White Chocolate Raspberry Cake Recipe
If you’ve been searching for that perfect balance of fruity freshness and rich, creamy sweetness, look no further than this White Chocolate Raspberry Cake. It’s a dream dessert that combines the luscious sweetness of white chocolate with the tart, vibrant burst of fresh raspberries. Every bite feels like an elegant celebration, yet it’s approachable enough to make for your new go-to special occasion cake. Trust me when I say, this cake is pure joy — the tender crumb, the silky frosting, and that fruity surprise in the middle make it utterly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making this White Chocolate Raspberry Cake truly shine. These simple yet carefully chosen components work in harmony to create a cake that’s moist, fluffy, and bursting with flavor. Each adds its own touch, from moistening the batter to brightening the taste and adding unforgettable texture.
- 1 ¾ cups (250g) all-purpose flour: Provides the perfect structure to keep the cake tender yet sturdy.
- 1 ¼ tsp baking powder: Adds lift so the cake rises beautifully and stays light.
- ¼ tsp baking soda: Helps balance the acidity, ensuring a soft crumb texture.
- ½ tsp salt: Enhances the sweetness and deepens flavors.
- 6 tbsp (84g) unsalted butter, softened: Brings richness and moistness to the cake.
- 2 tbsp (30ml) sunflower oil: Keeps the cake extra tender and soft.
- 1 ⅓ cups (265g) granulated sugar: Sweetens perfectly without overpowering the raspberries.
- 1 ½ tsp (7ml) pure vanilla extract: Adds warm, aromatic depth that complements the white chocolate.
- 1 large egg (room temperature): Binds ingredients for structure and texture.
- 2 large egg whites (room temperature): Lightens the batter for a fluffier cake.
- ½ cup (120ml) full fat sour cream: Boosts moisture and adds slight tang to balance sweetness.
- ½ cup (120ml) whole milk: Helps achieve a smooth batter consistency.
- 1 ¼ cups (150g) fresh raspberries: The star fruit adding tart bursts in every bite.
How to Make White Chocolate Raspberry Cake
Step 1: Prepare the Raspberry Sauce
Start your journey with the freshest raspberry sauce you can make — it’s essential for that juicy, fruity layer inside the cake. Following a simple raspberry filling recipe, simmer fresh raspberries into a luscious sauce, then cool and chill it until ready. This sauce becomes the tart heart of your White Chocolate Raspberry Cake, balancing the sweetness with its vibrant flavor.
Step 2: Prepare Your Pans and Preheat the Oven
While the raspberry sauce chills, set your oven to 350°F and prep two 8-inch round cake pans. Line their bases with parchment paper for easy removal. Trust me, skipping greasing lets the batter cling to the sides, meaning more height and a sturdier cake — perfect for stacking and frosting beautifully.
Step 3: Combine Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This ensures even distribution and a light, airy crumb in your cake. Mixing dry ingredients first is the secret to uniform rise and texture in this White Chocolate Raspberry Cake.
Step 4: Create the Batter
This is where the magic begins! Cream the softened butter with sunflower oil, sugar, and vanilla extract until fluffy and pale — this traps air for lift. Add the whole egg, then the whites, mixing well each time for a smooth, light base. Stir in the sour cream for tender crumb moisture, then gently alternate folding in the dry ingredients and milk. The final touch: delicately folding in those gorgeous fresh raspberries, ensuring their juicy pops don’t get mashed but are spread delightfully throughout.
Step 5: Bake and Cool the Cake Layers
Divide the batter evenly between your pans and bake for about 25-30 minutes until golden with a clean skewer test. Let the cakes cool in the pans for half an hour before removing them to racks — patience here preserves the moistness, while letting them cool completes the texture of your White Chocolate Raspberry Cake.
Step 6: Prepare the White Chocolate Frosting
For that luscious frosting, melt creamy white chocolate with vanilla-scented cream — the taste is heavenly. Chill this mixture until cold, then whip it to fluffy perfection. This frosting feels like a cloud when you spoon it onto the cake, with a sweet, silky richness that harmonizes beautifully with the sharp raspberries.
Step 7: Assemble Your Masterpiece
Place one cake layer on your favorite serving plate. Use your frosting to pipe a neat boundary around the edge — this little trick holds the raspberry filling perfectly in place. Spread a generous layer of raspberry sauce within that ring, topping it with your second cake layer. Cover the entire cake in frosting, smoothing it with large swooshes or swirls for that artisanal, inviting look. Finally, dollop little spoonfuls of raspberry on top, swirl them lightly, and crown your cake with fresh raspberries for the most irresistible presentation.
How to Serve White Chocolate Raspberry Cake
Garnishes
Fresh raspberries always steal the show as garnishes, but you can get creative with edible flowers or delicate white chocolate curls for a stunning visual appeal. These touches elevate the White Chocolate Raspberry Cake, making it a feast not just for the taste buds but for the eyes as well.
Side Dishes
Pair this cake with a simple green salad dressed in a light vinaigrette or fresh berries on the side to complement the dessert’s fruity notes. A cup of aromatic chamomile tea or a glass of sparkling rosé also creates a fantastic balance with the cake’s rich sweetness.
Creative Ways to Present
Consider serving individual slices on elegant plates decorated with a raspberry drizzle or whipped cream rosettes piped alongside. For parties, assemble mini versions of this White Chocolate Raspberry Cake in mason jars layered with cake, frosting, and raspberry sauce — these portable delights impress every time!
Make Ahead and Storage
Storing Leftovers
Keep your White Chocolate Raspberry Cake fresh by storing leftovers in an airtight container in the refrigerator. The cake will stay moist and flavorful for up to 3 days, making it perfect for enjoying throughout the week without losing a bit of its charm.
Freezing
You can freeze this cake if you want to prepare in advance or save some for later. Wrap individual slices tightly in plastic wrap and store in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving to preserve texture and taste.
Reheating
Because this cake is best served chilled, reheating is not recommended. However, bringing slices to room temperature before eating maximizes flavor and softens the frosting just enough to melt on your tongue.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries provide the best texture and flavor, frozen raspberries can work when fresh are out of season. Just make sure to thaw and drain them well to avoid excess moisture in the batter.
Is this cake suitable for beginners?
Absolutely! The recipe is straightforward with clear steps. The use of stable layers and a simple frosting technique makes it beginner-friendly, yet spectacular.
Can I substitute the white chocolate with dark chocolate?
You can, but it will change the flavor significantly. White chocolate brings a creamy sweetness that pairs perfectly with raspberries, whereas dark chocolate adds more bitterness and intensity.
How do I make sure the cake layers are even?
Using a kitchen scale or measuring cups to divide batter evenly helps, as does tapping the pans gently on the counter to level the batter before baking.
Can I make this cake dairy-free?
With a few ingredient swaps, such as using dairy-free sour cream and a plant-based milk, you can adapt this recipe to be dairy-free. Use dairy-free white chocolate for best results.
Final Thoughts
Making this White Chocolate Raspberry Cake is like inviting a little piece of happiness right into your kitchen. With its delicate texture, vibrant raspberries, and dreamy white chocolate frosting, it’s a slice of heaven that’s sure to impress everyone you share it with. I can’t wait for you to try it and see how special this cake truly is — your new favorite celebration centerpiece awaits!
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White Chocolate Raspberry Cake Recipe
- Total Time: 3 hours (including chilling times)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This luscious White Chocolate Raspberry Cake combines moist vanilla cake layers studded with fresh raspberries and a smooth, fluffy white chocolate frosting. The tart raspberry filling perfectly complements the creamy sweetness of the white chocolate, creating an elegant and delicious dessert ideal for special occasions or indulgent gatherings.
Ingredients
Dry Ingredients
- 1 ¾ cups (250g) all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 6 tbsp (84g) unsalted butter, softened
- 2 tbsp (30ml) sunflower oil
- 1 ⅓ cups (265g) granulated sugar
- 1 ½ tsp (7ml) pure vanilla extract, plus 1 tsp for frosting
- 1 large egg (at room temperature)
- 2 large egg whites (at room temperature)
- ½ cup (120ml) full fat sour cream
- ½ cup (120ml) whole milk
Fruit
- 1 ¼ cups (150g) fresh raspberries
Raspberry Sauce
- Preparation according to raspberry filling recipe (not detailed here)
Frosting
- 200g white chocolate, chopped
- 1 cup (240ml) heavy cream (divided: ½ cup and ½ cup)
- 1 vanilla bean, seeds scraped (including pod for infusion, optional)
Instructions
- Make & Cool Raspberry Sauce: Prepare the raspberry filling as per the referenced recipe. Allow the sauce to cool completely and chill in the refrigerator for at least 30 minutes, up to 1 week covered.
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper. Optionally grease the sides lightly or leave ungreased to help the batter cling and rise higher.
- Sift Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium bowl, then whisk to combine evenly.
- Make Cake Batter: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer for 2 minutes until pale and fluffy. Beat in the whole egg until well combined, then add egg whites and continue beating until smooth. Mix in sour cream. Gradually add the sifted dry ingredients in two additions, alternating with milk in two additions, starting and ending with flour. After incorporating all, beat on high speed for about 5 seconds to emulsify. Carefully fold in fresh raspberries without breaking them.
- Bake Cake Layers: Divide batter evenly between the prepared pans. Bake for 25–30 minutes until the cakes are lightly golden and a skewer inserted into the center comes out clean. Cool in pans on wire racks for 20–30 minutes. Run a spatula around edges to loosen, invert cakes onto racks, remove parchment, and cool completely.
- Prepare White Chocolate Frosting Base: Place chopped white chocolate in a bowl. In a saucepan, heat ½ cup heavy cream with vanilla bean seeds and pod until simmering. Pour hot cream over chocolate, cover, and let stand 2 minutes. Whisk until smooth and silky. Let cool 5 minutes, then whisk in remaining cold ½ cup cream. Refrigerate at least 2 hours or overnight until chilled.
- Whip Frosting: Once chilled, add 1 tsp vanilla extract and beat with a mixer whisk attachment on medium speed until thick and fluffy, about 2 minutes.
- Assemble Cake: Place one cake layer on a serving plate. Pipe about 1 cup of frosting around the edge to form a barrier. Spread 1 cup of raspberry filling inside this ring. Place the second cake layer on top, aligning edges. Frost the entire cake smoothly with remaining frosting, creating swirls and swooshes if desired. Garnish with dollops of raspberry sauce swirled on top and fresh raspberries.
Notes
- Ensure eggs are at room temperature for better batter volume and texture.
- Carefully fold raspberries to avoid breaking them and turning batter pink.
- For best results, chill frosting base overnight for easier whipping.
- Use full fat dairy products to achieve the moistest cake and creamiest frosting.
- Can store assembled cake covered in refrigerator for up to 3 days.
- If preferred, cake layers can be made a day ahead and wrapped tightly to preserve freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking, Whipping, Assembling
- Cuisine: Western, American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: white chocolate cake, raspberry cake, white chocolate frosting, berry dessert, layered cake, homemade cake, vanilla cake, raspberry filling
