When I tell you that this cake is simple and easy to make, I'm not kidding. Our five-year-old little guy helped me put this one together and we had so much fun! Measuring and chopping, pouring and swirling - he just loved watching the cake bake through the oven window as well. By the time it was cool enough for us to drizzle thick ribbons of perfect Cream Cheese Frosting over the sides and sprinkle some fresh raspberries on top, he was to the moon!
Ghirardelli White Chips are chopped up and "melt" right into the cake batter, adding flavor and creamy texture. I know that others use raspberry pie filling or seedless raspberry jam for the swirl, which both will work, but I find that Solo Raspberry Cake & Pastry Filling has the best texture - not too thick or runny, not too sweet or syrupy. And to top it off, my favorite Cream Cheese Frosting - silky smooth and just the right level of sweetness, drizzled in beautiful ribbons all over the top.
This is another one of those recipes that LOOKS and TASTES like it is complicated, but it is so easy to make at home that you can enjoy it as often as you like. And the best part is that it tastes even BETTER the day after you make it! This cake is just so moist and perfect, everyone was fighting over the last piece.