White Chocolate Raspberry Cake Recipe

If you are looking for a dessert that is both elegant and bursting with flavor, the White Chocolate Raspberry Cake is your perfect match. This dreamy cake marries the rich, creamy sweetness of white chocolate with the bright, tart pop of fresh raspberries in such a way that every bite feels like a celebration. Moist layers of tender cake, infused with vanilla and studded with juicy raspberries, come together under a luscious frosting, making this cake a standout centerpiece for any gathering or a special treat just for yourself.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting started with the White Chocolate Raspberry Cake is surprisingly simple because each ingredient plays a vital role in building the perfect texture, flavor, and visual appeal. From the fluffy butter to the fresh raspberries, each component is essential.

  • 3 cups all-purpose flour: The foundation that gives structure to the cake layers.
  • 2 cups granulated sugar: Adds sweetness and helps create a tender crumb.
  • 1 cup unsalted butter (room temperature): Gives richness and moisture.
  • 4 large eggs (room temperature): Helps bind the batter and adds stability.
  • 8 ounces high-quality white chocolate (melted): Infuses the batter with a creamy, luxurious flavor.
  • 2 cups fresh raspberries: Bursts of brightness and natural tartness throughout the cake.
  • 1 tablespoon baking powder: For lift and lightness in the cake layers.
  • 1/2 teaspoon baking soda: Works with baking powder to keep the cake tender.
  • 2 teaspoons vanilla extract: Enhances all the flavors with a warm, aromatic note.

How to Make White Chocolate Raspberry Cake

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (175°C), ensuring it is perfectly hot when your batter is ready to go in. Grease and line three 9-inch round baking pans with parchment paper; this simple prep step guarantees your cake layers will come out clean and intact every time.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting is crucial as it aerates the mixture and removes any lumps, ensuring your White Chocolate Raspberry Cake comes out light and evenly textured.

Step 3: Cream Butter and Sugar

In a large bowl, beat the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and pale. This aeration step helps make the cake tender and adds volume. Don’t rush it — this is where the magic begins!

Step 4: Incorporate Eggs, Vanilla, and White Chocolate

Add the eggs one at a time, mixing thoroughly after each addition to create a smooth, cohesive batter. Then stir in the vanilla extract along with the melted white chocolate, folding everything until fully combined. The melted chocolate infuses the batter with a silky richness like no other.

Step 5: Combine Dry and Wet Ingredients, Fold in Raspberries

Gradually add the sifted dry ingredients to your wet mixture, folding gently just until there are no flour streaks visible — overmixing can make the cake tough. Finally, carefully fold in the fresh raspberries, ensuring they remain intact and spread evenly throughout the batter.

Step 6: Bake and Cool

Divide the batter evenly among your prepared pans and place them in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on wire racks before assembling and frosting to avoid any melting or sliding.

How to Serve White Chocolate Raspberry Cake

White Chocolate Raspberry Cake Recipe - Recipe Image

Garnishes

One of the joys of this White Chocolate Raspberry Cake is how well it pairs with simple yet elegant garnishes. Fresh raspberries and small white chocolate shavings make perfect toppings, adding both visual appeal and bursts of natural sweetness. A light dusting of powdered sugar adds a delicate, snowy finish that’s pure cake perfection.

Side Dishes

This cake shines brightly on its own, but if you want to round out your dessert experience, serve it alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A crisp, slightly tart fruit salad or a refreshing mint tea also balances the rich flavors wonderfully.

Creative Ways to Present

For a sophisticated touch, try serving your White Chocolate Raspberry Cake as individual mini cakes or trifles layered in glass jars. Another lovely idea is to create a cake platter with assorted berries and chocolate curls around the main cake, turning it into a stunning centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which can be rare), store the cake in an airtight container at room temperature for up to two days to maintain its moistness. For longer storage, refrigerate it, but make sure to bring it back to room temperature before serving for the best texture and flavor.

Freezing

White Chocolate Raspberry Cake freezes beautifully. Wrap each layer tightly in plastic wrap and then in foil to protect it from freezer burn. It can be frozen for up to three months. When you’re ready to enjoy it, thaw the layers overnight in the refrigerator before assembling.

Reheating

This cake tastes best at room temperature, so while reheating isn’t necessary, gently warming a slice for 10 to 15 seconds in the microwave can soften the cake slightly and bring out all the white chocolate’s luscious notes. Avoid overheating to prevent drying it out.

FAQs

Can I use frozen raspberries instead of fresh?

Frozen raspberries can work in a pinch, but fresh raspberries give the best texture and flavor in White Chocolate Raspberry Cake. If using frozen, be sure to thaw and drain them well before folding into the batter to prevent excess moisture.

What type of white chocolate is best for this cake?

High-quality white chocolate with a creamy, buttery flavor makes all the difference in this cake. Avoid white chocolate chips with waxy coatings and opt for bars or chunks that melt smoothly.

Is it possible to make this recipe dairy-free?

Yes, you can substitute the butter with a plant-based alternative and use dairy-free white chocolate. Keep in mind the texture might vary slightly, but the flavors will still be delightful!

Can I turn this into cupcakes?

Absolutely! The batter works wonderfully for cupcakes; just reduce baking time to about 18-22 minutes and keep an eye on them to avoid overbaking.

How do I prevent the raspberries from sinking to the bottom?

Gently tossing raspberries in a tablespoon of flour before folding them into the batter helps keep them suspended evenly throughout the cake layers.

Final Thoughts

There is something truly special about the White Chocolate Raspberry Cake that makes it a beloved classic worth making again and again. Its perfect balance of creamy sweetness and fruity brightness creates a magical bite every time. I can’t wait for you to try this recipe and see how it becomes a fast favorite at your table, just like it did at mine!

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White Chocolate Raspberry Cake Recipe

This White Chocolate Raspberry Cake is a luscious and moist dessert perfect for special occasions or any time you’re craving a sweet treat. It features a tender crumb infused with melted white chocolate and fresh raspberries, layered between fluffy vanilla buttercream frosting. The combination of creamy white chocolate and tart raspberries creates a delightful balance of flavors that will impress your guests and satisfy your sweet tooth.

  • Author: Dylan
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 8 ounces high-quality white chocolate, melted
  • 2 cups fresh raspberries
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons vanilla extract

Buttercream Frosting

  • 1 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 24 tablespoons heavy cream or milk

Instructions

  1. Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure easy cake removal.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to combine and aerate the ingredients.
  3. Cream Butter and Sugar: In a separate large bowl, use a mixer to cream the unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the vanilla extract and melted white chocolate until smooth and fully incorporated.
  5. Combine Dry and Wet: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  6. Fold in Raspberries: Carefully fold in the fresh raspberries, being gentle to avoid breaking them apart and coloring the batter too much.
  7. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Remove the cakes from the oven and let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
  9. Make Buttercream Frosting: In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, mixing well. Add vanilla extract and 2 tablespoons of heavy cream, beating until light and fluffy. Add more cream if needed to reach desired consistency.
  10. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of buttercream frosting on top. Repeat with the next two layers. Frost the top and sides of the cake. Garnish with extra fresh raspberries if desired.

Notes

  • Use room temperature ingredients to ensure even mixing and better cake texture.
  • Be gentle when folding in raspberries to prevent staining the batter.
  • If white chocolate seizes when melting, add a small amount of cream or butter to smooth it out.
  • Store the cake covered in the refrigerator for up to 3 days; bring to room temperature before serving.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450
  • Sugar: 38g
  • Sodium: 180mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.5g
  • Carbohydrates: 55g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 90mg

Keywords: white chocolate cake, raspberry cake, white chocolate raspberry cake, layered cake, buttercream frosting, dessert, party cake, baking, homemade cake

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