Name: White Chocolate Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs, room temperature; 8 ounces high-quality white chocolate, melted; 2 teaspoons vanilla extract; 2 cups fresh raspberries

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If you are looking for a show-stopping dessert that combines creamy sweetness with a burst of tartness, the White Chocolate Raspberry Cake is exactly what you need. This cake delivers moist layers brimming with luscious white chocolate and fresh raspberries, creating a perfect harmony of flavors and textures that feels both luxurious and refreshingly fruity. Whether you’re celebrating a special occasion or simply craving a delightfully indulgent treat, this White Chocolate Raspberry Cake offers an irresistible experience that’s as beautiful to look at as it is to eat.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

This White Chocolate Raspberry Cake uses simple, everyday ingredients that come together to create a rich, tender crumb balanced by the natural tartness of juicy raspberries. Each component plays an important role in giving the cake its distinctive flavor, moist texture, and stunning visual appeal.

3 cups all-purpose flour: Provides structure and a tender crumb when combined with the leavening agents.
2 cups granulated sugar: Sweetens the cake and helps achieve a tender texture.
1 cup unsalted butter (room temperature): Adds richness and moisture; room temperature helps it cream well with sugar.
4 large eggs (room temperature): Bind the ingredients while enhancing the cake’s fluffiness.
8 ounces high-quality white chocolate (melted): Gives a creamy, luscious flavor that defines this cake’s uniqueness.
2 cups fresh raspberries: Adds a burst of tartness and pretty pops of color throughout.
1 tablespoon baking powder: Works as a leavening agent for a light, airy texture.
1/2 teaspoon baking soda: Supports rising and enhances browning for a golden crust.
2 teaspoons vanilla extract: Brings warmth and depth, complementing the white chocolate perfectly.

How to Make White Chocolate Raspberry Cake

Step 1: Prepare Your Pans and Oven

Begin by preheating your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper. This ensures your cakes bake evenly and release easily from the pans, preserving their delicate crumb and shape.

Step 2: Mix the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting not only combines these key leavening agents evenly but also aerates the flour to keep your cake light and fluffy.

Step 3: Cream Butter and Sugar, Then Add Eggs

Using a mixer, beat the room-temperature unsalted butter and granulated sugar until the mixture becomes light and fluffy—this step is vital for a soft cake texture. Add the eggs one at a time, mixing well after each addition to properly emulsify the batter, creating a smooth base for the flavors to shine.

Step 4: Incorporate Vanilla and Melted White Chocolate

Stir in the vanilla extract and the melted white chocolate gently into your creamed mixture. The melted white chocolate adds a creamy decadence that transforms this cake into a memorable dessert with a delightful sweetness that pairs so well with raspberries.

Step 5: Combine Wet and Dry Ingredients, Fold in Raspberries

Gradually add the dry flour mixture into the wet ingredients, stirring just until everything is combined to avoid overworking the batter. Carefully fold in the fresh raspberries, so they stay intact and distribute evenly, infusing each bite with juicy tartness and beautiful bursts of red color.

Step 6: Bake and Cool

Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes. Check doneness by inserting a toothpick; it should come out clean or with just a few moist crumbs. Let the cakes cool completely before frosting or assembling to maintain their moist, tender texture.

How to Serve White Chocolate Raspberry Cake

Garnishes

To make your White Chocolate Raspberry Cake visually stunning and even more inviting, fresh raspberries on top are a must. A sprinkling of white chocolate shavings or a delicate dusting of powdered sugar adds an elegant finishing touch that highlights the cake’s sweet and tart personality.

Side Dishes

Serve this cake alongside a light berry compote or a scoop of creamy vanilla ice cream to complement its rich flavors. A refreshing mint leaf garnish can also brighten each slice, making every forkful feel fresh and vibrant.

Creative Ways to Present

For an extra special presentation, layer the cake with raspberry jam between each tier or drizzle a white chocolate ganache over the top for a glossy, professional look. Alternatively, individual mini cakes or cupcakes using the same batter make delightful personal treats for parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Once cooled and frosted, your White Chocolate Raspberry Cake can be stored covered in the refrigerator for up to 3 days. Keep it in an airtight container or covered tightly with plastic wrap to maintain moisture and prevent the cake from drying out.

Freezing

If you want to enjoy this cake later, wrap the unfrosted cake layers tightly in plastic wrap and foil before freezing. They’ll keep well for up to 2 months. When ready to serve, thaw in the refrigerator overnight and frost as usual.

Reheating

This cake is best enjoyed fresh or chilled rather than reheated, as warming can soften the structure and melt the white chocolate components. If you prefer a slightly warmer slice, allow it to come to room temperature before serving for the best taste and texture experience.

FAQs

Can I use frozen raspberries instead of fresh for the White Chocolate Raspberry Cake?

Fresh raspberries are ideal because they hold their shape better and contribute a vibrant fresh flavor, but if frozen raspberries are your only option, be sure to thaw and drain them well to avoid adding too much moisture to the batter.

What type of white chocolate is best for this cake?

Choose a high-quality white chocolate with a good cocoa butter content. This will melt smoothly and add a rich, creamy texture without being overly sweet or artificial-tasting.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Just make sure it contains xanthan gum or a similar binder to help maintain the cake’s structure and texture.

Can I make this cake a day ahead?

Absolutely! In fact, making the cake a day ahead allows the flavors to meld beautifully. Just store it wrapped tightly in the refrigerator and bring it to room temperature before serving for the best flavor and texture.

How should I frost White Chocolate Raspberry Cake?

A classic cream cheese frosting pairs wonderfully with this cake, balancing the sweetness of white chocolate and tartness of raspberries. You can also try a white chocolate buttercream for an extra indulgent finish.

Final Thoughts

If you want a dessert that looks spectacular and tastes even better, the White Chocolate Raspberry Cake will quickly become one of your favorites to bake and share. The way the creamy white chocolate pairs with fresh raspberries creates a taste sensation that feels both special and comforting. I truly encourage you to try this recipe—you’ll be amazed at how such simple ingredients can create something so memorably delicious and beautifully elegant.

White Chocolate Raspberry Cake Recipe

★★★★★

5.2 from 23 reviews

Author: Victor
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This White Chocolate Raspberry Cake is a luscious and moist dessert perfect for any special occasion. It combines the sweetness of melted white chocolate and fresh raspberries folded into a tender crumb cake, layered into three 9-inch rounds. The result is a visually stunning and delicious cake bursting with berry tartness and creamy white chocolate flavor.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
8 ounces high-quality white chocolate, melted
2 teaspoons vanilla extract

Fruit

2 cups fresh raspberries

Instructions

Prepare the pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure the cakes release easily after baking.
Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Set this mixture aside for later use.
Cream butter and sugar: In a large bowl, cream the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-5 minutes. This process incorporates air to create a soft cake texture.
Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and the melted white chocolate, mixing until the batter is smooth and creamy.
Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, folding gently with a spatula or mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
Fold in raspberries: Carefully fold the fresh raspberries into the batter, distributing them evenly while minimizing their breakage to keep the batter from turning pink or having streaks.
Divide batter and bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Remove cakes from oven and let them cool in the pans for 10 minutes. Then, turn them out onto wire racks to cool completely before assembling or frosting as desired.

Notes

Use high-quality white chocolate for the best flavor and smooth texture in the cake batter.
Room temperature eggs and butter ensure better mixing and cake texture.
Gently folding in the raspberries prevents them from breaking and staining the batter.
Allow cakes to cool completely before frosting to avoid melting the frosting.
To avoid sogginess, consider lightly dusting the raspberries with flour before folding them into the batter.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American