A cake mix raspberry layer cake with a full from-scratch white chocolate cheesecake in the center! Topped with white chocolate buttercream!
This cake!!! I’m SO excited to share this cake! I feel so proud of this cake, and it’s one of the more labor-intensive and impressive desserts that I’ve made. That’s how I feel about it anyway. Maybe you’ll feel differently!
I’m all about quick and easy desserts most of the time. It’s fun to make something elaborate here and there, but for the most part, who has time for that? Not me. If the end result is still remarkable, then I’m happy to choose a short-cut to get there.
This isn’t a difficult cake to make or to assemble – it really isn’t, but it is time-consuming. It’s not the sort of thing you can whip together when you’re short on time. But your Valentine will definitely appreciate all the work that you put into it. If you want them to know how much you really, really, really care, then you present them with this cake.
It features two layers of raspberry cake that are sandwiched by a full, whole, from-scratch white chocolate cheesecake, and topped with a big mound of from-scratch white chocolate buttercream.
This is what I’m saying here – there’s an ENTIRE, whole, regular-sized, cheesecake as the filling for this cake! And it’s a white chocolate cheesecake… which is incredible. It’s so divine. I used my favorite cheesecake base, so creamy and rich, and all I did was add a whole lotta melted white chocolate. Bliss!
The raspberry layer cake uses a box of raspberry gelatin to give it its raspberry flavor. Once you top it with fresh raspberries, it brings the raspberry flavor altogether.
I added fresh raspberries to the cake batter the first go-round, and they just didn’t hold up well. It works out much better to just top the finished product with raspberries!
Top it with a big pile of fluffy white chocolate buttercream, and this will be a dessert that your special someone never forgets!
- 1 box white cake mix
- 1 - 3 oz. box raspberry gelatin
- 3 tbsp. flour
- ⅓ c. vegetable oil
- 4 eggs
- 3 - 8 oz. packages reduced-fat cream cheese, softened
- 1 c. sugar
- 3 eggs, at room temperature
- 2 tsp. vanilla extract
- 3 - 4 oz. packages white baking chocolate (not white chocolate chips, must be baking chocolate), melted, slightly cooled
- 2 - 4 oz. packages white baking chocolate (not white chocolate chips, must be baking chocolate)
- ⅓ c. heavy cream, plus 3 tbsp., divided
- 1 c. butter, softened
- 1 - 2 lb. bag powdered sugar
- 1 tsp. vanilla extract
- Fresh raspberries, for garnish
- In a large mixing bowl, combine cake mix, raspberry gelatin, and flour.
- Beat in oil and eggs.
- Divide batter evenly between two very well-greased 8-inch round cake pans.
- Bake at 350 degrees for 25-30 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
- Cool for 20 minutes before removing from pans to wire racks to cool completely.
- Meanwhile, prepare cheesecake.
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar, and beat until combined.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla extract.
- Beat in melted white baking chocolate, drizzling it in a slow stream.
- Pour batter into a well-greased 8-inch springform pan.
- Bake at 325 degrees for 45-50 minutes, or until edges are golden brown and slightly puffy, and the center is still slightly jiggly.
- Remove from heat, and set on a wire rack or trivet to cool completely.
- Meanwhile, prepare buttercream.
- In a small saucepan over low heat, combine white chocolate and cream. Stir until chocolate is melted and mixture is smooth.
- Set aside and let cool to room temperature.
- Meanwhile, in a large mixing bowl, beat butter until creamy.
- Gradually add powdered sugar and cream, blending after each addition.
- Add white chocolate mixture and vanilla, and beat until light and fluffy.
- Place first raspberry cake layer on a cake plate or cake stand.
- Spread with a thin and even layer of white chocolate buttercream - doesn't have to be perfectly neat.
- Carefully place the white chocolate cheesecake on top of the first cake layer.
- If it's slightly bigger than the cake, then trim the edges with a serrated knife.
- Spread the cheesecake layer with a thin and even layer of white chocolate buttercream.
- Top with the second raspberry cake layer.
- Pile the remaining white chocolate buttercream on top of the cake, spreading it almost to the edges.
- Garnish with raspberries. Cut and serve!