White Chocolate Raspberry Cake Recipe

When it comes to desserts that can make your taste buds do the cha-cha, the white chocolate raspberry cake holds a special place. Imagine slicing through layers of fluffy cake that are as light as a feather and bursting with the sweet-tart flavor of fresh raspberries. The creamy white chocolate frosting adds a luscious touch that dances on your palate like a ballerina at a grand performance. Trust me; each bite feels like a party in your mouth.

I can still remember the first time I made this showstopper for my best friend’s birthday. As soon as she took her first bite, her eyes widened like saucers, and I swear you could hear angels singing in the background. It was love at first taste! Whether it’s for birthdays, anniversaries, or just because you want to treat yourself (and who could blame you?), this cake is an absolute winner.

I once whipped up this beauty for a family gathering, and the compliments flowed faster than I could take bites!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cake Flour: Using cake flour gives the cake a light texture; all-purpose flour works too if needed.
• Baking Powder: Essential for helping the cake rise; check freshness for best results.
• Sugar: Granulated sugar adds sweetness; you can try substituting with coconut sugar for a unique flavor.
• Unsalted Butter: Use room temperature butter for easy mixing; it contributes to rich flavors.
• Eggs: Fresh eggs help bind everything together; use large eggs as they are standard for baking.
• Vanilla Extract: Pure vanilla extract elevates flavor; avoid imitation if possible.
• Fresh Raspberries: Opt for ripe berries for maximum flavor; frozen can work but may alter texture slightly.
• White Chocolate Chips: Use high-quality chips or bars chopped into chunks for better melting and flavor.

For the Frosting:

• Heavy Cream: Whipping cream provides richness; chill it beforehand for easier whipping.
• Powdered Sugar: This sweetens and stabilizes the frosting; sift before using for a smoother consistency.
• Additional Fresh Raspberries (for garnish): Optional but highly recommended for visual appeal and extra flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing them lightly with butter or nonstick spray.

Making the Batter: In a mixing bowl, combine your dry ingredients—cake flour, baking powder, and sugar—and whisk together until evenly mixed. Then cream together unsalted butter and sugar in another bowl until light and fluffy.

Add Eggs and Flavor: Incorporate eggs one at a time into the creamed mixture. Add vanilla extract next while mixing on low speed until combined perfectly.

Combine Dry and Wet Ingredients: Slowly add your dry mixture into the wet while alternating with milk until everything is well combined—do not overmix! Fold in those luscious raspberries gently so they don’t break apart completely.

Bake it Up: Divide batter evenly between prepared pans and smooth out tops. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out clean.

Cool Down: Once baked, let cakes cool in pans for about 10 minutes before transferring them onto wire racks to cool completely—patience is key here!

Create Your Frosting: Whip heavy cream until soft peaks form then gradually add powdered sugar while continuing to whip until stiff peaks appear—this will be your deliciously creamy frosting.

Assemble Your Cake: Place one layer on a serving plate and spread frosting generously atop it before adding second layer on top—repeat this step until all layers are stacked high!

Add Final Touches: Spread remaining frosting around sides of cake smoothly; garnish with fresh raspberries on top to create an Instagram-worthy masterpiece!

Now stand back while everyone admires (and drools) over your creation!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Prepare your cake pans before mixing the batter to ensure smooth assembly.

Add Your Touch

Consider adding lemon zest for an extra zing or swapping raspberries for strawberries if preferred. Feel free to switch up the frosting with cream cheese for a unique twist.

Storing & Reheating

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze slices wrapped tightly in plastic wrap.

I remember the first time I made this white chocolate raspberry cake for my friend’s birthday. The look on her face when she took that first bite was priceless!

FAQ

Can I use frozen raspberries in this recipe?

Yes, frozen raspberries work well; just do not thaw them before adding to the batter.

What can I substitute for white chocolate?

Try using vanilla bean paste or almond extract for a different flavor profile.

How long does this cake last?

The cake stays fresh at room temperature for about three days when stored properly.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Decadent White Chocolate Raspberry Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

Print Recipe

Pin Recipe

Description

Indulge in a moist and fluffy white chocolate raspberry cake layered with rich frosting and fresh berries, perfect for any celebration or sweet craving.

---

Ingredients

Scale 1x2x3x

• 2 cups cake flour
• 1 tbsp baking powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1 cup white chocolate chips
• 1 cup heavy cream, chilled
• 1 cup powdered sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease two round cake pans.
2. In a bowl, whisk together cake flour, baking powder, and sugar. In another bowl, cream butter until light and fluffy. Add eggs one at a time, then mix in vanilla.
3. Gradually combine dry ingredients with wet ingredients, alternating with milk. Gently fold in raspberries.
4. Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool for 10 minutes before transferring to wire racks.
5. For the frosting, whip heavy cream until soft peaks form, then gradually add powdered sugar until stiff peaks appear.
6. Layer cakes with frosting in between each layer and on top. Garnish with additional raspberries if desired.

Notes

• For added zest, consider incorporating lemon zest into the batter.
• Substitute raspberries with strawberries for a different flavor profile.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 350
• Sugar: 28g
• Sodium: 150mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg