Behold the flawless White Christmas cake! Enter a realm of divine flavors with the White Chocolate Raspberry Cake—an irresistible dessert that promises to captivate and enchant at any festivity. Whether it’s a spirited holiday gathering, a jubilant birthday celebration, or an intimate family dessert soirée, this cake is the epitome of elegance. The velvety richness of white chocolate harmonizes with the lively tartness of fresh raspberries, creating a symphony of tastes that transforms each bite into a delightful experience. Though the origins of this white chocolate and raspberry pairing may be veiled in mystery, its global acclaim stems from the captivating contrast and stunning presentation, especially when baked in the timeless Bundt pan.
Suggestions for Elevating Your Dessert Table:
Accompany each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a complementary creamy touch. Enhance the fruity essence by drizzling raspberry sauce or adorning it with fresh berries. For a sophisticated adult touch, pair with a cup of rich coffee or a glass of dessert wine. Counterbalance the decadence with light sides such as a citrus or berry salad, providing a refreshing palate cleanser.
Ingredients:
For the Cake:
1 box of white cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
1 cup white chocolate chips
1 cup raspberries (fresh or frozen)
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
Instructions:
Preheat your oven as specified on the cake mix box and grease a Bundt pan.
Prepare the cake batter following the box instructions.
Gently fold in the white chocolate chips and raspberries.
Pour the batter into the Bundt pan and bake as directed (typically 25-35 minutes) until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth, gradually mixing in the powdered sugar.
Once the cake is cool, elegantly frost it with the cream cheese frosting.
Garnish with additional raspberries or white chocolate shavings for an extra touch of sophistication.
White Chocolate Raspberry Cake Recipe
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
- For the Cake:
1 1 box of white cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
1 cup 1 white chocolate chips
1 cup 1 raspberries (fresh or frozen)
- For the Cream Cheese Frosting:
8 oz 8 cream cheese, softened
1/4 cup 1/4 butter, softened
2 cups 2 powdered sugar
Directions
- Preheat your oven as specified on the cake mix box and grease a Bundt pan.
- Prepare the cake batter following the box instructions.
- Gently fold in the white chocolate chips and raspberries.
- Pour the batter into the Bundt pan and bake as directed (typically 25-35 minutes) until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth, gradually mixing in the powdered sugar.
- Once the cake is cool, elegantly frost it with the cream cheese frosting.
- Garnish with additional raspberries or white chocolate shavings for an extra touch of sophistication.
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