Name: White Chocolate Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1 cup unsalted butter, room temperature; 2 cups granulated sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 8 ounces high-quality white chocolate, melted; 2 cups fresh raspberries

Jump to Recipe

If you love the perfect blend of creamy sweetness and fruity brightness, then this White Chocolate Raspberry Cake is bound to become your new favorite dessert. Imagine layers of moist, tender cake infused with melted white chocolate’s luscious richness, studded generously with fresh raspberries that burst with every bite. This cake is not only stunning to look at but offers a delightful balance of flavors that feels like a warm hug on a plate. Whether you’re celebrating a special occasion or just treating yourself, the White Chocolate Raspberry Cake is a guaranteed showstopper.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward and pantry-friendly, yet each plays a crucial role in building the flavor, texture, and visual appeal of the cake. Using high-quality white chocolate and fresh raspberries elevates this cake from simple to spectacular, while the butter and eggs create that wonderfully soft crumb everyone loves.

3 cups all-purpose flour: Provides the sturdy yet tender structure that holds the cake together perfectly.
2 cups granulated sugar: Sweetens the cake to just the right degree without overpowering the delicate ingredients.
1 cup unsalted butter (room temperature): Adds richness and moisture, making every bite satisfyingly smooth.
4 large eggs (room temperature): Bind everything together and contribute to the fluffy texture.
8 ounces high-quality white chocolate (melted): Infuses the batter with that signature creamy sweetness and an irresistible aroma.
2 cups fresh raspberries: Bursts of tart juiciness that cut through the sweetness and add vibrant color.
1 tablespoon baking powder: Helps the cake rise beautifully and become light and airy.
1/2 teaspoon baking soda: Works with the baking powder to ensure the perfect crumb.
2 teaspoons vanilla extract: Deepens the flavor profile with warm, aromatic notes.

How to Make White Chocolate Raspberry Cake

Step 1: Get Ready

First things first, preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans. This preparation ensures your cake layers come out flawlessly and makes cleanup a breeze.

Step 2: Combine Dry Ingredients

In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting aerates the flour, which helps create that tender crumb we all strive for in a perfect cake.

Step 3: Cream Butter and Sugar

In a large bowl, cream the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air, giving your cake its softness and lift.

Step 4: Add Eggs, Vanilla, and Melted Chocolate

Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract and melted white chocolate, infusing the batter with rich flavor and luscious creaminess.

Step 5: Fold in Dry Ingredients and Raspberries

Gradually add the sifted dry ingredients to your wet mixture, stirring just until combined so the batter remains tender. Gently fold in the fresh raspberries with care to avoid crushing them, as these juicy pockets will make the cake extra special.

Step 6: Bake to Perfection

Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool completely before frosting or stacking, allowing the cake to set into its perfect texture.

How to Serve White Chocolate Raspberry Cake

Garnishes

A simple sprinkle of fresh raspberries on top adds a pop of color and a burst of fresh flavor. Consider lightly dusting with powdered sugar or adding white chocolate shavings to give an elegant finish that makes your White Chocolate Raspberry Cake irresistibly inviting.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement its sweet and tangy notes. For a refreshing contrast, serve alongside a cup of bright herbal tea or a crisp glass of sparkling wine.

Creative Ways to Present

Take your White Chocolate Raspberry Cake to the next level by layering it in a trifle bowl with raspberry preserves and whipped cream. Or slice it into petite squares, drizzle with white chocolate ganache, and serve as elegant bite-sized treats at your next gathering.

Make Ahead and Storage

Storing Leftovers

Store any leftover White Chocolate Raspberry Cake in an airtight container at room temperature for up to two days or refrigerate it for up to five days. Make sure to keep it covered well to maintain moisture and prevent the raspberries from drying out.

Freezing

You can freeze this cake by wrapping individual layers tightly in plastic wrap and then aluminum foil. Freeze for up to three months. When ready to enjoy, thaw the layers overnight in the refrigerator for the best texture and flavor.

Reheating

If you prefer a slightly warmed slice, gently heat it in the microwave for 10-15 seconds or in a low oven (around 300°F) for 5 minutes. This will help revive that soft, melting quality without drying the cake out.

FAQs

Can I use frozen raspberries in this White Chocolate Raspberry Cake?

Yes, you can substitute frozen raspberries, but be sure to thaw and drain them thoroughly to avoid adding too much moisture to the batter, which could alter the texture.

What if I don’t have a mixer for creaming the butter and sugar?

You can cream butter and sugar by hand using a wooden spoon or whisk, though it will take a bit more elbow grease to achieve the fluffy texture required for a light cake.

Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a high-quality gluten-free baking blend that measures cup-for-cup. Keep an eye on texture and baking time, as gluten-free batters sometimes behave differently.

Is it better to use white chocolate chips or a bar for melting?

Using a high-quality white chocolate bar often melts smoother with fewer additives, creating a creamier batter, but white chocolate chips work well too. Just avoid lower quality options that might be waxy.

How do I prevent raspberries from sinking to the bottom?

Toss the raspberries in a little flour before folding them into the batter. This helps suspend them evenly during baking, keeping those beautiful fruit pockets well-distributed.

Final Thoughts

There is truly something magical about the White Chocolate Raspberry Cake — it’s a dessert that brings together sweetness, tartness, and creaminess in perfect harmony. Whether for a celebratory moment or a cozy night in, baking this cake is a joyful experience that rewards you with a stunning, mouthwatering treat. I can’t wait for you to try making it and savor every delicious bite as much as I do!

White Chocolate Raspberry Cake Recipe

★★★★★

5.2 from 29 reviews

Author: Ella
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A decadent White Chocolate Raspberry Cake featuring layers of moist white chocolate-infused cake with bursts of fresh raspberries, perfect for celebrations or any special occasion.

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
8 ounces high-quality white chocolate, melted

Other

2 cups fresh raspberries

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure easy removal after baking.
Sift Dry Ingredients: In a bowl, sift together the all-purpose flour, baking powder, and baking soda to evenly distribute the leavening agents and remove any lumps.
Cream Butter and Sugar: In a separate large bowl, cream the room temperature butter and granulated sugar until the mixture is light and fluffy, which helps to aerate the batter for a tender crumb.
Add Eggs and Flavorings: Add the eggs one at a time into the creamed mixture, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract and melted white chocolate until evenly combined.
Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients into the wet mixture, gently folding until just combined to keep the batter light and avoid overmixing.
Fold in Raspberries: Carefully fold in the fresh raspberries, distributing them evenly without crushing their delicate structure.
Divide Batter and Bake: Divide the batter equally into the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cool: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring to wire racks to cool completely prior to frosting or serving.

Notes

Room temperature ingredients help create a smoother batter and better rise.
Handle raspberries gently to avoid breaking and bleeding into the batter.
If white chocolate is not melting smoothly, use a double boiler or microwave in short intervals to prevent burning.
For an extra moist cake, consider brushing layers with simple syrup before frosting.
This cake pairs beautifully with cream cheese or white chocolate frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American