White Chocolate Raspberry Cake Recipe

This cake is a beautiful combination of moist white chocolate layers, tart raspberry filling, and creamy white chocolate buttercream. It’s perfect for special occasions or as an indulgent treat.

Ingredients and Substitutions

For the Cake Layers

  • 2 ½ cups (285g) cake flour – Makes the cake soft. Substitute with all-purpose flour if needed.
  • 2 ½ teaspoons baking powder – Helps the cake rise.
  • ½ teaspoon salt – Balances the sweetness.
  • 1 cup (240ml) whole milk – Adds moisture.
  • 4 ounces (113g) white chocolate, finely chopped – Gives a rich, sweet flavor. Use high-quality white chocolate.
  • ½ cup (113g) unsalted butter, softened – Adds richness and tenderness.
  • 1 ½ cups (300g) granulated sugar – Sweetens the cake.
  • 4 large egg whites – Makes the cake light and fluffy.
  • 2 teaspoons vanilla extract – Enhances the flavor.

For the Raspberry Filling

  • 2 cups (300g) fresh or frozen raspberries – Adds tartness.
  • ½ cup (100g) granulated sugar – Balances the tartness.
  • 2 tablespoons cornstarch – Thickens the filling.
  • 1 tablespoon fresh lemon juice – Brightens the flavor.

For the White Chocolate Buttercream

  • 6 ounces (170g) white chocolate, melted and cooled – Adds a creamy sweetness.
  • 1 ½ cups (340g) unsalted butter, softened – Makes the frosting smooth.
  • 5 cups (600g) powdered sugar – Sweetens and stabilizes the frosting.
  • 2 teaspoons vanilla extract – Enhances flavor.
  • 2-4 tablespoons heavy cream – Adjusts frosting consistency.

Step-by-Step Instructions

Prepare the Cake Layers

  1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. Melt white chocolate: Heat milk until warm (not boiling). Pour over chopped white chocolate, let sit for a minute, then stir until smooth. Let it cool.
  3. Mix dry ingredients: In a bowl, whisk cake flour, baking powder, and salt.
  4. Cream butter and sugar: In a large bowl, beat butter and granulated sugar until light and fluffy.
  5. Add egg whites and vanilla: Mix in egg whites one at a time. Stir in vanilla extract.
  6. Combine dry and wet ingredients: Add dry ingredients in three parts, alternating with the white chocolate-milk mixture. Mix until just combined.
  7. Bake: Divide batter evenly among the pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Cool: Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Raspberry Filling

  1. In a saucepan over medium heat, combine raspberries, sugar, lemon juice, and cornstarch. Stir until thick, about 10 minutes.
  2. Remove from heat and let it cool completely before using.

Prepare the White Chocolate Buttercream

  1. Melt white chocolate and let it cool slightly.
  2. In a large bowl, beat butter until creamy.
  3. Add melted white chocolate and mix well.
  4. Gradually add powdered sugar, mixing on low speed.
  5. Mix in vanilla extract. Add heavy cream, one tablespoon at a time, until smooth and spreadable.

Assemble the Cake

  1. If needed, level the tops of the cake layers.
  2. Place one cake layer on a serving plate. Spread half the raspberry filling over it.
  3. Add the second cake layer and spread the remaining raspberry filling.
  4. Place the final cake layer on top. Apply a thin layer of buttercream for a crumb coat. Refrigerate for 20 minutes.
  5. Frost the cake with the remaining buttercream, smoothing the sides and top.
  6. Decorate with fresh raspberries and white chocolate curls.

Serving Suggestions

  • Enjoy with a cup of tea or coffee.
  • Chill for 30 minutes before slicing for neat layers.
  • For extra flavor, drizzle with raspberry sauce.

Storage and Reheating

Storing

  • Room temperature: Store in an airtight container for up to 1 day.
  • Refrigeration: Keep in the fridge for up to 5 days. Let it sit at room temperature before serving.

Freezing

  • Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months.
  • Thaw in the fridge overnight before serving.

Variations and Customizations

  • Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a citrusy kick.
  • Almond Flavor: Substitute vanilla extract with almond extract.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the frosted cake.

FAQs

Can I use frozen raspberries?

Yes, but thaw and drain them before using to remove excess moisture.

Can I make the cake layers ahead of time?

Yes! Bake the layers, wrap them in plastic, and store at room temperature for 1 day or freeze for up to 2 months.

Can I use white chocolate chips instead of a chocolate bar?

White chocolate chips don’t melt as smoothly, so it’s best to use a high-quality white chocolate bar.

Why is my buttercream too thick?

Add a tablespoon of heavy cream at a time until it reaches a smooth consistency.

Enjoy this delicious white chocolate raspberry cake!

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