I 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!

I love that Pamela’s offers a gluten-free and dairy-free Chocolate and Vanilla cake mix. Making cakes can be intimidating, especially when you are trying to meet those specific dietary restrictions. Pamela’s makes it simple!

You can also use 3 cups of store-bought frosting like Mrs. Jones Bakes for a frosting shortcut – though my homemade dairy-free frosting is SO easy and fast, plus budget-friendly.

White Chocolate Raspberry Cake

Autumn @wholefoodfor7

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Chill Time 2 hours hrs 30 minutes mins

Servings 12 slices

Ingredients

  

Cake

• 1 mix Pamela's GF/DF Vanilla Cake Mix
• 3 large eggs
• 1/2 cup oil I use extra light tasting olive oil
• 2/3 cup water

Dairy-free Frosting

• 6 cups powdered sugar or powdered monk fruit sugar
• 1/4 cup + 2 tablespoons ghee, soft but not melted
• 1/4 cup + 2 tablespoons almond milk or other dairy-free milk
• 2 tablespoons vanilla clear for the whitest frosting

Raspberry White Chocolate Filling

• 3 cups frozen or fresh raspberries
• 1/2 cup coconut sugar or other granulated sugar of choice
• 1/4 cup + 3 tablespoon water
• 3 tablespoons tapioca, arrowroot, or potato starch or flour
• 1 12-oz package dairy-free white chocolate chips I use Great Value brand from Walmart
• 1 1/2 cups frosting (from above)
• Fresh raspberries to top with, if desired

Instructions

 

• 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.

Notes

You can use softened coconut oil instead of ghee in the frosting.