A delightful cake featuring layers of moist cake infused with white chocolate and fresh raspberries, topped with cream cheese frosting and raspberry sauce.
Ingredients
Scale:
1 box of white cake mix (15.25 oz)
1 cup milk
1/2 cup vegetable oil
3 large egg whites
1 cup fresh raspberries (plus extra for topping)
1 package of instant white chocolate pudding mix (3.4 oz)
2 cups cold milk (for pudding)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
1 cup fresh raspberries (for sauce)
1/4 cup sugar (for sauce)
1 tablespoon lemon juice (for sauce)
Instructions
Preheat your oven: Set your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
Prepare the cake batter: In a large mixing bowl, combine the white cake mix, milk, vegetable oil, and egg whites. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
Add the raspberries: Gently fold in the fresh raspberries into the cake batter, being careful not to mash them.
Bake the cake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Make the white chocolate pudding: In a medium bowl, whisk together the instant white chocolate pudding mix and cold milk. Stir for about 2 minutes until the mixture thickens.
Poke the cake: Once the cake is completely cooled, use the end of a wooden spoon or a skewer to poke holes evenly across the surface of the cake, about 1 inch apart.
Add the pudding: Pour the prepared white chocolate pudding over the top of the poked cake, ensuring it seeps into the holes. Spread it evenly across the surface.
