White Chocolate Raspberry Cake

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Do you crave desserts with rich yet fruity flavors? This white chocolate raspberry cake will satisfy your sweet tooth with its luscious layers of cake and frosting. Keep reading for the recipe and tips on whipping up this crowd-pleasing treat.

Why Should You Make This Cake?

Baking this raspberry white chocolate cake from scratch fills your home with sweet aromas and rewards your efforts with melt-in-your-mouth goodness. When you need an impressive centerpiece for a special occasion or just want to treat yourself, this cake hits the spot.

The flavors blend absolute perfection. Each soft cake layer bursts with fresh raspberry jam while fluffy white chocolate frosting ties it all together. One bite may have you reminiscing about the cakes mom used to make.

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What Is the Secret to Ultra-Tender Cake Layers?

After testing multiple white cake recipes, I settled on a method that produces super moist, delicate crumb. Using cake flour instead of all-purpose flour gives you that soft texture. And incorporating sour cream into the batter keeps the cake layers tender and velvety.

Creaming the butter and sugar together whisks tons of air into the batter too. The result is featherlight cakes that seem to float off the fork.

How Do You Get Such Vibrant Red Raspberry Filling?

Taking the time to cook down fresh raspberries into a jam-like filling ratchets up the fruity flavor. The bursting red filling provides scrumptious tartness between each layer of sweet frosting and cake.

When making the filling, be sure to let it chill overnight. This allows it to thicken up properly so it doesn’t ooze out the sides of your cake. Spoon some of that luscious filling onto a spoon for a taste of summer.

Why Add Lemon Zest to the White Chocolate Frosting?

Lemony undertones keep the rich white chocolate frosting tasting bright instead of cloying. And vanilla extract pumps up the flavor even more.

But before mixing in the white chocolate, let it cool completely after melting. Adding hot melted chocolate to frosting can cause a gloopy mess! Cooling it down allows it to blend smoothly.

How Should You Finish Decorating This Cake?

Though it looks stunning unadorned, a sprinkling of fresh raspberries or fluffy white chocolate curls on top adds impressive flair. For ultimate indulgence, serve slices with scoops of raspberry sorbet or fresh whipped cream.

Now that your mouth is watering, try this white chocolate raspberry cake recipe and enjoy forkfuls of fruity decadence! The flavorful filling sandwiched between cloud-like cake and silky frosting makes every bite luxurious.

Ingredients You’ll Need:

For the Raspberry Filling:

  • Raspberries (fresh or frozen): 3 cups (375g)
  • Granulated Sugar: 2/3 cup (133g)
  • Lemon Juice: 2 tsp (8g)
  • Fresh Lemon Zest: 2 tsp (5g)
  • Water: 1/4 cup + 2 Tbsp, divided (90g)
  • Cornstarch: 2 Tbsp (15g)

For the White Cake:

  • Unsalted Butter (room temperature): 1 cup (226g)
  • Granulated Sugar: 3 cups (600g)
  • Pasteurized Egg Whites or 7 egg whites (room temperature): 1 cup (235g)
  • Cake Flour: 3 cups (360g)
  • Baking Powder: 2 1/2 tsp (10g)
  • Fine Salt: 1 tsp (6g)
  • Full-Fat Sour Cream (room temperature): 1 1/2 cups (360g)
  • Vegetable Oil: 1/4 cup (56g)
  • Lemon Juice: 2 Tbsp (24g)
  • Fresh Lemon Zest: 2 tsp (5g)
  • Vanilla Extract: 1 tsp (4g)

For the Simple Syrup (optional but recommended):

  • Water: 2/3 cup (160g)
  • Granulated Sugar: 2/3 cup (133g)

For the White Chocolate Buttercream Frosting:

  • Unsalted Butter (room temperature): 2 cups (452g)
  • Lemon Juice: 2 Tbsp (24g)
  • Fresh Lemon Zest: 2 tsp (5g)
  • Vanilla Extract: 2 tsp (8g)
  • Fine Salt: 1 tsp (6g)
  • Powdered Sugar: 7 cups (875g)
  • Heavy Cream or Whipping Cream: 1/3 cup (80g)
  • White Chocolate Chips (melted and cooled): 1 1/2 cups (260g)

Tools Required:

  • Stand Mixer or Electric Hand Mixer
  • Whisk Attachment
  • Greaseproof Cake Board
  • Spinning Cake Stand
  • Large Offset Spatula
  • Bench Scraper

Step-by-Step Instructions:

  1. Raspberry Filling: Cook raspberries, sugar, lemon juice, zest, and part of the water in a saucepan. Simmer, strain, and thicken with a cornstarch slurry. Cool in the fridge for at least 1 hour.
  2. White Cake Layers: Whip butter and sugar, then blend in egg whites. Mix dry ingredients separately, then combine with the wet mix. Add sour cream, oil, lemon juice, zest, and vanilla. Bake in prepared pans for 40-42 minutes.
  3. Simple Syrup: Dissolve sugar in water by boiling, then cool.
  4. White Chocolate Buttercream Frosting: Whip butter, then add lemon juice, zest, vanilla, salt, and powdered sugar. Incorporate heavy cream and melted white chocolate.

Assembling the Cake:

  • Brush each cake layer with simple syrup.
  • Stack the layers, spreading white chocolate buttercream and raspberry filling between each.
  • Apply a crumb coat, chill, then add a final layer of frosting.
  • Decorate with colored buttercream, fresh raspberries, and optional flowers.

Recipe Variations:

  • For different sized cakes or cupcakes, adjust the batter distribution and baking times accordingly.

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