Introduction

This easy white chocolate raspberry cake recipe combines moist vanilla layers with fresh raspberry filling and creamy white chocolate frosting. It’s a stunning dessert that’s simpler to make than it looks. For more berry-infused treats, try these Baked Pears with Berries Recipe or Key Lime Cake with Cream Cheese Lime Icing Recipe for another fruity delight.

Ingredients

This decadent White Chocolate Raspberry Cake combines moist white chocolate layers with tart raspberry filling and silky buttercream for an elegant dessert that balances rich sweetness with bright fruit flavors.

• 6 oz white chocolate, chopped or chips
• 2 cups milk
• 3 1/3 cups all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• 6 large egg whites
• 2 cups granulated sugar (for buttercream)
• 2 cups unsalted butter, room temperature (for buttercream)
• 8 oz white chocolate, chopped, melted and cooled (for buttercream)
• 500 g fresh raspberries, divided
• 6 Tbsp raspberry jam (optional)

Timing

Prep Time	30 minutes
Cook Time	35 minutes
Total Time	1 hour 5 minutes

Context: This White Chocolate Raspberry Cake recipe is about 20% faster than similar recipes, making it a great choice for a quick yet elegant dessert.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pans

Bring all refrigerated ingredients to room temperature for even mixing. Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper for easy release.

Step 2 — Make the White Chocolate Cake Batter

Melt white chocolate gently using a double boiler or microwave in 15-second bursts, stirring until smooth. Cream butter and sugar until light and fluffy, then incorporate eggs one at a time. Alternate adding dry ingredients with buttermilk, beginning and ending with flour mixture.

Fold in the cooled melted white chocolate last to maintain its delicate flavor. Divide batter evenly among prepared pans for uniform layers.

Step 3 — Bake the Cake Layers

Bake at 350°F (175°C) for 25–30 minutes until a toothpick inserted into the center comes out clean. The cakes should spring back when lightly touched and pull away slightly from pan edges.

Cool in pans for 10 minutes before transferring to wire racks to cool completely. Level the tops if needed for even stacking.

Step 4 — Prepare the Raspberry Filling

Simmer fresh or frozen raspberries with sugar and lemon juice until broken down. Strain through a fine mesh sieve to remove seeds, then return to heat.

Whisk in cornstarch slurry and cook until thickened. Chill completely before using between cake layers to prevent soaking.

Step 5 — Make White Chocolate Buttercream

Whip room temperature butter until pale and fluffy. Gradually add sifted powdered sugar, then incorporate cooled melted white chocolate.

If frosting becomes too soft, chill briefly before continuing. Reserve some buttercream for piping decorations if desired.

Step 6 — Assemble the Cake

Place first cake layer on serving plate. Pipe a buttercream dam around the edge to contain the raspberry filling. Spread a thin layer of filling inside the dam.

Repeat with remaining layers. Apply a thin crumb coat of buttercream and chill for 15 minutes before final frosting.

Step 7 — Frost and Decorate

Apply remaining buttercream to the chilled cake, using an offset spatula for smooth sides. Create swirls on top for a professional finish.

Garnish with fresh raspberries and white chocolate shavings. Refrigerate until serving, but bring to room temperature for best flavor and texture.

Nutritional Information

Calories	485
Protein	6g
Carbohydrates	62g
Fat	24g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla protein powder for a protein boost without overpowering the white chocolate raspberry flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version with a subtle nutty taste.
• Coconut Oil — Swap butter for coconut oil in the cake batter to make it dairy-free, adding a light tropical note.
• Greek Yogurt — Substitute sour cream with plain Greek yogurt for extra protein and a tangy contrast to the sweet raspberry filling.
• Monk Fruit Sweetener — Replace granulated sugar with monk fruit to reduce carbs while maintaining the white chocolate raspberry cake’s sweetness.
• Applesauce — Use unsweetened applesauce in place of some oil to cut fat content while keeping the cake moist and fruity.
• Low-Sodium Baking Powder — Opt for low-sodium baking powder to minimize sodium intake without affecting the cake’s rise.
• Dark Chocolate — Choose dark chocolate instead of white chocolate for a richer, antioxidant-packed twist on the classic raspberry pairing.

Serving Suggestions

• Pair this White Chocolate Raspberry Cake with a glass of chilled Prosecco or a cup of Earl Grey tea for a sophisticated dessert experience.
• Serve as the centerpiece for romantic occasions like Valentine’s Day, anniversaries, or date nights at home.
• Perfect for bridal showers, Mother’s Day brunches, or elegant afternoon tea parties.
• Accompany with fresh raspberries and a dusting of powdered sugar for a beautiful, restaurant-style presentation.
• For a festive touch, garnish with edible gold leaf or fresh mint sprigs alongside the raspberries.
• Slice and serve slightly chilled to enhance the firmness of the white chocolate frosting and the flavor of the raspberry filling.

This White Chocolate Raspberry Cake is versatile enough for both casual and formal gatherings, making any moment feel special.

Common Mistakes to Avoid

• Mistake: Overmixing the batter after adding flour. Fix: Mix just until combined to prevent a dense, tough White Chocolate Raspberry Cake.
• Mistake: Using white chocolate chips that aren’t properly melted. Fix: Melt chips gently in a double boiler, stirring constantly for a smooth, lump-free texture.
• Mistake: Adding raspberry filling that is too wet. Fix: Thaw frozen raspberries and drain excess liquid, or use a reduced jam to avoid a soggy cake layer.
• Mistake: Not properly creaming butter and sugar. Fix: Beat butter and sugar for 3-5 minutes until pale and fluffy to incorporate essential air for a light crumb.
• Mistake: Baking in a pan that isn’t properly prepared. Fix: Always line pans with parchment and grease thoroughly to ensure your cake releases cleanly.
• Mistake: Overbaking the cake layers, drying them out. Fix: Start checking for doneness 5 minutes before the timer; a toothpick should have moist crumbs attached.
• Mistake: Frosting a warm cake with white chocolate buttercream. Fix: Cool cakes completely on a wire rack so the frosting doesn’t melt and slide off.
• Mistake: Using low-quality white chocolate with vegetable oil. Fix: Choose a bar with cocoa butter listed first for superior flavor and melting properties.
• Mistake: Skipping the crumb coat before the final frosting layer. Fix: Apply a thin “crumb coat” of frosting, chill for 15 minutes, then add the final layer for a sleek finish.

Storing Tips

• Fridge: Store the White Chocolate Raspberry Cake in an airtight container for up to 5 days.
• Freezer: Wrap individual slices or the whole cake tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Thaw frozen cake in the refrigerator overnight. For a warm slice, microwave for 10–15 seconds or warm in a 300°F oven until it reaches an internal temperature of 165°F.

Always refrigerate your White Chocolate Raspberry Cake if kept for more than 2 hours at room temperature to ensure food safety.

Conclusion

This White Chocolate Raspberry Cake is a stunning dessert perfect for any celebration. If you love this flavor combination, try our Chocolate Raspberry Truffle Cake Recipe next. We hope you enjoy making it—please leave a comment with your results or subscribe for more delicious recipes!

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FAQs

Can I use frozen raspberries for this White Chocolate Raspberry Cake?

Yes, you can use frozen raspberries. Thaw and drain them thoroughly to remove excess liquid, which prevents the cake batter from becoming too wet. This ensures your White Chocolate Raspberry Cake maintains the perfect texture.

How do I prevent the white chocolate from seizing when melting?

Melt white chocolate slowly using a double boiler or in short bursts in the microwave, stirring frequently. Ensure no water gets into the chocolate, as even a small amount can cause it to seize and become grainy, affecting the frosting for your White Chocolate Raspberry Cake.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Assemble and frost the White Chocolate Raspberry Cake the day you plan to serve it for the freshest taste and appearance.