White Chocolate Raspberry Cake
A showstopping White Chocolate Raspberry Cake featuring tender white chocolate cake layers, vibrant raspberry filling, and silky white chocolate frosting—perfect for celebrations and made entirely from scratch.
Print Pin Servings: 12
Calories: 510kcal
Cost: $16
Equipment
- 8-inch round pans (Greased and lined with parchment)
- Electric mixer (Hand or stand mixer)
- Saucepan (For raspberry filling)
- Mixing bowls (Various sizes for batter and frosting)
- Rubber spatula (For folding and scraping)
- Whisk (For emulsifying mixtures)
- Cake turntable (Optional, for easier frosting)
- Cooling rack (To cool cake layers)
- Measuring cups (Dry and liquid measurements)
Ingredients
White Chocolate Cake Layers
- 2 ½ cups Cake flour - Spoon and level for accuracy
- 4 oz White chocolate bars - Finely chopped, high-quality
- ¾ cup Unsalted butter - Room temperature
- 1 ¾ cups Granulated sugar
- 5 Egg whites - Room temperature
- 1 ¼ cups Buttermilk - Divided, warmed
- 1 teaspoon Vanilla extract - Clear for white color
- ¼ teaspoon Almond extract - Optional but recommended
- 2 ½ teaspoon Baking powder
- ½ teaspoon Salt
Raspberry Filling
- 2 cups Raspberries - Fresh or frozen
- ½ cup Granulated sugar
- 1 tablespoon Cornstarch - Dissolved in water
- 1 tablespoon Lemon juice - Freshly squeezed
- 2 tablespoon Water - For slurry
White Chocolate Frosting
- 1 cup Unsalted butter - Room temperature
- 6 oz White chocolate - Melted and cooled
- 3 ½ cups Powdered sugar - Sifted for smooth frosting
- 3-4 tablespoon Heavy cream - Adjust for consistency
- 1 teaspoon Vanilla extract
- Pinch Salt - Enhances flavor
Decoration
- ½ cup Fresh raspberries - For topping
- ¼ cup White chocolate curls - Optional
- ¼ cup White chocolate ganache - Optional drip
Instructions
- Combine raspberries, sugar, and water in a saucepan. Simmer until raspberries break down. Stir in cornstarch slurry and lemon juice. Cook until thickened. Strain half to reduce seeds. Chill overnight.
- Preheat oven to 350°F. Grease and line two 8-inch cake pans.
- Warm ½ cup buttermilk and pour over chopped white chocolate. Let sit 2–3 minutes, then whisk smooth. Cool slightly.
- In a bowl, whisk cake flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy (3–4 minutes).
- Mix in egg whites one at a time. Stir in extracts and white chocolate mixture.
- Alternate adding dry ingredients and remaining buttermilk. Mix just until combined.
- Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to racks.
- Beat butter until fluffy. Add powdered sugar gradually. Mix in melted chocolate, vanilla, and cream. Beat until light and smooth.
- Level layers if needed. Pipe a frosting dam, fill with raspberry filling, and top with second layer.
- Apply thin crumb coat, chill for 30 minutes.
- Frost entire cake. Add raspberries, curls, and ganache drip if desired.
Notes
Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.
Nutrition
Serving: 150g | Calories: 510kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 130mg | Fiber: 2g | Sugar: 42g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1.4mg