White Chocolate Raspberry Cake Recipe
If ever there was a dessert destined to steal the show, it’s this White Chocolate Raspberry Cake. With its tender layers of buttery cake, ribbons of sweet-tart raspberries, and a luscious white chocolate cream cheese frosting, every decadent slice delivers an irresistible burst of flavors and textures. This cake is just as perfect for celebrations as it is for treating yourself to a little everyday luxury, and the combination of bright berries and rich white chocolate is sure to win hearts at first bite.
Ingredients You’ll Need
Baking this White Chocolate Raspberry Cake doesn’t require fussy ingredients, just a few kitchen staples and some carefully chosen accents that make every bite extraordinary. Each ingredient has a role—from the creaminess of white chocolate to the pop of fresh raspberries—to ensure a moist crumb and show-stopping flavor.
- All-purpose flour: Gives the cake its sturdy yet soft structure, ensuring tall, beautiful layers.
- Baking powder: The essential leavening agent that creates a tender, airy cake crumb.
- Salt: Brings out both the sweet and fruity flavors—never skip it.
- Unsalted butter (softened): Lends richness and helps create a light, fluffy cake texture.
- Granulated sugar: Sweetens the cake perfectly and cream together with butter for that signature tender crumb.
- Large eggs (room temperature): Bind the batter and add a subtle richness to each layer.
- Vanilla extract: Provides warmth and rounds out the flavors in both cake and frosting.
- Almond extract (optional): Brings a gentle floral note that pairs beautifully with raspberries—feel free to skip if you prefer just vanilla.
- Whole milk: Keeps the cake moist and adds creaminess without heaviness.
- Sour cream: The secret ingredient for extra tenderness and a subtle tang.
- White chocolate (melted and cooled): Adds subtle richness and that unmistakable creamy sweetness.
- Fresh raspberries: Juicy bursts of tartness and color stud each slice—tossing them in flour keeps them suspended in the batter.
- Cream cheese (softened): The heart of the rich, tangy frosting that sets this cake apart.
- Powdered sugar: Sweetens and lightly thickens the frosting for that perfect spreadable texture.
- Heavy cream: Fluffs up the frosting for cloud-like swirls.
- Fresh raspberries & white chocolate shavings (garnish): Turn your finished cake into a showstopper fit for any special dessert table.
How to Make White Chocolate Raspberry Cake
Step 1: Prepare the Pans and Oven
Start by preheating your oven to 350°F and preparing three 8-inch round cake pans—greased and floured, with a layer of parchment paper at the bottom for extra insurance. This simple prep step ensures your White Chocolate Raspberry Cake releases without a hitch and comes out picture-perfect every time.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This not only distributes the leavening agent and salt evenly, but it also aerates the flour for a lighter, fluffier cake crumb. Don’t rush this step—well-mixed dry ingredients lay the foundation for success.
Step 3: Cream Butter and Sugar
Grab a large bowl and beat the softened butter with granulated sugar until the mixture is light, fluffy, and almost cloud-like. This step incorporates air, giving each bite of cake its signature tender texture. Patience here pays off, so beat until you see the mixture pale and doubled in volume.
Step 4: Add the Eggs and Flavorings
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then smoothly blend in the vanilla extract and, if you like, a splash of almond extract for a delicate floral hint that enhances the raspberry flavor. The mixture should look glossy and well emulified.
Step 5: Combine Wet and Dry Mixtures
Mix in the sour cream and milk, alternating with the dry ingredients. Always begin and end with the dry ingredients for best texture. Gently mix just until combined—over-mixing can make the cake tough. This step gives your cake its super-moist crumb and subtle richness.
Step 6: Add White Chocolate
Fold in the melted and cooled white chocolate carefully. This is the moment where the buttery notes and velvety sweetness come alive, making your White Chocolate Raspberry Cake truly stand out from the crowd.
Step 7: Fold in Raspberries
Gently toss the raspberries with a tablespoon of flour (this keeps them from sinking during baking), then fold them into the batter. Go slowly to avoid breaking the berries and swirling them throughout the cake too much—you want distinct pops of berry flavor in every bite.
Step 8: Bake the Cake
Evenly divide the batter among your prepared pans and smooth the tops. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when lightly pressed. Let the cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
Step 9: Prepare the Frosting
While the cakes cool, whip together softened cream cheese and butter until completely smooth and fluffy. Gradually add powdered sugar, then slowly beat in the melted white chocolate, heavy cream, and vanilla until the frosting is luscious, creamy, and easily spreadable.
Step 10: Assemble and Frost
Layer and frost the cooled cakes, stacking them evenly and covering every surface with swirls of frosting. For extra flair, spread a thin layer of raspberry jam between the layers before frosting—the tartness adds another level of berry flavor. Finish by sweeping the outside with a generous cloak of frosting.
Step 11: Garnish and Chill
Adorn the cake with fresh raspberries and white chocolate shavings, letting your creativity shine. A quick 30-minute chill will help set the frosting for pristine slices, and then you’re ready to serve sheer cake bliss!
How to Serve White Chocolate Raspberry Cake
Garnishes
For a truly eye-catching presentation, garnish your cake with a crown of fresh raspberries, a snow of white chocolate curls, and maybe even a few edible flowers if you have them on hand. These simple touches highlight the flavors inside and make every slice feel extra special.
Side Dishes
This cake shines served solo, but if you want to go all out, pair it with a scoop of vanilla bean ice cream or a cloud of lightly sweetened whipped cream. A handful of extra fresh berries on the plate adds color, zing, and a refreshing contrast to the cake’s richness.
Creative Ways to Present
For an elegant brunch or tea, cut the White Chocolate Raspberry Cake into dainty squares or triangles and arrange them on a tiered dessert tray. If you’re celebrating, scatter edible gold leaf or candied violets on top for wow factor, or layer slices with raspberry sauce in parfait glasses for a playful twist.
Make Ahead and Storage
Storing Leftovers
To keep your leftover White Chocolate Raspberry Cake moist and delicious, store it covered in the refrigerator for up to 4 days. A cake dome or airtight container will prevent the frosting from absorbing fridge odors and the sponge from drying out.
Freezing
You can easily freeze frosted or unfrosted cake layers. Wrap each one tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw in the fridge overnight before frosting or serving—this trick makes the White Chocolate Raspberry Cake just as luscious days after baking.
Reheating
White Chocolate Raspberry Cake is best enjoyed chilled or at room temperature, so there’s no need for reheating. If you prefer a softer cake and frosting, let slices sit out for 15 to 20 minutes before serving to take off the chill and bring out the flavors.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! If fresh raspberries aren’t in season, frozen work well—don’t thaw them before adding to the batter (this helps minimize bleeding and prevents them from making the cake soggy). Be sure to toss with a little flour before gently folding them in.
Can I make this cake gluten-free?
Absolutely! Substitute a high-quality 1:1 gluten-free all-purpose flour blend for the regular flour. Check that your baking powder and other ingredients are gluten-free as well, and expect a slightly different (but still delicious) texture.
How do I get perfectly even cake layers?
To achieve level layers, weigh the batter as you divide it between pans and gently tap the pans on your counter to release any big air bubbles before baking. A long, serrated knife can trim any domed tops once cooled, making stacking a breeze.
What’s the secret to silky frosting?
Room-temperature cream cheese and butter are key—cold ingredients can create lumps. Beat until totally smooth before adding sugar, and slowly mix in white chocolate and cream for a fluffy, velvety finish that glides over the cake.
Can I add extra raspberry flavor?
Definitely! A thin swirl of raspberry jam between each cake layer intensifies the berry notes, or you can fold some freeze-dried raspberry powder into the frosting for more punch without extra moisture.
Final Thoughts
If you’re looking for a dessert that delivers elegance, flavor, and a little joy in every forkful, the White Chocolate Raspberry Cake is your new go-to. Whether for birthdays or quiet afternoons with coffee, give this recipe a try—you’re about to discover your new favorite cake!
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White Chocolate Raspberry Cake Recipe
- Total Time: 55 minutes plus cooling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the heavenly combination of white chocolate and fresh raspberries with this delightful White Chocolate Raspberry Cake. Moist layers of white chocolate cake studded with juicy raspberries, filled and frosted with a luxurious white chocolate cream cheese frosting, make this cake a perfect treat for any celebration.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk
- 1/2 cup sour cream
- 4 ounces white chocolate, melted and cooled
- 1 1/2 cups fresh raspberries
- 1 tablespoon flour (for tossing raspberries)
Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Garnish:
- Fresh raspberries
- White chocolate shavings
Instructions
- Preheat Oven: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans and line with parchment paper.
- Prepare Cake Batter: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts. Mix in sour cream and milk, alternating with dry ingredients, until just combined. Fold in melted white chocolate. Gently toss raspberries with a tablespoon of flour, then fold into the batter.
- Bake: Divide batter among prepared pans and bake for 22 to 25 minutes, or until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, melted white chocolate, heavy cream, and vanilla, and beat until fluffy.
- Assemble: Frost cooled cakes, stacking layers evenly. Garnish with fresh raspberries and white chocolate shavings. Chill for 30 minutes before slicing.
Notes
- Tossing raspberries in flour prevents them from sinking.
- For a stronger raspberry flavor, add a thin layer of raspberry jam between cake layers before frosting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 52 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 90 mg
