White Chocolate Raspberry Cake

Why I Love This Recipe

I love this cake because it feels like something I’d buy from a pastry shop, but I can make it at home with simple ingredients. The white chocolate adds a silky richness that balances beautifully with the raspberries’ fresh, tangy flavor. It looks stunning, slices cleanly, and impresses guests every time I serve it. Plus, the textures are spot on—soft cake, jammy fruit, and a velvety frosting.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

• 2 ½ cups all-purpose flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large egg whites

• 1 tablespoon vanilla extract

• 1 cup whole milk

• ½ cup sour cream

For the Raspberry Filling:

• 1 ½ cups fresh or frozen raspberries

• ⅓ cup granulated sugar

• 1 tablespoon cornstarch

• 1 tablespoon lemon juice

For the White Chocolate Frosting:

• 12 oz white chocolate, finely chopped

• 1 cup unsalted butter, room temperature

• 3 cups powdered sugar

• 1–2 tablespoons heavy cream (optional, to adjust consistency)

• 1 teaspoon vanilla extract

Directions

Make the Cake Layers:

1. I preheat the oven to 350°F (175°C) and grease and line three 8-inch cake pans.

2. In a medium bowl, I whisk together flour, baking powder, and salt.

3. In a large bowl, I cream the butter and sugar until light and fluffy—about 3–4 minutes.

4. I add the egg whites one at a time, mixing well after each, then stir in the vanilla.

5. I mix in the flour mixture alternately with the milk and sour cream, starting and ending with flour. I mix just until combined.

6. I divide the batter evenly among the pans and bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.

7. I let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Raspberry Filling:

8. In a saucepan over medium heat, I combine the raspberries, sugar, lemon juice, and cornstarch.

9. I cook, stirring, until the mixture thickens and the raspberries break down—about 6–8 minutes.

10. I remove it from heat, let it cool slightly, then chill it in the fridge until ready to use.

Make the White Chocolate Frosting:

11. I melt the white chocolate in a double boiler or microwave in 20-second bursts, stirring until smooth. I let it cool to room temperature.

12. In a large bowl, I beat the butter until creamy, then add the cooled white chocolate.

13. I gradually add powdered sugar, then the vanilla. I beat until fluffy, adding heavy cream if needed to adjust the texture.

Assemble the Cake:

14. I place one cake layer on a serving plate and spread a thin layer of frosting over it.

15. I pipe a frosting border around the edge to contain the filling, then spread a layer of raspberry filling inside.

16. I repeat with the next layer, then top with the final cake layer and frost the entire cake.

17. I decorate with fresh raspberries and white chocolate shavings if I want an extra special finish.

Servings and timing

This recipe makes one 8-inch, triple-layer cake, serving 12–14 slices. It takes about 40 minutes to prep, 25–28 minutes to bake, plus cooling and assembly time. I usually plan for around 2.5 to 3 hours total from start to finish.

Variations

• I sometimes swirl raspberry preserves into the batter for a marbled effect.

• For a richer cake, I substitute buttermilk for whole milk.

• I’ve used cream cheese frosting instead of white chocolate for a tangier flavor.

• To make it gluten-free, I use a 1:1 gluten-free flour blend.

• I also love making this as cupcakes—just reduce the bake time to 18–20 minutes.

Storage/Reheating

I store the cake in the fridge, covered, for up to 4 days. Before serving, I let it sit at room temperature for 30–45 minutes to soften the frosting. If I’m making it ahead, I wrap the unfrosted cake layers tightly and freeze them for up to 2 months, then thaw and frost the day of serving.

FAQs

Can I use raspberry jam instead of making the filling?

Yes, I’ve used good-quality raspberry jam when short on time. I warm it slightly and stir until smooth before spreading.

What type of white chocolate should I use?

I use real white chocolate bars, not chips or candy coating. It melts better and has a richer flavor.

Can I make the cake ahead of time?

Definitely. I bake the layers a day in advance and store them wrapped at room temp. The frosting and filling can also be made ahead and kept refrigerated.

How do I keep the layers from sliding?

I always pipe a frosting ring around each layer before adding the filling—it helps hold everything in place during assembly.

Can I use frozen raspberries?

Yes. I don’t thaw them before cooking the filling—they break down faster that way and still thicken nicely.

Conclusion

White Chocolate Raspberry Cake is a stunning dessert that’s as flavorful as it is beautiful. I love how the silky white chocolate frosting contrasts with the tart raspberry filling, and the soft cake layers tie it all together. Whether it’s for a birthday, anniversary, or just because, this cake always makes a sweet impression.

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