Raspberry Filled Cake With White Chocolate And Macadamias Recipe

Indulge in this decadent three-layer white cake, bursting with sweet raspberry jam filling, creamy white chocolate frosting, and crunchy macadamia nuts. A show-stopping dessert perfect for birthdays, celebrations, or any special occasion! This easy-to-follow recipe uses a classic white cake mix as a base, elevating it to a gourmet experience.

Prep Time 30 mins
Cook Time 75 mins
Calories 637.5 kcal
Protein 12g
Rating 4.0 (1 Reviews)
Raspberry Filled Cake With White Chocolate And Macadamias 13

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raspberry Filled Cake With White Chocolate And Macadamias

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How to Make Raspberry Filled Cake With White Chocolate And Macadamias

  1. **Prepare Cake Layers:** Preheat oven according to Duncan Hines Classic White Cake mix instructions. Prepare batter following package directions, dividing evenly among three 9-inch round cake pans. Bake according to package directions.
  2. **Cool the Layers:** Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
  3. **Assemble the Cake:** Place one cake layer on a cake plate or serving stand, flat side down.
  4. **Raspberry Filling (Layer 1):** Spread 1/3 cup (approximately 45g) of seedless red raspberry jam evenly over the top of the first layer, leaving about 1/4 inch from the edge.
  5. **Layer 2:** Carefully place the second cake layer on top of the jam, flat side up.
  6. **Raspberry Filling (Layer 2):** Spread another 1/3 cup (approximately 45g) of raspberry jam over the second layer.
  7. **Layer 3:** Top with the third cake layer, rounded side up.
  8. **Raspberry Filling (Layer 3):** Spread the remaining 1/3 cup (approximately 45g) of raspberry jam over the top of the cake.
  9. **Make the Frosting:** In a double boiler or heat-safe bowl set over simmering water, melt 11 ounces (312g) of white chocolate chips with 1 cup (240ml) of heavy whipping cream. Stir until smooth and completely melted. Remove from heat and let cool slightly.
  10. **Whip the Cream:** In a separate bowl, beat 1 cup (240ml) of heavy whipping cream with an electric mixer on low speed until soft peaks form.
  11. **Frost the Cake:** Gently fold the cooled white chocolate mixture into the whipped cream. Frost the entire cake, creating decorative swirls.
  12. **Garnish:** Chop 1/2 cup (approximately 60g) of macadamia nuts. Sprinkle evenly over the frosted cake.
  13. **Final Touch:** Decorate the top of the cake with fresh raspberries.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

211g

Fat

82g

Carbs

23g

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