Another White Chocolate Raspberry Cake

This is an attempt to make a white chocolate raspberry cake that does not use White Chocolate Raspberry coffee creamer. I had to improvise after a request for the cake and finding the coffee creamer was no longer available. So far no one has complained. I save the leftover jello powder for the next cake.

Another White Chocolate Raspberry Cake


  • For the cake:
  • 1 box DH white cake mix

  • 1 small box instant white chocolate pudding
  • 1 1/2 Tbsp raspberry jello powder
  • 2 Tbsp oil
  • 1 1/3 cup milk or water
  • 4 egg whites
  • Frosting

  • 1/2 small package instant white chocolate pudding(about 1/4 cup)
  • 1/4 cup milk
  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • Add milk to get desired consistency.
  • Pink food paste or gel
  • Block or bar of white chocolate Optional topping

  • Fresh raspberriesnn Optional topping


  1. For the cake simply put everything in a large mixing bowl and mix according to directions on the box. Bake according to the box as well. Let cake cool.
  2. For the frosting mix the pudding powder and milk together by hand until thickened and pudding is desolved. Set aside. In a mixing bowl cream the butter and shortening together. Add pudding and mix well. Then add the remaining ingredients and mix until well combined. Add a small amount of food coloring, mix and ice cake.
  3. Top with white chocolate curls and fresh raspberries if desired. I like to store this in the fridge.

    I am sure like any other cake it is not healthy.

Comments (3)


I love this one! I made it as cupcakes with a raspberry on each one and everyone loved them. (I posted the pictures) The frosting is great tinted pink with the shaved chocolate on top, or by itself. It has a distintly different flavor than conventional buttercream, and it will crust.

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