Description
This simple recipe creates perfectly moist cake layers that are filled with tangy raspberries and bursting with sweet white chocolate chips! This white chocolate and raspberry cake recipe is unbelievably easy, and brings a sense of elegance straight to your kitchen!
Ingredients
Units
Scale
- 1 Box White Cake Mix
- 1 cup Granulated Sugar
- 1 cup All-Purpose Flour
- 1/2 Teaspoon Salt
- 3 Eggs (room temperature)
- 1/2 cup Unsalted Butter (melted)
- 1 cup Sour Cream
- 1/4 cup Vegetable Oil
- 1 cup Milk
- 1/2 Teaspoon Almond Extract
- 1 Teaspoon Vanilla Extract
- 1/4 cup Frozen Raspberries
- 1/4 cup White Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
- Melt Butter: In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside.
- Wet Ingredients: Measure sour cream and milk into a small, microwave-safe bowl. If not already at room temperature, microwave for 30 seconds to bring to room temperature and set aside.
- Eggs: If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5-10 minutes. Crack eggs into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
- Dry Ingredients: Add flour, sugar, white cake mix, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the dry ingredients.
- One Bowl: Combine all ingredients into the larger bowl containing the dry ingredients. Don’t forget to add the vegetable oil, almond extract, and vanilla extract!
- Mix It Up! Whisk or mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
- Pour into Pans: Pour batter into prepared cake pans. If you can, use a food scale to evenly distribute batter between pans for consistent cake layer size.
- Raspberries & White Chocolate Chips: Add 1 tablespoon frozen raspberries and 1 tablespoon white chocolate chips to each 6-inch cake pan (4 total). For 8-inch pans, distribute evenly between all three.
- Fork Magic! To help them disperse evenly, use a fork to gently press the raspberries and white chocolate chips into the batter, lightly covering them with batter.
- Bake: Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Insert a toothpick or knife into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!
- Cooling: Let cakes cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling
- Storage: Double wrap your cake layers in plastic wrap and freeze for up to 3 months. When you’re ready to decorate, simply take out and frost straight from frozen—no need to thaw!
- Layer & Frost: Stack & frost these cake layers with vanilla frosting or cream cheese buttercream – these frosting flavors pair beautifully!
Notes
For a taller cake, use the (4) 6 inch cake pans.
Keep in mind, all oven’s bake differently. I highly recommend an oven thermometer for oven temperature accuracy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American