The Best White Chocolate Raspberry Cake Recipe

If you are searching for the best White Chocolate Raspberry Cake Recipe, you’ve come to the right place! This simple recipe creates perfectly moist cake layers that are filled with tangy raspberries and bursting with sweet white chocolate chips! This white chocolate raspberry cake recipe is unbelievably easy, and brings a sense of elegance straight to your kitchen!

What You Will Need: 

• Electric Hand Mixer
• (3) 8-Inch Round Cake Pans or (4) 6-Inch Round Pans
• Non-Stick Baking Spray
• Box of White Cake Mix (I prefer Duncan Hines)
• All-Purpose Flour
• Granulated Sugar
• Unsalted Butter
• Sour Cream
• Vegetable Oil
• Milk
• Vanilla Extract
• Almond Extract
• Eggs
• Salt
• Frozen Raspberries
• White Chocolate Chips
• Food Scale (Optional, but highly recommended!)

Tips for Perfect Cake Layers:

This White Chocolate Raspberry Cake recipe is super easy to follow, and nearly fail-proof in my opinion. But these baking tips will help you achieve the perfect cake texture, every time!

BEFORE BAKING: 

1. Room Temperature Ingredients: Let your butter, eggs, milk, and sour cream come to room temperature before mixing. This helps the ingredients combine more evenly, resulting in a smoother batter and a finer crumb.
2. Precise Measuring: Use a food scale for accuracy, especially when measuring flour. Too much flour can make cake layers dry and dense. Spoon flour into your measuring cup and gently level off with a knife for the most accurate measurement, if you can’t get your hands on a food scale!
3. Pan Preparation: Prepare your pans with a baking spray, or homemade pan release. My absolute favorite is Wilton Bake Easy Spray. I have never had a cake stick when using this spray! You can also use parchment paper rounds at the bottom of the pans for extra anti-stick protection!

MIXING INGREDIENTS & BAKING:

1. Mixing Technique: “Don’t over-mix the batter!” This is an extremely common phrase in the baking world! Believe it or not, with recipes using a box cake mix, this isn’t the case! When you beat air into a cake mix recipe, something special happens. With that being said, don’t be afraid to use your hand mixer on a medium-high setting until your batter is smooth and all ingredients are fully incorporated!
2. Don’t Overbake: Overbaking can lead to a dry and crumbly texture. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!

AFTER BAKING:

1. Cooling: Let your cake cool completely in the pan on a wire rack before removing it. This allows the cake to set and prevents tearing when being moved.
2. Storage: Be sure to store properly to lock in that moisture! I recommend double wrapping the cake layers in plastic wrap, and storing in the freezer until you are ready to decorate the buttercream. This is my American Buttercream Recipe, you have to give it a try!

[Related Post: The Only American Buttercream Recipe You’ll Ever Need]

Benefits of Doctored Cake Mix Recipes

1. Easy Upgrades: Doctored box cake recipes are so convenient, and can be unbelievably good. A few added ingredients such as butter, almond extract, and sour cream, create a homemade taste with the best texture.
2. Flexibility: You can customize a doctored box cake however you’d like. Add-ins like chocolate chips, pudding mixes, or flavored extracts can transform a basic cake mix into something truly gourmet. I’m telling you, people won’t believe it started with a cake mix!
3. Consistency: Box cake mixes provide an extremely reliable base, no messing with baking powder or baking soda, and the end result is super consistent. Doctored cake mixes also allow you to add your personal touch, and shows off your unique flavor and baking style!
4. Time-Saving: Doctored box cake recipes are absolutely delicious, without spending hours in the kitchen. With simple tweaks, you can gift your friends and family with a homemade taste they’ll fall in love with!

[ Related Post: The Best Triple Chocolate Layer Cake ]

Well, there you have it—the absolute best white chocolate raspberry cake recipe! This cake is easy to make and guaranteed to have your friends and family dying for the recipe! Whether you’re gearing up for a celebration, baking a special birthday cake, or just in the mood for a good slice of cake, this recipe hits the spot every time!

Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!

Print Recipe

White Chocolate Raspberry Cake

This simple recipe creates perfectly moist cake layers that are filled with tangy raspberries and bursting with sweet white chocolate chips! This white chocolate raspberry cake recipe is unbelievably easy, and brings a sense of elegance straight to your kitchen!

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Ingredients

• 1 Box White Cake Mix Duncan Hines
• 1 Cup Granulated Sugar 7 oz
• 1 Cup All-Purpose Flour 5 oz
• 1/2 Tsp Salt
• 3 Egg Room Temperature
• 1 Stick Unsalted Butter 113 Grams
• 1 Cup Sour Cream 8 oz
• 1/4 Cup Vegetable Oil 2 oz
• 1 Cup Milk 8 oz
• 1/2 Tsp Almond Extract
• 1 Tsp Vanilla Extract
• 1/4 Cup Frozen Raspberries
• 1/4 Cup White Chocolate Chips

Instructions

• Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
• In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside until ready to incorporate into your recipe.
• Measure sour cream and milk into a small, microwave-safe bowl. Microwave for 30 seconds to bring to room temperature and set aside.
• If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5-10 minutes. Crack eggs into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
• Add the flour, sugar, cake mix, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the ingredients until they are evenly distributed.
• Combine all ingredients into the bowl containing the dry ingredients. Don't forget to add the vegetable oil, almond extract, and vanilla extract!
• Mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
• Pour batter into prepared cake pans. Use a food scale to evenly distribute batter between pans for consistent cake layer size.
• Using a fork, gently press one tablespoon of white chocolate chips and one tablespoon of frozen raspberries per pan evenly into batter. After gently pressing into the batter, move batter around with the fork to cover any exposed white chocolate chips or raspberries. This keeps these add-ins from burning!
• Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Use a toothpick or knife and insert into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!
• Cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling.

Notes

*For a taller cake, use the (4) 6 inch cake pans.*

SHOP MY POST