White Chocolate Raspberry Cake Recipe

If you’re a fan of fresh berries and the creamy decadence of white chocolate, then this White Chocolate Raspberry Cake Recipe is absolutely going to blow your mind! I’m excited to share this one with you because it strikes the perfect balance between tangy raspberry freshness and the sweet buttery richness of white chocolate. When I first tried this cake, it quickly became a family favorite, and I can’t wait for you to experience how meltingly soft and flavorful it turns out.

this Recipe

Ingredients You’ll Need

This White Chocolate Raspberry Cake Recipe calls for a lovely blend of classic baking staples and fresh ingredients that play perfectly together. The key is using fresh raspberries and high-quality white chocolate—you’ll taste the difference! Also, keeping your eggs at room temperature really helps the batter emulsify beautifully.

• All-purpose flour: Provides the perfect structure; sift it to keep the batter light.
• Baking powder and baking soda: Help give the cake a lovely rise and airy crumb.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter: Use softened to room temperature for easy creaming and best texture.
• Sunflower oil: Adds moistness and richness without heaviness.
• Granulated sugar: Sweetens the cake while allowing the raspberries’ tang to shine.
• Pure vanilla extract: Adds warm flavor depth—you can’t skip this!
• Eggs and egg whites: Room temperature eggs whip better and help create fluffy cake layers.
• Sour cream: Key to moist texture and subtle tang in the crumb.
• Whole milk: Rounds out the batter for tenderness.
• Fresh raspberries: Folded gently into batter for bursts of juice and flavor.
• White chocolate: For the decadent vanilla whipped ganache frosting.
• Heavy cream: To make that frosting perfectly luscious.
• Vanilla bean (or extract): Enhances the frosting with real vanilla warmth.

Variations

I love that this White Chocolate Raspberry Cake Recipe is a fantastic blank canvas—you can make it your own by mixing things up a bit. Over time, I’ve played around with a few tweaks depending on the season or my mood, and it’s always delicious.

• Use frozen raspberries: I’ve done this when fresh ones weren’t in season; just thaw and drain well to avoid soggy batter.
• Swap sour cream for Greek yogurt: For a tangier and slightly healthier alternative that still keeps the cake moist.
• Almond extract addition: Try adding a teaspoon alongside vanilla to amplify the nutty sweetness that pairs amazingly with raspberries.
• Make it vegan: You can substitute butter with vegan margarine, use flax eggs, and a non-dairy sour cream to make a vegan-friendly version.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Prepare the Raspberry Filling

Start by making the raspberry sauce according to the filling recipe. This part is crucial because the filling sets the tone for the whole cake. I usually make this first and pop it in the fridge for at least 30 minutes so it cools completely. Having it chilled helps it stay thick and prevents the cake from getting soggy later.

Step 2: Baking the Cake Layers

Preheat your oven to 350°F and prepare two 8-inch cake pans by lining the bases with parchment paper. I skip greasing the sides because I actually like how the batter clings and rises with a lovely height, but you can grease if you prefer. Next, sift all dry ingredients—flour, baking powder, baking soda, and salt—together to ensure even distribution.

In a large bowl, cream together the softened butter, sunflower oil, sugar, and vanilla extract until pale and fluffy—this took me a couple of tries to get just right, but trust me, don’t rush it! Add the whole egg and beat until combined, then incorporate the egg whites until smooth.

Mix in the sour cream, then alternate adding the sifted flour and milk slowly to build an emulsified batter. In the last moment, gently fold in the fresh raspberries, being careful not to mash them to keep bright bursts of fruit throughout the cake.

Divide the batter evenly between your pans and bake for about 25-30 minutes. Keep an eye on them towards the end—when a skewer poked in comes out clean, you’re golden! Let them cool in pans for about 20-30 minutes before carefully loosening the edges and transferring the layers to a wire rack to cool completely.

Step 3: Make the Vanilla Whipped Ganache Frosting

Chopping your white chocolate finely is key here so it melts smoothly. Heat half a cup of cream with those precious vanilla seeds (and the pod if you’re feeling fancy) until it just barely simmers—don’t boil! Pour it over the white chocolate, cover, and let it sit undisturbed for 2 minutes to melt beautifully.

Whisk the mixture until silky, let it cool slightly, then mix in the cold cream. Pop this in the fridge for at least 2 hours or overnight to chill completely. When ready, add vanilla extract and whip it until fluffy—watch your mixer carefully because overwhipping can spoil that perfect texture!

Step 4: Assemble Your White Chocolate Raspberry Cake

Place your first cake layer on the plate, then pipe a circle of frosting around the edge to create a barrier for the raspberry filling—this little trick saved me from messy fillings seeping out every time! Inside your frosting wall, spread a generous cup of the raspberry filling.

Top with the second cake layer, aligning the edges. Cover the entire cake in the frosting, smoothing the sides and adding swirling designs on top with an offset spatula. I love to dollop a few spoonfuls of raspberry filling on top and swirl it gently for a beautiful marbled effect. Finish with fresh raspberries for that wow factor.

How to Serve White Chocolate Raspberry Cake Recipe

Garnishes

I love decorating this cake with a handful of fresh raspberries—maybe a few mint leaves if I have them on hand for a touch of green vibrancy. Sometimes I lightly dust powdered sugar on top for an elegant, snowy look. It’s simple but elevates the whole presentation every single time.

Side Dishes

This cake pairs wonderfully with a cup of lightly brewed Earl Grey or a fresh berry compote on the side if you want to amp up the fruity flavors. For a light contrast, I sometimes serve it alongside a small scoop of vanilla bean ice cream or a dollop of crème fraîche.

Creative Ways to Present

For special occasions, I like cutting this cake into petite layers and serving as mini trifle cups with extra frosting and fresh raspberries on top. Another fun idea is to add edible flowers alongside the raspberries for a stunning centerpiece cake that guests will rave about.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake covered in an airtight container in the fridge—it stays moist and flavorful for up to 3 days. The raspberry filling keeps the cake from drying out, so no need to worry about it getting tough overnight.

Freezing

If you want to freeze the cake, I recommend freezing the unfrosted layers wrapped tightly in plastic wrap and foil separately. When you’re ready to enjoy it, thaw in the fridge overnight and then add the frosting fresh for best texture. I learned this the hard way by freezing the frosted cake once—it turned slightly grainy.

Reheating

This cake is best enjoyed chilled, but if you want to warm a slice, let it come to room temp first (about 30 minutes out of the fridge). A quick zap in the microwave for 10-15 seconds brings out the white chocolate beautifully without melting the frosting too much.

FAQs

Final Thoughts

I absolutely love how this White Chocolate Raspberry Cake Recipe turns out every single time—light, moist layers with pockets of juicy raspberries and that dreamy white chocolate frosting is a real crowd-pleaser in my house. Whether you’re baking for a celebration or just because you deserve a treat, this cake will not disappoint. I hope you enjoy making (and eating!) it as much as I do. Give it a try and let me know how it turns out—you’re going to rock this.

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