White Chocolate Raspberry Cake Recipe

If you’re after a show-stopping dessert that’s as beautiful as it is delicious, this White Chocolate Raspberry Cake Recipe is going to become your new favorite. I absolutely love this recipe because it balances the creamy sweetness of white chocolate with the bright, tangy pop of fresh raspberries, creating a cake that’s perfect for celebrations—or simply whenever you want to treat yourself. Stick with me, and I’ll share everything you need to nail this cake every time!

this Recipe

Ingredients You’ll Need

This White Chocolate Raspberry Cake Recipe uses ingredients that play off each other beautifully, giving you a rich, tender cake with layers of fresh, fruity filling and luscious frosting. I always recommend using fresh raspberries for the best flavor, but frozen (well-drained) can work in a pinch.

• All-purpose flour: Choose a good quality flour for structure without heaviness.
• Baking powder and baking soda: These give the cake a light, airy texture.
• Salt: Don’t skip—it enhances all the flavors.
• Unsalted butter: Always soften it to room temperature for easier mixing.
• Sunflower oil: Adds moisture without overpowering flavor.
• Granulated sugar: Use regular sugar unless you want to experiment with alternatives.
• Pure vanilla extract: A high-quality vanilla really makes the flavors pop.
• Eggs (whole and whites): Room temperature helps them blend better and trap air for that fluffy crumb.
• Full fat sour cream: This keeps the cake moist and tender while adding a subtle tang.
• Whole milk: For richness and moisture.
• Fresh raspberries: The star of the filling and cake layers—fresh is best for vibrant flavor.
• White chocolate: For that decadent frosting, quality chocolate makes all the difference.
• Heavy cream: To make the vanilla whipped ganache frosting wonderfully smooth and fluffy.
• Vanilla bean (seeds and pod): Gives a natural, intense vanilla flavor to the frosting.

Variations

I love how versatile this White Chocolate Raspberry Cake Recipe is! You can easily tailor it to your tastes or dietary needs with just a few tweaks. Here’s a bit of what I’ve tried over the years.

• Gluten-free adaptation: I swapped the all-purpose flour for a gluten-free blend once, and the cake still turned out soft and delicious—just make sure your blend includes xanthan gum for structure.
• Fresh fruit swaps: If raspberries aren’t in season, blueberries or blackberries make a lovely substitute in both the cake and filling.
• Lighter frosting option: You can cut back on white chocolate and add a bit more whipped cream to make the frosting lighter, perfect if you want something less rich.
• Layering with jam: Sometimes I add a thin layer of raspberry jam under the filling for an extra burst of fruitiness.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Prepare & Chill the Raspberry Filling

First things first—make your raspberry filling and let it cool completely, then chill it in the fridge for at least 30 minutes before you start assembling. I discovered this trick to keep the filling from sliding out when you layer the cake. It also deepens the raspberry flavor when rested!

Step 2: Mixing & Baking the Cake Layers

Preheat your oven to 350°F and line two 8-inch cake pans with parchment circles for easy release. I usually skip greasing because I like the batter to cling to the sides—it helps produce nice height. If you’re worried about sticking, lightly grease the sides.

Start by sifting your flour, baking powder, baking soda, and salt in a bowl. In another large bowl, beat softened butter with oil, sugar, and vanilla for a couple of minutes until fluffy. Add the whole egg, followed by the egg whites, beating well after each addition.

Next, mix in sour cream, then alternate sifting in flour and pouring in milk in halves—this keeps the batter smooth and fully emulsified. Give it a quick high-speed beat at the end to seal everything together, then gently fold in the raspberries. This folding step is key to keeping their shape and preventing color from turning your batter pink!

Divide the batter evenly between your pans and bake for about 25-30 minutes. You’ll know they’re done when the cake tops are golden and a skewer inserted comes out clean. Let the layers cool in the pans for 20-30 minutes before carefully inverting to cool completely on wire racks.

Step 3: Whip Up the Vanilla White Chocolate Ganache Frosting

Chop your white chocolate finely and place it in a bowl. Warm vanilla-scraped cream over medium heat until it just simmers, then pour it over the chocolate. Cover and let it sit undisturbed for 2 minutes before whisking until silky smooth. Let it cool slightly, then whisk in the remaining cold cream. Pop this mixture into the fridge for at least two hours or overnight for best results.

Once fully chilled, add vanilla extract and beat it with a mixer until the frosting is thick and fluffy—about 2 minutes. Keep an eye on it; you want that perfect spreadable consistency, not something too stiff or runny.

Step 4: Assemble Your Dream White Chocolate Raspberry Cake

Place one cake layer on your serving plate. Using a piping bag, pipe a ring of frosting around the edge—it acts like a dam to hold in the raspberry filling. Spread about a cup of the raspberry filling inside this ring. Carefully top with the second cake layer, aligning the edges perfectly.

Frost the entire cake with the remaining frosting. I love creating whimsical swooshes and swirls on top with my offset spatula—it makes the cake feel extra special. Finish by dolloping a few spoonfuls of raspberry filling on top and swirling in gently. Don’t forget a handful of fresh raspberries for that wow factor!

How to Serve White Chocolate Raspberry Cake Recipe

Garnishes

I almost always garnish with fresh raspberries, their bright color and tartness are the perfect counterpoint to the sweet frosting. Sometimes I add a few mint leaves for a fresh, green pop. If you want extra sparkle, a light dusting of powdered sugar works wonders for photography—and your guests will love it, too.

Side Dishes

I like pairing this cake with a simple cup of Earl Grey tea or a crisp glass of sparkling wine for celebrations. For a brunch gathering, fresh fruit salad or lemon curd complement the raspberry notes beautifully.

Creative Ways to Present

For birthdays or special occasions, I’ve decorated this cake with edible flowers or drizzled white chocolate ganache over the top for extra elegance. Alternatively, turning it into mini layered cakes or cupcakes makes serving a breeze and is super cute for kids’ parties!

Make Ahead and Storage

Storing Leftovers

You can store leftover cake covered in the fridge for up to 3 days. I usually keep it in a cake dome or airtight container to prevent it from drying out. Before serving, let it come to room temperature so the frosting is soft and the flavors are at their best.

Freezing

I’ve frozen this cake a couple of times with great success. To freeze, wrap the cake tightly in plastic wrap and place it in an airtight container. Defrost it overnight in the fridge before bringing to room temperature—and you’ll hardly notice any difference from fresh!

Reheating

Since it’s a delicate cake, I avoid microwaving. Instead, I leave slices out at room temperature for about 30 minutes before serving to allow the frosting to soften. If you want a warm touch, a gentle 10-second zap in the microwave can help, but be careful not to melt the frosting completely.

FAQs

Final Thoughts

This White Chocolate Raspberry Cake Recipe has become one of those special go-to desserts for me when I want to impress without stress. The combination of flavors is simply unbeatable, and honestly, every slice brings happy smiles around my kitchen table. If you love a cake that’s moist, flavorful, and absolutely gorgeous, I really hope you give this one a try—it might just become your new favorite, too!

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