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White Chocolate Raspberry Cake

kodiakcakes.com/blogs/recipes/white-chocolate-raspberry-cake

Prep Time 30 Minutes
Cook Time 35 Minutes
Serves 16
Difficulty Advanced

We know what you’re thinking, you need a Kodiak cake for your Kodiak-loving family and friends. Perfect, because this White Chocolate Raspberry Cake was made with that exact thought in mind. Thanks to Kodiak Buttermilk Power Cakes, this recipe packs in a hearty boost of whole grains and protein, making every bite feel just a little more satisfying. But the frosting is where things really get wild: a smooth, whipped white chocolate ganache that’s creamy, sweet, and impossible to resist.

Finished with a crown of fresh raspberries, this cake strikes the perfect balance of delicious, satisfying, and indulgent—with that signature Kodiak flair we all know and love. 

Recipe provided by Kitchen McCabe

  • Calories450
  • Protein8g
  • Total Fat29g
  • Carbs41g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 4 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Ingredients

  • 2-1/2 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 3/4 cup sour cream, room temperature 
  • 3/4 cup buttermilk, room temperature 
  • 1 cup Raspberries, slightly mashed

 

For the frosting:

  • 1 cup (2 sticks) butter, room temperature
  • 1 lb powdered sugar
  • 1 cup white chocolate chips
  • 1/4 cup heavy cream 
  • 1 cup raspberries, to top
     

Directions

  1. Preheat the oven to 350° F. Grease the sides of three 6” round cake pans and line each with parchment paper.
  2. Add the Kodiak mix, baking powder, and sugar to a mixing bowl and whisk to combine.
  3. In another bowl, add the eggs, vanilla, butter, sour cream, and buttermilk and mix until smooth.
  4. Add the wet ingredients to the dry ingredients and whisk together to form a smooth batter. Fold in the smashed raspberries.
  5. Divide the batter evenly between the prepared cake pans and bake in the preheated oven for 25-30 minutes, or until a tester inserted into the center comes out clean.
  6. Allow the cakes to cool for 10 minutes, then run a knife around the edges and invert each round onto a wire rack to finish cooling.
  7. While the cake layers are cooling, make the frosting: place the white chocolate chips in a microwave safe bowl and pour the heavy cream over the top. Microwave for 45 seconds, remove, and let sit for 30 seconds. Whisk until all of the chocolate melts and a smooth ganache forms. Set aside.
  8. Place the butter and half of the powdered sugar in a mixing bowl. Beat together to form a thick icing. Beat in half of the ganache mixture. Beat in the remaining powdered sugar, then the remaining ganache mixture until a smooth frosting forms.
  9. Frost the cake with the white chocolate frosting, stacking each layer with frosting in between.
  10. Top cake with fresh raspberries.
  11. Store cake in an airtight container in the refrigerator.

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