead of jam! Seeds aren't so good in your white chocolate cake.
This cake is excellent! Very moist and tasty... It was a hit and I will certainly make it again. I didn't use all of the frosting the recipe called for because I was afraid it would taste too rich. Also, to add more color to the white cake, I decorated it with fresh mint leaves along with the raspberries that the recipe calls for. It looked beautiful!
This cake was great, as is everything I've tried on this website. I cut the 2 layers into 4 and added a lot more raspberry jelly between the layers. In order to decorate the top (not just cover it with frosting), along with the additional internal layers, I think next time I'll increase the frosting by about 25-50%.
yum, love the the white chocolatly taste, after I gave my friends a piece of the delious cake, next minute they we my house untill I made another cake, man that cake was good!
o m g! this cake is soooo good! i made it a 4 layer by cutting the cake in the middle!i put the extra frosting in the middle and it was delisious!!!!
I made this cake for my moms birthday and she loved it,and the family loved it. We all just keeped on saying how good this cake was.Im going to make this cake again, for christmas.
Cake tasted good. However, overflowed the pans and I couldn't get it to cook in middle. I tried the marble effect and the jam would not cook into the cake. The layers fell after I iced the cake. If I made this again I would use 3 pans instead.
I made this cake for my mom for her 50th birthday, and it was wonderful!! The icing was a little thin though so I had to add more powdered sugar, but other than that it was perfect!
I made this cake two days before I needed it. I think this dried it out a little. Nobody seemed to notice though. I made a third layer (the center) of just regular chocolate cake and instead of raspberry jam I used real raspberries. Everyone loved the cake.
No where does it say in the recipe to use 3 cakes pans. It says to use 2 cake pans. I tried to make this cake twice and it fell both times and flowed out of the pans. It ended up being a HUGE mess and you are right. It tasted like a boxed cake w/jam and cream cheese. I couldn't even taste the white chocolate. Next time I will just make a regular cake and put jam in the middle with the frosting and sprinkle white chocolate shavings on the top.
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