White Chocolate Raspberry Swirled Cake

The blog that I found this recipe on raved and raved about this cake and even said it was the most delicious cake she had ever tasted.  Reading her post about how amazing this cake is and how everyone loves it was more than enough to convince me to make it.   

After mixing up the raspberry batter, I had to sneak a taste and it was incredible.  The flavor was so fresh.  After it was baked, some of the raspberry flavor was lost and it wasn't quite as strong.  If you want a super strong raspberry flavor, you could always add a little raspberry extract.  

This cake is very dense and moist and I figured a light whipped topping would be perfect to top it with, rather than cream cheese frosting.  Honestly, I think this cake is great on its own and doesn't even need a topping.  

 "The Mr." tasted it and said it tasted like a raspberry muffin, and after he said that, I realized yeah, it kind of did.    I think this would be a perfect snack cake to pack in lunches (without any icing).  The slices hold their shape perfectly and you can easily hold it and eat it without it falling apart on you.  Overall, I thought this was yummy, but I wouldn't go as far as saying it was the best cake I have ever eaten.  Good, yes . . . best ever, no.

White Chocolate Raspberry Swirled Cake

adapted from: All Things Thrifty
(Printable Recipe) or (Printable with Picture)

1 white cake mix (plus ingredients to make cake)
1/2 c. applesauce
1 small box instant vanilla pudding
1 tsp. almond extract, opt.
1 c. white chocolate chips, melted & slightly cooled
1 c. frozen raspberries, thawed
1 Tbl. all-purpose flour

Cream Cheese Frosting (Optional)
1/2 c. unsalted butter, softened
8 oz. cream cheese
2 tsp. vanilla extract
4 1/2 c. powdered sugar
red food coloring

OR top with fresh whipped cream

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  Make sure every single crease is well greased and floured.  Combine white cake mix plus all ingredients listed on the back of the box, along with the applesauce and vanilla pudding mix.  Pour about 1/3 of the batter into another bowl; set aside.  To the remaining 2/3 of batter, mix in the almond extract and melted white chocolate chips; set aside.  Pour thawed raspberries (and any juice) onto a plate and mash with a fork.  Once nicely mashed, sprinkle one Tablespoon of flour over the top and toss to combine; add to the bowl with the 1/3 of the batter and mix well.  

Pour 1/2 of the white chocolate batter into the bottom of the bundt pan.  Then, add dollops of the raspberry batter on top.  Last, top with the remaining white chocolate batter.  Spread out evenly.  Take a skewer or knife and swirl an "s" pattern around the cake, being careful to not touch the bottom of the pan.  Place in preheated oven and bake for 45-60 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes and then invert to a wire rack.  Cool completely and top with cream cheese frosting or fresh whipped cream and serve.

For the frosting: beat butter and cream cheese until smooth.  Mix in the vanilla extract.  Add powdered sugar, one cup at a time, beating well after each addition.  Add a few drops of red food coloring until reaches desired color.  Beat for another minute or so until frosting is light and fluffy.  

Jenn's Notes: I added a few drops of red food coloring to the raspberry batter, because I wanted to make sure the swirl would stand out.  This cake is very dense and moist and I opted to go with a whipped topping instead of cream cheese frosting.  Add whichever you prefer.