We adore raspberries. This beautiful cake makes a striking appearance with a delicious raspberry filling without being a ton of work. It is topped with an easy and budget-friendly dairy-free frosting that tastes store-bought but is so simple to make. It’s perfect for the next special occasion! This recipe was created by Autumn at Whole Foods for 7!
White Chocolate Raspberry Cake
We adore raspberries. This beautiful cake makes a striking appearance with a delicious raspberry filling without being a ton of work. It is topped with an easy and budget-friendly dairy-free frosting that tastes store-bought but is so simple to make. It’s perfect for the next special occasion!
1 Classic Vanilla Cake Mix
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
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
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.
You can use softened coconut oil instead of ghee