Print Options

Back to White Chocolate Raspberry Cake >

Include these items:

Taste of Home Logo

White Chocolate Raspberry Cake

 White Chocolate Raspberry Cake
If you’re looking to impress guests, try this light, airy cake that gets its lovely look from drizzles of raspberry jam and melted white chocolate. I entered it in the Canyon County Fair and won first place.—Amanda Bowyer, Caldwell, Idaho
16 ServingsPrep: 45 min. Bake: 65 min. + cooling


  • 8 egg whites
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar, divided
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 egg yolks
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 2 tablespoons raspberry flavoring syrup
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 6 ounces white baking chocolate, grated
  • 1 cup finely chopped pecans
  • 1/2 teaspoon cream of tartar
  • 1 cup seedless raspberry jam
  • 2 ounces white baking chocolate, chopped
  • 1 teaspoon shortening
  • White chocolate curls and fresh raspberries, optional


  • Let egg whites stand at room temperature for 30 minutes. In a large
  • bowl, combine the flour, 1 cup sugar, baking powder and salt. In
  • another bowl, whisk the egg yolks, water, oil, raspberry syrup and
  • vanilla. Add to dry ingredients; beat until well blended. Stir in
  • chocolate and pecans.

2 of 2

White Chocolate Raspberry Cake (continued)

Directions (continued)

  • In another bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually beat in remaining sugar, 1
  • tablespoon at a time, on high until stiff peaks form. Gradually fold
  • into batter.
  • Gently spoon into an ungreased 10-in. tube pan. Cut through batter
  • with a knife to remove air pockets. Bake on the lowest oven rack at
  • 325° for 65-75 minutes or until cake springs back when lightly
  • touched. Immediately invert pan; cool completely, about 1 hour.
  • Run a knife around side and center tube of pan. Remove cake to a
  • serving plate. In a small saucepan, cook and stir jam over low heat
  • until bubbly. Drizzle over cake. Cool.
  • In a microwave, melt baking chocolate and shortening; stir until
  • smooth. Drizzle over cake. Garnish with chocolate curls and
  • raspberries if desired. Yield: 16 servings.
Nutritional Facts: 1 slice (calculated without garnish) equals 411 calories, 20 g fat (5 g saturated fat), 82 mg cholesterol, 197 mg sodium, 54 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.