Description
This White Chocolate Raspberry Cake is the perfect balance of rich sweetness and fresh, tangy flavor. The creamy white chocolate pairs beautifully with juicy raspberries, creating a dessert that feels both luxurious and refreshing.
Ingredients
For the Cake Layers:
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226g) butter, softened
- 1 3/4 cups (350g) sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) milk
- 1/2 cup melted white chocolate
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For the White Chocolate Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/2 cup melted white chocolate
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and line cake pans.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla and melted white chocolate.
Alternate adding dry ingredients and milk, mixing until smooth.
Divide batter into pans and bake for 25–30 minutes until done.
Let cakes cool completely.
Prepare raspberry filling by cooking raspberries, sugar, and lemon juice. Add cornstarch and cook until thickened. Let cool.
Prepare frosting by beating butter, powdered sugar, melted white chocolate, cream, and vanilla until smooth.
Assemble cake: layer cake, spread raspberry filling, then frosting. Repeat layers.
Frost the outside and decorate with raspberries.
Notes
Make sure the white chocolate is cooled before adding to the batter to avoid melting the eggs or butter mixture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 470kcal
- Sodium: 210mg
- Protein: 5g