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Valentine’s Day is around the corner and we have a really fun, simple and delicious Raspberry Sheet Cake with White Chocolate Frosting for you guys. I love sheet cake in general, they’re super easy to make and serve to a large group of people. Today’s cake has a nice and subtle flavor of raspberry added to it. It’s paired with a really creamy white chocolate frosting as raspberries and white chocolate go SO well together. The frosting is extra fluffy because I added some heavy cream to the mixture which really makes such a huge difference to the texture!

I’m normally not too into food coloring in my food, but I added some red food gel to the cake to give it a deep red color since I wanted a rich color for Valentine’s Day and red food gel is easy to find at grocery stores, targets, etc, but you can also stir in some beet powder for an equally deep color. You can find beet powder in most whole foods and also here. I topped the cake off with some roughly crushed freeze dried raspberries to match the flavor and color of the cake. It’s a really simple way to decorate the cake in a really pretty way.

If you’re looking for some other Valentine’s Day treat ideas we have these Deviled Hearts which are simple, no-baked cheesecake filled strawberries. We also have these  Real Strawberry and Sparkling Rose Gummy Hearts that are so fun to make and way easier than it might seem! Enjoy! xx, Jenny

 

5 from 1 vote

Raspberry Sheet Cake with White Chocolate Frosting

Prep Time15 mins
Cook Time45 mins
Course: Dessert
Servings: 12 people
Calories: 857kcal

Ingredients

raspberry cake

  • 3 cups all-purpose flour
  • tsp baking powder
  • ¼ tsp salt
  • 1 cup unsalted butter (2 sticks) softened
  • 2 cups sugar
  • 5 egg whites room temperature
  • cup pureed fresh raspberries
  • ½ cup whole milk
  • 1 tsp vanilla extract
  • 6 drops red food color gel + 4 drops depending on color preference

white chocolate frosting

  • 1 cup unsalted butter (2 sticks) softened
  • 2 cup powder sugar sifted
  • 12 oz white chocolate melted
  • cup heavy cream
  • 1 tsp vanilla extract
  • ¼ tsp salt

garnish

  • ½ cup freeze dried raspberries roughly crushed

Instructions

Raspberry Cake

  • Preheat oven to 350˚F. Line a 9”x 13” sheet pan with parchment and lightly grease.
  • Place flour, baking powder and salt into a mixing bowl and whisk together. Place
    butter into a stand mixer fitted with a paddle attachment and beat butter until
    light and fluffy. Add sugar and continue to beat together until fully
    incorporated. Scrape down sides of bowl.
  • Mix flour mixture into butter mixture until fully incorporated. Combine raspberry puree with milk and mix into batter. Scrape down sides of bowl.
  • In another mixing bowl beat together egg whites until stiff peaks form. Fold egg
    whites into batter until just combined.
  • Pour batter into prepared sheet pan and bake for 40 to 45 minutes or until a
    toothpick comes out clean when inserted into the center.
  • Remove from heat and cool completely.

White Chocolate Frosting

  • Beat together butter and powdered sugar until soft and fluffy. Add white chocolate and continue to beat together until fully incorporated. Scrape down sides of bowl. Add heavy cream, vanilla and salt and continue to beat together until light and fluffy.

Nutrition

Serving: 12g | Calories: 857kcal | Carbohydrates: 107g | Protein: 7g | Fat: 45g | Saturated Fat: 28g | Cholesterol: 106mg | Sodium: 282mg | Potassium: 336mg | Fiber: 4g | Sugar: 78g | Vitamin A: 1173IU | Vitamin C: 127mg | Calcium: 168mg | Iron: 4mg
 /   /   /  3 Comments

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  1. Sabrina Not Specified Not Specified

    5 stars
    what a perfect Valentine’s Day cake! Thank you, much appreciated!

  2. Debbie Not Specified Not Specified

    Can this recipe be used for cupcakes?
    Thanks

    • Jenny Park Not Specified Not Specified

      Yes, although the baking time will have to be adjusted a bit and they don’t rise quite as much .