Name: White Chocolate Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 cup unsalted butter (room temperature); 2 cups granulated sugar; 4 large eggs (room temperature); 8 ounces high-quality white chocolate (melted); 2 teaspoons vanilla extract; 2 cups fresh raspberries

Jump to Recipe

If you’re looking for a cake that perfectly balances the luscious creaminess of white chocolate with the bright, tangy burst of fresh fruit, this White Chocolate Raspberry Cake is an absolute dream come true. Imagine tender layers infused with melted white chocolate, studded generously with juicy raspberries, coming together for a flavor that feels both elegant and inviting. Whether it’s a special occasion or simply a day when you want to treat yourself to something truly memorable, this cake fits the bill beautifully, delivering a gorgeous combination of sweetness and freshness in every bite.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet essential, each playing a vital role in creating the perfect texture, flavor, and color for your White Chocolate Raspberry Cake. From the fluffy flour base to the rich white chocolate and juicy raspberries, every element contributes to a symphony of deliciousness.

3 cups all-purpose flour: Provides the sturdy yet tender structure of the cake layers.
2 cups granulated sugar: Sweetens the batter and helps achieve that golden brown crust.
1 cup unsalted butter (room temperature): Adds moisture and richness, creating a melt-in-your-mouth crumb.
4 large eggs (room temperature): Bind the ingredients and ensure a light, airy cake.
8 ounces high-quality white chocolate (melted): Infuses the batter with creamy, sweet decadence you’ll love.
2 cups fresh raspberries: Provide juicy bursts of tartness that perfectly balance the white chocolate.
1 tablespoon baking powder: Helps the cake rise beautifully and stay fluffy.
1/2 teaspoon baking soda: Works with baking powder to give the right lift and texture.
2 teaspoons vanilla extract: Enhances the overall flavor with a warm, comforting note.

How to Make White Chocolate Raspberry Cake

Step 1: Prepare Your Pans and Preheat Oven

Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round baking pans to ensure your cake layers come out cleanly and without sticking. This step guarantees even baking and beautiful, smooth edges for your cake.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting helps to evenly distribute these leavening agents and aerates the flour for a lighter cake texture. Set this dry mixture aside for later.

Step 3: Cream Butter and Sugar, Add Eggs and Flavors

Using a stand mixer or handheld beaters, cream together the softened butter and granulated sugar until the mixture is light and fluffy—this takes about 3 to 5 minutes. Then, add the eggs one at a time, beating well between each addition to maintain a smooth batter. Stir in the vanilla extract and the melted white chocolate, allowing those flavors to meld beautifully before moving on.

Step 4: Combine Dry and Wet Ingredients, Fold in Raspberries

Gradually add the sifted dry ingredients to your wet mixture, folding gently just until combined to avoid overmixing which can toughen the cake. Finally, carefully fold in the fresh raspberries. This gentle touch helps keep the raspberries whole so that they burst delightfully while baking, infusing the cake with juicy pockets of flavor.

Step 5: Bake and Cool

Divide the batter evenly among your three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before you attempt to frost or layer them—this ensures the frosting won’t melt and your layers stay neat and perfect.

How to Serve White Chocolate Raspberry Cake

Garnishes

To elevate your White Chocolate Raspberry Cake, consider garnishing with extra fresh raspberries and delicate white chocolate shavings. A light dusting of powdered sugar can add a beautiful, snow-kissed look that’s simple yet elegant. These finishing touches visually enhance the cake and introduce complimentary bursts of texture and flavor.

Side Dishes

This cake pairs wonderfully with freshly whipped cream or a scoop of vanilla bean ice cream. For a sophisticated touch, serve alongside a drizzle of raspberry coulis or a light berry compote. These sides highlight the fruity elements in the cake and add an extra dimension of indulgence.

Creative Ways to Present

Want to make a stunning centerpiece? Layer your cake with alternating fresh raspberries and whipped white chocolate mousse between the tiers for a luxurious surprise. Alternatively, serve individual slices with a small dollop of raspberry jam on the side or even inverted as cupcake-style mini cakes for a fun twist that’s perfect for parties or gatherings.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the White Chocolate Raspberry Cake in an airtight container in the refrigerator. It will stay fresh and moist for up to 3 days. Allow it to come to room temperature before serving to bring back its tender crumb and fullest flavor.

Freezing

You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and then in foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight before bringing them to room temperature for frosting and serving.

Reheating

Since this is a delicate, moist cake, reheating isn’t usually recommended, but if you prefer serving it warm, place a slice in the microwave for 10 to 15 seconds. This will soften the white chocolate and make each bite feel just a little more decadent.

FAQs

Can I use frozen raspberries instead of fresh ones?

While fresh raspberries are ideal because they keep the cake light and juicy, you can use frozen raspberries. Just be sure to thaw and drain them thoroughly to avoid excess moisture that could affect the cake’s texture.

Is it possible to make this cake dairy-free?

Yes! Substitute the butter with a good quality dairy-free margarine or coconut oil, and use dairy-free white chocolate. Just keep in mind the flavor and texture might shift slightly but should still be delicious.

How do I prevent the raspberries from sinking to the bottom?

To keep raspberries evenly distributed, toss them lightly in a bit of flour before folding them into the batter. This little trick helps suspend the berries so they don’t all sink during baking.

Can I make this cake without white chocolate?

White chocolate adds a beautiful richness and sweetness, but if you want to skip it, the cake will still turn out tasty using extra butter and vanilla for flavor. However, you’ll miss that distinctive creamy touch the white chocolate provides.

What frosting pairs well with White Chocolate Raspberry Cake?

A classic cream cheese frosting or a light raspberry buttercream complements this cake wonderfully. Both options enhance the flavor profile, adding creaminess without overpowering the delicate balance of white chocolate and raspberry.

Final Thoughts

There’s something incredibly special about the combination of creamy white chocolate and bright, fresh raspberries, and this White Chocolate Raspberry Cake captures it perfectly. Whether you’re baking it for a celebration or just to make your day sweeter, this cake promises smiles with every slice. I can’t wait for you to give it a try and discover just how magical this dessert is!

White Chocolate Raspberry Cake Recipe

★★★★★

5 from 14 reviews

Author: Andria
Total Time: 50 minutes
Yield: 12 servings (3 layers) 1x
Diet: Vegetarian

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Description

A luscious White Chocolate Raspberry Cake that combines the rich sweetness of melted white chocolate with fresh, tart raspberries. This moist and tender cake is perfect for celebrations or a special dessert, featuring three layers of fluffy vanilla cake studded with juicy raspberries.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter (room temperature)
2 cups granulated sugar
4 large eggs (room temperature)
8 ounces high-quality white chocolate (melted)
2 teaspoons vanilla extract

Additional

2 cups fresh raspberries

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure easy release.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents.
Cream Butter and Sugar: In a large mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. This creates a creamy base for the batter.
Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the vanilla extract and the melted white chocolate, mixing until smooth and combined.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter.
Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them to maintain their shape and juiciness.
Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting or serving.

Notes

Use room temperature ingredients for best mixing results.
Be gentle when folding in raspberries to keep them intact.
Ensure the white chocolate is melted smoothly to avoid clumps in the batter.
This cake pairs beautifully with a cream cheese frosting or whipped cream.
Fresh raspberries can be substituted with frozen raspberries—just thaw and drain excess moisture before adding.

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