Introduction

This easy white chocolate raspberry cake recipe creates a stunning dessert perfect for any celebration. The combination of rich white chocolate and tangy fresh raspberries makes each slice irresistible. For another simple raspberry dessert, try this No-Bake Raspberry Lemon Cheesecake Recipe. This straightforward cake is surprisingly simple to prepare and yields impressive, bakery-quality results.

Ingredients

This Raspberry White Chocolate Cake combines moist vanilla layers with bursts of tart raspberry filling, all enveloped in a luxuriously creamy white chocolate buttercream that melts in your mouth.

• 1 3/4 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 6 tablespoon unsalted butter, softened
• 2 tablespoon sunflower oil
• 1 1/3 cups granulated sugar
• 1 large egg
• 1 cup egg whites
• 1/2 cup sour cream
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 1/4 to 1 1/2 cups fresh or frozen raspberries
• 2 cups unsalted butter, room temperature
• 7 cups powdered sugar
• 1/3 cup heavy whipping cream
• 1 1/2 cups white chocolate chips, melted and cooled
• 2 tablespoon lemon juice
• 2 teaspoon fresh lemon zest
• 1/4 cup granulated sugar for filling
• 1/2 teaspoon lemon juice for filling
• 2 teaspoon water for filling
• 1 1/2 teaspoon cornstarch for filling

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Raspberry White Chocolate Cake is about 20% faster to make than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Equipment

Gather all ingredients for your Raspberry White Chocolate Cake: flour, sugar, eggs, butter, white chocolate, raspberries, and leavening agents. Bring cold ingredients to room temperature for proper emulsification. Preheat your oven to 350°F (175°C) and prepare three 8-inch cake pans with parchment paper and light greasing.

Step 2 — Melt the White Chocolate

Chop high-quality white chocolate into uniform pieces. Melt using a double boiler or microwave in 15-second intervals, stirring between each until smooth. Avoid overheating as white chocolate scorches easily. Let cool slightly before incorporating into your batter.

Step 3 — Combine Dry Ingredients

Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Sifting ensures no lumps and creates a lighter crumb for your Raspberry White Chocolate Cake. Measure accurately using the spoon-and-level method for consistent results.

Step 4 — Cream Butter and Sugar

Beat room-temperature butter and granulated sugar on medium-high speed for 3-5 minutes until pale and fluffy. Scrape the bowl periodically. This crucial step incorporates air that helps the cake rise. Add eggs one at a time, mixing thoroughly after each addition.

Step 5 — Incorporate Wet and Dry Ingredients

Alternate adding the flour mixture and milk/buttermilk to the creamed butter, beginning and ending with dry ingredients. Mix on low speed until just combined. Gently fold in the cooled melted white chocolate. Overmixing at this stage develops gluten and creates a dense cake.

Step 6 — Fold in Raspberries

Toss fresh raspberries lightly in flour to prevent sinking. Gently fold into the batter using a spatula, being careful not to break the berries. Frozen raspberries can be used without thawing to minimize color bleeding. Reserve some berries for garnish if desired.

Step 7 — Bake the Cake Layers

Divide batter evenly among prepared pans and smooth tops. Bake at 350°F for 25-30 minutes until cakes spring back when lightly pressed and a toothpick inserted comes out clean. Rotate pans halfway through for even browning. Avoid opening the oven during the first 20 minutes of baking.

Step 8 — Cool and Prepare Frosting

Let cakes cool in pans for 10 minutes before transferring to wire racks. Meanwhile, prepare white chocolate buttercream by beating butter until creamy, then gradually adding powdered sugar and melted cooled white chocolate. For raspberry flavor, incorporate raspberry puree or preserves.

Step 9 — Assemble and Decorate

Level cooled cake layers if needed. Place first layer on serving plate and spread with frosting. Repeat with remaining layers. Apply a thin crumb coat, chill for 15 minutes, then frost completely. Garnish with fresh raspberries and white chocolate shavings. Refrigerate until serving but bring to room temperature for best texture.

Nutritional Information

Calories	420
Protein	6g
Carbohydrates	52g
Fat	21g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for butter — Adds protein and moisture while reducing fat, complementing the raspberry white chocolate cake’s tangy-sweet balance.
• Almond or coconut flour — Creates a gluten-free, lower-carb base that enhances the nutty flavor alongside white chocolate.
• Unsweetened applesauce for oil — Cuts calories and fat while keeping the raspberry white chocolate cake moist and fruity.
• Stevia or monk fruit for sugar — Lowers glycemic impact without sacrificing the dessert’s sweetness, ideal for a healthier raspberry white chocolate cake.
• Oat or soy milk for dairy milk — Offers a dairy-free option that blends smoothly with white chocolate in the batter and frosting.
• Dark chocolate chips instead of white chocolate — Reduces sugar and adds antioxidants, providing a richer contrast to raspberry flavors.
• Reduced-sodium baking powder — Lowers sodium content minimally affecting rise, perfect for a heart-friendly raspberry white chocolate cake.
• Chia or flax eggs for eggs — Makes the cake vegan-friendly while binding ingredients effectively in gluten-free versions.

Serving Suggestions

• Pair this Raspberry White Chocolate Cake with a glass of sparkling rosé or a cup of Earl Grey tea for a sophisticated afternoon treat.
• Serve as a stunning centerpiece at bridal showers, birthday celebrations, or Valentine’s Day dinners where its elegant appearance shines.
• Accompany with fresh raspberry coulis and a dollop of lightly sweetened whipped cream to enhance the berry flavors.
• For a festive twist, garnish with edible gold flakes and mint sprigs alongside fresh raspberries for a pop of color.
• Slice and serve slightly chilled to allow the white chocolate frosting to hold its shape while the cake remains tender.
• Create individual portions by baking as cupcakes or mini layered cakes for easy serving at parties and events.

This Raspberry White Chocolate Cake pairs beautifully with both warm and cold beverages, making it versatile for any season or time of day.

Common Mistakes to Avoid

• Mistake: Using frozen raspberries directly, making the batter watery. Fix: Thaw and drain raspberries thoroughly, or use freeze-dried powder for intense flavor without extra moisture.
• Mistake: Overmixing the batter after adding flour, resulting in a dense cake. Fix: Gently fold dry ingredients until just combined to maintain a light, tender crumb.
• Mistake: Chopping white chocolate too coarsely, causing uneven distribution and sinking. Fix: Use finely chopped chocolate or high-quality chips to ensure they suspend evenly throughout the batter.
• Mistake: Baking at the wrong temperature, leading to uneven cooking or a dry texture. Fix: Always preheat your oven and use an oven thermometer to verify accurate temperature for perfect baking.
• Mistake: Adding raspberries too early, causing them to bleed color excessively. Fix: Gently fold in raspberries at the very end, or layer them between batter to create beautiful swirls.
• Mistake: Not properly preparing the pan, making the cake stick and break. Fix: Generously grease and line your pan with parchment paper for easy, clean removal every time.
• Mistake: Using low-quality white chocolate that seizes or doesn’t melt smoothly. Fix: Choose a brand with cocoa butter for proper melting and rich flavor in your Raspberry White Chocolate Cake.
• Mistake: Frosting the cake while it’s still warm, causing the frosting to melt and slide off. Fix: Allow the cake to cool completely on a wire rack before applying any frosting or glaze.
• Mistake: Overbaking the cake, resulting in a dry and crumbly texture. Fix: Start checking for doneness a few minutes early—a toothpick should come out with moist crumbs attached.

Storing Tips

• Fridge: Store this Raspberry White Chocolate Cake in an airtight container for up to 5 days. Refrigerate promptly to keep it fresh and safe.
• Freezer: Wrap the cake tightly in plastic wrap and foil, or place in a freezer-safe container. Freeze for up to 3 months for best quality.
• Reheat: Thaw frozen cake overnight in the refrigerator. For a warm slice, microwave briefly until it reaches an internal temperature of 165°F.

Always cool your Raspberry White Chocolate Cake completely before storing to prevent condensation and maintain texture.

Conclusion

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

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FAQs

Can I use frozen raspberries for this Raspberry White Chocolate 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 Raspberry White Chocolate Cake maintains the perfect texture.

How should I store the Raspberry White Chocolate Cake?

Store the cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to five days. Bring the Raspberry White Chocolate Cake to room temperature before serving for the best flavor.

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. Frost and assemble the Raspberry White Chocolate Cake on the day of serving for the freshest results.