This White Chocolate Raspberry Cake is soft, moist, and bursting with sweet white chocolate and tangy raspberry flavor. Perfect for birthdays, holidays, or whenever you want an elegant homemade dessert that looks as amazing as it tastes.
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 6 ounces white chocolate, melted and cooled
- 1 cup whole milk
- 1½ cups fresh or frozen raspberries
For the White Chocolate Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 ounces white chocolate, melted and cooled
- 2–3 tablespoons heavy cream
- 1 teaspoon vanilla extract
Raspberry Filling
- 2 cups raspberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
Make the Raspberry Filling
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
- Cook until berries break down, about 5 minutes.
- Stir in the cornstarch mixture and cook until thickened.
- Remove from heat and let cool completely.
Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla and melted white chocolate.
- Alternate adding dry ingredients and milk, beginning and ending with the flour mixture.
- Gently fold in raspberries.
- Divide batter evenly between pans.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- Beat butter until creamy.
- Gradually add powdered sugar.
- Mix in melted white chocolate and vanilla.
- Add cream as needed until frosting reaches a smooth, spreadable consistency.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread the cooled raspberry filling evenly over the top.
- Add the second cake layer.
- Frost the top and sides with white chocolate buttercream.
- Garnish with fresh raspberries and white chocolate shavings.
Tips for Success
- Chill the raspberry filling before assembling the cake.
- Use high-quality white chocolate for the best flavor.
- Fresh raspberries provide the brightest taste, but frozen work well too.
- Refrigerate the cake for 30 minutes before slicing for cleaner cuts.
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 12
