White Chocolate Raspberry Cake

Name: White Chocolate Raspberry Cake
Ingredients: 1 boxPamela's Vanilla Cake Mix; FROSTING:; 6 cups powdered sugar; ¼ cup + 2 tablespoons soft ghee; ¼ cup + 2 tablespoons almond milk, more if needed, or other dairy-free milk; 2 teaspoons vanilla; RASPBERRY FILLING:; 3 cups frozen or fresh raspberries; ½ cup coconut sugar or other granulated sugar of choice; ¼ cup water; 3 tablespoons tapioca, arrowroot, or potato flour or starch; 3 tablespoons water; 1 12 oz package dairy-free white chocolate chips; 1 ½ cups frosting; Fresh raspberries to top, if desired

on Apr 29 2025

Ingredients

1 boxPamela's Vanilla Cake Mix
FROSTING:
6 cups powdered sugar
¼ cup + 2 tablespoons soft ghee
¼ cup + 2 tablespoons almond milk, more if needed, or other dairy-free milk
2 teaspoons vanilla
RASPBERRY FILLING:
3 cups frozen or fresh raspberries
½ cup coconut sugar or other granulated sugar of choice
¼ cup water
3 tablespoons tapioca, arrowroot, or potato flour or starch
3 tablespoons water
1 12 oz package dairy-free white chocolate chips
1 ½ cups frosting
Fresh raspberries to top, if desired

Directions

Make cake mix per bag instructions in two 8” or 9” circle pans. Cool in pans for 5 minutes, then wrap well with saran wrap and freeze for at least 2 hours. This will help keep them moist and make them easier to frost.
While cake is baking, combine all frosting ingredients in a large mixing bowl. Mix with a mixer on low speed until combined and then high speed for 1 minute.
Make a raspberry sauce by combining raspberries, sugar, and water in a medium pot on the stove over medium heat. Cook for 5 minutes or until raspberries are tender and cooked through. In a small bowl, combine flour and water to make a slurry. Add slurry to raspberries, stirring continuously until raspberry sauce thickens.
Thirty minutes before you remove cakes from freezer, combine ½ cup of raspberry sauce with 1 ½ cups frosting. In a small pot on the stove over low heat stir white chocolate chips continuously until melted, about 2-3 minutes. Add melted chocolate chips to raspberry frosting combination. Cool in fridge for 20 minutes to thicken. Filling should be thick but spreadable.
Assemble the cake by placing one cake round on a plate or cake stand. Spread with white chocolate raspberry filling. Top with ½ cup raspberry sauce and the other cake round. Frost top and sides with remaining frosting and drizzle with remaining raspberry sauce as desired (on top, drizzled down the sides, or both!). Store in the fridge.
RECIPE NOTE
Note: You can use softened coconut oil instead of ghee.

Back to blog

Ingredients

Directions

Leave a comment

Other Recipes You'll Love

Pamela's Best Sellers