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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

Indulge in the ultimate dessert with this White Chocolate Raspberry Cake! With velvety layers of white chocolate sponge and a tangy raspberry filling, this cake is perfect for any occasion.
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Cuisine: American
Keyword: White Chocolate Raspberry Cake
Servings: 12 slices

Ingredients

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • ½ cup melted white chocolate
  • For the Raspberry Filling:
  • 2 cups fresh raspberries or frozen
  • ¼ cup sugar
  • 1 tsp lemon juice
  • For the Frosting:
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • ½ cup melted white chocolate

Instructions

  • Preheat & Prep:
  • Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Sift together the flour, baking powder, baking soda, and salt.
  • Cream Butter & Sugar:
  • Beat butter and sugar until fluffy. Add eggs one at a time, then stir in the vanilla extract.
  • Combine Ingredients:
  • Gradually mix in the dry ingredients and buttermilk, alternating between the two. Fold in melted white chocolate gently.
  • Bake:
  • Divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  • Make Raspberry Filling:
  • In a saucepan, combine raspberries, sugar, and lemon juice. Simmer until thickened. Strain to remove seeds and let it cool.
  • Prepare Frosting:
  • Beat butter, powdered sugar, heavy cream, and melted white chocolate until smooth and creamy.
  • Assemble the Cake:
  • Layer the cakes with raspberry filling and frosting. Spread the frosting over the top and sides, then drizzle with extra melted white chocolate for decoration.

Notes

  • Use room-temperature butter and eggs for a smoother batter.
  • If you prefer a sweeter filling, adjust the sugar in the raspberry mixture.
  • For easy frosting, chill the cake layers in the fridge for 20 minutes before assembling.
  • Leftovers can be stored in the fridge for up to 5 days or frozen for up to 3 months.