Raspberry-White Chocolate Cream Cake

Raspberry-White Chocolate Cream Cake

  • 1 Hour 25 Minutes Prep4 Hours 5 Minutes Total
  • 16 Servings
  • 410 Calories per Serving
Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, showstopping cake.

Ingredient List

Raspberry Filling

  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup raspberry-flavored wine cooler
  • 1 tablespoon butter or margarine
  • 1/8 teaspoon almond extract
  • Red food color, if desired


  • 3 oz white chocolate baking bars (from 6-oz package), chopped
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups whipping cream
  • 3 eggs
  • 1 teaspoon almond extract

White Chocolate Frosting

  • 3 oz white chocolate baking bars (from 6-oz package), chopped
  • 3 cups powdered sugar
  • 2 tablespoons plus 2 teaspoons raspberry-flavored wine cooler or water
  • 2 tablespoons butter or margarine, softened
  • 1/4 teaspoon almond extract


  1. In 1 1/2-quart saucepan, mix 1/4 cup sugar, the cornstarch and 1/8 teaspoon salt; stir in 1 cup wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color. Cover and refrigerate until chilled.
  2. Heat oven to 350°F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
  3. In medium bowl, mix flour, 1 1/2 cups granulated sugar, the baking powder and 1/2 teaspoon salt; set aside. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside. In medium bowl, beat eggs on high speed about 5 minutes or until thick and lemon colored; beat in melted baking bars and 1 teaspoon almond extract on low speed.
  4. Fold egg mixture into whipped cream. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
  5. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on cooling rack, about 1 hour.
  6. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool. Beat melted baking bars and remaining frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional wine cooler, 1 teaspoon at a time.
  7. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.


  • Sprinkle with toasted almonds for an extravagant touch.
  • Raspberry-flavored soda pop can be substituted for the raspberry wine cooler in the filling and frosting recipes. Simply pour the soda pop into a glass and let it stand about 1 hour to release some of the fizz before using.

Nutrition Information

Daily Values (Amount per serving)

Vitamin A 8%, Vitamin C 0%, Calcium 8%, Iron 6%, Vitamin D 6%, Folic Acid 6%

Other Nutrients (Amount per serving)

Calories 410 , Calories from Fat 125 , Total Fat 14 g, Saturated Fat 8 g, Cholesterol 70 mg, Sodium 220 mg, Potassium 90 mg, Total Carbohydrate 67 g, Dietary Fiber 0g, Protein 4 g