Raspberry-White Chocolate Cream Cake

Raspberries with white chocolate is a flavor marriage made in heaven. Enjoy this combo in this decadent, show-stopping cake.

Raspberry White Chocolate Cream Cake

SPECIAL TOUCH: Sprinkle with toasted almonds for an extravagant touch.

SUBSTITUTION: 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.


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 ounces white chocolate baking bars (from 6 ounce 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 ounces white chocolate baking bars (from 6 ounce 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 for minute; remove from heat.
  2. Stir in 1 tablespoon butter, 1/8 teaspoon almond extract and 2 or 3 drops red food color.
  3. Cover and refrigerate until chilled.
  4. Heat oven to 350 degrees F. Grease and flour bottoms and sides of two 8- or 9-inch round cake pans.
  5. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
  6. In medium bowl, mix flour, 1 1/2 cups granulated sugar , the baking powder and 1/2 teaspoon salt; set aside.
  7. In chilled large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form; set aside.
  8. 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.
  9. Fold egg mixture into whipped cream.
  10. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended. Pour into pans.
  11. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  12. Cool 10 minutes; remove from pans.
  13. Cool completely on cooling rack, about 1 hour.
  14. In 1-quart saucepan, melt 3 ounces baking bars over low heat, stirring occasionally; cool.
  15. 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.
  16. Fill cake layers with raspberry filling. Spread frosting over side and top of cake.

Yield: 16 servings

Nutrition Information: 1 Serving: Calories 410 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 8 g); Cholesterol 70 mg; Sodium 220 mg; Total Carbohydrate 67 g (Dietary Fiber 0g); Protein 4 g

Percent Daily Value*: Vitamin A 8 %; Vitamin C 0%; Calcium 8 %; Iron 6 %

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Betty Crocker