Yields8 ServingsPrep Time45 minsCook Time35 minsTotal Time1 hr 20 mins
Raspberry White Chocolate Cake
1 ½cupsgranulated sugar
⅓cupvegetable oil
⅔cupunsalted butter (room temp)
½tbspvanilla extract
2egg yolks (room temp)
2eggs (room temp)
1 ½cupsroom temp
2 ¾cupscake flour
½tspsalt
½tspbaking soda
½cupwhite chocolate chips
21ozcan raspberry pie filling
Cream Cheese Frosting
1 ½blocks cream cheese
5tbspbutter
1tspvanilla
3cupspowdered sugar (adjust to taste/texture)
1
Preheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
2
In a large mixing bowl, whip together sugar, oil, and room temp butter, and vanilla until completely combined. Next mix in eggs one at a time and whip the mixture until it’s fluffy and light yellow in color. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Alternate mixing in the room temp buttermilk and dry ingredients into the wet ingredients until just combined. Lastly, fold in the chocolate chips.
3
Pour the batter evenly between the two cake tins. Then put half the can of raspberry pie filling into the center of each cake pan. (Leave a little bit to top the cake with.) With a spatula begin folding the outsides of the batter over the middle then do a figure 8 motion acround the cake until the pie filling is distributed around the cake. (Be careful to not overmix.)
4
Put the cakes into the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool until they come to room temp.
5
While the cakes are cooling, whip together the cream cheese, powdered sugr, vanilla extract, and butter in a large mixing bowl until combined and fluffy.
6
If necessary, cut the tops off the cakes ot even them out. Then put the first layer of cake on a cake platter and spread a thin/medium layer of frosting on top. Layer the second cake on top and spread a thin layer of forsting aorund the entire outside. Top the cake with the remaining raspberry pie filling. Slice and enjoy!! <3
Ingredients
Raspberry White Chocolate Cake
1 ½cupsgranulated sugar
⅓cupvegetable oil
⅔cupunsalted butter (room temp)
½tbspvanilla extract
2egg yolks (room temp)
2eggs (room temp)
1 ½cupsroom temp
2 ¾cupscake flour
½tspsalt
½tspbaking soda
½cupwhite chocolate chips
21ozcan raspberry pie filling
Cream Cheese Frosting
1 ½blocks cream cheese
5tbspbutter
1tspvanilla
3cupspowdered sugar (adjust to taste/texture)
Directions
1
Preheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
2
In a large mixing bowl, whip together sugar, oil, and room temp butter, and vanilla until completely combined. Next mix in eggs one at a time and whip the mixture until it’s fluffy and light yellow in color. In a separate bowl, combine the flour, salt, baking soda, and baking powder. Alternate mixing in the room temp buttermilk and dry ingredients into the wet ingredients until just combined. Lastly, fold in the chocolate chips.
3
Pour the batter evenly between the two cake tins. Then put half the can of raspberry pie filling into the center of each cake pan. (Leave a little bit to top the cake with.) With a spatula begin folding the outsides of the batter over the middle then do a figure 8 motion acround the cake until the pie filling is distributed around the cake. (Be careful to not overmix.)
4
Put the cakes into the oven and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool until they come to room temp.
5
While the cakes are cooling, whip together the cream cheese, powdered sugr, vanilla extract, and butter in a large mixing bowl until combined and fluffy.
6
If necessary, cut the tops off the cakes ot even them out. Then put the first layer of cake on a cake platter and spread a thin/medium layer of frosting on top. Layer the second cake on top and spread a thin layer of forsting aorund the entire outside. Top the cake with the remaining raspberry pie filling. Slice and enjoy!! <3
AuthorbasilanddillDifficultyIntermediate