White Chocolate Raspberry Cake Recipe

If you’re on the hunt for a dessert that’s both elegant and bursting with flavor, then this White Chocolate Raspberry Cake Recipe is going to be your new best friend. I absolutely love how the creamy white chocolate ganache pairs with the bright, tangy raspberries—it’s like a little bite of heaven every time! Grab your whisk and let me walk you through how to make this showstopper cake that’s guaranteed to impress both family and guests.

this Recipe

Ingredients You’ll Need

The magic of this White Chocolate Raspberry Cake Recipe lies in the harmony between fresh raspberries, velvety white chocolate frosting, and a moist, fluffy cake base. Choosing fresh, ripe raspberries and good quality white chocolate will make all the difference here.

• All-purpose flour: Sifted to ensure a light crumb in the cake layers.
• Baking powder and baking soda: For that perfect rise and tender texture.
• Salt: To enhance all the sweet flavors.
• Unsalted butter: Softened to blend smoothly without melting the batter.
• Sunflower oil: Adds extra moisture, helping keep the cake so tender.
• Granulated sugar: Sweetens evenly without adding density.
• Pure vanilla extract: Boosts the cake’s overall flavor—a splash goes a long way.
• Eggs and egg whites: Use room temperature eggs for a better rise and smoother batter.
• Full fat sour cream: Keeps the cake moist and adds a subtle tang.
• Whole milk: Adds just the right amount of liquid for a smooth batter.
• Fresh raspberries: Folded gently into the batter for juicy bursts throughout the cake.
• White chocolate: For making the luscious whipped ganache frosting.
• Heavy cream and vanilla bean (or extract): Key for that silky frosting consistency.
• Raspberry sauce/filling: Made from fresh raspberries to layer between the cake.

Variations

Once you get comfortable with this White Chocolate Raspberry Cake Recipe, it’s fun to switch things up or adapt it for different tastes and occasions. I like to personalize it depending on the season or my mood—so feel free to experiment!

• Use frozen raspberries: I’ve swapped in frozen raspberries when fresh aren’t available—just thaw and drain excess liquid to avoid soggy batter.
• Vegan variation: Replace butter with a plant-based alternative, use flax eggs instead of chicken eggs, and coconut cream for frosting; it takes some tweaks but works well.
• Chocolate addition: Add white chocolate chips into the batter for extra bursts of sweetness and texture.
• Other berries: Blueberries or blackberries can be great stand-ins if you want to switch up fruit flavors.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Make and Chill the Raspberry Sauce

Before diving into the cake itself, start by preparing your raspberry filling. I like making this in advance because it needs time to chill and thicken—trust me, that step is worth it. Once your raspberry sauce is made, pop it in the fridge for at least 30 minutes (or up to a week if you’re prepping ahead). This cooling step helps it set perfectly between the cake layers.

Step 2: Prep Your Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). I line two 8-inch cake pans with parchment paper on the bottoms—this helps avoid the cake sticking and makes it easier to flip out once baked. I don’t bother greasing the sides because I actually prefer the batter to cling, which gives you taller, loftier cake layers. But if you’re more comfortable greasing, lightly butter the sides.

Step 3: Mix Dry Ingredients and Cream Butter & Sugar

In a medium bowl, sift together your flour, baking powder, baking soda, and salt. Whisk them up so they’re evenly combined—that way the leavening is consistent, which helps the cake rise evenly. In a separate large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer until the mixture is pale and fluffy—usually about 2 minutes. This step is key to starting your cake with good volume.

Step 4: Add Eggs, Sour Cream, and Milk in Stages

Beat in the whole egg until incorporated, then add the egg whites and mix until smooth. The egg whites lend extra lightness, which I’ve learned helps this cake avoid being dense. Mix in sour cream next—that fat and acidity keeps the cake moist and tender. Now it’s time to alternate adding your dry ingredients and milk in stages: sift half the flour mix over your batter, stir gently, then pour in half the milk and beat lightly. Repeat the process with the remaining flour and milk, making sure not to overmix but just to combine everything smoothly. Finish with a quick, high-speed beat for about 5 seconds to emulsify everything perfectly.

Step 5: Fold in Fresh Raspberries and Bake

Gentle is the word here! Fold your fresh raspberries carefully into the batter so they don’t burst too much and turn the batter pink. Divide the batter evenly between your pans, and bake for 25-30 minutes. You’ll know it’s done when the tops turn lightly golden and a skewer poked in the center comes out clean. Let the cakes cool for about 20-30 minutes in the pans, then run a spatula around the edges to loosen and invert onto racks to cool completely.

Step 6: Make the Vanilla Whipped Ganache Frosting

This frosting is the real star that stole my heart! Chop your white chocolate finely and place it in a large bowl. Heat half a cup of cream with freshly scraped vanilla bean seeds (I even throw the pod in for flavor) until it just simmers. Pour the hot cream over your chocolate, cover, and let it sit for 2 minutes—this melts the chocolate gently without scorching. Then whisk it all up until silky smooth. After letting it cool a bit, whisk in the remaining cold cream and chill the mixture for at least 2 hours or even overnight. When you beat it with your mixer, it whips up into a fluffy, luscious frosting that’s not too sweet and perfectly balanced.

Step 7: Assemble Your White Chocolate Raspberry Cake Recipe

Place one cake layer on your serving plate and pipe a ring of frosting around the edge to create a dam—this clever trick keeps your raspberry filling from spilling everywhere. Spread your raspberry sauce inside that frosting wall evenly, then top with the second cake layer. Cover the entire cake with the rest of your whipped ganache frosting, smoothing it out with an offset spatula. For a finishing touch, dollop a spoonful of raspberry sauce on top and swirl it gently into the frosting—then scatter fresh raspberries for pizzazz and texture. Your cake will look stunning and taste even better!

How to Serve White Chocolate Raspberry Cake Recipe

Garnishes

I love topping this cake with a handful of fresh raspberries and a light dusting of powdered sugar—it’s simple but instantly elevates the presentation. If you want an extra touch, a few edible flowers or mint leaves make it look like it came from a fancy bakery.

Side Dishes

This cake is a dessert all on its own, but I’ve found that a cup of freshly brewed coffee or a glass of sparkling rosé pairs beautifully with its sweet and tart flavors. For celebrations, a simple sorbet on the side works great to refresh the palate between bites.

Creative Ways to Present

For special occasions, I like turning this into a layered mini cake tower—baking in smaller pans so the layers stack tall and dainty. Or arrange the cake slices on a dessert platter with fresh raspberries and edible flowers for a festive touch. It’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

After enjoying this cake, I wrap leftovers tightly in plastic wrap and keep them in the fridge. It stays moist for up to 3 days—though it rarely lasts that long in my house! Just bring slices to room temperature before serving for the best flavor and texture.

Freezing

I’ve frozen this cake successfully too—wrap it generously with plastic wrap and foil to prevent freezer burn. When you’re ready to serve, thaw overnight in the fridge. The texture holds up well, and the frosting softens perfectly.

Reheating

Since this is a frosted cake, reheating isn’t required, but if you prefer, you can bring slices to room temp or warm briefly (10-15 seconds) in the microwave to gently soften the frosting and enhance the flavors.

FAQs

Final Thoughts

This White Chocolate Raspberry Cake Recipe is truly one of my favorites to bake when I want to treat myself or impress friends without stress. It’s got that perfect balance of sweet and tart, creamy and fluffy that just makes you smile with every bite. If you’re a fan of raspberry desserts or white chocolate anything, you’ll definitely want to give this a try—I promise, once you do, it’ll become your go-to recipe too. Happy baking!

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