White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake is made with a mix and fresh raspberries. It's easy and delicious and looks amazing on a table. No one would ever know it's made from a mix.
Servings: 10 servings
Ingredients
- 1 15.25 ounce Supreme White Premium Cake Mix
- 1 stick or 1/2 cup of butter melted
- 3 eggs
- 1/2 cup of milk
- 1/2 cup of sour cream
- 1 cup of fresh raspberries
- 1/2 cup of raspberry jam
- 1 cup of white chocolate chips
- Cream Cheese Frosting Ingredients
- 2 8 ounce cream cheese, softened
- 1/2 cup of butter softened
- 3-4 cups of powdered sugar
- 2 teaspoons of vanilla
Instructions
- Preheat oven to 350 degrees. Spray bundt pan with cooking spray and set aside. Using a mixer, combine the cake mix, butter, eggs, milk and sour cream. Fold in white chocolate chips with a spoon.
- In a separate small bowl combine raspberries and jam and mix together with a spoon. Pour cake mix into greased bundt pan. Next pour in the raspberry mixture and swirl it into cake with a knife. Be sure and mix it in well.
- Bake in preheated oven for 50-55 minutes or until center of cake test done. Let cool 10 minutes and remove from pan. Make frosting.
- Cream Cheese Frosting Instructions
- In a medium bowl, combine cream cheese and butter and mix together until creamy. Add the vanilla then gradually add in powdered sugar a little at a time until nice and thick. Frost cake and top with raspberries for decoration.
Notes
We bought a white chocolate bar and grated it on top of the cake for decoration. It makes this cake beautiful and adds a little added texture.