White Chocolate Raspberry Cake: The Dessert That Dreams are made of! Let’s just start here: if you’re in the mood to bake something that feels a little extra but still doable, that’ll make you feel like a cake wizard (even if your frosting skills are “rustic”), this cake is it. White Chocolate Raspberry Cake sounds fancy, sure—but it’s really just soft, buttery layers of cake dotted with tart raspberries, white chocolate in basically every component, and a pile of white chocolate buttercream AND white chocolate ganache, so luscious it almost feels indecent. But in the best way.
Test out your culinary skills with this delicious recipe for White Chocolate Cake with Raspberries. It has a slightly sweet yet fresh and light taste you’re sure to love. This one is indulgent, yeah—but not complicated. It’s the kind of cake that feels like a treat without turning your entire afternoon into a stress fest. Think: soft, buttery cake layers with pops of fresh raspberry, white chocolate in basically every layer (because why not?), and a silky frosting that you may or may not sneak spoonfuls of when no one’s looking.
Now, I’m not gonna lie—this one’s not a “throw together in 20 minutes” kinda bake. It takes a little time, a few bowls, and yeah, a decent stash of butter. But it’s the kind of baking that feels worth it. The kind where you turn on some music, tie on an apron, and settle into the rhythm of it.
When trying to think of the perfect cake to make for a special event, such as a birthday party or wedding reception, this White Chocolate Raspberry Cake comes to mind. It has a light yet sweet and enjoyable taste with fresh fruit added on top to take it to the next level. If you enjoy fresh raspberries and want to make something enjoyable for you and your loved ones to eat, this is an excellent recipe to choose.
The cake layers themselves are dreamy. They’re soft but still have structure, thanks to a combo of butter and shortening (I know, but trust me—it works). The secret weapon here is white chocolate pudding mix in the batter. It adds moisture and a subtle sweetness that somehow makes the whole thing taste like it came from a bakery, even if your oven is crooked and your mixer is making weird sounds. Oh—and the raspberries. If you’ve ever bitten into a cake and gotten a juicy burst of fresh raspberry surrounded by buttery vanilla cake, then you know. If you haven’t, well, prepare yourself for a very good time. They get a little jammy as they bake, like raspberry ripple ice cream, but in cake form.
Raspberry White Chocolate Cake
The white chocolate cake with fresh raspberries has a unique yet enjoyable taste that keeps everyone coming back for more slices. If you’re looking for a cake recipe different from the typical chocolate or vanilla, this is a great choice. The white chocolate cake has the perfect texture and taste, leaving everyone impressed by how good it is!
3 Reasons You Need to Try This White Chocolate Cake Recipe
- It’s so easy. Making a cake from scratch isn’t as hard as it looks or sounds, so be sure to give it a try.
- The cake tastes amazing. Whether you’re a raspberry lover or someone who simply enjoys the taste of fresh fruit, this is a great recipe.
- Not only does it taste amazing, but it also looks great. If you’re trying to make something that looks and tastes good, this is the perfect recipe for you.
Common Questions
What type of texture does this cake have?
This White Chocolate Cake with Raspberries has a light, fluffy texture that melts in your mouth with each bite. It’s like biting into a cloud because of how light and soft it feels.
What kind of white chocolate should I use to prepare this cake?
You can use any brand of white chocolate that you prefer. Ghiradelli is an excellent choice. Their white chocolate has such a sweet and enjoyable flavor! Of course, you can use any other brand you can find, too.
Can I add fresh raspberries to the raspberry jam?
Yes, you can do that. If you’re going to add the fresh raspberries to the jam, be sure to rinse them thoroughly beforehand. You can leave them whole or chop them into smaller pieces, whichever you prefer.
Can I add food coloring to the frosting for this sweet cake?
Absolutely. While you can keep the frosting white, you might also want to add drops of red or pink food coloring gel to give it a brighter look that matches perfectly with the color of fresh, flavorful raspberries. If you’re going to add food coloring, make sure it’s food coloring gel so that it doesn’t alter the flavor of your frosting.
Let’s talk frosting. It’s a lot, I know. Seven and a half cups of powdered sugar sounds like an error, but it’s not. It’s exactly what you want when you’re layering and smoothing and (let’s be honest) taste-testing with a spoon. The end result is a buttercream that’s fluffy, not too sweet, and goes on like a dream. It’s not fussy—just the kind of frosting you want to eat off the spatula while standing over the sink.
Then, because we’re already here and committed, there’s ganache. Not chocolate-dark-and-moody ganache. White chocolate ganache. It’s creamy, glossy, and so easy it almost feels like cheating. Heat cream, pour over chocolate, stir. That’s it. But it adds that final “wow” factor when you drizzle it over the top and let it drip down the sides. Top it off with a heap of fresh raspberries, and suddenly your humble kitchen creation looks like something people would pay money for.
Recipe Notes
- Make sure you’re not overmixing your ingredients. If you overmix the cake batter, it’s going to have more of a crumbly texture instead of the light, fluffy texture that this cake is known to have.
- You can add mini white chocolate chip morsels on top of the cake after you’ve frosted it for added flavor and as a garnish to make this cake look even better.
- When working with different ingredients to prepare the cake, including the butter, be sure to let it soften a bit to make it easier to use. If it’s cold, it won’t mix as well, which could create a problem for you when you’re trying to prepare this sweet treat.
How to Store the White Chocolate Cake with Raspberries
After preparing your cake and frosting it, allow it to set and store it in a cake container in the fridge to keep it fresh until you’re ready to slice into it and enjoy it. If you end up with leftover cake slices, you can wrap each individual slice in plastic wrap, place the slices in a large zipper-sealed food storage bag, and put the bag in the fridge or freezer. If you’re storing it in the fridge, the cake will stay good for up to five days. However, it lasts for up to three months when frozen!
And sure, it takes a little effort. But every step is straightforward. No weird techniques or obscure ingredients. Just real, good baking. And when you cut that first slice and see those pretty raspberries peeking out of the layers, and you taste the sweet creaminess of the white chocolate against the slight tart bite of the berries—yeah. Totally worth the dishes. Make it for a birthday. Make it for brunch. Make it just because your butter’s already soft and your fridge is full of raspberries that need to be used. You’ll be glad you did!
More Recipes You Will Love!
Secret Ingredient White Chocolate Raspberry Muffins
Strawberry Creamsicle Cake with Whipped Cream Frosting
White Chocolate Cake with Raspberries
Ingredients
Cake:
- ½ c heavy cream
- ½ c white chocolate chips
- 2 ½ c flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ⅔ c sugar
- ¾ c butter room temperature
- ¼ c shortening
- 4 egg whites
- ½ c milk
- ½ c sour cream
- 1 tsp vanilla
- 1 package white chocolate pudding mix
- 1 ½ c raspberries washed and dried
- 1 c chocolate chips separated from above
Buttercream Frosting:
- 7 ½ c powdered sugar
- 2 ½ c butter room temperature
- 1 Tbs milk
- 1 tsp vanilla
Ganache:
- ½ c + 1 Tbs heavy cream
- 1 c white chocolate chips
- 1-2 c raspberries for topping
Instructions
- Preheat the oven to 350 F. Line the bottom of 3-9” cake pans with parchment paper and spray with baking spray.
- To make the cake batter, start by heating the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over ½ c white chocolate chips and let set for 1 minute to melt. Stir the mixture together until completely smooth. Set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Place the sugar, butter and shortening to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes or until fluffy and lighter in color. Next, add the egg whites and beat together until incorporated. Add in the milk, sour cream and vanilla and stir until combined. Next, add the flour mixture and white chocolate pudding mix and mix just until combined. Lastly, fold in the raspberries and 1 c white chocolate chips.
- Evenly divide the cake batter between the prepared cake pans. Place the pans into the oven to bake for 40 minutes or until a toothpick inserted comes out clean or with slightly moist crumbs. Once baked, remove from the oven and place them onto a cooling rack to cool completely.
- To make the frosting, place all of the ingredients, except the milk, into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2-3 minutes or until smooth and fluffy. Add the milk and continue whipping for 1 minute.
- To make the ganache, heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream over the white chocolate chips and let stand for 1 minute to allow the white chocolate chips to melt. Stir the mixture until a smooth and creamy ganache has formed. Set aside to cool completely.
- To assemble the cake, start by placing a cake layer onto a cake stand. Use a rubber or offset spatula to spread about ⅔ c of frosting over the surface of the cake. Place a second layer of cake on top of the bottom cake layer. Frost the second layer then place the last layer of cake directly on top. Spread the remaining frosting over the top and sides of the cake and smooth out. Pour the ganache onto the top of the cake and spread to the edges so that it drips down the sides. Pile fresh raspberries on top.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!