White Chocolate Raspberry Cake Recipe

If you’re craving a dessert that feels like pure celebration in every bite, then this White Chocolate Raspberry Cake Recipe is definitely the one to try. I absolutely love how this cake brings together the sweet creaminess of white chocolate with the tart burst of fresh raspberries—it’s like a perfect flavor hug. Whether you’re baking for a special occasion or just because, this cake always steals the show and will have everyone asking for seconds.

this Recipe

Ingredients You’ll Need

The ingredients in this White Chocolate Raspberry Cake Recipe are simple but perfectly matched to create layers that taste as good as they look. I always recommend fresh raspberries for the filling—not frozen—because they truly brighten up the flavor. Also, using full-fat sour cream really gives the cake that rich, moist crumb you’ll adore.

• All-purpose flour: Sifted for a light, airy cake texture.
• Baking powder, baking soda, and salt: The classic trio for leavening and flavor balance.
• Unsalted butter: Softened to blend smoothly with sugar.
• Sunflower oil: Adds moisture without heaviness.
• Granulated sugar: For sweetness and structure.
• Pure vanilla extract: Adds warmth and depth.
• Egg and egg whites: Using both gives you that perfect fluffy lift.
• Full fat sour cream: Keeps the crumb tender and moist.
• Whole milk: For smooth batter consistency.
• Fresh raspberries: The star of the raspberry filling and fold-ins.
• White chocolate: For the luscious ganache frosting.
• Heavy cream and vanilla bean: To make the whipped ganache silky and flavorful.

Variations

I love encouraging you to make this White Chocolate Raspberry Cake Recipe your own. Over time, I’ve played with different berries and flavor twists—and found it’s super forgiving and adaptable, so don’t be afraid to give it a whirl your way.

• Berry Swap: Once, I swapped the raspberries for fresh strawberries and blueberries. It was a hit at a summer picnic!
• Chocolate Twist: You can swirl in some dark chocolate ganache for an extra decadent layer.
• Dietary Adjustments: For a lighter touch, try Greek yogurt instead of sour cream—your cake will still be tender but with a slight tang.
• Gluten-Free: Using a 1-to-1 gluten-free flour mix works well if you avoid gluten.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Make and Chill the Raspberry Filling

Start by preparing the raspberry filling according to your favorite recipe or the one linked here. This step is crucial—it needs to cool completely and chill for at least 30 minutes to set up nicely and avoid making your cake soggy. I usually make the filling a day ahead and keep it refrigerated so the flavors marry beautifully.

Step 2: Prep the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper rounds. I skip greasing the sides since I like the batter to cling for taller layers, but if you’re nervous about sticking, a light grease on the sides is fine. This little trick really helps with the cake’s rise and moisture.

Step 3: Mix the Cake Batter

Sift together flour, baking powder, baking soda, and salt in a bowl so everything’s blended evenly. In a larger bowl, beat the softened butter, oil, sugar, and vanilla with an electric hand mixer for about 2 minutes until the mixture is pale and fluffy—the texture here makes a huge difference.

Next, beat in the egg, then the egg whites until the batter is smooth. Add the sour cream and mix gently. Then, with care, sift in half the flour mixture and mix slowly, followed by half the milk. Repeat with the remaining flour and milk. Finally, beat on high for just a few seconds to emulsify the batter for a perfectly smooth finish. Fold in the fresh raspberries carefully so they don’t get smashed—this helps keep those lovely bursts of raspberry throughout your cake.

Step 4: Bake and Cool the Cake Layers

Divide the batter evenly between the pans and bake for 25-30 minutes, or until the tops are lightly golden and a skewer inserted in the center comes out clean. Once done, cool them in their pans for 20-30 minutes before running a spatula around the edges to loosen. Invert the layers onto a wire rack to cool completely—patience here really pays off for clean, beautiful layers.

Step 5: Whip Up the Vanilla White Chocolate Ganache Frosting

This frosting is the real showstopper. Chop your white chocolate finely and place in a bowl. Heat half a cup of cream with vanilla bean seeds (and I always pop in the scraped pod too for extra flavor) until it just simmers. Pour the hot cream over the chocolate, cover, and let it sit for 2 minutes before whisking until silky smooth.

Let this cool for about 5 minutes, then stir in the remaining cold cream. Refrigerate the mixture for at least 2 hours or overnight until completely cold. When you’re ready, add vanilla extract and beat on medium speed until it’s thick, fluffy, and pipeable. It’s so dreamy—trust me, your fingers will want to dig into it right away!

Step 6: Assemble Your White Chocolate Raspberry Cake

Place one cake layer on your serving plate. Fill a piping bag with about 1 cup of frosting and pipe a border around the edge—this creates a little wall that keeps the raspberry filling from leaking out. Spread 1 cup of the raspberry filling within the border, smoothing it out carefully. Top with the second cake layer, aligning edges neatly.

Frost the entire cake with the white chocolate ganache, smoothing the sides and swirling the top for a dreamy finish. Dollop some raspberry filling on top and swirl gently if you want a pretty marbled effect. Finish by decorating with fresh raspberries—my go-to garnish because it signals “fresh fruit” and looks gorgeous!

How to Serve White Chocolate Raspberry Cake Recipe

Garnishes

I always top my White Chocolate Raspberry Cake with fresh raspberries—not only do they echo the filling, but their juiciness and vibrant color make the cake look irresistible on any table. Sometimes, I sprinkle a tiny pinch of edible rose petals or dust a little powdered sugar for a delicate touch that wowed my guests last holiday season.

Side Dishes

This cake holds up beautifully with a simple cup of tea or coffee, but if you’d like to serve something alongside, I love pairing it with a bowl of lightly sweetened whipped cream or a refreshing mint salad with berries—keeps things balanced and fresh.

Creative Ways to Present

I once layered mini versions of this cake inside clear glass jars for a picnic—it was a total hit and made serving a breeze. You could also decorate the top with white chocolate curls or shards for a sophisticated look that’s perfect for birthdays or bridal showers.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to store leftover White Chocolate Raspberry Cake is to cover it loosely with plastic wrap or place it in an airtight container in the fridge. This keeps the frosting nice and firm but prevents it from drying out. It usually lasts well for 3-4 days—although in my house, it rarely lasts that long!

Freezing

If you want to freeze the cake, I recommend freezing it unassembled. Wrap each cake layer tightly in plastic wrap and then foil. The frosting and filling freeze best when made fresh, so thaw cake layers overnight in the fridge before assembling for the best texture.

Reheating

Since this is a chilled cake, I like to serve it cold or at room temperature. If leftovers have been refrigerated, just let them sit out for about 30 minutes before serving so the frosting and cake soften slightly—this really brings out the flavors.

FAQs

Final Thoughts

Honestly, the White Chocolate Raspberry Cake Recipe is one of those classics I keep coming back to because it’s just so reliably delicious and stunning. It’s perfect for sharing, celebrating, or just treating yourself on a lazy weekend. I truly hope you’ll try this recipe—it’s a crowd-pleaser that feels like a warm hug wrapped up in cake form. Happy baking, friend!

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