Featured Recipe
White Chocolate Raspberry Cake Remix
By Kate
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Frozen raspberries cooked down with sugar and lime juice for zing, thickened with arrowroot in place of cornstarch. Cake layers from box mix plus white chocolate pudding mix, swapped canola oil for melted coconut oil. Frosting whipped from white chocolate tempered with cream cheese instead of butter alone. Layers leveled, filled with raspberry compote confined by frosting piping to prevent bleeding. Freeze phases firm the structure, essential step to keep filling intact when stacking. Fresh raspberries and lemon zest on top; white chocolate curls for texture. Tactile and aromatic cues guide timing more than clocks.
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Prep:
35 min
Cook:
23 min
Total:
Serves:
12 servings
dessert
cake
chocolate
raspberry
baking
Introduction
Frozen raspberries hit the saucepan. Sugar and fresh lime juice turn acids on, making fruit jammy but spaced out. You want visible bits, not mush. Arrowroot powder takes place of cornstarch here, clearer finish, less cloud. Cook low, stir often, sizzle, pop, smells tart and sweet, raspberry aroma tightening up. Cool fully. Otherwise. filling bleeds, colors rivers under frosting, ugly and watery. White cake base, boxed mix boosted with white chocolate pudding powder for tenderness. Swap canola oil for melted coconut oil, adds complexity, faint scent. Beat batter thoroughly but do not go overboard or gluten toughens crumb. Thick batter, dense but tender. Baking pan weight checked on scale to split batter evenly. Level cake layers cut flat if domed. Frosting: blend cream cheese with white chocolate and plenty powdered sugar for tang and sweetness balance, heavy cream softens texture. During assembly pipe thin frosting border to trap raspberry filling, freeze between steps to prevent slippage. Final decoration includes fresh rasp berries, lemon zest brightness, and white chocolate curls. Chill before serving to set. Slice neat, flavors unfold with slight warming at room temp.
Ingredients
Raspberry Filling
- 12 ounces frozen raspberries
- 7 tablespoons granulated sugar
- 2 tablespoons fresh lime juice
- 2 tablespoons arrowroot powder
- 3 tablespoons cold water
- 1 box white cake mix
- 1 small box white chocolate instant pudding mix
- 5 fluid ounces liquid egg whites (or 3 large eggs)
- 1 cup whole milk
- 2/3 cup melted coconut oil
- 1 teaspoon clear vanilla extract
- 7 ounces white chocolate baking bar, chopped
- 5 ounces cream cheese, softened
- 1/2 teaspoon salt
- 4 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon clear vanilla extract
- Fresh raspberries for garnish
- Lemon zest (from 1 lemon)
- White chocolate curls or shavings
White Cake
White Chocolate Cream Cheese Frosting
About the ingredients
Frozen raspberries—always use frozen, fresh can water down filling. Granulated sugar controls sweetness and thickening. Lime juice replaces lemon for brighter acidity, optional. Arrowroot powder gives a clear, shiny glaze, cornstarch can replace but slurry must be cold to prevent clumps. White cake mix and white chocolate pudding powder combine convenience and flavor lift. Coconut oil melts into smooth batter, offers subtle aroma; vanilla extract must be clear for white cake to stay pure color. For frosting use good-quality white chocolate (baking bar) for better melting and clean flavor—chips do not always melt smooth. Cream cheese addition cuts sweetness and adds stability, especially important with white chocolate’s heaviness. Heavy cream incorporated for spreadability. Fresh raspberries and lemon zest garnish brighten cake and tone down richness. For piping border, reserve frosting to contain filling, minimizes bleeding—small step with big effect.
Method
Raspberry Filling
- Start with frozen raspberries in a heavy-bottomed 3-quart saucepan over medium. Add sugar and lime juice; stir often. Watch the mixture bubble up, turn bright red and smell sharp. Boil vigorously for 4-5 minutes until fruit breaks down but still chunky—avoid scorching by moving constantly.
- Mix arrowroot powder with cold water in small bowl till fully dissolved. Keep whisking raspberries, drizzle slurry in slowly to prevent lumps. The sauce will thicken quickly, almost gelatinous within 2-3 minutes. If too thick, add splash of water to loosen.
- Remove from heat. Important: cool completely to room temp before use. Cover tightly and chill minimum 3 hours or overnight. Filling naturally thickens cooler; adds firmness needed to avoid runoff when layered.
- Preheat oven to 355°F. Grease and flour three 8-inch pans or use baker’s spray thoroughly. Measure evenly; scoop batter with a kitchen scale for precision—about 1 1/4 cups per pan given coconut oil's density.
- In large bowl combine cake mix, white chocolate pudding mix, liquid eggs, milk, coconut oil, and vanilla. Beat on medium-high with handheld mixer for 2 1/2 minutes to incorporate fully and aerate batter. Do not overmix or gluten will toughen cake.
- Divide into prepared pans; spread with offset spatula evenly. Batter will be thick, almost spackle-like. Tap pans gently on counter to level and release air bubbles.
- Bake 20-22 minutes. Test doneness with toothpick; it should come out clean or with just a few moist crumbs—not wet batter. Let rest 10 minutes, then invert onto wire racks to cool fully. Cooling stops cooking and firms crumb structure.
- Melt chopped white chocolate gently in microwave-safe bowl on 30-second bursts, stirring between. Should be glossy, no lumps. Let cool to room temp but don't let it set again.
- In stand mixer bowl fitted with paddle, beat cream cheese and salt on medium-high speed till fluffy, about 2 minutes. Slowly add powdered sugar one cup at a time, start mixer low to avoid puffing sugar everywhere. Scrape bowl frequently to avoid dry pockets.
- With mixer running medium speed, add melted white chocolate slowly, fully incorporate before next addition. Alternate heavy cream and vanilla, beat until mixture thickens but stays spreadable. Too runny? Chill 15 minutes then whip again briefly.
- Reserve about 1 3/4 cups frosting in piping bag or plastic bag with snipped corner. Use this to pipe borders that keep filling from bleeding into outer frosting layers.
- If cakes domed, slice with serrated knife to level surfaces. Place first layer on plate or stand. Spread thin coat of frosting across surface for adhesion.
- Pipe circle of reserved frosting just inside edge to form dam. Spoon half raspberry filling inside, keeping within the ring. Texture should be jammy but spreadable, not pouring.
- Freeze for 12-17 minutes to firm filling and frosting dams. Repeat with second layer; add last cake layer. Freeze again 12-15 minutes.
- Apply crumb coat of frosting all over cake, chill 30 minutes if crumbly.
- Final frost on sides and top with remaining frosting, smooth edges with offset spatula dipped in hot water to avoid tearing.
- Pipe decorative border with reserved frosting. Arrange fresh raspberries atop border, sprinkle lemon zest evenly, then add white chocolate curls in center for crunch contrast.
- Chill until serving. Keep refrigerated for freshness.
- Serve room temp for best flavor, textures open up when cake warms slightly. Note: coconut oil gives subtle fragrance and tender crumb; cream cheese is tangy counterpoint to sweet white chocolate.
- No arrowroot? Cornstarch works, use same amount but mix slurry cold to avoid clumps. Frosting variations: replace cream cheese with all butter but frosting will lack tang.
- Can't find clear vanilla? Regular vanilla adds color but flavor will deepen slightly. For oil, light olive or avocado oil can be swapped if coconut oil not preferred, may alter aroma.
- To avoid bleeding filling, freeze step is critical—skip it and filling will seep under frosting, ruining presentation.
- Avoid overbaking cake; dry crumb ruins moist mouthfeel. Pull from oven as soon as toothpick cleans out with moist crumbs.
- If frosting grainy, either overwhipped or chocolate started to set too fast—warm bowl slightly and rewhip.
- Fresh raspberries on top add acidity needed as cake and frosting are very sweet.
- Pay attention to raspberry mixture consistency—look for glossy thickening, coats back of spoon but still jiggles. Overcooked filling turns gluey.
- Cake odor changes near end; sweet, warm, subtle vanilla with white chocolate hints.
- Frosting texture should be pillowy, silky, no gritty sugar grains. Apply in cool kitchen to prevent melting.
- After assembling, cake feels firm when gently pressed on sides, indicating proper chill and set.
White Cake
White Chocolate Cream Cheese Frosting
Cake Assembly
Substitutions and Tips
Timing and Sensory Cues
Technique Tips
Start with raspberry filling simmer, watch for bubbles and aroma changes to know when to add thickener. Whisk arrowroot slurry in slowly, avoid lumps, keep heat moderate to prevent burning or over-thickening. Allow cooling fully. For cake, precision in measuring batter ensures even rise and layer thickness. Beat just right—over or undermixing ruins texture. Bake into golden edges with clean toothpick test, rest before flipping to avoid breakage. Frosting requires tempering melted white chocolate and thorough whipping with cream cheese and sugar. Not running or grainy—if grainy, rewarm and remix. Use piping bag to keep filling contained. Freeze between layers to firm filling and frosting dams, keep cake stable during final assembly. Final freeze ensures sharp layers. Frost edges and top smoothly using offset spatula dipped in hot water, quick wipes remove streaks. Garnish carefully for visual and flavor contrast. Chill before slicing; cake and frosting textures settle with time. Practical notes: always prep fillings and frostings ahead to prevent rush; use scale for consistency; identify doneness by sight and touch over strict time.
Chef's Notes
- 💡 Use frozen raspberries for filling. Fresh can make it watery. Add sugar and lime juice. Cook till bubbly. Look for brightness, sharp aroma.
- 💡 Whisk arrowroot with cold water. Avoid lumps. Drizzle slowly into raspberries. Keep stirring. Mixture thickens fast. If too thick, thin with water.
- 💡 Measure cake batter precisely. Use kitchen scale. 1 1/4 cups per pan. Be gentle when mixing. Overmixing toughens crumb.
- 💡 When baking, check for golden edges. Toothpick test must come out clean. Let cakes cool, avoid breakage. Cooling time matters.
- 💡 White chocolate should melt gently. No lumps, glossy finish. Add to cream cheese slowly. Mixture needs thorough beating till fluffy but spreadable.
Kitchen Wisdom
How to prevent filling from bleeding into frosting?
Freeze between layers. Firm up filling. Make a dam with reserved frosting to contain it.
What to do if frosting is grainy?
Either overwhipped or chocolate set too fast. Rewarm bowl slightly. Whip again until smooth.
Can I use cornstarch instead of arrowroot?
Yes, same amount. Mix cold to avoid lumps. Results may differ slightly in clarity.
How to store leftover cake?
Refrigerate tightly wrapped or in airtight container. Can freeze slices too. Best eaten chilled.
