Comida Kraft
Recipe Box

White Chocolate-Raspberry Cake

(127) 117 Reviews
Prep Time
Total Time

16 servings

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.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Grease and flour 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.
  • Beat 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.
  • Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

Marbled White Chocolate Raspberry Cake

Prepare batter as directed. Remove 1 cup; place in small bowl. Stir in 2 Tbsp. seedless raspberry jam and 2 drops red food coloring. Spoon remaining batter into prepared pans. Drop spoonfuls of pink batter over plain batter in each pan; swirl gently with knife. Bake and frost as directed.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 470
Total fat 25g
Saturated fat 13g
Cholesterol 85mg
Sodium 370mg
Carbohydrate 57g
Dietary fiber 1g
Sugars 44g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 15 %DV
Iron 4 %DV

* 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.

Ratings & Reviews

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  • mollymum |

    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.

  • JessKnisley |

    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.

  • KB20041 |

    This cake would make a spectacular presentation!

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