How to Make a White Cake with Raspberry Filling

Add raspberry filling and white chocolate to a white chocolate cake for a rich flavor. Plain white cake mix or homemade white cake works well. If making homemade cake, add a cup of sour cream to keep it moist. Make the raspberry filling like jam. The white chocolate adds a richer taste to the raspberry jam, and takes away some of the raspberries' natural bitterness. The website whatscookingamerica.net suggests serving the cake within a day of making it to keep the fruit fresh and prevent it from getting soggy.

Things You'll Need

• 1 box of white cake mix
• 2 9-inch-round cake pans
• 2 cooling racks
• 1 cup raspberries
• Blender
• Knife
• Bowl
• Plastic wrap or lid
• 1 cup sugar
• 1 saucepan
• 4 squares of white baking chocolate
• Grater
• Spoon
• Icing knife
• 2 cans of cream-cheese icing

Instructions

1. Prepare and bake the cake according to the directions on the box. Make two round cakes. Once the cakes are done, flip over the pans and allow to cool on cooling racks.

2. Wash the raspberries and cut them in half. Remove any leaves. Put the raspberries in the blender and blend until the berries are mostly crushed.

3. Pour the raspberries into a saucepan. Put the saucepan on the stove and cook them over medium heat. As the raspberries begin to boil, slowly stir in one cup of sugar. Stir until the the sugar dissolves. Grate two squares of white baking chocolate into the filling. Stir. Allow to boil for two minutes. Remove mixture from the heat and pour it into a bowl.

4. Cover the bowl. Freeze for 30 minutes.

5. Flip the cooled cakes on their bottoms.

6. Remove the raspberry filling from the freezer. Spread the jam over the top of one cake. Save one scoop of filling.

7. Set the other cake on top of the filling. Spread icing with the icing knife over both cakes. If the icing sticks, put it in the freezer for an hour and try again. Smooth over icing with a knife dipped in warm water.

8. Melt the other two squares of white chocolate in the microwave for 30 to 45 seconds. Pour the melted white chocolate over the center of the top cake. Let the melted chocolate drip over the cake. Put the last scoop of filling on the center of the cake. Put the cake in the refrigerator until time to serve.

References

• Cake Fillings

Resources

• Read this Article in Spanish