If you’re searching for a show-stopping dessert that tastes even more heavenly than it looks, this White Chocolate Raspberry Cake is about to be your new go-to. Each slice delivers pillow-soft cake layers swirled with melted white chocolate and dotted with juicy raspberries, all crowned with luscious frosting and dazzling garnishes. Whether you’re baking for a brunch, birthday, or just because, the combination of sweet white chocolate and tart raspberries in this cake never fails to impress family and friends alike.
Ingredients You’ll Need
You only need a handful of simple pantry and fresh ingredients to bring this bakery-worthy White Chocolate Raspberry Cake to life. Every item in the lineup was chosen for its role in building flavor, creating a tender texture, or lending that gorgeous pop of color you’ll see in every slice!
- All-purpose flour: The sturdy backbone of the cake, providing structure and a light crumb.
- Baking powder: Lifts the cake beautifully, keeping it fluffy and soft.
- Salt: Just a pinch brightens flavors and balances the sweetness.
- Unsalted butter (softened): Adds richness and ensures a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake while also helping with moistness and tenderness.
- Large eggs: Essential for binding and giving the cake its delicate structure.
- Pure vanilla extract: Infuses aromatic warmth that makes every bite irresistible.
- Whole milk: Keeps the cake moist and gives it a lush crumb.
- Sour cream: Adds a tangy note and ensures every layer is extra soft.
- White chocolate chips (melted and slightly cooled): The star ingredient, providing richness and a dreamy white chocolate flavor throughout.
- Fresh raspberries: Bring tart bursts of flavor and stunning flecks of color—it’s best to use fresh for perfect results.
- All-purpose flour (for tossing raspberries): Prevents berries from sinking to the bottom while baking.
- Additional raspberries and white chocolate shavings (optional): For that final celebratory flourish on top!
How to Make White Chocolate Raspberry Cake
Step 1: Prep Your Pans and Preheat
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to ensure the cakes release smoothly after baking. Proper prep lays the groundwork for flawless cake layers and sets you up for a stress-free assembly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps evenly distribute the leavening and salt, setting up your cake with the perfect rise and flavor balance from the very start.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This part is essential—the aerated, creamy mixture is the secret to ultra-tender and moist cake crumbs that feel like a cloud with every bite.
Step 4: Add the Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition to maintain that lovely cloudlike texture. Add the pure vanilla extract and stir to combine, infusing the batter with a warm, nostalgic aroma.
Step 5: Combine Milk and Sour Cream
In a separate bowl, whisk together the whole milk and sour cream. This duo brings moisture and a subtle tang that enhances the flavors and gives the cake its delicate softness.
Step 6: Alternate Dry and Wet Additions
Add the dry ingredients to the butter mixture in three parts, alternating with the milk-sour cream mixture. Always begin and end with the dry ingredients. This method ensures a smooth, lump-free batter and an evenly textured cake.
Step 7: Fold in the White Chocolate
Gently fold in the melted and slightly cooled white chocolate chips. This is the moment when the magic really begins—the creamy white chocolate adds extraordinary flavor and richness to every bite of your White Chocolate Raspberry Cake.
Step 8: Add the Raspberries
Toss your fresh raspberries in two tablespoons of flour to keep them from sinking, then carefully fold them into the batter. Each berry will find its place in the cake, ready to surprise you with a burst of flavor in every forkful.
Step 9: Bake
Divide the cake batter evenly among the prepared pans, then smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will be filled with the sweet aroma of white chocolate and berries—it’s almost impossible not to peek!
Step 10: Cool and Frost
Let the cakes cool in their pans for around 10 minutes before inverting them onto wire racks. Allow them to cool completely before frosting with your favorite white chocolate buttercream or a tangy cream cheese frosting. Garnish with extra raspberries and white chocolate shavings for that irresistible finishing touch.
How to Serve White Chocolate Raspberry Cake
Garnishes
To really make your White Chocolate Raspberry Cake pop, shower the top with a flurry of white chocolate curls and arrange a handful of jewel-toned raspberries on top. For extra pizzazz, scatter some edible petals or a dusting of powdered sugar right before serving to wow your guests with both taste and beauty.
Side Dishes
Pair this elegant cake with a scoop of vanilla bean ice cream, a spoonful of lightly whipped cream, or even a tart lemon sorbet to contrast the sweetness. If you’re serving it for brunch or tea, a cup of fragrant Earl Grey or sparkling raspberry lemonade makes the perfect companion.
Creative Ways to Present
Showcase your White Chocolate Raspberry Cake as a towering centerpiece on a cake stand, slice it into petite squares for party trays, or layer leftovers in parfait glasses with extra berries and whipped cream for a fun, unexpected dessert twist!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake fresh by covering it tightly and storing it in the refrigerator for up to four days. The flavors deepen as it sits, making day-two slices even more mouthwatering!
Freezing
If you want to plan ahead, you can freeze individual layers of the White Chocolate Raspberry Cake (unfrosted) by wrapping them well in plastic wrap and then in foil. They’ll stay delightful for up to two months—just thaw overnight in the fridge before frosting and serving.
Reheating
To bring a chilled slice closer to room temperature, let it sit out for about 30 minutes before serving. If you prefer a warm cake, a very brief zap in the microwave (about 10–15 seconds) will revive its just-baked softness—just be careful not to overheat, especially if using cream cheese frosting.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! If fresh raspberries aren’t available, use frozen berries straight from the freezer—don’t thaw them first, or they’ll release too much juice and alter the cake’s texture.
What’s the best frosting for White Chocolate Raspberry Cake?
A white chocolate cream cheese frosting or a classic white chocolate buttercream both work beautifully. Their creamy richness perfectly complements the cake’s tender crumb and fruity bursts.
How do I prevent my raspberries from sinking to the bottom?
Tossing the raspberries with a couple tablespoons of flour before folding them into the batter helps suspend them evenly throughout the cake, keeping every bite colorful and balanced.
Can I make this recipe gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour with reliably delicious results—just make sure your baking powder and other ingredients are certified gluten-free as well.
What’s the secret to getting perfect cake layers?
Take time to measure your ingredients accurately, don’t overmix the batter, and use a kitchen scale or measuring cup to divide it evenly between pans. Rotating your pans midway through baking also ensures even cooking and a gorgeous, bakery-style finish.
Final Thoughts
I can’t say enough good things about this White Chocolate Raspberry Cake—it’s a true celebration on a plate, no special occasion required. If you give this recipe a try, I promise every bite will be met with oohs, ahhs, and plenty of recipe requests. Go on and treat yourself—you deserve it!
Print
White Chocolate Raspberry Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this moist and flavorful white chocolate raspberry cake. Perfect for special occasions or dessert lovers!
Ingredients
Dry Ingredients:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (softened)
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips (melted and slightly cooled)
Additional:
- 1½ cups fresh raspberries
- 2 tablespoons all-purpose flour (for tossing raspberries)
- additional raspberries and white chocolate shavings for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a medium bowl.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine Wet Ingredients: In another bowl, mix milk and sour cream. Add dry ingredients and milk mixture alternately to the butter mixture. Fold in melted white chocolate.
- Prepare Raspberries: Toss raspberries with flour, then gently fold into batter.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool cakes in pans before frosting and garnishing.
Notes
- Use fresh raspberries for best results. Do not thaw frozen raspberries before adding to batter.
- White chocolate cream cheese frosting is a great pairing for this cake.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
