White Chocolate Raspberry Cake Recipe
If you’re looking to absolutely wow a crowd, impress a loved one, or just want an excuse to indulge in something gorgeous and decadent, this White Chocolate Raspberry Cake is your ticket to dessert bliss. Each slice boasts tender cake infused with creamy white chocolate, juicy bursts of fresh raspberries, and that irresistible snowy frosting—every bite is like a celebration. Whether it’s for a birthday, baby shower, or a lazy weekend treat, this showstopper blends simple ingredients into a cake that’s as stunning as it is delicious.
Ingredients You’ll Need
This recipe leans on simple but incredibly important ingredients that come together to create a cake bursting with texture, flavor, and visual beauty. Each element plays its own special part—trust me, don’t skip or skimp!
- All-purpose flour: The backbone of your cake, providing structure while keeping the crumb light.
- Baking powder: Lifts the cake, making it moist and airy instead of dense.
- Salt: Just a touch sharpens and balances the sweet flavors throughout.
- Unsalted butter: For richness and that classic tender, melt-in-the-mouth texture—be sure it’s softened for easiest mixing.
- Granulated sugar: Sweetens the batter and helps create a delicate, golden crumb.
- Eggs: They bind everything together and add structure; let them come to room temperature for best results.
- Vanilla extract: Adds warmth and dimension to every bite.
- Almond extract (optional): A subtle nutty note that beautifully complements the white chocolate.
- Whole milk: Makes the cake moist and helps create a tender crumb—don’t swap for low-fat for this one!
- White chocolate (for batter): Melted and folded in, it transforms the cake into something ultra-decadent.
- Fresh raspberries: Juicy gems that bring color, tartness, and little bursts of freshness against the sweet cake.
- All-purpose flour (for tossing raspberries): Lightly coats the raspberries so they don’t sink to the bottom.
- White chocolate (for frosting): More chocolatey richness, now in the silky-smooth frosting.
- Unsalted butter (for frosting): Creates a luscious base for a fluffy, creamy finish.
- Powdered sugar: Sweetens and thickens the frosting to the perfect, spreadable consistency.
- Heavy cream: Adds silkiness and helps the frosting whip up light and lovely.
- Vanilla extract (for frosting): Just a teaspoon rounds out all the sweet flavors.
How to Make White Chocolate Raspberry Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grab three 8-inch round cake pans, then grease and flour them carefully for easy cake removal. Line the bottoms with parchment paper circles for extra assurance—no sticking, no crumbling!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, and salt. This ensures the baking powder gets evenly dispersed and prevents any clumps later. A quick, light whisk is all it takes.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat your softened butter with the granulated sugar until the mixture is pale, soft, and fluffy—about 3 minutes if using a mixer. This step traps air in the butter, which gives your White Chocolate Raspberry Cake its dreamy, light texture.
Step 4: Add Eggs and Extracts
One egg at a time, beat each into your creamed mixture, making sure it’s fully incorporated before adding the next. Mix in the vanilla and, if using, almond extract for that extra hint of aroma and complexity.
Step 5: Incorporate Melted White Chocolate
Pour in the melted and slightly cooled white chocolate and beat until the batter is smooth and glossy. This step infuses both flavor and moisture without overwhelming the cake’s delicate crumb.
Step 6: Combine Wet and Dry Ingredients
Alternately add the dry flour mixture and milk to your batter, starting and ending with the dry ingredients. Mix on low just until everything comes together—over-mixing will make the cake tough instead of soft and springy.
Step 7: Fold in the Raspberries
Gently toss your raspberries in a tablespoon of flour (this helps keep them lofted in the batter!), then delicately fold them into the mix. Don’t squash them—you want beautiful pockets of fruit in every slice.
Step 8: Bake
Evenly divide your batter among the prepared pans and level the tops. Bake for 22 to 26 minutes, or until a toothpick comes out clean from the center. Your kitchen will smell absolutely incredible at this point!
Step 9: Cool Completely
Let the cakes rest in their pans for about 10 minutes, then carefully remove them and let them cool completely on wire racks. Rushing this step can cause your cakes to break apart, so practice a little patience—it’s worth it!
Step 10: Make the White Chocolate Raspberry Cake Frosting
In a clean bowl, beat the softened butter until creamy and light, then add the melted white chocolate and mix until smooth. Gradually sift in the powdered sugar, alternating with splashes of heavy cream, and beat everything until fluffy. Don’t forget to add that last teaspoon of vanilla for a touch of warmth.
Step 11: Assemble and Frost
Layer your cooled cakes with generous swoops of frosting in between. Stack them up, then frost the sides and top with as much flair as you feel! For an extra flourish, crown your White Chocolate Raspberry Cake with a few fresh raspberries. The final result? Absolutely stunning.
How to Serve White Chocolate Raspberry Cake
Garnishes
For show-stopping presentation, garnish your cake with fresh raspberries, white chocolate curls, or a gentle dusting of powdered sugar. Edible flowers can add a special flourish if you’re serving this at a party—just be sure they’re food safe! Each of these options will elevate the visual appeal and hint at the cake’s flavors inside.
Side Dishes
This White Chocolate Raspberry Cake pairs beautifully with a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. Fresh berries on the side turn every slice into a fruity, refreshing treat. Even a simple cup of strong coffee or herbal tea turns this dessert into a full experience.
Creative Ways to Present
If you’re feeling playful, bake the batter in cupcake tins for adorable, single-serve cakes or use mini loaf pans for a tea party tray. You can also drizzle raspberry coulis over each plated slice for a restaurant-inspired touch. Don’t be afraid to get creative—the beauty of this cake is how flexible and festive it can be!
Make Ahead and Storage
Storing Leftovers
Store any remaining cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. To keep each slice as soft as possible, press a piece of parchment paper lightly against any cut surfaces before closing the lid.
Freezing
This White Chocolate Raspberry Cake freezes surprisingly well! Simply wrap individual unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. For frosted cake, flash freeze individual slices first, then wrap and store. Thaw at room temperature for best texture.
Reheating
For that just-baked warmth, let your cake come to room temperature, then gently microwave individual slices for 8–10 seconds. If you’ve frozen your White Chocolate Raspberry Cake, be sure it is fully thawed before reheating so it doesn’t dry out.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If using frozen raspberries, don’t thaw them first or they may bleed into the batter. Toss with flour as you would fresh, and gently fold them in at the end to minimize color streaking.
How do I keep my raspberries from sinking?
The trick is to coat them lightly in flour before adding to the batter. This helps suspend the berries as the cake bakes, so you get perfect raspberry distribution every time on your White Chocolate Raspberry Cake!
Can I make this White Chocolate Raspberry Cake in advance?
Yes, you can make the cake layers a day in advance, wrap them tightly, and store at room temperature or in the fridge. Frost the cake just before serving for the freshest flavor and look.
What’s the best way to melt white chocolate for the cake?
Chop the chocolate finely and microwave in short bursts, stirring between each, until smooth. Alternatively, use a double boiler. Just make sure to let the melted chocolate cool a bit before mixing into the batter or frosting.
How do I get smooth frosting on my White Chocolate Raspberry Cake?
Start with completely cooled cake layers and a fluffy, well-whipped frosting. Apply a thin “crumb coat” first, chill for 15–20 minutes, then smooth on the final layer. Use an offset spatula or bench scraper for those bakery-style sides!
Final Thoughts
If you’ve been longing for a dessert that looks spectacular and tastes even better, this White Chocolate Raspberry Cake is an absolute must-try. It’s the perfect mix of dreamy, creamy, fruity, and fun—just waiting to be shared (or secretly savored!) with the people you love. Give it a go and prepare for rave reviews!
Print
White Chocolate Raspberry Cake Recipe
- Total Time: 50 minutes plus cooling time
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this divine White Chocolate Raspberry Cake. Layers of moist white chocolate cake studded with juicy raspberries are generously frosted with a creamy white chocolate buttercream. Perfect for any special occasion!
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 (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk
- 6 ounces white chocolate (melted and cooled)
- 1 1/2 cups fresh raspberries
- 1 tablespoon all-purpose flour (for tossing raspberries)
Frosting:
- 8 ounces white chocolate (melted and cooled)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line bottoms with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Prepare Batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla extract, and almond extract. Mix in melted white chocolate. Alternate adding dry ingredients and milk to the batter, ending with dry ingredients. Fold in raspberries tossed with flour.
- Bake: Divide batter among pans and bake for 22–26 minutes. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool.
- Make Frosting: Beat butter until creamy, add white chocolate, then gradually mix in powdered sugar and cream until fluffy.
- Assemble: Frost cooled cake layers, stacking them evenly. Garnish with fresh raspberries if desired.
Notes
- To prevent raspberries from sinking, toss them with flour before folding into batter.
- This cake is best enjoyed within 2 days for peak freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 50 g
- Sodium: 220 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 105 mg
