White Chocolate Raspberry Cake Recipe

If you have a sweet spot for desserts that are as stunning as they are delicious, this White Chocolate Raspberry Cake will quickly become your new favorite indulgence. With its tender, fluffy layers infused with fresh raspberries and the luscious sweetness of white chocolate, every bite delivers a perfect harmony of tartness and creamy richness. This cake is a showstopper at any gathering, effortlessly combining classic flavors with a fresh twist that keeps you coming back for more. Whether you’re celebrating a special occasion or simply craving an irresistible treat, this White Chocolate Raspberry Cake is a must-try that brings joy in every forkful.

Ingredients You’ll Need

Ingredients You’ll Need

Gathering the right ingredients is the first step to baking a flawless White Chocolate Raspberry Cake. Each component plays a crucial role in creating its perfect taste, texture, and visual appeal — from the tangy raspberries to the smooth white chocolate and the soft, moist cake base.

• All-purpose flour (1 ¾ cups / 250g): Provides structure for a light and tender crumb.
• Baking powder (1 ¼ tsp): Helps the cake rise beautifully without being too dense.
• Baking soda (¼ tsp): Balances acidity, ensuring a tender texture.
• Salt (½ tsp): Enhances all the flavors, giving balance to sweetness.
• Unsalted butter (6 tbsp / 84g, softened): Adds richness and moisture for a luxurious bite.
• Sunflower oil (2 tbsp / 30ml): Keeps the cake extra moist and silky.
• Granulated sugar (1 ⅓ cups / 265g): Sweetens while helping create a tender crumb.
• Pure vanilla extract (1 ½ tsp / 7ml): Infuses warm, aromatic notes that complement white chocolate perfectly.
• Large egg (1) and large egg whites (2): Provide lift and structure for a fluffy texture.
• Full fat sour cream (½ cup / 120ml): Adds gentle tang and moistness.
• Whole milk (½ cup / 120ml): Balances the batter for smoothness.
• Fresh raspberries (1 ¼ cups / 150g): The star ingredient that delivers bursts of natural tartness and vibrant color.

How to Make White Chocolate Raspberry Cake

Step 1: Make and Chill the Raspberry Sauce

Your White Chocolate Raspberry Cake starts with a fresh raspberry filling that brings juicy tartness to every bite. Prepare the raspberry sauce first and let it cool completely, then chill it for at least 30 minutes. This cooling step intensifies the flavor and ensures it won’t melt the luscious frosting later on. You can even make this a week ahead and keep it refrigerated, which saves time on baking day.

Step 2: Prepare the Cake Pans and Preheat the Oven

Preheat your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper rounds. For a taller cake with a lovely crumb, skip greasing the sides so the batter clings and rises nicely. If you prefer easier removal, a light grease will do. This step ensures your cake layers bake evenly and come out looking perfect.

Step 3: Mix the Dry Ingredients

Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Sifting aerates the flour and blends the leavening agents evenly, which is key for a uniformly tender White Chocolate Raspberry Cake.

Step 4: Cream the Butter and Sugar

In a large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer until the mixture becomes pale and fluffy — about 2 minutes. This aeration creates a light texture and brings out the sweet vanilla notes that will enhance the white chocolate’s richness.

Step 5: Add Eggs, Sour Cream, and Milk

Beat in the whole egg until fully integrated, then add the egg whites and continue beating until smooth. Mixing in sour cream gives the cake a moist crumb with a hint of tang. Alternate adding sifted dry ingredients and milk in batches to ensure a smooth batter without overmixing. Fold in fresh raspberries gently to keep them intact, offering pockets of juicy freshness across the cake.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared pans and slide them into the oven. Bake for 25 to 30 minutes, or until the tops turn light golden and a skewer poked in the center comes out clean. Let the layers cool in the pans for about 20-30 minutes before carefully loosening the edges and transferring them to wire racks to cool completely. This cooling period is essential so the layers don’t crumble when assembling.

Step 7: Prepare the White Chocolate Frosting

For the frosting, melt chopped white chocolate with warm cream infused with vanilla bean seeds. Cover and let this rich mixture sit briefly before whisking into a smooth, silky ganache. After cooling, chill it in the fridge for a couple of hours or overnight until cold. Then beat it until fluffy for a silky, luscious frosting that’s absolutely divine on this White Chocolate Raspberry Cake.

Step 8: Assemble the Cake

Place one cake layer on your serving plate. Pipe a frosting ring around the edge to create a barrier for the raspberry filling, then spread an even layer of the chilled raspberry sauce inside the ring. Top with the second layer, align everything carefully, and cover the entire cake with the remaining frosting. Use an offset spatula to smooth the sides and create beautiful swirls on top. Finish by dolloping extra raspberry sauce and fresh raspberries for that irresistible final flourish.

How to Serve White Chocolate Raspberry Cake

Garnishes

Garnishing your White Chocolate Raspberry Cake with fresh raspberries instantly brightens the presentation and reinforces the berry flavor. For a festive look, scatter a few edible flowers or sprinkle white chocolate shavings over the top. These thoughtful touches make your cake look even more inviting and elegant.

Side Dishes

Pair your White Chocolate Raspberry Cake with lightly whipped cream or a scoop of raspberry sorbet for an extra dimension of creaminess or refreshing tartness. A cup of fragrant Earl Grey tea or a sweet dessert wine also complements the cake’s flavors wonderfully, rounding out a delightful dessert experience.

Creative Ways to Present

Serve individual cake slices with a drizzle of raspberry coulis and a mint sprig to impress guests with a restaurant-quality finish. For parties, consider making smaller cupcakes using the same batter and frosting for easy-to-eat, crowd-pleasing treats. Presentation ideas like these make the White Chocolate Raspberry Cake versatile for any occasion.

Make Ahead and Storage

Storing Leftovers

Once frosted, store your White Chocolate Raspberry Cake in an airtight cake container at room temperature for up to two days, or refrigerate it to keep fresh longer — up to five days. Keeping it chill preserves the white chocolate frosting’s silky texture and the raspberry freshness without drying out the cake.

Freezing

You can freeze both baked layers and the assembled cake! Wrap cooled cake layers tightly in plastic wrap, then place them in a sealable freezer bag for up to one month. For the assembled cake, freeze uncovered for an hour to firm up, then wrap securely with foil and plastic wrap before freezing. Thaw overnight in the fridge before serving for best results.

Reheating

Generally, this cake is best served chilled or at room temperature, so reheating isn’t necessary. If you prefer a slightly warmer slice, let it sit out for 20-30 minutes to soften naturally. Avoid microwaving to prevent melting the frosting and losing the cake’s airy texture.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries are ideal for the best texture and flavor, but if frozen are all you have, thaw and drain them well to avoid excess moisture in the batter. This helps maintain the perfect crumb of your White Chocolate Raspberry Cake.

What if I don’t have sour cream? Can I substitute it?

Yes! Greek yogurt or crème fraîche makes a great substitute for sour cream, adding similar moisture and mild tanginess which complements the cake beautifully.

Is it necessary to chill the frosting before whipping?

Absolutely. Chilling the frosting base creates the right consistency for a fluffy, spreadable texture that holds its shape well on the White Chocolate Raspberry Cake.

Can I make this cake dairy-free?

This recipe relies on dairy for its rich texture, but you can experiment with dairy-free butter, sour cream, and milk alternatives. Keep in mind that the texture and flavor may vary slightly.

How do I know when the cake layers are perfectly baked?

Baking times vary by oven, so check for a lightly golden top and insert a skewer into the center of the cake; it should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep your White Chocolate Raspberry Cake tender and moist.

Final Thoughts

There’s something truly special about the blend of luscious white chocolate and fresh raspberries in this cake that feels like a celebration with every bite. Baking this White Chocolate Raspberry Cake is not just a way to make dessert, it’s a way to create memories and delight loved ones with something homemade and heartfelt. So go ahead, bake this gorgeous cake and share the sweet joy it brings — you’ll be so glad you did!

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