If you’ve ever dreamed of the perfect dessert that’s light, rich, and bursting with fruity flavor, this White Chocolate Raspberry Cake is your next baking obsession. Combining velvety white chocolate with tart, juicy raspberries, this cake is an elegant showstopper that tastes as heavenly as it looks. Whether you’re baking for a birthday, a romantic dinner, or just because, this recipe will have everyone begging for seconds.
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Why You’ll Fall in Love with This White Chocolate Raspberry Cake
The way smooth white chocolate blends with the bright zing of raspberries is pure dessert harmony. This cake isn’t just delicious—it’s pure dessert bliss. Here’s why this White Chocolate Raspberry Dream Cake deserves a spot in your recipe collection:
- ✅ Moist, fluffy layers of white chocolate cake
- ✅ Fresh raspberry filling that bursts with flavor
- ✅ Silky white chocolate buttercream frosting
- ✅ Elegant appearance that’s perfect for any celebration
Let’s dive into how to make this decadent dessert from scratch!
Ingredients for the White Chocolate Raspberry Cake
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 ½ tsp vanilla extract
- ¾ cup whole milk
- 4 oz white chocolate, melted and slightly cooled
For the Raspberry Filling:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 1 tbsp water (for slurry)
For the White Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 6 oz white chocolate, melted and cooled
- 2 tbsp heavy cream
- 1 tsp vanilla extract
How to Make White Chocolate Raspberry Cake
Step 1: Prepare the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Whisk the flour, baking powder, and salt together in a mixing bowl until well combined.
- Beat the butter with the sugar in a large bowl until the mixture turns pale and airy.
- Mix in the eggs individually, ensuring each is fully incorporated before adding the next.
- Gradually add the dry mixture and milk in turns, starting and finishing with the dry ingredients.
- Gently fold in the melted white chocolate.
- Divide the batter evenly between the pans and bake for 22–26 minutes or until a toothpick comes out clean.
- Let cakes cool completely before assembling.
Step 2: Make the Raspberry Filling
- Place the raspberries, sugar, and lemon juice into a saucepan and heat over medium flame.
- Cook until the berries start to break down.
- Mix in the cornstarch slurry and continue to simmer until the filling thickens to a jammy texture.
- Let cool completely before spreading on the cake.
Step 3: Whip Up the White Chocolate Buttercream
- Beat butter until creamy.
- Gradually incorporate the powdered sugar and whip the mixture until it becomes smooth and fluffy.
- Mix in the melted white chocolate, heavy cream, and vanilla.
- Beat for 3–4 minutes until smooth and spreadable.
Assembling Your White Chocolate Raspberry Cake
- Place one cake layer on your serving plate.
- Evenly layer the raspberry filling over the top of the cake.
- Add the second cake layer and repeat.
- Top with the third cake layer and frost the entire cake with the white chocolate buttercream.
- For a beautiful finish, top with fresh raspberries, delicate white chocolate curls, or a drizzle of raspberry sauce.
Tips for the Perfect White Chocolate Raspberry Cake
- Use good-quality white chocolate: It makes a big difference in both flavor and texture.
- Chill the filling before spreading to prevent sogginess.
- Level your cake layers for a more polished, professional look.
- Don’t overmix the batter to keep the cake soft and airy.
Storing and Serving Suggestions
This White Chocolate Raspberry Cake can be made a day in advance and stored in the fridge. Let it come to room temperature before serving to bring out its full flavor. Leftovers (if you have any!) can be stored in an airtight container for up to 4 days.
Serve slices with a drizzle of raspberry coulis or a dollop of whipped cream for an extra-indulgent treat.
Final Thoughts on This Dreamy Dessert
Whether you’re baking for a special event or just indulging in a weekend project, the White Chocolate Raspberry Cake is a must-try recipe that delivers elegance and flavor in every bite. The moist layers, fruity filling, and rich frosting come together for a truly dreamy dessert experience.
Don’t be surprised when guests ask you for the recipe—it’s just that good.
Frequently Asked Questions
Can I use raspberry jam instead of fresh raspberry filling?
Absolutely! While fresh raspberry filling adds a homemade touch, seedless raspberry jam is a great shortcut.
Can this cake be frozen?
Yes! Freeze unfrosted layers tightly wrapped in plastic for up to 2 months. Thaw overnight in the fridge before assembling.
Is there a substitute for white chocolate in the cake?
You could use white chocolate chips or even a white chocolate baking bar. Be careful to melt it slowly and gently so it doesn’t scorch or seize.
PrintWhite Chocolate Raspberry Cake
This White Chocolate Raspberry Dream Cake is an elegant, bakery-style dessert made with soft vanilla cake layers, fresh raspberry filling, and a silky white chocolate buttercream. Each bite is bursting with sweet, tart, and creamy flavors—perfect for birthdays, weddings, or any celebration that calls for a show-stopping treat.
- Cook Time: ~2 hours 10 minutes
- Total Time: 20 minute
- Category: Desserts
- Cuisine: American
Ingredients
For the Vanilla Cake Layers:
2 1/2 cups (315g) all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup (226g) unsalted butter, room temperature
1 3/4 cups (350g) granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup (240ml) whole milk, room temperature
1/4 cup (60ml) sour cream, room temperature
For the Raspberry Filling:
2 cups (240g) fresh or frozen raspberries
1/2 cup (100g) granulated sugar
1 tbsp cornstarch
2 tbsp water
1 tsp lemon juice
For the White Chocolate Buttercream:
1 cup (226g) unsalted butter, room temperature
4 oz (115g) white chocolate, melted and slightly cooled
3 1/2 cups (420g) powdered sugar, sifted
2 tbsp heavy cream or milk
1 tsp vanilla extract
Pinch of salt
Instructions
Make the Raspberry Filling:
In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until raspberries release their juices.
Stir cornstarch and water in a small bowl, then add to the pan.
Bring to a simmer and stir until thickened (about 5–7 minutes).
Strain through a sieve if a seedless filling is desired. Let cool completely before using.
Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each. Mix in vanilla.
Combine milk and sour cream.
Add the dry ingredients in three parts, alternating with the milk mixture, beginning and ending with the dry. Mix until just combined.
Divide the batter evenly between pans.
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the White Chocolate Buttercream:
Beat butter on medium-high until fluffy (about 2 minutes).
Add melted white chocolate and beat until smooth.
Gradually add powdered sugar, then vanilla, salt, and cream. Beat until light and fluffy, adding more cream if needed.
Assemble the Cake:
Level cake layers if necessary.
Place the first layer on a cake board or plate. Pipe a buttercream border around the edge and fill the center with raspberry filling.
Repeat with the second layer.
Top with the third layer and frost the entire cake with white chocolate buttercream.
Optional: Decorate with fresh raspberries and white chocolate shavings.
Notes
You can use seedless raspberry jam as a shortcut if short on time.
For a firmer filling, chill the raspberry compote for at least an hour before assembling.
This cake can be made a day ahead. Store covered in the fridge and bring to room temperature before serving.
Add a thin layer of raspberry filling to the buttercream to create a pink-hued raspberry-white chocolate frosting.
For a layered twist, use lemon curd in one of the layers instead of raspberry.
Keywords: White Chocolate Raspberry Cake
