White Chocolate Raspberry Cake
A delicious and visually stunning cake combining white chocolate and raspberry flavors, perfect for celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box white cake mix
- 1 cup raspberry puree
- 1 cup white chocolate chips
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup raspberries (for garnish)
- Whipped cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Combine the cake mix, eggs, milk, vegetable oil, and vanilla extract in a large mixing bowl.
- Gently fold in the raspberry puree and white chocolate chips.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for about 10 minutes, then transfer to wire racks.
- Layer the cakes with whipped cream and decorate with fresh raspberries.
- Serve with whipped cream and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the layers wrapped tightly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg