White Chocolate Raspberry Cake
Ingredients:
For the Cake:
One (15.25 oz) box white cake mix
3.4 oz (one small box) INSTANT white chocolate pudding mix just the dry powder, do not prepare the pudding
4 large eggs
1 cup vegetable oil
1/4 cup milk
1 cup sour cream (full-fat)
1 cup white chocolate chips
2 cups fresh raspberries halved if large
For the Frosting and Topping:
8 ounces cream cheese, softened
4 ounces white chocolate baking bar roughly chopped
1 tsp vanilla extract
3 cups confectioners' sugar
1/4 cup heavy whipping cream may not use all of it.
Fresh raspberries and white chocolate chips for garnish
Instructions:
Preheat oven to 350° degrees F. Liberally (and I mean really grease the HECK out of this pan) grease a 13x9 light metal baking pan with cooking spray or shortening and flour. This is a VERY sticky cake—trust me, I tested it several times. Set aside.
In a large bowl, combine the cake mix, white chocolate pudding powder (just the dry mix), eggs, oil, milk, and sour cream and using a handheld electric mixer on medium-low speed until a soft batter comes together and everything is fully incorporated, about 30 seconds. Fold in the white chocolate chips and raspberries by hand until combined. Pour the cake batter into the prepared pan and spread in an even layer.
B ake for 35-40 minutes or until a toothpick or cake tester comes out clean or with moist, but not wet, crumbs. Cool completely. Cake may appear quite browned on the surface, this is normal.
For the frosting:
Melt the chopped white chocolate in a small bowl in the microwave on HIGH power for 30 seconds. Stir, then heat for another 15-20 seconds, stopping to stir and heating for an additional 15 second increments, stirring after each until melted and smooth, taking care that the mixture does not scorch. Cool for about 5 minutes.
In the bowl of a stand mixer, cream together the cream cheese and vanilla until soft and fluffy, about 1 minute with the paddle attachment. Add in the melted white chocolate and mix well, scraping down the bottom and sides of the bowl as needed. Gradually add in the confectioners' sugar, about one cup at a time, until frosting is light and fluffy, thinning the frosting out if needed with the heavy cream (you may not need or use all of the heavy cream).
Spread the frosting evenly over the cake. Garnish the frosted cake with the raspberries and white chocolate chips, if using. Store leftover cake covered in the fridge.