White Chocolate Raspberry Cake Recipe

Get ready to fall head over heels with this irresistible White Chocolate Raspberry Cake. Imagine three layers of pillowy, tender cake swirled with creamy white chocolate, luscious homemade raspberry filling bursting with flavor, and dreamy white chocolate buttercream that pulls it all together. This showstopper is as elegant as it is comforting—perfect for birthdays, weddings, or whenever you want to treat yourself and those you adore. Each bite is a sweet-sweet balance of rich white chocolate and bright tart raspberries, making it a bake you’ll crave again and again.

Ingredients You’ll Need

Don’t let the stunning look of this cake fool you—the ingredients are simple but each one plays a pivotal role in taste, texture, or color. Sourcing quality chocolate, fresh berries, and real butter will make your White Chocolate Raspberry Cake truly unforgettable.

• Whole milk (10 ounces): Room temperature helps it blend smoothly into the batter for soft, even cake layers.
• White chocolate (6 ounces for cake, 24 ounces for ganache/buttercream): Rich, creamy, and sweet—make sure to use real white chocolate for the dreamiest melt and flavor.
• Vanilla extract (1 teaspoon for cake, 2 teaspoons for buttercream): Adds warmth and enhances all the other flavors.
• All-purpose flour (14 ounces): Provides the perfect crumb—don’t substitute with cake flour for this recipe!
• Baking powder (2 1/2 teaspoons): Lifts the cake layers for a tender bite.
• Salt (1/2 teaspoon for cake, 1/2 teaspoon for buttercream): Balances the sweetness and wakes up the flavors.
• Unsalted butter (6 ounces for cake, 24 ounces for buttercream): The backbone of rich cake layers and cloud-like frosting; use high-quality butter for best results.
• Granulated sugar (12 ounces for cake, 5 ounces for filling): Brings the perfect amount of sweetness and helps whip up the batter to a light texture.
• Egg whites (6 large, room temperature for cake; 6 ounces pasteurized for buttercream): Egg whites keep the crumb delicately light and beautifully white.
• Raspberries (12 ounces / 3 cups, fresh or frozen): The starring fruit! Tart, vibrant, and juicy; frozen are absolutely fine if that’s what you have on hand.
• Cornstarch or Clear Jel (2 tablespoons): Thickens the raspberry filling to a gorgeous jammy layer.
• Cold water (1 ounce): Needed to mix with the cornstarch for a silky-smooth raspberry filling.
• Fresh lemon juice (1 tablespoon) and zest (from 1 whole lemon): Lifts the raspberry filling with a bright, fresh zing—totally transforms the fruit.
• Heavy whipping cream (8 ounces): Makes your ganache so luscious and pourable, ideal for buttercream as well as cake layers.
• Powdered sugar (20 ounces): Sift if it’s clumpy—smooth powdered sugar is key for dreamy icing!
• White chocolate ganache (1 1/2 cups): Either made fresh or gently warmed—used in both the layers and frosting for extra decadence.

How to Make White Chocolate Raspberry Cake

Step 1: Prepare and Preheat

Start by setting the stage: Preheat your oven to 335ºF and prepare your cake pans—three 6-inch pans or two 8-inch ones work beautifully. Brush them with your favorite pan release, homemade cake goop, or even a swipe of softened butter and a dusting of flour. This will make for the smoothest, easiest release later and keeps your cake layers picture-perfect.

Step 2: Make the White Chocolate Milk

Warm your whole milk gently in the microwave, then add chopped white chocolate directly to the warm milk. Let it sit for five minutes to melt, stirring afterward until smooth and silky. Give it a quick microwaving in 10-second bursts if needed—just be patient, as white chocolate melts quickly. Add in your vanilla extract and cool the mixture to just above room temperature before using.

Step 3: Mix the Dry + Cream the Butter and Sugar

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Separately, in your stand mixer with the paddle attachment, cream the softened butter and granulated sugar on medium speed until fluffy and light—about 1 to 2 minutes. Don’t rush it; this step brings so much airiness to your cake! Scrape the sides and bottom to make sure everything is thoroughly combined.

Step 4: Add the Egg Whites

With the mixer going on medium, add your room temperature egg whites one at a time. Let each blend in fully before adding the next. It may look a little separated at first but trust the process—the batter will come together beautifully. Cold eggs can cause the batter to curdle, so make sure they’re room temp or set in warm water for a few minutes.

Step 5: Combine the Wet and Dry Ingredients

With your mixer on low, add a third of your flour mixture to the creamed mixture, followed by half of the cooled white chocolate milk. Alternate flour and milk until everything is just blended, finishing with flour. Be careful not to overmix here—a few gentle stirs helps keep the cake tender.

Step 6: Bake and Cool

Spread your batter evenly into prepared pans. If you want precisely even layers, use a kitchen scale—trust me, it makes a difference! Bake for 25-35 minutes (it depends on your oven and cake pan size) or until a toothpick comes out clean. Cool the cakes in the pans for ten minutes, then turn them onto a wire rack. Wrap immediately in plastic wrap while still warm and freeze. This “flash chill” makes the cakes extra moist, and trimming the brown edges (if you wish) creates stunning white cake layers.

Step 7: Make the Raspberry Filling

In a saucepan, combine raspberries and sugar. Heat over medium until the berries break down and bubble. Mix cornstarch (or Clear Jel) with cold water in a small bowl to make a slurry and add it to your bubbling raspberry jam. Cook for a minute or so, then stir in the fresh lemon juice and zest. Let it cook another minute, then transfer to a bowl and cover the surface with plastic wrap. Cool to room temperature (or chill in the fridge). The flavor gets even brighter as it cools!

Step 8: Whip Up White Chocolate Ganache

If your chocolate is in bar form, chop it up for easier melting. Soften the chocolate in the microwave for just a minute, then bring your cream to a steamy simmer on the stove. Pour hot cream over chocolate, let it sit for five minutes to kick-start melting, then gently whisk until smooth. If a few stubborn chunks remain, microwave in 30-second bursts, stirring each time. This ganache goes in both the buttercream and as a dreamy layer in the cake.

Step 9: Make White Chocolate Buttercream

Add the pasteurized egg whites and powdered sugar to your mixer bowl, whisk to combine, then whip on high until the sugar dissolves and the mixture forms a shiny meringue. Add vanilla and salt, then begin adding softened butter in chunks. It will look curdled—don’t panic! Just keep whipping for 8-10 minutes until it all comes together into a fluffy, white dream. Melt a smidge of the buttercream in the microwave and add it back in if needed to help emulsify. Finally, whip in the white chocolate ganache and then paddle on low to remove air bubbles, leaving your frosting so smooth and creamy.

Step 10: Assemble and Decorate

Once cake layers are chilled (not frozen), place the first on a cake board, then spread a thin layer of white chocolate ganache. Top with a layer of buttercream and pipe a dam around the edge. Fill the center with raspberry filling (don’t overfill—leaks aren’t cute!). Add another cake layer, spreading a little buttercream over its bottom to keep raspberry from soaking up, then repeat: ganache, buttercream dam, raspberry filling, cake. Coat the whole cake with a thin “crumb coat” of buttercream, then chill to firm. Finish with a thick, swoopy layer of buttercream, white chocolate shavings pressed to the sides, and fresh berries or more raspberry in the center for a striking look. Chill for 30 minutes before serving for clean slices… if you can wait that long!

How to Serve White Chocolate Raspberry Cake

Garnishes

The finishing touch? Top your White Chocolate Raspberry Cake with billows of buttercream, fresh raspberries, and a generous showering of white chocolate shavings. For a touch of glamour, try edible flowers or a sprinkle of freeze-dried raspberry powder around the edges. Serving it this way commands attention and highlights all the flavors awaiting inside.

Side Dishes

While this cake is clearly the main act, it pairs beautifully with a few simple sides. Try a cup of fruity herbal tea, a flute of sparkling wine, or even a scoop of homemade vanilla bean ice cream. Each one amplifies the flavors and gives guests a fun way to enjoy every bite.

Creative Ways to Present

Want to wow at your next gathering? Serve mini slices of the White Chocolate Raspberry Cake in cupcake liners for a party-friendly twist, or pre-slice and stack on a tiered dessert tower. For holidays or showers, decorate with colored buttercream or edible gold dust. Consider transforming this recipe into elegant cake jars or cake pops—so versatile and so fun!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover slices or the whole cake tightly in plastic wrap or place in an airtight container. The White Chocolate Raspberry Cake will stay delightfully fresh in the fridge for up to 4 days. Let slices sit at room temperature for about 30 minutes before eating—the flavors, especially the chocolate, really come alive that way!

Freezing

You can freeze both fully assembled cake or individual cake layers. Wrap in several layers of plastic wrap plus a layer of foil, and stash in the freezer for up to 2 months. Thaw cake overnight in the fridge before serving; freeze the raspberry filling separately for best texture if you aren’t assembling right away.

Reheating

This cake is best enjoyed at room temperature, but if you want to recreate that just-baked flavor, let slices sit out for about 30 minutes, or microwave unwrapped slices for 5-10 seconds. It softens the frosting and brings out all the lovely creamy notes of the white chocolate without melting the buttercream.

FAQs

Can I use boxed egg whites for the cake?

It’s best to use fresh egg whites for the cake batter. Boxed egg whites can sometimes produce a watery batter and affect the cake’s rise and texture. Save the pasteurized ones for the buttercream where the texture isn’t as finicky.

Will frozen raspberries work for the filling?

Absolutely! Frozen raspberries are wonderful in the filling—just cook them down as directed, no need to thaw first. They’re often just as flavorful as peak-season fresh berries.

How do I get perfectly smooth white chocolate buttercream?

Whip the buttercream well and use the paddle attachment at the end to knock out any air bubbles. If you see any curdling, gently melt a small bit of the buttercream and beat it back in to help emulsify; you’ll achieve that glossy, creamy finish you see in bakeries.

Can I make this cake gluten-free?

Yes, you can try swapping the all-purpose flour for a good-quality 1-to-1 gluten free baking blend. Make sure the blend you choose contains xanthan gum for structure. The rest of the recipe remains the same!

What’s the best way to get clean cake slices?

For the sharpest slices, chill the assembled cake thoroughly, then cut with a large, sharp knife dipped in hot water and wiped clean between slices. Let the portions come to room temp before serving for the best flavor.

Final Thoughts

If you’re searching for a cake that’s equal parts special occasion and everyday treat, this White Chocolate Raspberry Cake is it. There’s something magical about the marriage of creamy white chocolate and tart raspberries, and every part of this bake is pure joy to make and share. Go ahead—gather your loved ones and surprise them with a slice of homemade happiness!

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