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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe

Olivia Brooks
This White Chocolate Raspberry Cake Recipe blends sweet white chocolate, tangy raspberries, milk, and eggs into a moist, irresistible homemade cake.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 420 kcal

Equipment

  • Mixing bowls (large and medium).
  • Electric hand mixer or stand mixer
  • 8-inch round cake pans (2 or 3 for layering)
  • Parchment paper
  • Rubber spatula
  • Whisk
  • Measuring cups and spoons.
  • Cooling rack
  • Saucepan (for raspberry filling)
  • Offset spatula for frosting
  • Cake scraper (optional, for smooth sides)

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter softened
  • 4 large eggs room temperature
  • 1 cup whole milk
  • 200 g white chocolate melted and cooled
  • 2 teaspoons vanilla extract
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt

For the Raspberry Filling:

  • 2 cups fresh or frozen raspberries
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch + 2 tablespoons water

For the White Chocolate Frosting:

  • 1 cup unsalted butter softened
  • 300 g white chocolate melted and cooled
  • 3 cups powdered sugar
  • 2 –3 tablespoons cream or milk

Optional Garnish:

  • Fresh raspberries
  • White chocolate shavings
  • Mint leaves

Instructions
 

Step 1: Prepare the Cake Batter

  • Preheat your oven to 180°C (350°F). Line your cake pans with parchment paper and lightly grease them.
  • In a large bowl, cream together butter and sugar until pale, fluffy, and airy. Don’t rush this step—it creates the base for a soft cake.
  • Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk.
  • Finally, gently fold in the melted white chocolate. The batter will look smooth, creamy, and slightly glossy.

Step 2: Bake the Cake

  • Divide the batter evenly into prepared pans.
  • Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack. Allow them to cool completely before assembling.

Step 3: Make the Raspberry Filling

  • In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and release juices.
  • Add the cornstarch mixture and stir continuously until thickened.
  • Remove from heat and let it cool completely. The filling should be thick but spreadable.

Step 4: Prepare the Frosting

  • Beat butter until creamy and smooth.
  • Add melted white chocolate and mix until fully combined.
  • Gradually add powdered sugar and a bit of cream until you reach a silky, spreadable consistency.

Step 5: Assemble the Cake

  • Place one cake layer on your serving plate.
  • Spread frosting evenly, then add a layer of raspberry filling.
  • Repeat with the next layer.
  • Cover the entire cake with frosting. Smooth the sides and decorate with fresh raspberries and white chocolate shavings.

Notes

  • Always use room temperature ingredients
  • Melt white chocolate gently to avoid burning
  • Do not overmix the batter
  • Chill filling before layering
  • Crumb coat your cake for a clean finish
Keyword White Chocolate Raspberry Cake Recipe