White Chocolate Raspberry Cake Recipe

If you have a sweet tooth that craves the perfect balance of fruity tartness and creamy indulgence, then this White Chocolate Raspberry Cake is your new best friend in the kitchen. Imagine layers of tender cake bursting with fresh raspberries, all wrapped in a luscious white chocolate frosting that melts in your mouth. This cake is not only a feast for your taste buds but also a stunning centerpiece for any occasion. From the tangy raspberry filling to the rich, velvety frosting, every bite sings a beautiful harmony of flavors. Let me take you through how to create this show-stopping White Chocolate Raspberry Cake that’s as delightful to make as it is to eat.

Ingredients You’ll Need

Don’t be intimidated by fancy desserts—this White Chocolate Raspberry Cake comes together with simple, everyday ingredients that pack incredible flavor, texture, and color. Each component plays an essential role, whether it’s the tangy raspberries adding brightness or the white chocolate bringing that rich creaminess.

• All-purpose flour (1 ¾ cups / 250g): The foundation of our cake, giving it structure and a soft crumb.
• Baking powder (1 ¼ tsp) and Baking soda (¼ tsp): These work together to make the cake rise beautifully and stay light.
• Salt (½ tsp): Just a pinch amplifies all the sweet and fruity flavors.
• Unsalted butter (6 tbsp / 84g, softened): Adds richness and moisture for a tender crumb.
• Sunflower oil (2 tbsp / 30ml): Keeps the cake especially moist and helps with the perfect texture.
• Granulated sugar (1 ⅓ cups / 265g): Sweetens everything just right without overpowering the raspberries.
• Pure vanilla extract (1 ½ tsp / 7ml): Infuses warmth and depth to the batter and frosting alike.
• Large egg and 2 large egg whites (room temperature): Eggs provide structure and help the cake rise while keeping it tender.
• Full-fat sour cream (½ cup / 120ml): Adds a subtle tang and moist crumb that balances the sugar perfectly.
• Whole milk (½ cup / 120ml): Keeps the batter smooth and tender.
• Fresh raspberries (1 ¼ cups / 150g): Bursting little jewels of flavor folded throughout the cake for fresh fruity pops.
• White chocolate and cream (for frosting): The star of the topping, making it incredibly creamy and luscious.

How to Make White Chocolate Raspberry Cake

Step 1: Preparing the Raspberry Filling

The fresh raspberry filling adds that vibrant tartness that perfectly complements the sweetness of the cake and white chocolate. Start by making your raspberry sauce and let it cool completely in the fridge for at least 30 minutes. This chilling step helps the flavors meld and makes it easier to spread later on.

Step 2: Prepping Your Cake Pans and Oven

Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper on the base. I usually skip greasing the sides because the batter sticks and rises higher, but if you prefer, a light grease works too. This ensures the cake layers have a nice shape and come out cleanly after baking.

Step 3: Mixing Dry Ingredients

Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Whisk to blend evenly. This step helps keep the dry ingredients light and prevents lumps, ensuring a delicate crumb in your finished cake.

Step 4: Combining Wet Ingredients

Using an electric mixer, beat together the softened butter, sunflower oil, sugar, and vanilla extract until pale and fluffy—about 2 minutes. Then add the whole egg, beating thoroughly, followed by the two egg whites until smooth and combined. Next, fold in the sour cream for moisture and tang.

Step 5: Incorporating Dry and Wet Ingredients Alternately

Sift half of the flour mixture over the wet ingredients and mix in slowly, then gradually add half of the milk. Repeat with the remaining flour and milk. Finally, beat the batter briefly on high speed to emulsify it, then gently fold in the fresh raspberries to keep them whole and burst-free.

Step 6: Baking the Cake Layers

Divide the batter evenly between your prepared pans and bake for 25-30 minutes until the tops turn lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 20-30 minutes before loosening the edges and turning out onto wire racks to cool completely. This careful cooling prevents crumbs from damaging your layers during assembly.

Step 7: Making the White Chocolate Frosting

Chop white chocolate and melt it gently with cream and vanilla bean seeds to form a silky ganache. Chill this mixture for at least 2 hours until thick and cold. Then beat it until fluffy to create a luscious frosting that’s rich and light all at once—absolutely dreamy with raspberry notes.

Step 8: Assembling the White Chocolate Raspberry Cake

Place one cake layer on your serving plate. Pipe a ring of frosting around the edge to hold the raspberry filling inside, then spread 1 cup of the raspberry sauce in the middle. Top with the second cake layer carefully aligned, then frost the entire cake generously. Use a spatula to add swooshes and swirls, then finish with spoonfuls of raspberry sauce and fresh raspberries for a stunning and delicious finish.

How to Serve White Chocolate Raspberry Cake

Garnishes

Fresh raspberries are the obvious choice to garnish this cake, but don’t be shy with white chocolate shavings or a few sprigs of mint for a fresh pop of color and texture. The garnishes elevate the presentation and invite guests to dig right in.

Side Dishes

Serve this cake with a simple dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream to mellow the tartness even more. A cup of freshly brewed coffee or a delicate floral tea will also complement the complex flavors brilliantly.

Creative Ways to Present

Try serving individual mini versions of this White Chocolate Raspberry Cake in glass jars or as layered parfaits to wow your guests at parties. You can also add a drizzle of raspberry coulis over each slice before serving for an elegant and delicious touch.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered tightly in the refrigerator to keep the frosting fresh and the raspberry filling from drying out. It will hold up wonderfully for up to 3 days, making it perfect if you want to prepare ahead or enjoy several decadent servings.

Freezing

You can freeze this cake unassembled or fully frosted. Wrap layers individually in plastic wrap and place in an airtight container for up to 2 months. Thaw overnight in the refrigerator before assembling or serving to retain texture and flavor.

Reheating

Since this cake is best served chilled or at room temperature, avoid reheating. Instead, let frozen or refrigerated cake slices come to room temperature naturally to enjoy the best texture and flavor combination, especially for the delicate white chocolate frosting.

FAQs

Can I use frozen raspberries for this cake?

While fresh raspberries are recommended for the best texture and flavor, you can use frozen raspberries if fresh are unavailable. Just thaw them fully and drain any excess juice to prevent the batter from becoming too wet.

Is this cake suitable for beginners?

Absolutely! Despite its elegant appearance, the White Chocolate Raspberry Cake uses straightforward steps and common ingredients. Just be gentle when folding in the raspberries and patient while chilling the frosting.

Can I substitute white chocolate with another type?

You could experiment with milk or dark chocolate, but it will change the flavor profile significantly. The creamy sweetness of white chocolate pairs uniquely well with the tangy raspberries in this recipe.

How do I prevent the raspberry filling from leaking out?

Piping a ring of frosting around the cake edge before spreading the filling creates a barrier that keeps the sauce neatly inside, preserving the cake’s neat layers and preventing mess.

Can this cake be made gluten-free?

Yes, by swapping all-purpose flour for a quality gluten-free blend designed for baking, you can enjoy a gluten-free version. Be sure to check that your baking powder and other ingredients are also gluten-free.

Final Thoughts

This White Chocolate Raspberry Cake is truly a labor of love that rewards you with a stunning and delicious dessert perfect for celebrations or a special treat any day. It’s approachable enough for passionate home bakers and utterly irresistible on the plate. I can’t wait for you to whip this up, share it with loved ones, and watch their faces light up with delight just like mine did when I first made it. Happy baking!

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