White Chocolate-Raspberry Cake - Kraft Recipes Top
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White Chocolate-Raspberry Cake

Prep Time
Total Time

16 servings

Bake a spectacular White Chocolate-Raspberry 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.

Special Equipment Needed

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.

Special Extra

Ensure easy removal of cake layers by covering bottoms of cake pans with circles of parchment paper before filling with batter.


  • 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

Rated 5 out of 5 by from Brought this to family dinner, and got great reviews. 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.
Date published: 2015-04-06
Rated 3 out of 5 by from Just so-so I am not usually a cake lover, but I had tasted a cake with this name that was heavenly, and I hoped this might mimic it. Nope. Not even close. It was a beautiful cake, but it is heavy--almost a pound cake texture. The buttercream recipe was just too greasy a recipe, and made way more of it than needed. The raspberry filling, though, was delicious. Overall, not nearly worth the time it took to make. Maybe someday, I will track down the recipe for the good one. (I did try making some cake balls using the cake, filling and a little icing, and freezing them. THAT made a much better treat than the regular cake.)
Date published: 2017-11-26
Rated 5 out of 5 by from This is a great cake! This is a great cake! I did make some changes after I read all the reviews. To the cake I added a 3/4 tsp. of almond extract. I let the cake cool and I split the layers. I made 1 recipe of frosting and I used 6 TBSP. of seedless raspberry jam. As I iced the cake I would put on the frosting then 2 TBSP of jam on each layer. I iced the top and sides of the cake enough to cover it and let it sit in the refrigerator overnight. The next morning I used the remaining frosting to finishing icing the top and sides of the cake. It was great and I will make this again.
Date published: 2008-05-19
Rated 5 out of 5 by from Let me tell you, I've made hundreds of cakes from scratch to take to work and for friends, and when... Let me tell you, I've made hundreds of cakes from scratch to take to work and for friends, and when I made this one, everybody said this was my best yet. Not that the other cakes weren't great, but this one is really really good (and easier thana a made-from-scratch cake)! I ended up making five of these between Thanksgiving and Christmas, four by request and one for a gift for the local Chinese restaurant owner, whom I had made one for her birthday in July, and she loved it, so I made her one for Christmas. The only thing about this recipe is that I double the frosting recipe, because just one iteration of the frosting recipe is just not enough. If you really want to impress your friends, family and guests, make this cake!
Date published: 2007-01-03
Rated 5 out of 5 by from This cake was fabulous and easy! This cake was fabulous and easy! The only thing I would recommend is that if you are going to decorate the cake, use a buttercream or other heavy decorating icing on the outside (this will not affect the overall taste), but definately use the white chocolate cream cheese frosting for the inside layers. I made this cake twice and the second time I divided the cake into 4 layers spreading the rasberry and cream cheese frosting between these layers creating 3 layers of the rasberry and cream cheese frosting, I thinks this enhanced the flavor.
Date published: 2005-11-09
Rated 5 out of 5 by from I made this cake for Christmas two years ago and have been wondering what I should make this year. I made this cake for Christmas two years ago and have been wondering what I should make this year. I will be making this again. when I did add the raspberries I created it to look like a wreath also using sliced almonds to decorate. It was pretty, but don't add the raspberries until just before serving otherwise they get too juicy and runny. The taste is so good and very pretty. Also the cake can be a little more dry like with any homemade cake, i added a little more jam. Do you think the chocolate in the cake is what can cause this bit of dryness? Just curious , bit i rate this highly.
Date published: 2008-10-30
Rated 2 out of 5 by from If you want to make a cake that's good but horrible in presentation, make this one! 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!
Date published: 2010-07-04
Rated 2 out of 5 by from I am very good at making cakes - it's my "thing". I am very good at making cakes - it's my "thing". I have made several cakes on this site and had no problems with them. This cake was the exception! It almost over flowed the 9" pans, the middle was not cooking fast enough and the bottoms of the cake were over done - almost burnt! I think it has to do with the butter (browns quickly - and there is a whole stick in this recipe.) And why are we told to add the egg yolks in with a white cake mix? I was not impressed - the icing tasted good - but a little runny. It may need more powdered sugar.
Date published: 2009-04-12
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