If you’re dreaming of a cake that feels like pure joy in every bite, the White Chocolate Raspberry Cake is your answer. Imagine ultra-moist layers flavored with creamy white chocolate, bursts of fresh raspberries in every forkful, and a cloud of white chocolate frosting bringing it all together. This elegant yet approachable dessert effortlessly steals the show at birthdays, brunches, or anytime you want to treat yourself and the people you love. You’ll be amazed at how beautifully this cake captures the tartness of raspberries and the sweetness of white chocolate—all while looking absolutely stunning on the table.
Ingredients You’ll Need
Don’t be intimidated by the list: every ingredient serves a delicious, essential purpose in this White Chocolate Raspberry Cake. Each one plays a role in making the cake tender, flavorful, and beautiful—with a couple of secrets for the perfect crumb and incredible flavor.
- All-purpose flour: Lays the foundation for a soft, sturdy cake crumb that’s just right for layering.
- Baking powder: Gives the cake its beautiful rise and fluffiness—don’t skip it!
- Baking soda: Activates with the sour cream to make the texture even lighter.
- Salt: Brings out and balances all the sweet flavors.
- Unsalted butter (softened): Creates richness and a moist, tender bite—make sure it’s at room temperature for easy creaming.
- Granulated sugar: Sweetens the cake and helps it achieve that gorgeous golden color.
- Eggs: Bind the cake while adding structure and richness.
- Vanilla extract: Adds pure, classic aroma that never fails to impress.
- Almond extract: Offers a subtle twist that beautifully complements both raspberry and white chocolate—optional, but highly recommended!
- Sour cream: Moistens the cake and keeps it soft, not dry.
- Whole milk: Provides a light, creamy texture without weighing the cake down.
- Fresh raspberries: Juicy, tart pops woven throughout the cake—look for firm, bright berries for best results.
- Flour (to toss raspberries): Prevents all your berries from ending up at the bottom of the pan.
- White chocolate (chopped or chips, melted and slightly cooled): The soul of the cake—melted into the batter for creamy, sweet flavor without being overpowering.
- For the White Chocolate Frosting:
- Unsalted butter (softened): Makes the frosting rich and spreadable.
- White chocolate (melted and cooled): Adds luscious texture and deep flavor.
- Powdered sugar: Creates a silky, fluffy sweetness that can’t be beat.
- Heavy cream: Lightens the frosting, making it perfectly pipeable.
- Vanilla extract: Brings everything together with a warm note.
- Salt: Cuts the sweetness just enough for balance.
How to Make White Chocolate Raspberry Cake
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F. Grease and flour three 8-inch cake pans. This simple step ensures your White Chocolate Raspberry Cake layers slide out perfectly—and makes building the cake a breeze later on.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This quick mix is your insurance for an even, light crumb—no clumps, just smooth cake layers every time.
Step 3: Cream Butter and Sugar
Using a large mixing bowl, cream together the softened butter and granulated sugar until the mixture turns pale and fluffy. This is a little kitchen magic: it traps air, making your cake lighter and more tender.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is incorporated before adding the next. Stir in both the vanilla and almond extracts, which infuse the cake with delicious depth and that bakery-style aroma.
Step 5: Incorporate Wet Ingredients
Mix in the sour cream and milk; the batter will look creamy and smooth. These additions keep your layers incredibly moist while allowing the white chocolate and raspberry flavors to shine.
Step 6: Combine Everything
Gradually add the dry ingredient mixture to your wet bowl, mixing just until combined—over-mixing leads to tougher cake, so go gently here. Then, fold in the melted (slightly cooled) white chocolate; this creates a decadent, creamy undertone in every bite.
Step 7: Fold in Raspberries
Toss your fresh raspberries with 1 tablespoon of flour. This trick helps suspend the berries in the batter so you get gorgeous, even pops of raspberry throughout your White Chocolate Raspberry Cake. Gently fold them in for a pretty, speckled look.
Step 8: Bake the Layers
Divide the batter evenly between the three prepared cake pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in their pans for about 10 minutes, then transfer carefully to wire racks until completely cool. The smell will make it hard to wait, but trust the process!
Step 9: Make the White Chocolate Frosting
Beat softened butter until creamy, then add in melted, cooled white chocolate. Gradually beat in powdered sugar, heavy cream, vanilla extract, and salt—mix until the frosting is luxuriously smooth and fluffy, ready to spread between and over your cooled cake layers.
Step 10: Assemble and Decorate
Once your cakes are completely cool, stack and frost the layers generously. Finish with extra fresh raspberries and a shower of white chocolate shavings or curls. This is where your White Chocolate Raspberry Cake looks as good as it tastes—absolutely irresistible!
How to Serve White Chocolate Raspberry Cake
Garnishes
Finish your masterpiece with a flurry of extra raspberries and white chocolate shavings on top. These not only give your White Chocolate Raspberry Cake a bakery-worthy touch, but the flavors and colors will pop when you bring it to the table. For an extra bit of sparkle, a dusting of powdered sugar is always a sweet move.
Side Dishes
This cake is rich and dazzling on its own, but if you’re serving at a party or shower, consider pairing it with a fresh berry salad, a scoop of vanilla bean ice cream, or even a light glass of sparkling wine. These light, complementary flavors help balance the sweetness and make your gathering feel just a bit more festive.
Creative Ways to Present
If you want to elevate the occasion, try baking the cake in a heart-shaped pan for anniversaries, or cut smaller rounds for individual dessert plates. Miniature versions as cupcakes or small cakelets are equally show-stopping and perfect for gifting or party platters. You can even drizzle raspberry puree or serve with white chocolate sauce for a touch of extra flair.
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Raspberry Cake absolutely fresh, cover any leftovers well and store in the refrigerator. A cake dome or tightly wrapped plastic wrap over the cut surfaces will preserve the moisture and flavor for up to 4 days. If you have garnished with fresh berries, store separately to prevent sogginess.
Freezing
This cake freezes like a dream! If you’d like to make it ahead, wrap cooled, unfrosted cake layers tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 2 months. Thaw layers overnight in the fridge before frosting and serving as usual.
Reheating
While this cake is usually served chilled or at room temperature, if you like your cake just a little warm, gently microwave slices (without frosting) for 10-15 seconds. Frosted cake slices should be brought to room temperature for about 20 minutes before serving so the flavors and textures shine.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries, but do not thaw them before adding to the batter. Toss them in flour as directed and fold in gently for the best results. Keep in mind, frozen berries may add a bit of extra moisture, so the bake time could vary slightly.
What’s the best way to melt white chocolate for the cake?
Chop the white chocolate into small pieces and melt it gently in a microwave in 15-second bursts, stirring until smooth. Alternatively, you can melt it in a heat-proof bowl over a pan of barely simmering water. Let it cool slightly before adding to the batter or frosting.
How do I prevent my raspberries from sinking in the cake?
Tossing the raspberries in 1 tablespoon of flour before adding to the batter really helps keep them suspended throughout the cake, resulting in a pretty distribution and bursts of fruit in every bite.
Can I make this as cupcakes instead of layered cake?
Absolutely! Simply divide the batter among lined cupcake tins, filling each about two-thirds full. Bake at the same temperature for 18-22 minutes, or until a toothpick comes out clean. Frost and decorate as you would the full cake.
Do I have to use almond extract?
While almond extract adds a subtle, aromatic note that pairs beautifully in your White Chocolate Raspberry Cake, you can leave it out if you prefer or swap in a little extra vanilla for a more classic flavor.
Final Thoughts
I can’t recommend this White Chocolate Raspberry Cake enough—it’s truly a celebration on a plate. Whether you’re marking a special occasion or just baking to brighten someone’s day, this recipe is sure to bring big smiles and requests for seconds. Go ahead, give it a try, and let it become one of your new favorite treats!
Print
White Chocolate Raspberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this decadent White Chocolate Raspberry Cake. Moist and flavorful cake layers filled with juicy raspberries, covered in a creamy white chocolate frosting.
Ingredients
Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sour cream
- ½ cup whole milk
- 6 oz fresh raspberries
- 1 tablespoon flour (to toss raspberries)
- 6 oz white chocolate (chopped or chips, melted and slightly cooled)
White Chocolate Frosting:
- 1 cup unsalted butter (softened)
- 8 oz white chocolate (melted and cooled)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat to 350°F and prepare cake pans.
- Prepare dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Make cake batter: Cream butter and sugar, add eggs and extracts. Mix in sour cream, milk, and dry ingredients. Fold in melted white chocolate and raspberries tossed in flour.
- Bake: Divide batter, bake for 25-30 mins, then cool.
- Make frosting: Beat butter, add white chocolate, powdered sugar, cream, vanilla, and salt. Frost and stack cooled cakes.
- Decorate: Garnish with raspberries and white chocolate shavings.
Notes
- Use fresh, firm raspberries to prevent excess moisture.
- Almond extract can be omitted for personal preference.
- Cake layers can be baked ahead and stored wrapped before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
