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White Chocolate Raspberry Cake

A soft and elegant white chocolate raspberry cake with creamy frosting, juicy berries, and bakery-quality texture. Perfect for celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.