How to Make White Chocolate Raspberry Cake at Home
This white chocolate raspberry cake is soft, moist, and full of flavor. Fluffy cake layers are stacked with creamy white chocolate frosting and tangy raspberry filling. Perfect for birthdays, special occasions, or just a treat for yourself. You’ll love how easy it is to make and how delicious it tastes every time.
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.