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This elegant White Chocolate Raspberry Cake is a dreamy combination of creamy white chocolate, soft vanilla cake layers, and juicy fresh raspberries. The contrast of sweet, velvety chocolate and bright berry flavor makes this dessert a showstopper for birthdays, celebrations, or any gathering where you want to impress.

With its moist crumb, vibrant colors, and rich yet refreshing taste, this cake feels like something straight from a high-end bakery — yet it’s simple enough for any home baker to master.

Ingredients

For the Cake

• 2 cups cake flour (sifted for extra light texture)
• 1 ½ cups granulated sugar
• 2 teaspoons baking powder
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup white chocolate chips (divided)
• 1 cup fresh raspberries
• ¾ cup milk
• 1 teaspoon vanilla extract

For the White Chocolate Cream Frosting

• 1 cup heavy cream
• ½ cup melted white chocolate (from remaining chips)

Instructions

Step 1 — Prepare the Pans

Preheat the oven to 350°F (175°C). Grease two round cake pans, line them with parchment, and lightly flour the sides.

Step 2 — Cream the Butter and Sugar

In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla.

Step 3 — Combine Dry Ingredients

Whisk together cake flour and baking powder. Add this mixture to the wet batter in small portions, alternating with milk, until just combined.

Step 4 — Add the Chocolate and Raspberries

Melt half of the white chocolate chips. Allow them to cool slightly, then fold into the batter along with the fresh raspberries. Mix gently to avoid crushing the berries.

Step 5 — Bake the Cake

Divide the batter between the two pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops appear lightly golden.

Step 6 — Make the Frosting

Whip heavy cream until stiff peaks form. Melt the remaining white chocolate and fold it into the whipped cream until smooth and silky.

Step 7 — Assemble

Let the cakes cool completely. Spread a layer of frosting between the cakes, then frost the top and sides. Garnish with extra raspberries or white chocolate curls if desired.

Pro Tips

• Use room-temperature ingredients to help the batter blend smoothly.
• Don’t overmix — it can make the cake dense instead of airy.
• Fold raspberries gently to keep them intact and prevent the cake from turning pink.
• Chill the frosting for 10 minutes before assembling for cleaner layers.

Why This Recipe Works

• Perfect flavor balance: sweet white chocolate + tart raspberries = unforgettable.
• Moist, tender crumb: thanks to cake flour and precise mixing.
• Beginner-friendly: straightforward steps, no special equipment needed.
• Show-stopping look: natural raspberry bursts make every slice beautiful.

Substitutions & Variations

Ingredient Swaps

• Raspberries: Replace with blueberries, strawberries, or mixed berries.
• White chocolate: Swap for milk chocolate or dark chocolate for a deeper flavor.
• Cake Flour: Use all-purpose flour + 2 tbsp cornstarch per cup if needed.

Flavor Boost Ideas

• Add lemon zest to the batter for a fresh citrus twist.
• Brush cake layers with raspberry syrup for extra moisture.
• Add a thin layer of raspberry jam between the layers.

Make-Ahead, Storage & Reheating Guide

Make Ahead

• Bake the cake layers up to 3 days in advance. Wrap tightly and store at room temperature.
• Frosting can be made 1 day ahead and refrigerated.

Storage

• Store the assembled cake in an airtight container in the fridge for up to 5 days.
• Freeze slices for up to 3 months. Wrap each slice in plastic wrap + foil.

Reheating

• For a freshly baked feel, warm a refrigerated slice in the microwave for 8–10 seconds.

Serving Ideas

Serve this cake with:

• A scoop of vanilla ice cream
• Extra fresh berries
• A drizzle of raspberry coulis
• White chocolate curls or shavings

Perfect for birthdays, bridal showers, Valentine’s Day, or summer gatherings.

Nutrition (Per Serving Estimate)

• Calories: 380
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 38g
• Sugar: 28g
• Fiber: 1g
• Protein: 5g
• Sodium: 180mg
• Cholesterol: 80mg

Frequently Asked Questions

Can I use frozen raspberries?

Yes, but thaw and drain well to avoid adding excess moisture.

Can this be made gluten-free?

Absolutely — substitute a high-quality 1:1 gluten-free flour blend.

Why did my cake turn out dense?

Overmixing or using cold ingredients can cause a dense texture.

Can I make cupcakes instead?

Yes! Bake at 350°F for 18–20 minutes.

This enhanced White Chocolate Raspberry Cake delivers bakery-level flavor with minimal effort. Whether you’re celebrating a milestone or simply craving a luxurious homemade dessert, this recipe guarantees soft layers, rich white chocolate, and bursts of bright raspberry in every bite. It’s the kind of cake that turns any occasion into something special.

White Chocolate Raspberry Cake

A soft and elegant white chocolate raspberry cake with creamy frosting, juicy berries, and bakery-quality texture. Perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 380 kcal

Ingredients

  

For the Cake

• 2 cups cake flour (sifted for extra light texture)
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ cup unsalted butter, softened
• 3 large eggs
• 1 cup white chocolate chips (divided)
• 1 cup fresh raspberries
• ¾ cup milk
• 1 tsp vanilla extract

For the White Chocolate Cream Frosting

• 1 cup heavy cream
• ½ cup melted white chocolate (from remaining chips)

Instructions

 

• Prepare the Pans

  Preheat the oven to 350°F (175°C). Grease two round cake pans, line them with parchment, and lightly flour the sides.
• Cream the Butter and Sugar

  In a large bowl, beat the butter and sugar until pale and fluffy. Add the eggs one at a time, mixing thoroughly after each addition. Stir in vanilla.
• Combine Dry Ingredients

  Whisk together cake flour and baking powder. Add this mixture to the wet batter in small portions, alternating with milk, until just combined.
• Add the Chocolate and Raspberries

  Melt half of the white chocolate chips. Allow them to cool slightly, then fold into the batter along with the fresh raspberries. Mix gently to avoid crushing the berries.
• Bake the Cake

  Divide the batter between the two pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops appear lightly golden.
• Make the Frosting

  Whip heavy cream until stiff peaks form. Melt the remaining white chocolate and fold it into the whipped cream until smooth and silky.
• Assemble

  Let the cakes cool completely. Spread a layer of frosting between the cakes, then frost the top and sides. Garnish with extra raspberries or white chocolate curls if desired.

Notes

• Ensure white chocolate cools slightly before adding to whipped cream.
• Cake layers must be completely cool before frosting.
• For cleaner slices, refrigerate the cake for 30 minutes before cutting.
• Use freshly washed and dried raspberries to prevent soggy spots.

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