This raspberry white chocolate cake is delicious, moist, and perfectly sweet!! It’s the perfect dessert with a cup of tea on the side!
This post is in dedicated to my Mom and Pops.💗
In 1997, Tony and Elena, my mom and dad, met each other at a restaurant that they both worked at in Ukraine. He was a country singer and she was the hostess. After going on a few dates, they knew that God brought them together for a reason.
A few years later, on July 1, 2000, they got married in a little town in Texas called Midland.
Since that day, they have raised two kiddos (I’m the favorite haha), grown multiple businesses, and made an amazing example for their kids to follow.
They are the most amazing people I have seen. God made them perfectly to complement each other’s faults and strengths.
I love yall so much mom and dad! Y’all inspire me every day! <3 Congratulations on 20 years of ! I know yall will have many many more.
Ok, now onto the cake, aka what you probably came here for!
I made this cake for my Mom and Dad’s anniversary and my family and I all loved it!! It’s moist, perfectly sweet, and actually pretty easy to make for a layered cake!
How can you also achieve the perfect raspberry white chocolate cake as well? Here’s how:
Key Notes
Room Temp Ingredients
I say this in every one of my baking blog posts but Imma say it again: use room temp ingredients! This means butter, milk/buttermilk, ect. Anything that comes out of the fridge, let it come to room temp/almost room temp before using.
Why? Having all the ingredients be the same temperature will let them mix together much more evenly. So you will end up with a smooth batter with no clumps. 🙂
Let the cake chill completely
This step is more important than you may think. Before you start stacking and frosting your cake, let it cool down completely. Since this cake is so soft and moist, if it is still warm it will easily break apart and it might melt the frosting.
If you’re short on time, you can pop the cakes into the freezer for 1-2 hours.
Raspberry Swirl
I’m a busy gal. I don’t have time to make homemade raspberry jam to swirl in my cake. Instead, I use raspberry pie filling. It’s super duper easy and delicious! It’s the perfect raspberry flavor.
To swirl it in, pour the batter into each cake pan and split the can of raspberry pie filling between the two. Then, just grab a spatula and go to town! Begin folding the outer edges of batter and do an 8 around the cake tin until the pie filling is distributed around the cake evenly. Just be careful to not over mix!;)
Raspberry White Chocolate Cake w/ Cream Cheese Frosting Recipe
AuthorbasilanddillDifficultyIntermediatePreheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
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.
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.)
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.
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.
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
Directions
Preheat your oven to 325 degrees and line, grease, and flour, two 9 inch cake tins.
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.
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.)
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.
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.
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