This White Chocolate Raspberry Cake is as stunning as it is delicious with layers of moist and fluffy vanilla cake, raspberry preserves and a decadent white chocolate buttercream frosting. Finished with fresh, sweet raspberries and white chocolate curls, this impressive layer cake is perfect for holidays and special occasions.
Craving more raspberry treats? Try these yummy Raspberry Crumble Cookies, decadent Raspberry Truffles or this gorgeous No Bake Raspberry Cheesecake!
![Slice of white chocolate raspberry cake on a white round plate topped with fresh raspberries and white chocolate curls.](https://www.momontimeout.com/wp-content/uploads/2024/07/white-chocolate-raspberry-cake-slice.jpg)
White Chocolate and Raspberry Cake
This cake is dessert perfection. A symphony of textures that perfectly complement the timeless combination of white chocolate and raspberry. This stunning dessert tastes as good as it looks with layers of moist vanilla cake that are filled with sweet and tart raspberry preserves and topped with a decadent white chocolate buttercream frosting.
But we aren’t stopping there. Fresh raspberries and white chocolate curls are the perfect simple yet elegant finish for this show stopping cake. It truly is the perfect centerpiece for any celebration!
Of all the dessert options, I think none are more impressive than a gorgeously decorated layer cake. When the flavor matches the beauty of the cake, that is where perfection lives. This cake delivers on all fronts providing unmatched flavor in the soft and fluffy vanilla cake, tart raspberry preserves and creamy, luxurious white chocolate frosting.
Yep. It’s just as heavenly as it sounds and the striking combination of bright red raspberries and white cake and frosting is sure to be a treat for the eyes just as the flavors are a treat for the tastebuds.
![Top down look at white chocolate and raspberry cake that has been cut into generous slices. Cake is topped with red raspberries and white chocolate.](https://www.momontimeout.com/wp-content/uploads/2024/07/white-chocolate-and-raspberry-cake.jpg)
Why You’ll Love This Recipe
This exceptional cake is the perfect choice for any occasion and will become a beloved addition to your baking repertoire after just one bite. Here’s why you’re going to love this recipe for white chocolate raspberry cake:
- Effortlessly Elegant: The bold red of the raspberries is perfectly contrasted with the white chocolate frosting. Fresh raspberries and white chocolate curls made simply with a bar of white chocolate and a vegetable peeler finish the cake off beautifully.
- Perfect for Celebrations: This cake is a stunning centerpiece for birthdays, anniversaries, holidays or any occasion that calls for a beautiful cake.
- Fabulous Flavor: White chocolate and raspberry are such an amazing combination of flavors. Smooth, creamy decadent white chocolate pairs perfectly with the sweet, tartness of the raspberries.
How To Make White Chocolate Raspberry Cake
This delightful recipe for white chocolate raspberry cake uses easily accessible ingredients and comes together quickly despite the lengthy instructions. Let’s take a quick look at how to make this cake and as always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.
![White chocolate raspberry cake ingredients laid and out ready to be used in the recipe.](https://www.momontimeout.com/wp-content/uploads/2024/07/white-chocolate-raspberry-cake-ingredients.jpg)
Prepare Cakes
- Combine granulated sugar, flour, baking powder and salt in a large bowl of a stand mixer. Add the butter and beat for 3 minutes.
- Gradually pour in the heavy cream, buttermilk and vanilla extract and beat for 2 minutes.
- Stop the mixer and thoroughly scrape down the sides and bottom of the mixing bowl. Turn the mixer back on and mix on a medium speed for 30 seconds.
- Add the egg whites in thirds, beat for 20 seconds after each addition.
- Divide the cake batter between the three prepared pans.
- Bake in the preheated oven for 20-22 minutes or until the cakes are a very pale golden color. Let cool completely.
![Six image collage showing how to make vanilla cakes.](https://www.momontimeout.com/wp-content/uploads/2024/07/how-to-make-vanilla-sponge-cake.jpg)
White Chocolate Buttercream
- Melt white chocolate in 30 second increments in the microwave at 50% power.
- Set aside to cool.
- Beat butter on medium speed for a few minutes until the butter is creamy.
- Gradually add the powdered sugar. Increase the speed to high and beat for 2 minutes.
- Add the cooled, melted chocolate and beat on a medium speed for 2 minutes.
- Lastly, add the heavy cream (or milk if using) and beat again until very light and fluffy.
![nine image collage showing how to make white chocolate buttercream and how to assembly white chocolate raspberry cake.](https://www.momontimeout.com/wp-content/uploads/2024/07/how-to-make-vanilla-white-chocolate-raspberry-cake.jpg)
Cake Assembly
- Place a cooled cake layer on a serving plate or cake stand. Pipe a ring of buttercream around the outside edge of the cake. Fill the inside with raspberry preserves. Pipe a layer of buttercream on top.
- Set the next cake layer on top and press the layers gently to sandwich them together. Repeat the previous step.
- Place the last layer on top and use an offset spatula to spread a thin layer of buttercream on top of the cake and around the sides. Refrigerate for 30 minutes.
- Spread the remaining buttercream on the top and around the sides of the cake.
- Add fresh raspberries to the outside edge of the cake and scatter white chocolate curls on top.
- Slice, serve and enjoy!
For clean slices, dip a sharp knife in hot water, wipe it dry, and then cut the cake. Repeat this process for each slice.
Storage Information
- Make Ahead: The cake layers can be baked a day in advance and stored tightly wrapped in plastic at room temperature.
- Room Temperature: The buttercream used for this recipe is stable which means the cake can be safely stored in an airtight container and kept at room temperature for 3 days.
- Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cake will freeze well for up to three months. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
![Top down view of whole white chocolate raspberry cake recipe on a large white cake plate.](https://www.momontimeout.com/wp-content/uploads/2024/07/white-chocolate-raspberry-cake-recipe.jpg)
Variations To Try
- Substitute the vanilla cake with chocolate cake and the white chocolate buttercream frosting for a chocolate frosting.
- This cake is delicious with strawberries or cherries too! Use cherry pie filling or cherry preserves and fresh cherries for a cherry version and strawberry preserves and fresh strawberries for a strawberry version.
- Brighten up the flavors with the addition of lemon zest to the cake batter and frosting. You could even add some lemon curls on top of the cake.
- Turn this into an Almond Raspberry Cake by replacing the vanilla extract with almond extract. Raspberries are so good with almonds!
Frequently Asked Questions
How do I make white chocolate curls?
Use a vegetable peeler on a block or bar of white chocolate to create curls. Make sure the chocolate is slightly warm for easier curling.
Can I make the buttercream in advance?
Yes, you can prepare the buttercream a day ahead. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip it to achieve a smooth, fluffy consistency.
Can I use regular flour instead of cake flour?
Cake flour gives the cake a lighter, more tender crumb. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of flour with cornstarch for each cup of all-purpose flour. This recipe has also been tested using all purpose flour which can be substituted for the same amount of cake flour if you prefer.
What if my buttercream is too thick or too thin?
If the buttercream is too thick, add a tablespoon of heavy cream or milk at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar, a quarter cup at a time, until it thickens.
![slice of raspberry white chocolate cake on white round plate. Fork has cut off a bite of the cake.](https://www.momontimeout.com/wp-content/uploads/2024/07/raspberry-white-chocolate-cake.jpg)
Trish’s Tips
- I recommend you use cake flour in this recipe which will produce a cake with a lighter and fluffier crumb because it has less protein when compared to regular flour. This recipe has also been tested using all purpose flour which can be substituted for the same amount of cake flour if you prefer.
- For ease, we used pasteurized egg whites from a carton. You can of course separate whole eggs and measure them out.
- It’s important to follow the timings regarding mixing the cake batter in the recipe as this will produce the best crumb.
- If you don’t have three cake pans or can’t fit all three in your oven to bake at the same time you can bake the cakes in batches. This cake batter can be safely left in the mixing bowl and kept at room temperature for up to two hours.
- Make sure you properly cool the cakes before attempting to frost them otherwise it will slide off.
- The recipe quantities for the white chocolate buttercream will yield a large batch of buttercream for a very thick layer. If you prefer less buttercream you can halve the amounts stated which will still be enough to fill and frost the cake with thinner layers.
- Use a high-quality white chocolate for the buttercream. We like to use Lindt white chocolate.
- Ensure you cool the white chocolate after melting it otherwise it will melt the butter when added to the buttercream.
- To achieve a smooth finish on your frosting, dip your offset spatula or cake scraper in hot water, dry it off, and then gently smooth the buttercream.
- For the white chocolate curls, I simply shaved a square of white chocolate with a vegetable peeler.
![Slice of white chocolate raspberry cake on a white round plate topped with fresh raspberries and white chocolate curls.](https://www.momontimeout.com/wp-content/uploads/2024/07/recipe-for-white-chocolate-raspberry-cake.jpg)
More Raspberry Recipes To Try
- Raspberry Iced Tea
- Raspberry Coconut Magic Bars
- Chocolate Raspberry Crumb Bars
- Raspberry Peach Crumble
- Raspberry Vinaigrette
White Chocolate Raspberry Cake
Ingredients
Vanilla Cake
- 2 cups granulated sugar
- 2¾ cups cake flour spooned and leveled
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter at room temperature
- 1 cup heavy cream
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup egg whites at room temperature
Filling
- ½ cup raspberry preserves divided
White Chocolate Buttercream Frosting (can be halved)
- 12 ounces white chocolate finely chopped
- 2 cups unsalted butter softened
- 4 cups powdered sugar
- ¼ cup heavy cream or whole milk
Garnish (Optional
- 1 cup fresh raspberries
- white chocolate curls
Instructions
Vanilla Cake
- Preheat the oven to 350°F. Lightly grease three 8 inch round cake pans and line with parchment, set aside.
- In the large bowl of a stand mixer with the paddle attachment fitted add the granulated sugar, flour, baking powder and salt. Turn the mixer to a low speed and mix to combine.2 cups granulated sugar, 2¾ cups cake flour, 2½ teaspoons baking powder, ½ teaspoon salt
- Add the butter and increase the mixer speed to medium. Beat for 3 minutes or until the texture of the ingredients looks like damp sand.¾ cup unsalted butter
- Turn the mixer to its lowest speed and gradually pour in the heavy cream, buttermilk and vanilla extract.1 cup heavy cream, ½ cup buttermilk, 2 teaspoons vanilla extract
- Turn the speed to medium and beat the ingredients together for 2 minutes. The cake batter will look very thick.
- Stop the mixer and thoroughly scrape down the sides and bottom of the mixing bowl. Turn the mixer back on and mix on a medium speed for 30 seconds.
- With the mixer on its lowest speed add the egg whites in thirds, beat for 20 seconds after each addition. At this stage the cake batter should look silky smooth. Do not over mix.1 cup egg whites
- Divide the cake batter between the three prepared pans. Bake in the preheated oven for 20-22 minutes or until the cakes are a very pale golden color, shrinking away slightly from the edges of the pan and feel springy when touched with your finger. A toothpick inserted into the middle should come out clean.
- Leave the cakes to cool in the pan for 10 minutes then invert onto a wire cooling rack to completely cool.
White Chocolate Buttercream
- To a large heatproof, microwave safe bowl, add the chopped white chocolate. Melt it in 30 second increments in the microwave at 50% power, stirring well each time until fully melted. Set aside to cool.12 ounces white chocolate
- In the large bowl of a stand mixer fitted with the paddle attachment, add the soft butter. Beat on a medium speed for a few minutes until the butter is creamy.2 cups unsalted butter
- With the mixer on its lowest speed, gradually add the powdered sugar. When the sugar is incorporated into the butter increase the speed to high and beat for 2 minutes. Turn the mixer off and scrape down the sides of the bowl.4 cups powdered sugar
- Add the cooled, melted chocolate and beat on a medium speed for 2 minutes.
- Lastly, add the heavy cream (or milk if using) and beat again for 1 minute or until the buttercream is very light and fluffy. Transfer one third of the buttercream to a piping bag and cut the end off with a pair of scissors.¼ cup heavy cream
Cake Assembly
- Place a cooled cake layer on a serving plate or cake stand.
- Pipe a ring of buttercream around the outside edge of the cake. Fill the inside with ¼ cup raspberry preserves then pipe a layer of buttercream on top of the raspberry preserves.½ cup raspberry preserves
- Place the next cake layer on top and press the layers gently to sandwich them together.
- Pipe another ring of buttercream around the outside edge of the cake. Fill the inside with the remaining ¼ cup raspberry preserves then pipe a layer of buttercream on top of the raspberry preserves.½ cup raspberry preserves
- Place the last layer on top of the cake and use an offset spatula to spread a thin layer of buttercream on top of the cake and around the sides. This is your crumb coat – at this stage, to make decorating easier, place the entire cake into the refrigerator for 30 minutes.
- After 30 minutes, spread the remaining buttercream in a thick layer on the top and around the sides of the cake. Use a cake scraper to smooth it out evenly.
- Add fresh raspberries to the outside edge of the cake and scatter white chocolate curls on top.1 cup fresh raspberries, white chocolate curls
- Slice, serve and enjoy!
Notes
- Make Ahead: The cake layers can be baked a day in advance and stored tightly wrapped in plastic at room temperature.
- Room Temperature: The buttercream used for this recipe is stable which means the cake can be safely stored in an airtight container and kept at room temperature for 3 days.
- Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: This cake will freeze well for up to three months. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.
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