Description

A decadent three‑layer white chocolate cake filled with tart raspberry filling and frosted with silky white chocolate buttercream — elegant, rich, and perfect for special occasions.

Ingredients

6 oz finely chopped white chocolate (for cake layers)

10 Tbsp unsalted butter, cut into chunks (for cake layers)

1 (15.25 oz) box white cake mix

1 (3‑oz) box instant white chocolate pudding mix

½ cup whole milk, room temperature

½ cup full‐fat sour cream, room temperature

4 large egg whites, room temperature

½ tsp vanilla extract

⅛ tsp salt

2 cups frozen raspberries (or fresh if available)

¼ cup granulated sugar (for raspberry filling)

2 Tbsp fresh lemon juice (for raspberry filling)

2 Tbsp cornstarch (for raspberry filling)

4 oz finely chopped white chocolate (for frosting)

1 ½ cups unsalted butter, room temperature (for frosting)

5½ – 6½ cups powdered sugar (for frosting)

4 – 6 Tbsp whole milk or heavy cream (for frosting)

2 tsp vanilla extract (for frosting)

¼ tsp salt (for frosting)

Fresh raspberries for garnish (optional)

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Instructions

Preheat oven to 350 °F (175 °C). Grease and flour three 8‑inch round cake pans and line bottoms if desired.
In a microwave‑safe bowl combine 6 oz chopped white chocolate and 10 Tbsp butter; heat at 50% power in 15‑second intervals, stirring after each, until smooth and fully melted. :contentReference[oaicite:0]{index=0}
In a large mixing bowl combine the white cake mix, instant white chocolate pudding mix, milk, sour cream, egg whites, vanilla extract and salt. Beat with an electric mixer on medium speed for about 2 minutes. :contentReference[oaicite:1]{index=1}
Beat in the melted white chocolate mixture until evenly incorporated. Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 30‑35 minutes or until a toothpick inserted in the center comes out clean. (Some recipes use 35 minutes.) :contentReference[oaicite:2]{index=2}
Allow the cakes to cool in pans for 10 minutes, then invert onto wire racks and cool completely (about 1‑2 hrs) before assembling. Meanwhile, prepare the raspberry filling.
For the raspberry filling: In a small saucepan combine the raspberries, sugar, lemon juice and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and cool completely. :contentReference[oaicite:3]{index=3}
For the white chocolate buttercream frosting: Melt the 4 oz chopped white chocolate and let it cool to room temperature. In a mixing bowl beat the 1½ cups butter until creamy. Gradually add the powdered sugar, then the cooled white chocolate, then the milk/heavy cream, vanilla extract and salt. Beat until light and fluffy (increase milk if needed for spreading consistency). :contentReference[oaicite:4]{index=4}
To assemble: Place one cake layer on a serving plate or cake board. Spread a portion of the raspberry filling evenly over the top (leave a small border to avoid spill‑out). Add the second cake layer, spread more raspberry filling, then top with the third layer. Apply a thin “crumb coat” of frosting around the sides and top; chill 10‑15 minutes, then finish with a full coat of white chocolate buttercream. Garnish with fresh raspberries if desired. :contentReference[oaicite:5]{index=5}
If desired, refrigerate the cake for 30‑60 minutes to firm up the frosting before slicing. Bring slices to room temperature before serving for best texture and flavor.

Notes

Use good‑quality white chocolate (with cocoa butter) rather than plain white chips for best taste and texture. :contentReference[oaicite:6]{index=6}

You can substitute vanilla or cheesecake pudding mix if white chocolate pudding isn’t available. :contentReference[oaicite:7]{index=7}

If using fresh raspberries make sure they are ripe and firm; frozen raspberries work year‑round. :contentReference[oaicite:8]{index=8}

Store the cake covered in the refrigerator for up to 2‑3 days; bring to room temperature before serving. Leftovers may also be frozen (individual slices wrapped) for longer storage. :contentReference[oaicite:9]{index=9}

For cleaner slices, chill the cake 10‑15 minutes before cutting and use a hot, clean knife wiped between slices.

Prep Time: 40 mins
Cook Time: 35 mins
Category: Dessert
Method: Layer Cake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: ≈650 kcal
Sugar: ≈60 g
Sodium: ≈300 mg
Fat: ≈35 g
Saturated Fat: ≈20 g
Unsaturated Fat: ≈10 g
Trans Fat: ≈0.5 g
Carbohydrates: ≈75 g
Fiber: ≈2 g
Protein: ≈6 g
Cholesterol: ≈90 mg