Skill Level
White Chocolate Raspberry Truffle Cake
Cake
French Vanilla Cake Mix | 1 Box | |
Vanilla Instant Pudding | 2 3.4 oz Boxes | |
Eggs | 5 | |
Sour Cream | 16 oz | |
Melted Butter | 1/2 cup | |
White Chocolate Chips | 2 Cups (1 Bag) |
Frosting
Sugar | 1 1/2 Cups | |
Milk or Cream | 1/2 Cup | |
Butter | 1/4 Cup | |
White Chocolate Chips | 1 1/2 Cups | |
Clear Vanilla | 2 teaspoons | |
Raspberry Jam | 1/2 Cup |




A simple cake to throw together, it all comes from boxes or packages!
- Pre heat the oven to 325 degrees and grease a large bundt pan well. Set aside.
- Add the Cake Mix and the Pudding Mix to a large bowl, whisk together.
- Make a well in the center and add the Sour Cream and Eggs.
- Add the Melted Butter and mix to combine, it will be really thick.
- Finally mix in the White Chocolate Chips.
- Spoon into the bundt pan and smooth the top so its level.
- Bake for 50-60 minutes or until a wooden skewer comes out clean.
- Let cool for about 10 -15 minutes, then turnout onto the plate or cake stand you are going to serve it on. Let Cool.
- Make the frosting by adding the Sugar, Butter, Milk or Cream to a saucepan and bring to a boil, allow to boil for 45 seconds.
- Remove from the heat and add the White Chocolate Chips and Vanilla, stir until smooth.
- Pour over the cooled Cake, let it set up for a while before adding the Raspberry jam.
- Add enough water to the Raspberry Jam so it is pourable, then spoon over the Cake and serve.
Recommended For You
Grilled Summer Fruit Salad
Raw Beet & Goat Cheese Salad
Asian Brussel Sprout Salad
Ruby Grapefruit & Fennel Salad
Grapefruit Avocado Salad
Bean & Kale Salad
Chipotle Sweet Potato Salad
Watermelon Feta Salad
Green Apple Fennel Orange Slaw
Summer Squash Salad