Ingredients
- 1 box white cake mix
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 3 eggs
- 1/2 cup raspberry jam
- 1/2 cup white chocolate chips
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, softened butter, milk, and eggs. Mix until smooth and well incorporated.
- Add Raspberry Jam: Drop spoonfuls of raspberry jam onto the batter in each pan. Use a knife to gently swirl the jam for a marbled effect.
- Bake the Cake: Divide the batter evenly between the two pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the White Chocolate Ganache: In a small saucepan, heat the heavy cream over medium heat. Stir in the white chocolate chips and continue stirring until the mixture is smooth.
- Assemble the Cake: Once the cakes are completely cool, frost them with the white chocolate ganache.
- Top with Raspberry Jam: Drizzle a little raspberry jam over the top of the cake for extra flavor and decoration.
- Serve and Enjoy: Slice, serve, and enjoy the creamy, fruity indulgence!
Notes
- Fruit Variations: Add fresh raspberries between cake layers for extra fruitiness.
- Chocolate Variation: Swap white chocolate chips for dark or milk chocolate chips for a different flavor.
- Dairy-Free Option: Use a dairy-free cake mix and plant-based alternatives for butter, milk, and chocolate to make the cake vegan-friendly.
- Toppings: Top with whipped cream, white chocolate shavings, or extra raspberry jam for added indulgence.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Special Occasion Cake
- Method: Baking
- Cuisine: American, Italian-Inspired
