If you adore the delicate sweetness of white chocolate combined with the bright burst of fresh raspberries, then this White Chocolate Raspberry Cake Recipe will quickly become your new favorite indulgence. Imagine tender, moist layers of cake infused with melted white chocolate and studded with raspberries, all topped with a luxuriously creamy white chocolate cream cheese frosting. This dessert is the perfect celebration cake to impress friends or treat yourself to a slice of elegance with every bite.
Ingredients You’ll Need
These ingredients are straightforward yet essential to create the perfect balance of flavors, textures, and colors in your White Chocolate Raspberry Cake Recipe. Each element plays a key role—from the soft crumb of the cake to the creamy frosting and the vibrant pop of raspberries.
- All-purpose flour: Forms the sturdy but tender base of the cake’s crumb.
- Baking powder and baking soda: Help the cake rise beautifully and stay fluffy.
- Salt: Enhances all the sweet flavors and balances the richness.
- Unsalted butter: Adds moisture and a rich buttery taste.
- Granulated sugar: Sweetens the cake perfectly without overpowering.
- Egg whites: Introduce lightness and lift to the batter.
- Vanilla and almond extract: Provide a warm, aromatic depth to the flavor.
- Buttermilk and sour cream: Ensure a moist crumb and tender texture.
- White chocolate: Melted and folded into the batter for creamy sweetness.
- Raspberries: Fresh or frozen for a burst of tangy, fruity goodness.
- Flour for tossing berries: Prevents raspberries from sinking to the bottom of the cake.
- Cream cheese and butter for frosting: Combine to create a rich, smooth base.
- Powdered sugar: Sweetens the frosting and helps achieve the perfect consistency.
- Additional white chocolate for frosting: Adds extra lusciousness and flavor.
How to Make White Chocolate Raspberry Cake Recipe
Step 1: Prepare Your Pans and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to ensure the cakes come out cleanly. In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt so they’re evenly combined—this will guarantee that the cake rises perfectly and tastes balanced.
Step 2: Cream Butter and Sugar, Add Egg Whites and Extracts
In a large bowl, beat the softened unsalted butter with granulated sugar until light and fluffy, which helps create a tender crumb. Add the egg whites one at a time, beating well after each to build volume. Then stir in the vanilla and almond extracts, which provide a subtle but wonderful depth to the cake’s flavor profile.
Step 3: Incorporate Sour Cream and Alternate Dry Ingredients with Buttermilk
Mix the sour cream into the batter for extra richness and moisture. Gradually add your dry ingredient mixture alternating with buttermilk, starting and ending with the dry ingredients. This technique keeps the batter smooth and ensures an even texture in the finished cake, keeping it light but indulgent.
Step 4: Add Melted White Chocolate and Fold in Raspberries
Stir melted white chocolate into the batter until smooth—it’s the secret that makes this cake decadently sweet and creamy. Toss the raspberries in a tablespoon of flour to prevent them from sinking, then gently fold them into the batter. The raspberries bring a tangy pop that perfectly offsets the cake’s sweetness.
Step 5: Bake and Cool the Cakes
Divide the batter evenly among the pans and smooth the tops. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Cooling is critical to making sure your frosting doesn’t melt when applied.
Step 6: Prepare the Frosting and Assemble
Beat softened cream cheese and butter until creamy, then gradually add powdered sugar for sweetness and structure. Mix in vanilla and melted white chocolate until fluffy and well combined. Layer the cooled cakes with a generous spread of frosting between each, then cover the top and sides, decorating as you like. This creamy frosting perfectly complements the raspberry cake layers.
How to Serve White Chocolate Raspberry Cake Recipe
Garnishes
For a finishing touch, fresh raspberries and white chocolate shavings look stunning atop this cake, adding texture and visual appeal. A sprinkle of edible flowers or a light dusting of powdered sugar can also elevate the presentation if you’re serving guests.
Side Dishes
This cake pairs beautifully with a cup of hot coffee or a glass of sparkling rosé to balance sweetness with a refreshing finish. For a brunch setting, a simple fruit salad or light sorbet can complement the dessert without competing with its rich flavors.
Creative Ways to Present
Try serving the cake in elegant slices on vintage china with a dollop of whipped cream and a few fresh raspberries on the side. You could also create mini versions using cupcake pans, allowing each guest their own individual White Chocolate Raspberry Cake Recipe experience. Layering a bit of raspberry jam between the cake layers adds an extra burst of flavor and moisture for a unique twist.
Make Ahead and Storage
Storing Leftovers
Keep your cake covered and refrigerated to maintain freshness. Store leftovers in an airtight container for up to 3-4 days; this helps keep the frosting soft and the cake moist without drying out.
Freezing
If you want to save your White Chocolate Raspberry Cake Recipe for later, you can freeze the unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw them overnight in the refrigerator before frosting and assembling to preserve the best texture and flavor.
Reheating
Because this is a delicate cake with cream cheese frosting, reheating is best avoided to preserve texture. If desired, you can let chilled slices come to room temperature for about 30 minutes before serving—it enhances both flavor and softness without compromising the frosting.
FAQs
Can I use frozen raspberries in this White Chocolate Raspberry Cake Recipe?
Yes! Frozen raspberries work wonderfully and offer year-round convenience. Just be sure not to thaw them before folding into the batter; tossing them in flour helps prevent them from sinking and bleeding into the cake.
Is it okay to use regular milk instead of buttermilk?
You can substitute milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, which helps tenderize the cake crumb. However, buttermilk delivers the best authentic texture and tang.
What is the best type of white chocolate to use?
Choose a high-quality white chocolate with real cocoa butter for smooth melting and a rich flavor. Avoid chips labeled as “white baking chips” if possible, as they may contain less cocoa butter and can affect texture.
Can I make this cake gluten-free?
While the original recipe calls for all-purpose flour, you can experiment with a gluten-free flour blend designed for baking. Keep in mind you might need to adjust rising agents and monitor texture carefully for the best results.
How far in advance can I bake and assemble this cake?
You can bake the cake layers up to two days ahead and store them tightly wrapped in the fridge. Assemble and frost the cake on the day you plan to serve for optimal freshness and presentation.
Final Thoughts
This White Chocolate Raspberry Cake Recipe is truly a showstopper that’s as delightful to make as it is to eat. Whether you’re celebrating a special occasion or just craving a slice of something elegant and sweet, this cake delivers with every luscious bite. I encourage you to try this recipe soon—you won’t regret filling your kitchen with the gorgeous aroma of white chocolate and fresh raspberries combined in such a perfect harmony.
Print
White Chocolate Raspberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cake is a delightful, elegant dessert featuring moist layers of fluffy cake infused with melted white chocolate and fresh raspberries. Topped with a creamy white chocolate cream cheese frosting, this cake is perfect for celebrations or any special occasion. It balances the sweetness of white chocolate with the tartness of raspberries for a wonderfully flavorful treat.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup buttermilk, at room temperature
- ½ cup sour cream
- 6 oz white chocolate, melted and slightly cooled
- 1 ½ cups fresh or frozen raspberries (if using frozen, do not thaw)
- 1 tablespoon flour (to toss with raspberries)
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 oz white chocolate, melted and cooled
Instructions
- Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which usually takes several minutes.
- Add egg whites and extracts: Beat in the egg whites one at a time ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and almond extract if using.
- Combine wet ingredients: Stir in the sour cream to add moisture and tenderness to the batter.
- Incorporate dry and wet ingredients: Gradually add the dry flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix gently to combine but do not overmix.
- Add melted white chocolate: Stir the melted and slightly cooled white chocolate into the batter until completely smooth and evenly combined.
- Prepare raspberries: Toss the fresh or frozen raspberries with 1 tablespoon of flour. This helps prevent them from sinking in the batter.
- Fold raspberries into batter: Gently fold the floured raspberries into the cake batter, taking care not to break them up too much.
- Fill pans and bake: Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Allow the cakes to cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
- Make the frosting: Beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar while beating continuously. Mix in the vanilla extract and melted, cooled white chocolate. Continue beating until the frosting is light and fluffy.
- Assemble the cake: Once the cakes are completely cooled, frost and layer the cakes with the white chocolate cream cheese frosting. Decorate as desired.
Notes
- Use good-quality white chocolate for the best flavor and smooth texture.
- For a more pronounced raspberry flavor, consider adding a layer of raspberry jam between the cake layers.
- Keep the cake chilled after assembling. Bring it to room temperature before serving to enjoy the best texture and flavor.
