This white chocolate raspberry cake is a soft, tender dessert layered with bright raspberry flavor and smooth white chocolate sweetness. It’s elegant enough for celebrations yet simple enough to enjoy as a homemade treat with tea or coffee.
Why You’ll Love This Recipe
This cake balances rich and fruity flavors without being overly sweet. The crumb is moist and fluffy, the raspberries add a fresh tart contrast, and the white chocolate brings a creamy finish. It’s also straightforward to prepare with pantry staples and works beautifully for birthdays, gatherings, or a weekend bake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup whole milk
1 cup white chocolate chips or finely chopped white chocolate
1 1/2 cups fresh raspberries (or frozen, not thawed)
1 tablespoon all-purpose flour (for coating raspberries)
For the white chocolate frosting
1/2 cup unsalted butter, softened
6 ounces white chocolate, melted and cooled
2 1/2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the butter mixture in three additions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Gently fold in the white chocolate. Toss the raspberries with 1 tablespoon of flour, then carefully fold them into the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, beat the butter until creamy. Add the melted white chocolate and mix until smooth. Gradually add the powdered sugar, followed by the cream, vanilla, and salt. Beat until light and spreadable.
Frost the cooled cake layers and assemble as desired.
Servings and timing
Servings: 10 to 12 slices
Preparation time: 25 minutes
Baking time: 25 to 30 minutes
Cooling and frosting time: 45 minutes
Total time: about 1 hour 40 minutes
Variations
You can bake this batter in a single 9×13-inch pan and frost the top for a simpler presentation.
Swap raspberries with strawberries or blueberries for a different berry flavor.
Add a thin layer of raspberry jam between the cake layers for extra fruitiness.
Use a cream cheese frosting instead of white chocolate frosting for a tangier finish.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. Let slices come to room temperature before serving for the best texture and flavor. This cake can also be frozen, unfrosted or frosted, for up to 2 months. Thaw overnight in the refrigerator.
FAQs
Can I use frozen raspberries?
Yes, frozen raspberries work well. Do not thaw them before adding to the batter to prevent excess moisture.
Will the raspberries sink to the bottom?
Coating the raspberries lightly in flour helps distribute them evenly throughout the cake.
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and frost them the next day.
What type of white chocolate is best?
Use good-quality white chocolate bars or chips for the smoothest flavor and texture.
Can I use oil instead of butter?
Butter is recommended for flavor, but you can replace it with an equal amount of neutral oil if needed.
How do I know when the cake is done?
Insert a toothpick into the center; it should come out clean or with a few soft crumbs.
Can I make cupcakes with this recipe?
Yes, this recipe makes about 20 to 22 cupcakes. Bake at the same temperature for 18 to 22 minutes.
Is this cake very sweet?
The raspberries balance the sweetness, making the cake flavorful but not overpowering.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup, but it may slightly affect texture.
What frosting pairs best with this cake?
White chocolate frosting is ideal, but vanilla buttercream or lightly sweetened whipped cream also work well.
Conclusion
This white chocolate raspberry cake is a beautiful combination of soft cake, creamy sweetness, and bright berry flavor. Whether you’re baking for a special occasion or simply treating yourself, this recipe delivers a reliable and impressive result every time.
