White Chocolate Raspberry Cake Recipe

Ingredients

• 1 (15 1/4 ounce) box white cake mix
• 1 1/4 cups water
• 1/3 cup oil
• 2 eggs
• 4 ounces white chocolate, melted
• 1/4 cup raspberry jam or 1/4 cup preserves, melted in microwave
• 1 (15 ounce) can vanilla frosting
• 4 ounces white chocolate, melted
• 1 teaspoon vanilla
• 8 ounces frozen whipped topping, thawed
• 1 cup fresh raspberry
• 1/2-1 cup white chocolate curls

Instructions

1. Preheat the oven to 325°F and grease and flour a 9-inch cake pan. If you like, save some batter for cupcakes.
2. In a mixing bowl, combine the cake mix, 1 1/4 cups water, 1/3 cup oil, 2 eggs, and 4 ounces of melted white chocolate. Mix for about 2 minutes, scrape down the bowl, and beat for 1 more minute to ensure everything is well blended.
3. Pour the batter into the prepared cake pan and bake it in the preheated oven for about 23–25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
4. While the cake cools, brush the top with the melted raspberry jam or preserves for a sweet glaze.
5. In another bowl, mix together the vanilla frosting with 4 ounces of melted white chocolate and 1 teaspoon of vanilla until smooth. Spread the icing generously over the cooled cake.
6. To add a bit of flair, use a vegetable peeler to create white chocolate curls from the block of white chocolate. Scatter the curls on top of the frosted cake.
7. Finally, decorate the cake with fresh raspberries, dotting them around the top, and finish it off with a generous sprinkle of white chocolate curls.