Hey there! So, I’ve got to tell you about this cake I just made — white chocolate raspberry cake. Honestly, it’s one of those desserts that looks fancy but is actually super doable at home. Trust me, the first bite will have you hooked — fluffy white cake layers, tart raspberry filling, and that creamy white chocolate frosting? Pure bliss.
The best part? You don’t need a bakery or special tools. Seriously, if you follow this recipe you’ll be showing off a gorgeous cake that tastes like a dream. And guess what — you’ll probably want to make it again the next weekend. You’ll thank me later 😉
Why White Chocolate Raspberry Cake Is the Perfect Homemade Dessert
- I have to tell you about last weekend. I was just sitting in my kitchen, staring at some raspberries and a bar of white chocolate thinking… why not? Honestly, I wasn’t even sure if it would turn out.
- I started mixing stuff, kinda messy, you know, flour everywhere. I even sneaked a little taste of the frosting — don’t judge me. And wow, the smell of white chocolate raspberry cake while it’s baking? Instant happy vibes.
- When I finally layered the cake and added that tart raspberry filling with creamy white chocolate buttercream, I had to step back and stare for a second… like, did I really make this? I took a bite and seriously, it was everything — soft, sweet, a little tangy. I might have done a little happy dance in my kitchen (okay, I totally did).
- Honestly, making this cake yourself is just… fun. You can make it messy, perfect, whatever. And the taste? Totally worth every messy minute. Trust me, you’ll want to make it again right away.
Ingredients You Will Need For White Chocolate Cake
Raspberry Cake Filling
- Fresh or frozen raspberries – 375g (3 cups)
- Granulated sugar – 133g (2/3 cup)
- Lemon juice – 8g (2 tsp)
- Fresh lemon zest – 5g (2 tsp)
- Water – 90g (1/4 cup + 2 Tbsp), divided
- Cornstarch – 14g (2 Tbsp)
White Cake Layers
- Cake flour – 360g (3 cups)
- Granulated sugar – 600g (3 cups)
- Baking powder – 10g (2 1/2 tsp)
- Fine salt – 6g (1 tsp)
- Unsalted butter, room temp – 226g (1 cup / 2 sticks)
- Egg whites – 240g (1 cup / 7 large egg whites) or 4 whole eggs
- Full-fat sour cream – 360g (1 1/2 cups)
- Vegetable or canola oil – 30g (2 Tbsp)
- Fresh lemon zest – 6g (1 Tbsp)
- Vanilla extract – 4g (1 tsp)
White Chocolate Buttercream Frosting
- Unsalted butter, room temp – 454g (2 cups / 4 sticks)
- Lemon juice – 24g (2 Tbsp)
- Fresh lemon zest – 5g (2 tsp)
- Vanilla extract – 8g (2 tsp)
- Fine salt – 6g (1 tsp)
- Powdered sugar – 904g (7 cups / 2 lb bag)
- Heavy cream – 80g (1/3 cup)
- White chocolate chips, melted and cooled – 260g (1 1/2 cups)
Must-Have Baking Tools & Products for the Perfect White Chocolate Cake
- Stand Mixer
- 7 or 8-Inch Cake Pans
- Silicone Spatula Set
- Digital Kitchen Scale
- Piping Bags & Tips
- Cake Table
How to Make White Chocolate Raspberry Cake (step-by-step Guide)
Making the Raspberry Cake Filling
- First, we make the raspberry filling. This is what makes the cake taste fresh and tangy.
- Grab 3 cups of fresh or frozen raspberries, 2/3 cup of sugar, 2 tsp lemon juice, 2 tsp lemon zest, and 1/4 cup water. Toss everything in a saucepan.
- Heat it on medium and stir now and then. When it starts bubbling, lower the heat and let it simmer for 10 minutes. Trust me the smell is irresistible.
- Don’t like seeds? Just strain it through a sieve. Press gently with a spatula.
- Mix 2 Tbsp cornstarch with 2 Tbsp water. Pour it in and cook a few more minutes till it thickens. Let it cool. Honestly you can make this a day before, and it actually tastes better the next day.
Preparing the White Cake Layers
- Now onto the white cake layers. These are soft, fluffy, and perfect for the raspberry filling and white chocolate frosting.
- Preheat your oven to 340°F (171°C). Line 4 seven-inch pans or 3 eight-inch pans with parchment.
- In a big bowl whisk 3 cups cake flour, 3 cups sugar, 2 1/2 tsp baking powder, 1 tsp salt.
- Add 1 cup butter at room temperature. Mix till it looks like sand.
- Add 1 cup egg whites or 4 whole eggs. Mix a little. Then add 1 1/2 cups sour cream, 2 Tbsp oil, 1 Tbsp lemon zest, 1 tsp vanilla. Mix till smooth.
- Divide the batter evenly. Pop it in the oven for 35–38 minutes. Test the cake with a toothpick. You want a few moist crumbs, not wet batter.
- Cool for 10 minutes then gently remove from pans. Let them cool completely. You’ll thank me later.
Making Simple Syrup (Optional)
If you want super moist cake layers, heat 2/3 cup water and 2/3 cup sugar till it dissolves. Cool it down. Brush on the cake layers. Little step but makes a big difference.
Preparing White Chocolate Buttercream Frosting
- Honestly, frosting is my favorite part. I love how the white chocolate frosting makes the cake taste so rich and creamy.
- I start by beating 2 cups of butter at room temperature. Just watching it turn smooth and soft makes me happy.
- Then I add 2 Tbsp lemon juice, 2 tsp lemon zest, 2 tsp vanilla and 1 tsp salt. It smells amazing already.
- Next I slowly add 7 cups of powdered sugar. Halfway, I pour in 1/3 cup heavy cream. This makes the frosting silky and easy to spread.
- Now comes my favorite part. I fold in 1 1/2 cups melted and cooled white chocolate. The frosting turns so creamy and perfect for the white chocolate raspberry cake.
- Sometimes I taste a little straight from the bowl. Honestly, you’ll thank me later.
- If the frosting is too thick I add a splash of cream. If too thin I add more powdered sugar. Then I mix until it’s smooth and dreamy.
- And that’s it. This frosting is what makes the cake layers shine and makes every bite feel special.
Assembling the White Chocolate Raspberry Cake
- Honestly, this is my favorite part. Watching the layers come together always makes me excited.
- I start by leveling the cake layers. Sometimes they are a little uneven, but that’s okay. I brush each layer lightly with simple syrup. It keeps the cake soft and super moist.
- Next, I spread a layer of white chocolate frosting. Then I pipe a small ring around the edge and fill it with the raspberry filling. Seeing the bright red filling peek out makes me so happy.
- I stack the next layer and repeat. At this point, the cake starts looking like something from a bakery.
- Then I do a thin crumb coat with the white chocolate buttercream frosting. I chill it in the fridge for 30 minutes. This makes spreading the final frosting layer much easier.
- Finally, I add the last layer of frosting. I smooth it as best as I can. For decoration, I like adding fresh raspberries on top. Sometimes I add a few flowers or little swipes of extra frosting to make it playful.
- Now comes the best part – slicing the cake. I love seeing the soft, fluffy cake layers with creamy white chocolate frosting and bright raspberry filling. Honestly, this moist raspberry and white chocolate cake always makes me smile. Each bite is a perfect mix of sweet and tart.
- Serving it is my favorite. Watching everyone’s faces light up with the first bite is the best feeling. Trust me, once you try this, you’ll be hooked too.
Expert Tips for the Perfect White Chocolate Raspberry Cake
How to Keep Cake Layers Moist
I’ve learned one thing — if you want a soft cake, don’t overbake it and don’t overmix the batter. Take it out when it’s just set, not bone-dry. I also brush the layers with a little syrup, and it makes such a difference. The cake stays moist for days and with the white chocolate frosting and raspberries it honestly tastes bakery style.
Preventing Frosting from Melting
- I’ve messed up frosting more times than I can count, especially on warm days. Here’s what I do now to save my white chocolate raspberry cake:
- I always let the cake layers cool. Once I rushed and the frosting just melted off — never again.
- If my frosting feels too soft, I stick it in the fridge for a few minutes. It firms up and spreads like a dream.
- A little extra powdered sugar helps too. It gives the frosting more body so it doesn’t collapse.
- On really hot days, I keep the whole cake in the fridge and only bring it out when guests are ready to eat.
- These simple tricks honestly changed the game for me. The cake stays neat, the frosting holds, and it still tastes amazing.
Leveling & Stacking Cake Layers Like a Pro
Honestly I always get excited at this part. It is like the cake starts coming to life.
- First I check my cake layers. If the tops are uneven I use a serrated knife to level them. It only takes a few minutes and makes stacking so much easier.
- Next I place the first layer on my cake board. I spread a layer of white chocolate frosting. Then I add the raspberry filling. I love seeing the bright red filling peek out.
- I continue stacking the rest of the layers the same way. Each layer gets frosting and filling. The cake slowly grows taller and taller.
- Once all layers are stacked I do a thin crumb coat with frosting. I chill the cake in the fridge for 20 to 30 minutes. This makes the final frosting layer smooth and easy to apply.
- Finally I spread the last layer of frosting. I sometimes add extra frosting in swipes or dollops for a playful look. Then I top it with fresh raspberries.
- When I slice the cake I love seeing the fluffy cake layers creamy white chocolate frosting and bright raspberry filling. Every bite of this moist raspberry and white chocolate cake feels special.
More Cake Variations You’ll Love
- Snickers Cake Recipe
- Strawberry Honey Bun Cake
- Blueberry Pound Cake
- Cherry Chip Cake
- Strawberry Pound Cake
Storage Tips
How to Freeze Cake Layers?
I always freeze my cake layers if I’m not using them right away. First I let them cool completely. Then I wrap each layer in plastic wrap and again in foil. I store them in a freezer-safe container. When I need them I thaw at room temperature for a few hours. The layers stay soft and moist just like fresh.
Storing Buttercream & Raspberry Filling
- I always store leftover white chocolate frosting and raspberry filling properly. Buttercream for the white chocolate raspberry cake goes in an airtight container in the fridge. It stays good for up to a month.
- Raspberry filling also goes in an airtight container. It keeps well for up to two weeks.
- Before using the buttercream again I give it a good stir. If it feels too thick I add a little cream. The raspberry filling can be gently stirred or warmed a bit to get the perfect consistency.
- These small steps make sure my moist raspberry and white chocolate cake always tastes fresh and perfect.
Assembled Cake Storage Tips
- When I finish my white chocolate raspberry cake I always make sure it stays perfect. I put it in the fridge if I am not serving it right away. The white chocolate frosting stays firm and the raspberry filling stays fresh.
- I usually cover it with a cake dome or just plastic wrap. It keeps the cake soft and stops it from drying.
- Sometimes I want to save it for later. Then I wrap it in plastic and foil and freeze it. When I take it out and let it sit for a bit at room temperature the moist raspberry and white chocolate cake tastes just like it was baked today.
- These little steps really help me enjoy the cake without worrying. Every slice stays soft and delicious.
Nutritional Information
Calories 344 || Fats 20g || Saturated fats 6g || Cholesterol 80mg || Carbs 39g || Sugar 8g
The nutrition information for this white chocolate raspberry cake is estimated and provided for reference only.
Source: eatthismuch.com
FAQs About White Chocolate Raspberry Cake
Q1: Can I make this white chocolate raspberry cake ahead of time?
Oh yes I do it all the time. Sometimes I bake the cake layers a day or two in advance. I wrap them tightly and store in the fridge or freezer. It makes assembling the moist raspberry and white chocolate cake so easy. Honestly it saves me a lot of stress on the day I need it.
Q2: How do I keep the white chocolate frosting from melting?
I learned this the hard way. On warm days the frosting can get soft really fast. I keep it in the fridge until I am ready to serve. Sometimes I even chill the cake for 10 minutes after frosting. The white chocolate frosting stays firm and smooth and it makes decorating much easier.
Q3: Can I use frozen raspberries for the filling?
Absolutely. I usually keep frozen raspberries on hand for this recipe. I let them thaw a little and drain extra juice before making the filling. The raspberry filling still turns out thick, tart and full of flavor. Honestly it tastes just as good as fresh raspberries.
Q4: How do I make the cake layers moist?
Here’s my little trick. I brush each layer with a simple syrup. Don’t overbake the cake or overmix the batter. That’s something I learned after a few failed attempts. It keeps the white chocolate raspberry cake soft, light and moist every time.
Q5: Can I freeze the assembled cake?
Yes and I do it quite often. I wrap the whole cake tightly in plastic and foil. When I thaw it at room temperature it tastes just like I baked it that morning. Freezing doesn’t change the moist raspberry and white chocolate cake at all and honestly it makes life so much easier.
Final Thoughts
Honestly baking this white chocolate raspberry cake is always so much fun. I love seeing the fluffy cake layers stacked with creamy white chocolate frosting and bright raspberry filling. Every slice makes me smile.
This moist raspberry and white chocolate cake really stands out. It looks beautiful on the table and tastes amazing. I usually make it ahead or freeze the layers and it still stays fresh. Brushing the layers with syrup and keeping the frosting cool really helps.
If you try this recipe you’ll enjoy every bite. It’s perfect for birthdays, special occasions, or just a treat for yourself. Try it out and see for yourself. I’d love to hear how it turns out. Leave a comment or tag me in your creation. You’ll be glad you did.
How to Make White Chocolate Raspberry Cake at Home
Ingredients
Raspberry Cake Filling
- 3 cups Fresh or frozen raspberries
- ⅔ cup Granulated sugar
- 2 tsp Lemon juice
- 2 tsp Lemon zest
- ⅓ cup Water
- 2 tbsp Cornstarch
White Cake Layers
- 3 cup Cake flour
- 3 cups Granulated sugar
- 2½ tsp Baking powder
- 1 tsp Salt
- 1 cup Unsalted butter
- 4 Large Egg whites
- 1½ cup Sour cream
- 2 tbsp Vegetable oil
- 1 tbsp Lemon zest
- 1 tsp Vanilla extract
Simple Syrup (Optional)
- ⅔ cup Water
- ⅔ cup Granulated sugar
White Chocolate Buttercream Frosting
- 2 cups Unsalted butter
- 2 tbsp Lemon juice
- 2 tsp Lemon zest
- 2 tsp Vanilla extract
- 1 tsp Salt
- 7 cups Powdered sugar
- ⅓ cup Heavy cream
- 1½ cup White chocolate chips
Instructions
Prepare Raspberry Filling
- Heat raspberries, sugar, lemon juice, lemon zest and 1/4 cup water. Let simmer 10–15 mins. Strain seeds if you like smooth filling. Make cornstarch slurry with remaining water. Mix and cook until thick. Cool in fridge.
Make Cake Layers
- Preheat oven to 340°F / 171°C. Grease 7-inch or 8-inch pans. Mix flour, sugar, baking powder, and salt. Add butter, egg whites, sour cream, oil, lemon zest, and vanilla. Mix gently. Divide batter in pans and bake 35–38 mins. Let cool and level tops.
Optional Simple Syrup
- Heat water and sugar until dissolved. Brush layers lightly to keep cake moist.
Prepare White Chocolate Buttercream Frosting
- Beat butter. Add lemon juice, zest, vanilla, salt. Slowly add powdered sugar and cream. Fold in cooled melted white chocolate.
Assemble Cake
- Stack layers, spreading frosting and raspberry filling between each. Chill layers 10–30 mins if needed. Apply crumb coat. Finish frosting and decorate as desired.
Tips for Best Results
- Don’t overbake or overmix the batter.Keep frosting cool while assembling.Freeze layers if making ahead.Use simple syrup to keep cake moist.
Notes
- I usually make the cake layers a day ahead and freeze them. It makes assembling this white chocolate raspberry cake so much easier and less stressful.
- Always let your melted white chocolate cool before adding to the frosting. I learned the hard way once and my frosting got runny.
- Brushing the layers with simple syrup keeps the cake extra moist and soft. Don’t skip this step.
- You can use frozen raspberries for the filling. I usually thaw them a little and drain extra juice. The filling still turns out thick and tart.
- If it’s warm in your kitchen, chill the cake for 10–15 minutes after frosting each layer. It helps the white chocolate frosting stay firm.
- This cake works perfectly for birthdays, special occasions, or just a treat for yourself. Honestly every bite is worth it.
