Print

Best White Chocolate Raspberry Cake Recipe (Easy Homemade)

white chocolate raspberry cake - featured image
Print Recipe

This tender, velvety white chocolate cake is studded with jammy raspberries and finished with a creamy white chocolate buttercream. It’s an impressive yet approachable dessert that balances sweet and tart flavors perfectly.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • 4 oz (113g) white chocolate, melted and slightly cooled
  • 1 ½ cups (180g) fresh or frozen raspberries
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 oz (113g) white chocolate, melted and cooled (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • ½ cup (120g) raspberry jam or preserves (optional filling)
  • 1 cup fresh raspberries (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and lightly flour the sides.
  2. Chop white chocolate into small pieces. Melt in a heatproof bowl in the microwave in 20-second bursts, stirring after each, until smooth and just warm. Set aside to cool slightly.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape down bowl halfway through.
  5. Add eggs one at a time, beating well after each. Mix in vanilla extract. Batter may look slightly curdled.
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix just until combined.
  7. Fold in cooled melted white chocolate with a rubber spatula until thoroughly combined.
  8. If using frozen raspberries, toss in 1 tablespoon flour. Gently fold raspberries into batter with a few swift strokes.
  9. Divide batter evenly between prepared pans. Smooth tops. Bake 28-35 minutes until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in pans 10 minutes, then turn out onto a cooling rack to cool completely.
  10. For buttercream: Beat softened butter on medium speed 2-3 minutes until creamy. Add cooled melted white chocolate and beat until combined. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add heavy cream one tablespoon at a time until spreadable. Mix in vanilla and salt. Beat on medium-high 2 minutes until light and fluffy.
  11. To assemble: Place one cake layer on serving plate. Spread thin layer of frosting, then dollop raspberry jam and spread gently. Add a few fresh raspberries. Place second cake layer on top. Frost entire cake with thin crumb coat, refrigerate 20 minutes. Apply final layer of frosting, smoothing with offset spatula. Decorate with fresh raspberries and white chocolate curls if desired.

Notes

Room temperature ingredients are crucial for best results. Toss frozen raspberries in flour to prevent sinking. Cool cakes completely before frosting. Chill cake between coats for smoother finish. Cake layers can be baked ahead and frozen for up to 3 months.

Nutrition

Keywords: white chocolate raspberry cake, homemade cake, layer cake, birthday cake, raspberry dessert, white chocolate dessert

Find it online: https://emacrave.com/best-white-chocolate-raspberry-cake-recipe-easy-homemade/