White Chocolate Raspberry Cake Recipe

If you have a soft spot for rich, fruity, and utterly indulgent desserts, this White Chocolate Raspberry Cake Recipe is going to steal your heart. Imagine layers of moist, tender cake studded with bursts of juicy raspberries and melted pockets of creamy white chocolate, all enveloped in a luscious cream cheese frosting that’s silky and tangy in just the right way. Every bite feels like a celebration, whether it’s a special occasion or simply treating yourself to something spectacular. This recipe balances sweetness, texture, and flavor in a way that’s truly memorable and irresistible.

Ingredients You’ll Need

Getting started with this White Chocolate Raspberry Cake Recipe is delightfully straightforward because each ingredient plays a vital role in building the layers of flavor and texture. From the flour that forms the cake’s delicate crumb to the fresh raspberries that add a natural burst of color and tartness, every component is essential.

• All-purpose flour (2 1/2 cups): Provides the structure that holds the cake together with just the right crumb.
• Baking powder (2 teaspoons): Helps the cake rise for a light, airy texture.
• Baking soda (1/2 teaspoon): Works with acidic ingredients to give lift and tenderness.
• Salt (1/2 teaspoon): Enhances the flavors and balances the sweetness.
• Unsalted butter (1/2 cup, softened): Adds richness and moistness to the cake.
• Vegetable oil (1/2 cup): Keeps the cake tender and moist for days.
• Granulated sugar (1 1/2 cups): Gives the perfect level of sweetness.
• Large eggs (4): Bind everything together and provide structure.
• Vanilla extract (2 teaspoons): Adds a warm aroma that makes the cake feel comforting.
• Buttermilk (1 cup): Introduces a slight tang and reacts with baking soda for fluffiness.
• Sour cream (1/2 cup): Keeps the cake moist and tender with a subtle tang.
• White chocolate chips (1 cup): Give pockets of creamy sweetness throughout the cake.
• Fresh raspberries (1 1/2 cups): Bring a natural fruity tartness and vibrant color.
• Flour for tossing raspberries (1 tablespoon): Prevents raspberries from sinking to the bottom during baking.
• Cream cheese (8 oz, softened): Key for a tangy, rich frosting that pairs perfectly with the cake.
• Unsalted butter for frosting (1/2 cup, softened): Adds creaminess and body to the frosting.
• Powdered sugar (4 cups): Sweetens and thickens the frosting.
• Vanilla extract for frosting (1 teaspoon): Enhances the frosting’s flavor.
• Heavy cream (2 tablespoons): Lightens the frosting to a smooth, fluffy texture.
• Optional garnishes: Extra raspberries and white chocolate curls to make presentation stunning.

How to Make White Chocolate Raspberry Cake Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and preparing three 8-inch round cake pans with grease and flour. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures your dry ingredients are evenly combined, giving your cake a consistent rise and crumb texture.

Step 2: Cream Butter, Oil, and Sugar

In a large bowl, beat together the softened butter, vegetable oil, and granulated sugar until light and fluffy. The mix should be airy, which helps make the cake moist and tender. Don’t rush this step; the more air you incorporate, the better the cake’s texture will be.

Step 3: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract to infuse the cake with a warm, inviting aroma that hints at the deliciousness to come.

Step 4: Incorporate Buttermilk and Sour Cream

Mix in the buttermilk and sour cream, which add moisture and a slight tang, balancing the sweetness while keeping the crumb tender. These ingredients work together with the leavening agents to ensure a soft and perfectly risen cake.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry mixture to the wet ingredients and mix until just combined. It’s important not to overmix here because that can develop the gluten too much and make the cake dense rather than soft. A gentle fold ensures a light texture.

Step 6: Fold in White Chocolate and Raspberries

Gently fold the white chocolate chips into the batter to distribute creamy sweetness throughout. Toss the raspberries in a tablespoon of flour before folding them in carefully—this simple trick prevents them from sinking and keeps their beautiful color vibrant inside your cake layers.

Step 7: Bake the Cake Layers

Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes. You’ll know the cakes are done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely. This cooling step is crucial for the frosting to go on smoothly.

Step 8: Prepare the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, followed by the vanilla and heavy cream, beating until the frosting is fluffy and spreadable. This frosting is the perfect tangy partner to the sweet cake.

Step 9: Assemble and Chill

Frost each cooled cake layer, stack them carefully, and spread a final layer of frosting on top and around the sides. Decorate with extra raspberries and white chocolate curls if you like for an extra-special touch. Chill the assembled cake before slicing to help achieve clean, beautiful cuts.

How to Serve White Chocolate Raspberry Cake Recipe

Garnishes

Fresh raspberries and delicate white chocolate curls make perfect garnishes, adding a burst of color and elegance. For extra flair, consider a light dusting of powdered sugar or edible flowers that complement this cake’s fresh aesthetic.

Side Dishes

This white chocolate raspberry cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For a fruity complement, fresh raspberry compote or a simple mixed berry salad brightens the plate and balances the richness.

Creative Ways to Present

For celebrations, consider layering the cake on a tiered stand surrounded by fresh flowers and berries. Alternatively, serve individual slices on pretty dessert plates with a drizzle of raspberry sauce or a few fresh berries for a restaurant-worthy touch that feels special at home.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake tightly wrapped or in an airtight container in the refrigerator. It will stay moist and flavorful for up to 3 days, making it easy to enjoy later without losing any of that fresh-baked charm.

Freezing

You can freeze this cake by wrapping each layer tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting and assembling, allowing you to prep layers ahead and reduce last-minute stress.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is not usually necessary. If desired, bring a slice to room temperature before serving to ensure the flavors and textures shine.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Just make sure to thaw and drain the frozen raspberries well, then toss them in flour before folding into the batter to prevent excess moisture and sinking.

Can I make this cake dairy-free?

You can substitute dairy ingredients with plant-based alternatives such as vegan butter, coconut cream, and non-dairy milk, but the flavor and texture may slightly vary from the classic version.

How do I prevent the raspberries from bleeding into the batter?

Tossing raspberries in flour before folding them in is the key; this simple step helps keep the color vibrant and prevents the juices from turning the batter pink.

Is it okay to bake the cake in one pan instead of layers?

Yes! You can bake the batter in a 9×13-inch pan but adjust the baking time accordingly—start checking for doneness around 35 minutes and remember it may take longer to bake through.

Can I use white chocolate chunks instead of chips?

Definitely, white chocolate chunks or chopped bars work wonderfully and melt beautifully throughout the cake, giving a lovely texture and flavor variety.

Final Thoughts

There is something truly magical about this White Chocolate Raspberry Cake Recipe that makes it a treasured favorite in any dessert lineup. Whether you’re celebrating a milestone or simply want to bake something extraordinary, this cake delivers on every level—flavor, texture, and visual appeal. Give it a try, and prepare to be delighted with the stunning combination of sweet white chocolate and vibrant raspberries in every tender slice.

White Chocolate Raspberry Cake Recipe

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4.2 from 22 reviews

• Author: admin
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A decadent White Chocolate Raspberry Cake featuring moist layers of vanilla cake studded with white chocolate chips and fresh raspberries, topped with a creamy, smooth cream cheese frosting. Perfect for celebrations or indulging in a sweet treat, this cake balances tart berries with sweet white chocolate and rich frosting.

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Ingredients

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Cake Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1/2 cup sour cream
• 1 cup white chocolate chips (or chopped white chocolate)
• 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
• 1 tablespoon flour (for tossing raspberries)

Frosting Ingredients

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• Optional: extra raspberries and white chocolate curls for garnish

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Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
3. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar until the mixture is light and fluffy, creating a smooth base for the batter.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing thoroughly after each addition, then stir in the vanilla extract to infuse flavor.
5. Add Buttermilk and Sour Cream: Mix in the buttermilk and sour cream to add moisture and tenderness to the cake batter.
6. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the batter and ensuring a tender crumb.
7. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without deflating the batter.
8. Prepare Raspberries: Toss the fresh raspberries with 1 tablespoon of flour to prevent them from sinking and bleeding color into the batter, then carefully fold them into the batter.
9. Divide and Bake: Evenly divide the batter among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
10. Cool Cakes: Allow cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely, ensuring the frosting won’t melt.
11. Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, then vanilla extract and heavy cream. Continue to beat until the frosting is fluffy and spreadable.
12. Assemble Cake: Frost the cooled cake layers with the cream cheese frosting, stacking them carefully. Decorate the top with extra raspberries and white chocolate curls if desired.
13. Chill and Serve: Chill the cake before slicing to help the frosting set, allowing for cleaner cuts and easier serving.

Notes

• To prevent raspberries from sinking to the bottom of the cake, always toss them in flour before folding them into the batter.
• This cake recipe can be adapted to make a two-layer 9-inch cake or baked in a 9×13-inch pan for simpler assembly.
• Use fresh raspberries for best texture and flavor; frozen raspberries should be thawed and well drained before use.
• Allow the cake layers to cool completely before frosting to avoid melting the frosting.

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