White Chocolate Raspberry Cake – Get The Recipe!

White Chocolate Raspberry Cake is a heavenly combination of sweet, tangy, and creamy flavors.

This delightful dessert features moist vanilla cake layers infused with white chocolate, filled with tangy raspberry preserves, and frosted with luscious white chocolate buttercream.

The baking process is straightforward and rewarding, so let’s get started!

How to Make White Chocolate Raspberry Cake

This recipe is simple to follow and results in an elegant and delicious cake.

Ingredients for White Chocolate Raspberry Cake

Here’s what you need to create this beautiful cake.

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ¾ cup whole milk
• ¾ cup melted white chocolate

For the Raspberry Filling

• 1 cup raspberry preserves
• ½ cup fresh raspberries (optional for added texture)

For the White Chocolate Buttercream

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 4 ounces melted white chocolate
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

For Garnish

• Fresh raspberries
• White chocolate curls or shavings

Step-by-Step Instructions

Lets go for baking.

1. Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Alternate adding the dry ingredients and milk, mixing just until combined. Finally, fold in the melted white chocolate.

2. Bake the Cakes

Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

3. Prepare the Raspberry Filling

If desired, stir fresh raspberries into the raspberry preserves for added texture. Set aside until ready to assemble the cake.

4. Make the White Chocolate Buttercream

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition.

Stir in the melted white chocolate and vanilla extract, then add heavy cream as needed to reach a smooth, spreadable consistency.

5. Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of raspberry filling over the top, then add a thin layer of buttercream.

Repeat with the second layer. Place the final cake layer on top and frost the entire cake with the remaining buttercream.

6. Decorate the Cake

Garnish with fresh raspberries and white chocolate curls for an elegant finish. Chill the cake for at least 1 hour before serving to let the flavors meld.

Tips for the Best White Chocolate Raspberry Cake

1. Use High-Quality White Chocolate: This makes a significant difference in flavor.
2. Fresh or Store-Bought Preserves: Choose whichever option suits your time and preference.
3. Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
4. Level Cake Layers: Trim the tops of the cakes for even stacking and stability.

Serving Suggestions

• Serve this cake chilled or at room temperature for the best flavor and texture.
• Pair it with a cup of tea or a glass of chilled white wine for an indulgent treat.

Storing the Cake

1. Refrigeration: Store in an airtight container in the fridge for up to 3 days.
2. Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Go for Kitchen Now!

Let’s enjoy the exquisite flavors of White Chocolate Raspberry Cake!

With its creamy white chocolate buttercream, tangy raspberry filling, and moist cake layers, this dessert is perfect for any occasion.

Try it today and share your experience—we’d love to hear your thoughts!