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Now this is the perfect White Christmas cake!

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    The White Chocolate Raspberry Cake is a deliciously moist and flavorful dessert that is perfect for any occasion, whether it’s a holiday gathering, a birthday party, or just a simple family dessert. Its creamy white chocolate combined with the tartness of fresh raspberries provides a harmonious balance of flavors savored with every bite. While the origins of combining white chocolate with raspberries in cake form are not clearly defined, this pairing has become a popular choice around the world for its delightful contrast and vibrant presentation—especially when baked in the elegant shape of a Bundt pan. Using a white cake mix box as the base makes this an accessible and easy-to-prepare treat that’s sure to impress.
    This White Chocolate Raspberry Cake serves well with a variety of sides and can be the star of your dessert table. For serving, a dollop of whipped cream or a scoop of vanilla ice cream complements the cake’s rich flavor without overpowering it. A drizzle of raspberry sauce or a sprinkle of fresh berries alongside can enhance the fruity character. Consider pairing the cake with a cup of coffee or a glass of dessert wine for adults to round out the dessert experience. Light and refreshing sides, such as a citrus or berry salad, can provide a palate-cleansing contrast to the decadence of the cake.
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    Ingredients:
    For the Cake:
    1 box of white cake mix
    Ingredients listed on the cake mix box (usually eggs, oil, and water)
    1 cup white chocolate chips
    1 cup raspberries (fresh or frozen)
    For the Cream Cheese Frosting:
    8 oz cream cheese, softened
    1/4 cup butter, softened
    2 cups powdered sugar
    Instructions:
    1. Preheat & Prepare: Preheat oven as per cake mix instructions. Grease a bundt pan.
    2. Mix Cake Batter: Prepare the cake mix as per box instructions.
    3. Add Extras: Gently fold in white chocolate chips and raspberries.
    4. Bake: Pour into bundt pan, bake as per box’s bundt cake instructions (usually 25-35 minutes) until a toothpick comes out clean.
    5. Cool Cake: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
    6. Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beat until smooth.
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    7. Frost Cake: Once cool, spread cream cheese frosting over the cake.
    8. Serve: Garnish with extra raspberries or white chocolate shavings if desired.

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