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White Chocolate Raspberry Cake

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This White Chocolate Raspberry Cake features soft vanilla cake layers, creamy white chocolate buttercream, and a bright homemade raspberry filling. Elegant yet easy to prepare, it’s the perfect dessert for birthdays, celebrations, or special occasions.

  • Author: Sophia
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 6 ounces white chocolate, melted and cooled
  • 2 cups fresh raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 5 ounces white chocolate, melted and cooled
  • 3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Fresh raspberries, for decoration
  • White chocolate curls or shavings, for decoration

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy, about 3 to 4 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the vanilla extract and melted white chocolate.
  6. Stir in the sour cream.
  7. Gradually add the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
  8. Divide the batter evenly among the prepared cake pans.
  9. Bake for 22 to 26 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the cake layers completely before assembling.
  11. For the raspberry filling, combine raspberries, sugar, and lemon juice in a saucepan over medium heat until the berries begin to break down.
  12. Mix the cornstarch and water in a small bowl, then stir it into the raspberry mixture.
  13. Cook for another 2 minutes until thickened, then cool completely.
  14. For the buttercream, beat the butter until creamy.
  15. Gradually add the powdered sugar, then mix in the melted white chocolate, heavy cream, and vanilla extract.
  16. Beat until smooth and fluffy.
  17. Place one cake layer on a serving plate and pipe or spread a border of buttercream around the edge.
  18. Spoon raspberry filling into the center.
  19. Repeat with the second cake layer.
  20. Add the final layer and frost the top and sides with the remaining buttercream.
  21. Decorate with fresh raspberries and white chocolate curls.
  22. Chill the cake for at least 30 minutes before slicing.

Notes

  • Frozen raspberries can be used without thawing.
  • Use high-quality white chocolate bars for smoother melting.
  • Add lemon zest or almond extract for extra flavor variation.
  • Raspberry jam can replace homemade filling if needed.
  • Store covered in the refrigerator for up to 4 days.
  • Let the cake sit at room temperature for 20 minutes before serving.
  • Freeze individual slices for up to 2 months.
  • Clean the knife between slices for neat cake cuts.

Nutrition

Find it online: https://savorymomskitchen.com/white-chocolate-raspberry-cake/