I have to tell you this—when I first thought about mixing white chocolate with raspberries in a cake, I didn’t know it would become one of my all-time favorite desserts.
It’s rich but light, sweet yet slightly tangy, and every bite feels special. If you’re looking for a cake that looks fancy but is actually easy to make, this is the one.
Trust me, once you try it, you’ll want to bake it again and again.
Why White Chocolate and Raspberry Work So Well Together
White chocolate has a creamy, smooth sweetness that sometimes feels too rich on its own.
Raspberries, on the other hand, bring that little tangy kick that balances everything out. Put them together, and you get this perfect harmony—sweet, creamy, tangy, fruity.
It’s honestly a match made in cake heaven.
Ingredients You’ll Need
Here’s what you’ll need to bring this cake to life. Don’t worry, it’s all simple stuff you can find easily.
- For the cake layers
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter (softened)
- 1 ¾ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- ½ cup melted white chocolate
- For the raspberry filling
- 2 cups fresh or frozen raspberries
- ½ cup sugar
- 2 tbsp cornstarch mixed with 2 tbsp water
- For the frosting
- 1 cup white chocolate (melted and cooled)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2–3 tbsp heavy cream or milk
Step-by-Step Instructions
1. Make the Cake Batter
First, preheat your oven to 350°F (175°C) and grease two 9-inch cake pans. Mix the dry ingredients (flour, baking powder, salt) in one bowl. In another bowl, beat the butter and sugar until fluffy. Add eggs one by one, then stir in vanilla. Slowly mix in the dry ingredients and milk. Finally, fold in the melted white chocolate.
2. Bake the Cake Layers
Divide the batter evenly between the pans and bake for about 25–30 minutes. Stick a toothpick in the center—if it comes out clean, your cake is done. Let them cool completely before moving on.
3. Make the Raspberry Filling
In a saucepan, cook raspberries and sugar until the berries break down. Stir in the cornstarch-water mix to thicken it. Let it cool completely; this will be your delicious fruity layer between the cakes.
4. Prepare the White Chocolate Frosting
Beat the butter until creamy, add melted white chocolate, and mix well. Slowly add powdered sugar, one cup at a time. Add cream or milk until you get the right smooth, spreadable texture.
5. Assemble the Cake
Place one cake layer on a plate, spread raspberry filling on top, and place the second cake layer above it. Cover the whole cake with your white chocolate frosting. If you want, add some fresh raspberries or shaved white chocolate on top for decoration.
Tips to Make It Perfect
- Always let the cake layers cool fully before frosting, or the frosting will melt.
- Don’t skip the raspberry filling—it balances the sweetness beautifully.
- For extra flavor, you can brush the cake layers with raspberry syrup before frosting.
Why You’ll Love This Cake Too
If you’re like me and you enjoy desserts that are both sweet and refreshing, this cake will win you over. It’s perfect for birthdays, holidays, or even just when you feel like treating yourself. The white chocolate gives it richness, while the raspberries keep it from being too heavy. It’s one of those cakes that looks bakery-level but is totally doable at home.
FAQs About White Chocolate Raspberry Cake
Q1: Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work perfectly. Just make sure to cook them down for the filling.
Q2: Can I make this cake ahead of time?
Absolutely. You can bake the cake layers a day ahead and store them covered. Assemble and frost the next day for best results.
Q3: What can I use if I don’t have white chocolate?
You can make the cake without it, but honestly, the white chocolate is what makes it special. Try to include it if you can.
Q4: How do I store leftovers?
Keep the cake in an airtight container in the fridge for up to 4 days. Let it sit at room temperature for a bit before serving.
Q5: Can I turn this into cupcakes?
Yes! Just bake the batter in cupcake tins for about 18–20 minutes instead of full cake layers.