White Chocolate Raspberry Cake is a dessert that whispers of romance and summer days. The delicate sweetness of white chocolate intertwines beautifully with the tart, juicy burst of raspberries, creating a symphony of flavors in every bite. This recipe isn’t just about baking a cake; it’s about creating a moment of pure indulgence, a celebration of simple joys. This White Chocolate Raspberry Cake is a showstopper that’s surprisingly easy to make.
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Why You Will Love This White Chocolate Raspberry Cake Recipe
This White Chocolate Raspberry Cake is going to become your new go to dessert for so many reasons. First, it’s incredibly comforting. The soft, moist cake layers combined with the creamy white chocolate frosting and tangy raspberries create a taste sensation that’s hard to resist. It’s a hug in cake form!
Second, while it looks impressive, this raspberry white chocolate dessert isn’t difficult to make. The recipe is straightforward, and with a few simple steps, you’ll have a stunning cake ready to impress your friends and family. Plus, the combination of white chocolate and raspberries is just divine. A perfect balance of sweet and tart. The rich combination is just to die for!
Another reason to love this is the incredible raspberry white chocolate dessert flavor. Each bite features a smooth creamy flavor. No matter what time of year it is, you can make this crowd pleaser.
Ingredients Needed for This White Chocolate Raspberry Cake Recipe
For the Cake:- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (12 ounce) package frozen raspberries, thawed
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
How to Make This White Chocolate Raspberry Cake Recipe
- 1. Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and milk. Mix until just combined. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- 2. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 3. Make the Raspberry Filling: In a saucepan, combine the thawed raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the lemon juice. Let cool completely.
- 4. Prepare the White Chocolate Buttercream: Beat the softened butter in a large bowl until light and fluffy. Gradually add the powdered sugar, beating on low speed until combined. Pour in the melted and cooled white chocolate, heavy cream, and vanilla extract. Beat on medium high speed until light and fluffy. Be sure the white chocolate is completely cool so it does not melt the buttercream.
- 5. Assemble the Cake: Once the cakes have cooled, level the tops with a serrated knife if needed. Place one cake layer on a serving plate. Spread a generous layer of white chocolate buttercream over the top. Spread the raspberry filling evenly over the buttercream. Top with the second cake layer.
- 6. Frost the Cake: Frost the entire cake with the remaining white chocolate buttercream. You can create swirls, smooth it out, or get creative with your frosting design.
- 7. Garnish (Optional): Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar.
How to Serve This White Chocolate Raspberry Cake Recipe
This beautiful White Chocolate Raspberry Cake looks elegant when served on a fancy cake stand. Cut into slices and serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence. It pairs perfectly with a cup of coffee, tea, or a glass of chilled sparkling wine. Garnish each slice with a fresh raspberry for a pop of color and flavor. If you enjoy this recipe, you will also love our Rich Chocolate Raspberry Cheesecake.
How to Store This White Chocolate Raspberry Cake Recipe
To store any leftover White Chocolate Raspberry Cake, place it in an airtight container or cover it tightly with plastic wrap. Store in the refrigerator for up to 3 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer safe bag or container. Frozen cake can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.
Tips to Make This White Chocolate Raspberry Cake Recipe
- Don’t overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use room temperature ingredients: This helps the batter come together smoothly and evenly.
- Cool the cakes completely: This prevents the frosting from melting.
- Don’t over bake: Test the cake with a toothpick at 25 minutes.
Helpful Notes for This White Chocolate Raspberry Cake Recipe
For the best flavor, use high quality white chocolate in the buttercream frosting. Ghirardelli and Lindt are great choices. If you don’t have fresh raspberries on hand, you can use freeze dried raspberries, crushed into a powder, for garnish. Don’t have time to make the entire cake? Try our Chocolate Raspberry Cheesecake for an easier treat! Follow us on Pinterest for more delicious recipes and baking tips! You can also adapt this cake into a Layered Vanilla Chocolate Strawberry Cake for another incredible combination of flavors.
Variation of This White Chocolate Raspberry Cake Recipe
For a festive twist, add a layer of raspberry jam between the cake layers instead of the homemade raspberry filling. For a chocolate lover’s paradise, add chocolate chips to the cake batter or drizzle melted dark chocolate over the finished cake. You can customize the frosting with a hint of raspberry liqueur for an extra touch of flavor.
How do you keep raspberries from sinking in a cake?
Tossing the raspberries in flour before adding them to the batter helps prevent them from sinking to the bottom of the cake. This creates a light coating that allows them to stay suspended in the mixture.
Can I use frozen raspberries in this cake?
Yes, you can use frozen raspberries! However, do not thaw them before adding them to the batter, and gently fold them in to prevent the batter from turning pink. You might need to bake the cake for a slightly longer time to ensure it’s fully cooked.
What is the best way to store White Chocolate Raspberry Cake?
Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Bringing it to room temperature before serving enhances its flavor and texture.
Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and freeze them. Wrap them tightly in plastic wrap and then foil. When ready to assemble, thaw the layers completely, and then frost the cake as directed.
Conclusion
That’s it! You now have a delicious White Chocolate Raspberry Cake that’s sure to impress. The combination of sweet white chocolate, tangy raspberries, and moist cake is simply irresistible. Don’t be afraid to experiment with different garnishes and decorations to make it your own. Give this White Chocolate Raspberry Cake recipe a try and let me know what you think in the comments below!
White Chocolate Raspberry Cake: The ULTIMATE Easy Recipe
- Total Time: 2 hours
- Yield: 12 servings 1x
Description
Indulge in a symphony of flavors with this White Chocolate Raspberry Cake. Moist cake layers, tangy raspberry filling, and creamy white chocolate buttercream make this a show stopping dessert that’s surprisingly easy to make.
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- ***
- 1 (12 ounce) package frozen raspberries, thawed
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ***
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9 inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the softened butter and milk. Mix until just combined. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Divide the batter evenly between the prepared cake pans. Bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- In a saucepan, combine the thawed raspberries, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat and stir in the lemon juice. Let cool completely.
- Beat the softened butter in a large bowl until light and fluffy. Gradually add the powdered sugar, beating on low speed until combined. Pour in the melted and cooled white chocolate, heavy cream, and vanilla extract. Beat on medium high speed until light and fluffy. Be sure the white chocolate is completely cool so it does not melt the buttercream.
- Once the cakes have cooled, level the tops with a serrated knife if needed. Place one cake layer on a serving plate. Spread a generous layer of white chocolate buttercream over the top. Spread the raspberry filling evenly over the buttercream. Top with the second cake layer.
- Frost the entire cake with the remaining white chocolate buttercream. You can create swirls, smooth it out, or get creative with your frosting design.
- Garnish with fresh raspberries, white chocolate shavings, or a dusting of powdered sugar.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Keywords: white chocolate raspberry cake, raspberry white chocolate dessert, cake