Best White Chocolate Raspberry Cake Recipes

LEMON RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans. Cool cakes completely, then split each in half to make 4 layers.
• To make Raspberry Filling: In a blender or food processor, puree raspberries. In a saucepan, heat pureed raspberries until boiling. Mix cornstarch with a small amount of water and stir into raspberries. cook, stirring constantly, for 5 minutes, or until thickened. Set aside to cool.
• To make White Chocolate Mousse: In the top of a double boiler, heat white chocolate with 1 cup of the cream, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. Whip the remaining 2 cups cream until soft peaks form. Stir in the vanilla. Fold 1/3 of the whipped cream into the white chocolate mixture, then quickly fold in the remaining whipped cream. Do not over-mix, or the mousse will become grainy.
• Place 1 cake layer on serving plate and spread with white chocolate mousse. Place the next layer on top and spread with raspberry filling. Repeat next layer of cake with mousse. Cover with the final layer of cake. Frost top and sides with mousse. Pipe a border with remaining mousse. Garnish with fresh berries.

RASPBERRY WHITE CHOCOLATE MOUSSE CAKE

Steps:

• Make the white chocolate mousse:
• In a bowl whisk together well the yolks, the sugar, and a pinch of salt, add the cornstarch, sifted, and whisk the mixture until it is just combined. Add the milk, scalded, in a stream, whisking, transfer the mixture to a heavy saucepan, and boil it, whisking, for 1 minute, or until it is very thick and smooth. Strain the pastry cream through a fine sieve into a bowl, stir in vanilla and the butter, and chill the pastry cream, its surface covered with plastic wrap, until it is cooled completely. In a metal bowl set over barely simmering water melt the white chocolate, stirring occasionally, and let it cool to lukewarm. In a large bowl whisk together the white chocolate and 1 cup of the pastry cream, reserving the remaining pastry cream for the raspberry mousse, until the mixture is combined well. In a bowl with an electric mixer beat the heavy cream until it holds soft peaks, whisk one fourth of it into the white chocolate mixture, and fold in the remaining whipped cream gently but thoroughly.
• Line the sides of an oiled 9 1/2-inch springform pan as smoothly as possible with pieces of plastic wrap (the plastic wrap prevents the filling from discoloring and makes unmolding the cake easier), letting the excess hang over the side, and put an 8-inch cardboard round in the bottom of the pan. Invert the top layer of the génoise onto the round, brush the cake with some of the framboise, and spread it evenly with half the white chocolate mousse (about 2 cups). Invert the middle layer of the génoise onto the mousse, brush it with some of the remaining framboise, and chill the cake and the remaining white chocolate mousse while preparing the raspberry mousse.
• Make the raspberry mousse:
• In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks. Whisk one fourth of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.
• Spread about 1 cup of the raspberry mousse evenly over the middle layer of génoise in the pan, arrange some of the raspberries neatly around the edge of the pan, and continue to arrange the raspberries in concentric circles until the surface of the mousse is covered. Spread the remaining raspberry mousse over the raspberries, invert the third layer of génoise onto the mouse, and brush it with the remaining framboise. Spread the remaining white chocolate mousse over the génoise (the pan will be completely full) and chill the cake, its surface covered with a sheet of wax paper, for at least 6 hours or overnight. Remove the side of the pan, peel the plastic wrap carefully from the side of the cake, and transfer the cake with a spatula to a serving plate.
• Garnish the cake:
• Arrange some of the raspberries around the top edge of the cake, mound the white chocolate curls in the center, and garnish the bottom edge of the cake with the remaining raspberries and the mint sprigs.
• Make the white chocolate génoise:
• Line the bottom of a greased 8 1/2-inch springform pan with wax paper, grease the paper, and dust the pan with flour, knocking out the excess. In a metal bowl set over a pan of barely simmering water melt the white chocolate with the butter, the vanilla, and 3 tablespoons water, stirring until the mixture is smooth. Remove the bowl from the heat and let the mixture cool. Into a bowl sift together the flour and the salt. In a large bowl with an electric mixer beat the eggs with the sugar on high speed for 5 minutes, or until the mixture is triple in volume and forms a ribbon when the beaters are lifted. Fold the flour mixture into the egg mixture until the batter is just combined and fold in the white chocolate mixture gently but thoroughly. Pour the batter into the pan, smoothing the top, and bake the cake in the middle of a preheated 350°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cake to a rack, run a sharp knife around the edge, and remove the side of the pan. Invert the cake onto another rack and remove the wax paper. Reinvert the cake onto the rack and let it cool completely.

WHITE CHOCOLATE CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of three 9-inch round cake pans. Cut waxed paper into three 9-inch disks and fit into the pans.
• Combine cake mix, pudding mix, egg whites, water, and oil in a large mixing bowl. Beat using an electric mixer for 2 minutes. Fold in grated white chocolate. Pour batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 18 to 22 minutes. Let cool in the pans, 15 to 30 minutes. Turn out onto wire racks and let cool completely, about 30 minutes more.
• Place 1 cake layer on a serving plate and spread 1/2 cup of raspberry preserves on top. Place second layer on top and spread remaining preserves. Place third layer on top.
• Place white chocolate for frosting in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and allow to cool, about 10 minutes.
• Blend cream cheese and butter together in a mixing bowl using an electric mixer. Add cooled chocolate and continue mixing; add vanilla extract. Add powdered sugar slowly; beat on medium speed until fluffy.
• Frost the sides and top of the cooled cake and garnish with raspberries and shaved white chocolate. Refrigerate until ready to serve.

WHITE CHOCOLATE-RASPBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine cake mix, yogurt, water, oil, eggs, and pudding mix in a large bowl. Beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Stir in white chocolate chips. Pour 1/2 of the batter into the prepared pan. Drizzle raspberry jam over batter; lightly swirl batter and jam together using a knife. Pour remaining batter on top of jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
• Remove cake from the oven and let cool in the pan on a rack for 20 minutes before inverting onto a serving plate.
• While cake cools, combine cream cheese and butter using an electric mixer in a mixing bowl until fluffy. Add vanilla extract; gradually mix in confectioners' sugar until combined. Place icing in a gallon-sized zip-top bag and refrigerate until ready to use.
• When ready to ice cake, transfer cake to a plate and snip the corner of the frosting bag using scissors. Drizzle cake with frosting.

FROZEN WHITE CHOCOLATE & RASPBERRY MOUSSE CAKE

Steps:

• Preheat the oven to 325.
• Butter a 9-inch spring form pan with 2-3/4 inch high sides.
• Mix cookie crumbs with melted butter and press mixture evenly over bottom and 1 inch up sides of pan.
• Bake 6 minutes and cool on rack.
• Bring 1/2-cup cream to boil in medium saucepan and reduce heat to low.
• Add white chocolate and stir until smooth.
• Pour mixture into large bowl mix in liqueur and vanilla.
• Cool completely.
• Bring sugar and water to a boil in small saucepan over medium heat, stirring until sugar dissolves; boil until it reaches 238 degrees on a candy thermometer, about 5 minutes.
• Meanwhile, beat egg whites until soft peaks form.
• Gradually beat in boiling syrup.
• Continue beating until stiff peaks form and meringue is cool.
• Fold egg whites into white chocolate mixture in 2 additions.
• Beat 1-1/2 cups cream in large bowl to soft peaks then fold into other mixture.
• Pour into prepared crust, cover tightly with foil and freeze for at least 5 hours.
• Remove cake from freezer and run a knife around the sides of the pan to loosen the cake.
• Release pan sides and cover the top with raspberries.
• Cut and serve.

WHITE CHOCOLATE & RASPBERRY CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the base of 2 x 20cm round, loose-bottomed cake tins. Put the butter and chocolate in a heatproof mixing bowl, set over a pan of barely simmering water and allow to melt slowly, stirring occasionally.
• When the butter and chocolate have melted, remove from the heat and allow to cool for 1-2 mins, then beat in the eggs and sugar with an electric whisk. Fold in the flour and raspberries.
• Gently pour the mixture into the tins and bake for 20-25 mins or until golden brown and a skewer inserted into the centre comes out clean (the raspberries may leave a residue on the skewer, so don't be fooled by their juiciness). Remove the cakes from the oven and allow to cool in the tins for 10 mins before turning out onto a wire rack.
• To make the ganache, put the chocolate in a heatproof bowl with 100ml of the cream, set over a pan of barely simmering water. Stir until the chocolate has melted into the cream and you are left with a smooth, glossy ganache. Leave the ganache to cool to room temperature, then beat in the rest of the cream.
• When the cakes have cooled, sandwich them together with the chocolate ganache. Dust with icing sugar just before serving.

RASPBERRY-RICOTTA CAKE WITH WHITE CHOCOLATE AND ALMONDS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Sift together flour, baking powder, salt, and nutmeg.
• Cream sugar and butter in a large bowl until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time, mixing well after each addition. Add ricotta cheese, vanilla, and almond extract and beat until thoroughly incorporated, 2 to 3 minutes. Pour in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients.
• Measure out 1/4 cup raspberries and 2 tablespoons sliced almonds; set aside.
• Add remaining raspberries and almonds to the batter, along with white chocolate chips; gently fold to combine. Pour batter into the prepared pan and smooth into an even layer. Sprinkle reserved raspberries and almonds evenly over top, followed by turbinado sugar.
• Place the pan on top of a baking sheet and bake in the preheated oven until a toothpick inserted in the center comes out with a few moist crumbs, 85 to 90 minutes. Allow cake to cool in the pan for 30 minutes, then gently run a table knife around the edges to loosen, and remove sides. Let cool completely before serving.

WHITE CHOCOLATE CAKE WITH RASPBERRY AND CHOCOLATE GANACHE FILLINGS AND BUTTERCREAM ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
• Whisk together the flour, granulated sugar, baking powder, baking soda, salt and pudding mix in a medium bowl. Set aside. Bring the milk to a boil and add the white chocolate chips. Let stand, covered, for 5 minutes, then stir until completely incorporated. Allow the white chocolate mixture to cool completely. Beat the oil, eggs and white chocolate mixture in a large bowl with an electric mixer until fully incorporated, about 2 minutes. Add the vanilla and reduce the speed to low. Gradually add the flour mixture, beating until combined, about 3 minutes.
• Divide the batter evenly among the prepared pans. Bake until golden and a toothpick inserted into the center of the cakes comes out clean, 25 to 30 minutes. Allow the cakes to cool in the pans for 10 minutes, then turn out on wire racks to cool completely, about 45 minutes.
• For the raspberry filling: Combine the raspberries, sugar, lemon juice and cornstarch in a small saucepan. Place over medium-high heat and slowly bring to a boil, stirring constantly until thickened. Let cool completely, about 45 minutes.
• For the chocolate ganache: Heat the heavy cream to boiling. Pour over the chocolate in a heat-proof bowl. Stir until completely smooth. Allow to cool to room temperature, about 45 minutes.
• For the buttercream: Beat the butter, shortening and vanilla in a large bowl with an electric mixer until combined and smooth, about 2 minutes. Add the confectioners' sugar and beat until light and fluffy, about 2 minutes.
• To assemble the cake: Level both cakes by running a sharp knife around the top edge of each cake, scoring it, then carefully cutting through the cakes along the score lines. Fill a piping back fitted with a No.12 tip with buttercream icing. Pipe a dam around the inside of the bottom layer of cake. Inside the dam, spread a very thin layer of raspberry filling, about 3 tablespoons (for this filling, less is more). Then top with a more generous layer of chocolate ganache, about a quarter-inch thick. Stack the other cake layer on top and cover the whole cake with buttercream icing.

RASPBERRY-WHITE CHOCOLATE CREAM CAKE

Steps:

• In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
• Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
• In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
• Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
• Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
• In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
• Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
• Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
• Combine flour, baking soda, salt, and baking powder in a small bowl.
• Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
• Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
• Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
• Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
• Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.

TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
• Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
• While the cookies cool, take the ice cream out of the freezer to soften.
• Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
• Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
• Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
• Top each ice cream square with a graham cracker square, pressing down to adhere.
• Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
• Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
• Top each ice cream bar with 2 tablespoons of whipped cream, a raspberry, and a mint leaf.
• Enjoy!

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Prepare pastry cream: Puree raspberries in a blender. Strain to remove seeds. Set aside pulp; you should have 1 cup.
• Whisk egg yolks, sugar, flour, and cornstarch in a bowl until completely smooth.
• Warm cream in a small saucepan over low heat until just hot enough to steam. Once steaming, add 1/2 of it to the egg mixture, whisking constantly to avoid scrambling the eggs. Add that mixture back into the hot cream mixture and continue to heat and stir until custard is very thick, 3 to 5 minutes. Remove from the heat and stir in the reserved raspberry pulp. Let sit until cooled to room temperature, about 30 minutes. Place parchment or waxed paper over the surface to prevent a skin from forming and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch round, metal or glass cake pans.
• Prepare cake: Blend cake mix, water, oil, and eggs in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Cool in the pans on a wire rack for 15 minutes. Remove cakes from the pans and cool completely, about 15 to 20 more minutes.
• Prepare the frosting: Beat butter and confectioners' sugar in a large bowl on medium speed until creamy. Beat in melted white chocolate. Add vanilla and beat on low speed, scraping the sides and bottom of the bowl, until light and fluffy. Transfer to a piping bag fitted with a #18 star tip.
• Level the tops of the cooled cake layers with a large serrated knife. Pipe a small amount of frosting onto the center of a serving plate. Put one layer, cut-side down, on the plate. Pipe a thick ring around the top edge of that layer; this will keep the filling in the cake and prevent the layers from sliding. Spread raspberry pastry cream onto the cake. Place to remaining layer, cut-side down, on top. Frost the top and sides with remaining frosting, decorating as desired.
• Hold white chocolate bar in one hand with a paper towel (to stop it from melting in your hand). Use a vegetable peeler and slowly and carefully shave along the length of the bar to form pretty curls. Put chocolate curls on the sides of the cake and place raspberries in a ring around the top edge.

WHITE CHOCOLATE-RASPBERRY CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (9-inch) round pans; set aside. Microwave chocolate and butter in medium microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted; cool slightly.
• Beat cake mix, milk, eggs, vanilla and chocolate mixture in large bowl with mixer until well blended. Pour into prepared pans.
• Bake 25 to 28 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min.; remove from pans to wire racks. Cool cakes completely.
• Place 1 cake layer on plate; spread with 2/3 cup White Chocolate-Cream Cheese Frosting, then jam. Cover with remaining cake layer. Spread top and side with remaining frosting. Top with raspberries just before serving.

WHITE CHOCOLATE RASPBERRY MOUSSE CAKE FILLING

Steps:

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SPARKLING WHITE CHOCOLATE CAKE WITH CHAMPAGNE-RASPBERRY SAUCE

Steps:

• Finely chop 12 oz. of the white chocolate and place in large bowl; reserve remaining 4 oz. chocolate for garnish. Place remaining frosting ingredients in medium saucepan; cook over medium heat 2 to 3 minutes or until butter is melted and cream is hot (do not let cream boil). Pour over chocolate; let stand 3 to 4 minutes or until chocolate is soft and melted. Gently whisk until smooth.
• Pour into 13x9-inch baking pan. Refrigerate 2 to 4 hours or until frosting is of spreadable consistency.
• Meanwhile, heat oven to 350°F Spray 2 (9x2-inch) round baking pans with nonstick cooking spray. Line bottoms with parchment paper. Spray paper with nonstick cooking spray; lightly flour.
• To make cake, melt 1/4 cup butter in small saucepan over low heat or in microwave. Skim foam from top; cover to keep warm.
• In large bowl, whisk together eggs, 1 cup sugar and salt until blended. Set bowl over saucepan of barely simmering water (bowl should not touch water). Cook 2 to 3 minutes or until sugar is dissolved and mixture is warm to the touch, whisking constantly. Remove from heat.
• Beat at medium-high speed 5 minutes or until mixture is pale and thick; beat in vanilla. Sift half of flour over egg mixture; gently fold until combined. Sift and fold in remaining flour. Stir about 1 cup of the cake batter into melted butter. Fold mixture back into batter. Divide batter between cake pans.
• Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Run small knife around pan edges to loosen; invert onto rack; cool completely.
• Meanwhile, make syrup. Combine 1/2 cup of the Champagne and 1/4 cup sugar in medium saucepan. Bring to a boil over medium-high heat, stirring occasionally. Boil 2 to 3 minutes or until reduced to 1/2 cup. Place in small bowl; cool to room temperature.
• To make sauce, place remaining 2 cups Champagne in another medium saucepan. Bring to a boil over medium-high to high heat; boil until reduced to 1 to 1 1/4 cups, about 10 minutes. Stir in raspberries and 1/4 cup of the jam; reduce heat to low. Simmer 1 minute or until jam is melted and raspberries are thawed. Cool slightly. Place mixture in food processor or blender; process until smooth. Strain through sieve to remove seeds. Cover and store in refrigerator.
• To assemble cake, place one layer on serving platter or cardboard round. Brush with half of the syrup; spread with remaining 1/4 cup of the jam. Spread about 1/2 cup of the frosting over raspberry jam (don't worry if layers blend together). Top with second cake layer. Brush with remaining half syrup; frost top and sides of cake with remaining frosting. Using vegetable peeler, make chocolate curls or shavings. Press curls onto sides of cake. Store in refrigerator; let stand at room temperature 30 minutes before serving. Serve with raspberry sauce.

RASPBERRY-WHITE CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch aluminum foil cake pan with nonstick spray.
• Crush raspberries in a medium bowl. Sprinkle with dry gelatin and add sugar; mix well. Pour into the prepared pan.
• Dump cake mix into a large mixing bowl. Stir in eggs.
• Heat milk, chocolate chips, and butter in a small saucepan until butter and chips are melted and milk is steaming hot, 3 to 5 minutes.
• Add hot milk mixture to the cake mix and beat until smooth. Pour batter over raspberries.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean with just a few crumbs attached, about 40 minutes.
• Place on a wire rack and let cool completely, about 30 minutes. Invert carefully onto a serving plate.

SLOW-COOKER WHITE CHOCOLATE RASPBERRY AND CREAM CAKE

Steps:

• Spray 4 1/2-quart slow cooker with baking spray with flour.
• In large bowl, dump cake mix, removing and setting aside 1/2 cup of the dry mix. Add pudding mix, melted butter, 2 whole eggs, 1 egg yolk and water to cake mix in large bowl. Stir until well mixed.
• In small bowl, sprinkle 1/4 cup of the reserved cake mix over frozen raspberries. Stir to coat. Fold raspberries into cake mix mixture. Pour batter into slow cooker.
• In medium bowl, beat cream cheese, remaining 1/4 cup cake mix, the sugar, and 1 egg white. Use knife to fold cream cheese mixture into batter in slow cooker, leaving ribbons of cream cheese running through batter.
• Cover; cook on High heat setting 2 to 3 hours or until cake is set in center. Turn off slow cooker; remove cover. Cool completely before serving.

WHITE CHOCOLATE RASPBERRY CREAM SODA CAKE

Steps:

• 1. PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans.
• 2. BLEND dry mixes (cake and pudding), water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). BEAT at medium speed for 2 minutes.
• 3. POUR batter in pan 9X13 glass dish and bake for 33 minutes.
• 4. When cake is approximately 5 minutes from being done, begin the Jello mixture.
• 5. Bring 1 1/2 cups of water to a full boil. Add jello and mix until jello is fully dissolved.
• 6. Add 12 oz cream soda to jello.
• 7. Pull cake from oven and liberally poke fork holes in cake.
• 8. Pour jello mix over cake and place in refrigerator for at least one hour.
• 9. After cake has fully cooled, make White Chocolate Marshmallow Cream Frosting frosting.
• 10. Soften 8 oz cream cheese.
• 11. Blend with 7oz jar of marshmallow cream and 3.3 oz box of white chocolate pudding.
• 12. Add 8oz tub of cool whip and blend completely.
• 13. Spread frosting (all of it) evenly over fully cooled cake cake.
• 14. Cut and serve.
• 15. You may want to garnish with fresh raspberries and white chocolate curls for a more elegant look when entertaining.
• 16. Store leftover cake (if there is any) in a covered container in refrigerator.

RASPBERRY WHITE CHOCOLATE CAKE WITH LEMON BUTTERCREAM

Steps:

• For cake:.
• Heat oven to 350. Generously grease and flour 2 9" round cake pans.
• Melt the white chocolate in a small glass bowl in the microwave for 1 minute. (It will probably hold most of its shape even though it is starting to melt). Remove from the microwave and stir the chocolate with a rubber spatula until smooth. Let cool for approximately 5 minutes.
• Place the cake mix, water, oil, eggs, egg whites, lemon juice, and lemon zest in a large bowl. Add the slightly cooled melted chocolate. Mix with an electric mixer on low speed for 1 minute. Stop your mixer and scrape the sides of the bowl with a spatula. Using a medium speed, mix again for 2 minutes, scraping down the sides of the bowl as needed.
• Divide the batter between your prepared cake pans. Smooth the tops with a rubber spatula, then place the pans in the oven on the center rack, side by side.
• Set the timer for 28 minutes and then check for doneness. The layers should be golden brown and spring back when lightly pressed with your finger. It may take up to 4 minutes longer in the oven, but don't overcook.
• Remove from the oven and place on wire racks to cool for 10 minutes.
• Run a knife around the edge of each layer and invert onto a rack, then invert on another rack so that each layer is right side up. Allow to cool for at least 30 more minutes.
• For frosting:.
• Place the butter and 1 cup of the powdered sugar in a large mixing bowl. With an electric mixer, beat on low speed for 30 seconds.
• Add the remaining powdered sugar alternately with the milk and lemon juice (1 cup of sugar, then 1 T liquid at a time), blending with the mixer after each addition. Add the lemon zest. If the frosting seems very stiff, add up to 1 more tablespoon milk. Increase the mixer speed to medium and beat until light and fluffy, approx 1 minute.
• To assemble:.
• Place the raspberry preserves in a small bowl and stir until it is smooth and no lumps are present.
• Using a long serrated knife, carefully split the first cake layer horizontally into halves, creating 2 layers. Place the bottom half on a cake plate, cut side up. Spread ¼ cup of the raspberry preserves on it. Place the top half of the layer, cut side down, on top of the first half. Again, spread with ¼ cup of the preserves.
• Split the 2nd layer in the same way you did the first. Place the bottom half on top of your partially assembled cake, cut side up, and top with the remaining ¼ cup of preserves. Then top with the top half, cut side down.
• Frost the top and sides of the cake with the lemon buttercream frosting.
• If you are garnishing the cake with fresh raspberries, wait until right before you serve it. Otherwise juice from the raspberries will start to spread into the frosting. It won't ruin it, but it won't look very pretty after a while.
• Store leftovers in the refrigerator.

WHITE CHOCOLATE RASPBERRY LAVA CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe bowl, microwave the raspberry jam for one minute.
• Add the white chocolate and stir until smooth. Freeze one hour.
• In a mixing bowl, add the white chocolate and hot melted butter. Mix to combine.
• Add the eggs, egg yolks, sugar, and flour, and whisk to combine thoroughly after each addition.
• Preheat your oven to 350ºF (180ºC).
• Coat the inside of the ramekins with butter and then add approximately one teaspoon of flour, moving it around so that it coats the inside completely. Discard excess flour.
• Fill your ramekins about ¾ of the way with cake batter, then add a tablespoon of your raspberry mixture. Fill to the top with remaining batter.
• Place the ramekins on a sheet pan and bake at 350ºF (180ºC) for 15-18 minutes, until the lava cakes are no longer jiggly in the middle.
• Run a knife along the edges of the ramekin to loosen and invert onto a plate.
• Serve warm with ice cream.
• Enjoy!