White Chocolate Raspberry Cake

This white chocolate raspberry cake features three layers of white chocolate cake, a sweet-tart raspberry filling, and plenty of white chocolate buttercream!

White Chocolate Raspberry Cake

Ingredients
Cake layers:
  1. 6 ounces white chocolate finely chopped
  2. 10 tablespoons unsalted butter cut into chunks
  3. 1 15.25-ounce box white cake mix*
  4. 1 3-ounce box instant white chocolate pudding mix**
  5. 1/2 cup whole milk at room temperature
  6. 1/2 cup full-fat sour cream at room temperature
  7. 4 large egg whites at room temperature
  8. 1/2 teaspoon vanilla extract
  9. 1/8 teaspoon salt

Filling:
  1. 2 cups frozen raspberries
  2. 1/4 cup granulated sugar
  3. 2 tablespoons fresh lemon juice
  4. 2 tablespoons cornstarch

Frosting:
  1. 4 ounces white chocolate finely chopped
  2. 1 1/2 cups unsalted butter at room temperature
  3. 5 1/2 to 6 1/2 cups powdered sugar
  4. 4 to 6 tablespoons whole milk or heavy cream
  5. 2 teaspoons vanilla extract
  6. 1/4 teaspoon salt
  7. fresh raspberries for garnish

Instructions
Cake layers:
  • Preheat the oven to 350 degrees. Spray 3 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper with cooking spray and set pans aside.
  • Place the white chocolate and the butter in a microwave-safe bowl and heat on 50% powder in 15-second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. Combine the remaining ingredients in a large mixing bowl and beat with an electric mixer set to medium for 2 minutes. Beat in the white chocolate until combined. Divide batter evenly between prepared cake pans and smooth with a spatula.
  • Bake 24 to 28 minutes, until a cake tester inserted into the center of the cake comes out clean. Cool in pans for 20 minutes, then carefully invert onto a wire rack to cool completely before filling and frosting.
Filling:
  • While cake is in the oven, combine all filling ingredients in a small saucepan set over medium heat. Bring to a simmer, stirring constantly, and simmer until mixture is very thick and clings to a wooden spoon. Scrape into a small bowl and refrigerate until cool enough to spread.