Why You’ll Love This Recipe
Heavenly White Chocolate Raspberry Cake is a stunning dessert that pairs the sweetness of creamy white chocolate with the tart brightness of raspberries. Soft, moist cake layers are infused with white chocolate, then filled with luscious raspberry preserves and frosted with a silky white chocolate buttercream. The combination of flavors is balanced and elegant, making this cake perfect for special occasions like birthdays, weddings, or holidays. Not only is it visually impressive with its vibrant raspberry swirl, but it’s also surprisingly approachable to bake at home. Every bite is rich yet refreshing, ensuring this cake lives up to its heavenly name.
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Heavenly White Chocolate Raspberry Cake – Elegant, Sweet, a
- Total Time: 1 hr
- Yield: 12 servings
- Diet: Vegetarian
Description
A light and decadent layered cake made with moist vanilla cake, a sweet-tart raspberry filling, and luscious white chocolate cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cups buttermilk
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp raspberry jam
- 8 oz white chocolate, melted and cooled
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Extra raspberries and white chocolate shavings (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
- Alternately add dry ingredients and buttermilk, mixing until just combined.
- Divide batter between cake pans and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
- For the filling: mash raspberries with raspberry jam and set aside.
- For the frosting: beat cream cheese and butter until smooth. Add melted white chocolate, powdered sugar, and vanilla. Mix until creamy.
- Assemble cake: place one cake layer on a plate, spread with raspberry filling, then top with second cake layer.
- Frost cake with white chocolate frosting and garnish with fresh raspberries and white chocolate shavings.
- Chill slightly before slicing for clean cuts.
Notes
- Frozen raspberries should be thawed and drained before use.
- For extra raspberry flavor, add a layer of raspberry preserves between the cake and frosting.
- Best served chilled to keep frosting firm.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American, European
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – Provides structure and a tender crumb.
Baking powder – Ensures the cake rises evenly.
Salt – Balances the sweetness of the cake.
White chocolate – Melted and folded into the batter for rich sweetness.
Butter – Adds richness and moisture to the cake.
Granulated sugar – Sweetens the cake and balances the tart raspberries.
Eggs – Bind the batter and create structure.
Vanilla extract – Enhances the cake’s flavor.
Milk or heavy cream – Adds moisture and richness to the batter.
Raspberry preserves – A tart-sweet filling that pairs perfectly with white chocolate.
Fresh raspberries – Add texture and a burst of freshness.
Powdered sugar – Used in the buttercream frosting for sweetness.
Additional white chocolate – For the buttercream and garnish.
Optional garnish – Extra raspberries, white chocolate curls, or powdered sugar dusting.
Directions
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well, then stir in vanilla. Melt the white chocolate and allow to cool slightly before folding it into the wet mixture. Alternate adding the dry ingredients and milk to the batter, mixing until just combined.
Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the frosting, beat softened butter until creamy. Add melted white chocolate, then gradually mix in powdered sugar. Adjust consistency with milk if needed.
Assemble the cake by spreading raspberry preserves between the cooled layers. Frost the outside with white chocolate buttercream. Garnish with fresh raspberries and white chocolate curls for a stunning finish.
Servings and timing
This recipe makes 12 servings. Preparation takes 30 minutes, baking requires 30 minutes, and cooling/assembly takes about 1 hour. Total time: 2 hours.
Storage/reheating
Store covered at room temperature for 1 day or in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cake can also be frozen (unfrosted layers) for up to 2 months, then thawed and assembled later.
Variations and Customizations
White Chocolate Mousse Filling – Add a fluffy mousse layer for extra indulgence.
Raspberry Swirl Cake – Fold raspberry puree directly into the batter for a marbled effect.
Almond Flavor Twist – Add almond extract to the batter for a nutty depth.
Lemon Raspberry Cake – Add lemon zest and juice for a citrusy brightness.
Cupcake Version – Use the same batter and bake in cupcake tins for 18–20 minutes.
Drip Cake Style – Finish with a white chocolate ganache drip for an elegant look.
Berry Mix – Add blueberries or strawberries with the raspberries for variety.
Gluten-Free Option – Substitute flour with a gluten-free baking blend.
FAQs
Can I use frozen raspberries?
Yes, just thaw and drain them well before adding to prevent excess liquid.
Do I need to temper the white chocolate?
No, simply melting it until smooth is enough for this recipe.
Can I make the cake ahead of time?
Yes, bake the layers in advance and freeze or refrigerate until ready to assemble.
What’s the best frosting for this cake?
White chocolate buttercream complements it best, but cream cheese frosting also works well.
Can I use raspberry jam instead of preserves?
Yes, but choose a good-quality jam for the best flavor.
Can I make this into a sheet cake?
Yes, bake in a 9×13-inch pan for 35–40 minutes.
How do I keep my cake moist?
Avoid overbaking and store covered to prevent drying out.
Can I use dark chocolate instead of white?
Yes, but it will change the flavor profile significantly.
Is this cake very sweet?
The tart raspberries balance the sweetness of the white chocolate, keeping it well-rounded.
Can I add liquor for flavor?
Yes, a splash of Chambord or raspberry liqueur in the filling adds sophistication.
Conclusion
Heavenly White Chocolate Raspberry Cake is an elegant dessert that beautifully balances creamy sweetness with tart freshness. Perfect for special occasions, this cake combines moist layers, rich white chocolate frosting, and juicy raspberries into a showstopping centerpiece. Whether you bake it for family celebrations or festive gatherings, this recipe will delight guests and earn a permanent spot in your dessert repertoire.
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