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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe

This White Chocolate Raspberry Cake Recipe uses real raspberries, smooth white chocolate, and vanilla to create a moist, flavorful dessert everyone will love.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • 2 round cake pans (8-inch)
  • Parchment paper
  • Saucepan (for raspberry filling)
  • Cooling rack
  • Spatula
  • Offset spatula (for frosting)
  • Measuring Cups and Spoons

Ingredients
  

For the Cake

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 1 tsp vanilla extract
  • 6 oz white chocolate melted and cooled

For Raspberry Filling

  • 2 cups fresh or frozen raspberries
  • 1/2 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water

For White Chocolate Frosting

  • 1 cup butter softened
  • 4 cups powdered sugar
  • 6 oz white chocolate melted
  • 2 –3 tbsp cream
  • 1 tsp vanilla extract

Instructions
 

Step 1: Prepare the Cake Batter

  • Preheat your oven to 175°C (350°F). Line your cake pans with parchment paper and lightly grease them.
  • In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. This step is important — it creates the soft texture we all love in a cake.
  • Add eggs one at a time, mixing well after each addition. Stir in melted white chocolate and vanilla extract, letting that creamy aroma fill your kitchen.

Step 2: Combine Ingredients

  • Gradually add dry ingredients to the wet mixture, alternating with milk. Mix gently until everything is just combined. Overmixing can make the cake dense, so take it easy here.

Step 3: Bake the Cake

  • Divide the batter evenly between pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool completely on a rack. I know it’s tempting to rush, but patience here makes frosting so much easier later.

Step 4: Make Raspberry Filling

  • In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. As they cook, the berries soften and release their juices, creating a beautiful sauce.
  • Add the cornstarch mixture and stir until thickened. The color deepens and the texture becomes jam-like. Let it cool fully before using.

Step 5: Prepare Frosting

  • Beat butter until creamy and smooth. Gradually add powdered sugar, mixing well after each addition.
  • Pour in melted white chocolate, vanilla, and cream. Beat until the frosting becomes fluffy and silky. This frosting is rich but not overpowering, making it perfect for layering.

Step 6: Assemble the Cake

  • Place one cake layer on a serving plate. Spread raspberry filling evenly across the top.
  • Add the second layer and frost the entire cake with white chocolate frosting. Smooth it out or create soft swirls — both look beautiful.

Notes

  • Always use room temperature ingredients for smoother mixing
  • Melt white chocolate gently to avoid burning
  • Do not overmix the batter
  • Chill the raspberry filling before layering
  • Use a serrated knife to level cake layers if needed
Keyword White Chocolate Raspberry Cake Recipe