Description
White Chocolate Raspberry Cake is an elegant bakery-style dessert that perfectly balances the sweetness of creamy white chocolate with the bright, slightly tart flavor of fresh raspberries. This luxurious layer cake features soft vanilla cake infused with melted white chocolate, a vibrant homemade raspberry filling, and silky white chocolate buttercream frosting. Every slice is rich, moist, and bursting with beautiful berry flavor, making it an unforgettable centerpiece for birthdays, weddings, baby showers, anniversaries, Valentine’s Day, Easter, Mother’s Day, Christmas, or any special celebration.
Ingredients
🍰 For the White Chocolate Cake
- 2¾ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, melted and cooled
- 1 cup buttermilk
- ½ cup sour cream
🍓 For the Raspberry Filling
- 3 cups fresh or frozen raspberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla extract
🤍 For the White Chocolate Buttercream
- 1½ cups unsalted butter, softened
- 5 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 3–4 tablespoons heavy cream
- Pinch of salt
🍓 For Decoration
- Fresh raspberries
- White chocolate curls or shavings
- Powdered sugar
- Fresh mint leaves (optional)
Instructions
Step 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl whisk together:
- Flour
- Baking powder
- Salt
Set aside.
Step 3: Prepare the Cake Batter
In a large bowl beat:
- Butter
- Sugar
For about 4–5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in:
- Vanilla extract
- Melted white chocolate
Alternate adding the flour mixture with buttermilk.
Fold in sour cream.
Mix only until combined.
Step 4: Bake the Cake
Divide batter evenly between the prepared pans.
Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before transferring to a wire rack.
Allow cakes to cool completely.
Step 5: Prepare the Raspberry Filling
In a saucepan combine:
- Raspberries
- Sugar
- Lemon juice
Cook over medium heat until berries soften.
Mix cornstarch with water.
Stir into the berries.
Cook until thickened.
Remove from heat.
Add vanilla.
Cool completely.
Step 6: Make the White Chocolate Buttercream
Beat butter until creamy.
Gradually add powdered sugar.
Mix in:
- Melted white chocolate
- Vanilla
- Salt
Add heavy cream one tablespoon at a time until the frosting becomes light and fluffy.
Step 7: Assemble the Cake
Place one cake layer on a serving plate.
Spread a thin layer of buttercream.
Pipe a frosting border around the edge.
Fill the center with raspberry filling.
Top with the second cake layer.
Frost the entire cake with the remaining buttercream.
Smooth the sides and top.
Step 8: Decorate
Garnish with:
- Fresh raspberries
- White chocolate curls
- Powdered sugar
- Mint leaves
Refrigerate for 30 minutes before slicing.
Notes
- Use high-quality white chocolate for the best flavor.
- Allow the melted white chocolate to cool before adding it to the batter.
- Do not overmix the cake batter.
- Cool the raspberry filling completely before assembling.
- Refrigerate the cake before slicing for cleaner layers.
- Bring the cake to room temperature for about 20 minutes before serving.
- Prep Time: 40 minutes
- Cooling & Assembly Time:: 1 hour
- Cook Time: 35 minutes
Nutrition
- Calories: 690
- Sugar: 60g
- Sodium: 240mg
- Protein: 7g