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

Jump to Recipe

This White Chocolate Raspberry Cake is a dream come true for anyone who loves the harmony of tart berries and luscious white chocolate. With tender, buttery layers studded with juicy raspberries and a creamy white chocolate embrace, this cake is equally perfect for celebrations or just because you want something special. Whether you’re a seasoned baker or just starting out, this recipe brings a beautiful balance of flavors and textures to your table, sure to wow everyone lucky enough to get a slice.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

When it comes to the White Chocolate Raspberry Cake, every ingredient plays an essential role, ensuring a flavorful, soft, and stand-out treat. Think of these as your team of reliable, quality players—they work together to create absolute cake magic.

All-purpose flour: This is your cake’s backbone, providing structure and softness for every layer.
Granulated sugar: For sweetness and a tender crumb that makes each bite irresistible.
Unsalted butter (room temperature): Think of this as the essence of richness; soft butter whips up beautifully light for a moist cake.
Large eggs (room temperature): Eggs provide lift and cohesiveness, tying all the ingredients together smoothly.
High-quality white chocolate (melted): The real star—go for the best you can find, as it melts into the batter and brings a creamy, sweet foundation.
Fresh raspberries: These bring bursts of tartness and a pretty pink color, balancing the sweetness with their natural brightness.
Baking powder: Just enough to give your cake a perfect rise and fluffy texture.
Baking soda: Works with the baking powder for extra lift and tenderness.
Vanilla extract: Adds a warm, cozy aroma and depth of flavor that ties the white chocolate and raspberries together.

How to Make White Chocolate Raspberry Cake

Step 1: Preheat & Prep Your Pans

Begin by preheating your oven to 350°F (175°C). Take a moment to grease and line three 9-inch round baking pans with parchment paper—this ensures your beautiful cake layers release effortlessly once they’re baked. A little preparation here saves a world of trouble later, plus nothing beats perfectly shaped cake rounds.

Step 2: Sift the Dry Ingredients

In a large bowl, sift together your all-purpose flour, baking powder, and baking soda. Sifting isn’t just about combining; it also aerates the flour, keeping your cake layers extra light and preventing any unwanted lumps. You’ll thank yourself when your cake comes out silky smooth!

Step 3: Cream Butter & Sugar, Then Add Eggs

In a separate large mixing bowl, beat the room-temperature butter with the granulated sugar until the mixture is pale, fluffy, and almost cloud-like. Add eggs one at a time, blending well after each addition—this step is all about creating structure and richness in your cake layers. Once fully combined, stir in the vanilla and your melted white chocolate. Don’t rush this part! Allow the aroma to fill your kitchen and anticipate the deliciousness to come.

Step 4: Combine Wet and Dry Ingredients & Fold in Raspberries

Gradually add the sifted dry mixture to your wet ingredients, mixing gently until just combined. Over-mixing can lead to a dense cake, so stop as soon as the flour is incorporated. Now, fold in your fresh raspberries with a light hand, distributing them evenly throughout the batter. They’ll provide pops of flavor and color in every slice.

Step 5: Bake & Cool

Divide the batter evenly among your prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with the sweet scent of white chocolate and berries—resist opening the oven too soon for the perfect rise! Allow the cakes to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely. This prevents crumbling and helps set the structure of your White Chocolate Raspberry Cake.

How to Serve White Chocolate Raspberry Cake

Garnishes

The crowning glory of any White Chocolate Raspberry Cake is definitely in the garnishes. Fresh raspberries scattered on top, a gentle dusting of powdered sugar, or even delicate white chocolate curls add both beauty and a touch of extra flavor. A dollop of whipped cream, or a simple cream cheese frosting, is always welcome for a little extra indulgence.

Side Dishes

This cake is undeniably special on its own, but if you’d like to round out the experience, think about serving it with a lightly sweetened raspberry coulis or a scoop of vanilla bean ice cream. Fresh mint leaves or a small fruit salad bring a touch of freshness and balance the cake’s richness beautifully.

Creative Ways to Present

For birthdays and celebrations, arrange the cake on a chic cake stand and adorn it with edible flowers. Individual slices look gorgeous paired with extra berries and a drizzle of raspberry sauce on the plate. Or, for a tea party vibe, transform the cake into petite squares and serve on a tiered tray—every piece will look like a tiny, edible work of art.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have slices of White Chocolate Raspberry Cake left over, wrap them tightly in plastic wrap or place in an airtight container. Store at room temperature for up to two days, or pop them in the refrigerator for up to four days. This keeps the cake moist, protects the tender crumb, and preserves the freshness of those gorgeous raspberries.

Freezing

For longer-term storage, this cake freezes wonderfully. Wrap cooled, unfrosted layers individually with plastic wrap and a layer of foil, then freeze for up to two months. When you’re ready, thaw in the fridge overnight and assemble as usual. Freezing in slices also works well, so you can sneak out a treat whenever the craving for White Chocolate Raspberry Cake strikes!

Reheating

To revive a stored or refrigerated slice, let it sit at room temperature until just softened, or gently warm in the microwave for about 10 seconds—this brings back the cake’s lovely softness and releases the aroma of the white chocolate and raspberry. If serving with ice cream, it’s especially delightful when slightly warm.

FAQs

Can I use frozen raspberries in White Chocolate Raspberry Cake?

Absolutely! Just use them straight from the freezer and gently fold them into the batter to minimize staining. Frozen berries can be a great option when fresh are out of season, though keep in mind they may release a bit more juice as the cake bakes.

What type of white chocolate is best for this recipe?

Always choose a high-quality white chocolate bar, not chips, for the richest flavor and smoothest melt. Look for one with real cocoa butter listed in the ingredients for that signature creamy sweetness.

Can I make this cake gluten-free?

Yes, you can substitute a good 1-to-1 gluten-free all-purpose flour blend in place of regular flour. Double-check your baking powder and baking soda are gluten-free as well, and prepare for slightly shorter baking times.

What kind of frosting works best with White Chocolate Raspberry Cake?

This cake pairs well with cream cheese frosting, white chocolate buttercream, or even a simple whipped cream. Feel free to experiment, as all complement the cake’s flavors beautifully.

How can I prevent my raspberries from sinking to the bottom of the cake?

Toss the raspberries lightly with a tablespoon of flour before folding them into the batter. This helps suspend them within the layers, so you’ll get juicy berry bursts throughout every bite.

Final Thoughts

There’s just something enchanting about baking a White Chocolate Raspberry Cake—the combination of bright berries and velvety white chocolate is pure joy in every forkful. I hope you’ll give this recipe a try and let it become one of your new favorites, perfect for sharing with loved ones or treating yourself to something really special.

White Chocolate Raspberry Cake Recipe

★★★★★

5.2 from 6 reviews

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

Print Recipe

Description

Indulge in the delightful combination of white chocolate and raspberries with this heavenly White Chocolate Raspberry Cake. Moist and flavorful, it’s a perfect dessert for any occasion.

Ingredients

Scale

Dry Ingredients:

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

Wet Ingredients:

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

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease and line three 9-inch round baking pans.
Prepare Dry Ingredients: In a bowl, sift together flour, baking powder, and baking soda.
Mix Wet Ingredients: In another bowl, cream butter and sugar, then add eggs one at a time, mixing well. Stir in vanilla and melted white chocolate.
Combine Ingredients: Gradually add dry ingredients to the wet mixture until just combined. Gently fold in raspberries.
Bake: Divide batter among pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.

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