Raspberry Sheet Cake with White Chocolate Frosting

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. The food gel gave the cake the rich color I wanted for this Valentine’s Day treat.  Red food gel is also easy to find at local grocery stores. Beet powder can also be stirred in for an equally deep color and a natural food coloring approach. You can find beet powder in most whole foods and specialty grocery stores as well as right here. I topped the raspberry sheet cake with white chocolate frosting with some roughly crushed freeze dried raspberries to match the flavor 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 a lot of fun ones on our site! These Deviled Hearts are simple, no-baked cheesecake filled strawberries that everyone loves. We also have these Real Strawberry and Sparkling Rose Gummy Hearts that are delicious and way easier than they may seem to make! Enjoy! xx, Jenny

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Raspberry Sheet Cake with White Chocolate Frosting

5 from 3 votes

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RECIPE BY Teri & Jenny

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Servings: 12 people

  INGREDIENTS  

raspberry cake

• ▢ 3 cups all-purpose flour
• ▢ 3½ tsp baking powder
• ▢ ¼ tsp salt
• ▢ 1 cup unsalted butter (2 sticks) softened
• ▢ 2 cups sugar
• ▢ 5 egg whites room temperature
• ▢ 2½ 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
• ▢ ⅔ 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.

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

COURSE: Dessert