This White Chocolate Raspberry Cake is a luxurious combination of real white chocolate, homemade raspberry cake filling, and fresh raspberries for decoration! The moist cake layers are made with real melted white chocolate, tangy sour cream, and sweet vanilla extract. It all pairs beautifully with the tartness of the fresh berries!
Table of Contents
If you're in the mood for a sweet and elegant treat, look no further than this White Chocolate Raspberry Cake recipe. It's a total showstopper for special occasions like birthdays, Valentine's Day, Easter, Christmas, weddings and bridal showers, and all sorts of special events in between.
The blend of sweet white chocolate vanilla cake with a tart raspberry filling makes it a modern favorite, a perfect balance of flavors that appeals to those who are lovers of white chocolate and fruit desserts. I'm a BIG fan and highlight this combo in my Raspberry White Chocolate Cheesecake Recipe and White Chocolate Raspberry Truffle Ice Cream, so this cake flavor was inevitable for me.
For more recipes that blend tangy berries with sweet white chocolate, check out my White Chocolate Cranberry Blondies, White Chocolate Cranberry Cookies, and White Chocolate Cranberry Pecan Fudge!
Why We Love This Recipe
- It's stunning presentation makes it an easy choice for a formal event like a bridal or baby shower.
- The white chocolate frosting, a creamy blend of melted white chocolate, butter, and heavy cream, provides a smooth and rich finish.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
White Chocolate Cake Layers:
- White Chocolate - Brings a rich, creamy flavor and smooth texture to both the cake and the frosting.
- Salted Butter - Adds moisture and richness to the cake batter and provides a stable base for the frosting.
- Granulated Sugar - Sweetens the cake and helps with the texture.
- Eggs - Act as a binding agent, giving the cake structure and richness.
- Sour Cream - Ensures the cake is moist and adds a slight tang to balance the sweetness.
- Vanilla Extract - Enhances the flavor profile of the cake and frosting.
- All-Purpose Flour - Gives the cake its structure.
- Baking Powder - This leavening agent helps the cake rise.
- Salt - Balances and enhances the flavors of the cake.
- Whole Milk - Adds moisture and helps to create a tender crumb.
Raspberry Filling:
- Fresh or Frozen Raspberries - These provide the tart, fruity component of the filling.
- Cornstarch - Thickens the raspberry filling.
- Lemon Juice - Adds a bright, citrusy note to the raspberry filling.
- Water - Helps to adjust the consistency of the raspberry filling.
White Chocolate Frosting:
- Powdered Sugar - Sweetens and helps thicken the frosting.
- Heavy Cream - Adds creaminess and helps to achieve the right frosting consistency.
- Salted Butter
- White Chocolate
How to Make White Chocolate Raspberry Cake
White Chocolate Cake
- Prepare equipment. Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray.
- Melt chocolate. Melt white chocolate into the milk. Combine fully and let it cool for 15-20 minutes.
- Add wet ingredients. While the chocolate mixture is cooling, cream the butter and sugar in the large bowl of a stand mixer with the paddle attachment, or a large mixing bowl if using an electric mixer. Add the eggs and vanilla extract, mixing to combine.
- Add sour cream. Next, add the sour cream, and mix until fully combined.
- Add dry ingredients. Mix the flour, baking powder, and salt into the mixture to form the batter.
- Add the chocolate and bake. Now add the cooled white chocolate and milk mixture and mix to combine. Divide the batter between the prepared pans and bake in the preheated oven for 24-28 minutes. Level off the tops of the cakes, if needed.
Raspberry Filling
- Cook the berries. Add the raspberries and sugar to a medium saucepan and cook over medium heat, stirring frequently, until the raspberries release their juices and break down. This should take about 8-10 minutes.
- Thicken the mixture. In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
- Let it cool. Remove from heat and cool completely before using to fill a cake.
White Chocolate Frosting
- Melt chocolate. Place the chocolate pieces in a medium bowl and melt fully.
- Let it cool. Allow the chocolate to cool for 15-20 minutes until no longer warm to the touch so that it doesn't melt the butter.
- Combine butter and chocolate. Beat the butter using the whisk attachment of your hand or stand mixer, and then mix in the melted and cooled white chocolate.
- Add remaining ingredients. Next, add the powdered sugar, vanilla extract, and heavy cream to the butter mixture.
- Mix. Lastly, mix the ingredients together until just combined.
Assembling and Decorating
- Frost the edge. Place the bottom cake layer on a cake plate and pipe white chocolate buttercream frosting around the edge of the cake's top surface.
- Add Raspberry filling. Fill the inside of the frosting circle with the raspberry filling.
- Cover with frosting. Pipe enough frosting onto the top of the filling to cover the cake layer.
- Spread. Completely cover the cake layer by spreading the frosting evenly over it using an offset spatula or a butter knife.
- Add the next layers. Carefully place the second cake layer on top and repeat the steps above, and then finish by placing the third cake layer on top.
- Frost the cake. Cover the outside of the cake completely with a thin layer of buttercream frosting.
- Add raspberries. Create a crown of raspberries around the edge of the cake's top surface by gently pressing raspberries into the frosting so that they are all pointing upwards.
- Slice and serve. Portion and slice the cake, transferring each slice onto a serving plate.
Recipe FAQ's
How can I make White Chocolate Cake more moist?
Using ingredients like sour cream and whole milk helps. Also, don't overbake the cake layers or add too much flour by measuring incorrectly.
Can I use frozen raspberries for the filling?
Absolutely! Frozen raspberries work just as well as fresh ones for the filling.
How do I prevent White Chocolate Cake from becoming too dense?
Make sure not to overmix the batter and measure your flour correctly using the spoon-and-level method.
Can I make White Chocolate Raspberry Cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them in plastic wrap and store them at room temperature.
How long does White Chocolate Raspberry Cake last in the fridge?
Properly stored in an airtight container, the cake can last up to 5 days in the fridge.
Can I freeze White Chocolate Raspberry Cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Wrap them tightly in plastic wrap and aluminum foil.
Tips for Success
- Read through the entire recipe before starting to prepare all your ingredients, and make sure your oven is correctly calibrated for accurate baking temperatures.
- Ensure your ingredients like eggs, butter, and sour cream are at room temperature for a smoother batter and even baking.
- Overmixing the batter can lead to a dense cake, so mix just until the ingredients are combined.
- You can use a kitchen scale to divide the batter evenly between the pans for uniform cake layers.
- Use a toothpick to check the doneness of your cake layers. It should come out clean or with a few moist crumbs.
- The filling should be thick enough to stay between the layers but not so thick that it becomes difficult to spread.
- Ensure the melted white chocolate is cooled but still fluid before adding it to the frosting.
- If you're not confident with piping you can practice your piping skills on a piece of parchment paper before applying the frosting to the cake.
- For a cleaner look to the cake, apply a thin layer of frosting first to catch any crumbs, then chill the cake before adding the final layer of frosting.
How To Make a Seedless Filling
If you prefer a seedless raspberry cake filling, just strain the filling through a fine mesh sieve while it is still hot.
You may need to press and scrape the filling against the sides of the sieve to push it through, but it will remove the seeds for you and you can discard them.
You might want to double the filling if this is your plan though, because removing the seeds will result in less filling from a regular batch.
Substitutions and Variations
- If you can't get enough of that white chocolate flavor, you can sprinkle white chocolate curls on top of the cake, or even add a thin layer of white chocolate ganache.
- You can garnish the cake with fresh raspberries like I have, or try something else such as lemon zest and white chocolate shavings for added elegance.
- Use unsalted butter if you need to, and adjust the salt in the recipe accordingly.
- Greek yogurt is a great substitute for sour cream and will add a similar tanginess.
- Instead of raspberries, try using strawberries or mixed berries for a different flavor.
- If you want a lighter frosting, check out my recipes for whipped cream frosting and Swiss meringue buttercream!
- Consider adding some white chocolate curls, chopped nuts, sprinkles, or edible flowers to the top for decoration.
More Fabulous Layer Cake Recipes
- Vintage Cherry Chip Layer Cake
- Best Homemade Red Velvet Cake
- Luscious Lemon Layer Cake
- Aunt Becky's Easy Black Forest Cake
- Cherry Crisp Cake
- Homemade Funfetti Cake
- Devil's Food Chocolate Cake with Chocolate Buttercream Frosting
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
White Chocolate Raspberry Cake Recipe
White Chocolate Raspberry Cake is a luxurious combination of real white chocolate and fresh raspberries! The moist cake layers, enriched with melted white chocolate, sour cream, and vanilla extract, pair beautifully with the tartness of the fresh berries!
Ingredients
Cake
- 8 ounces white chocolate, chopped (about 1 cup white chocolate chips)
- ¾ cup salted butter, room temperature (12 Tablespoons)
- 1 ½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (313g)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk, room temperature
Raspberry Filling
- 12 ounces fresh or frozen raspberries (about 2 cups)
- ½ cup granulated sugar (100g)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
White Chocolate Frosting
- 8 ounces white chocolate, chopped (about 1 ½ cups of white chocolate chips)
- 2 cups salted butter (454g)
- 6 cups powdered sugar (720g)
- 2 teaspoon vanilla extract
- 4 tablespoons heavy cream
Instructions
White Chocolate Cake
- Preheat oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray.
- Melt white chocolate into the milk. Combine fully and let it cool for 15-20 minutes.
- While the chocolate mixture is cooling, cream the butter and sugar in the large bowl of a stand mixer with the paddle attachment, or a large mixing bowl if using an electric mixer. Add the eggs and vanilla extract, mixing to combine.
- Next, add the sour cream, and mix until fully combined.
- Mix the flour, baking powder, and salt into the mixture to form the batter.
- Now add the cooled white chocolate and milk mixture and mix to combine. Divide the batter between the prepared pans and bake in the preheated oven for 24-28 minutes. Level off the tops of the cakes, if needed.
Raspberry Filling
- Add the raspberries and sugar to a medium saucepan and cook over medium heat, stirring frequently, until the raspberries release their juices and break down. This should take about 8-10 minutes.
- In a small, separate bowl, whisk together the cornstarch, lemon juice, and water to create a slurry. Add to the raspberry mixture while stirring and continue to cook another 1-2 minutes until thickened and goes from cloudy to clear. The filling will continue to thicken as it cools, so it shouldn't be too thick and paste-like in the pan.
- Remove from heat and cool completely before using to fill a cake.
White Chocolate Frosting
- Place the chocolate pieces in a medium bowl and melt fully.
- Allow the chocolate to cool for 15-20 minutes until no longer warm to the touch so that it doesn't melt the butter.
- Beat the butter using the whisk attachment of your hand or stand mixer, and then mix in the melted and cooled white chocolate.
- Next, add the powdered sugar, vanilla extract, and heavy cream to the butter mixture.
- Lastly, mix the ingredients together until just combined.
Assembling and Decorating
- Place the bottom cake layer on a cake plate and pipe white chocolate buttercream frosting around the edge of the cake's top surface.
- Fill the inside of the frosting circle with the raspberry filling.
- Pipe enough frosting onto the top of the filling to cover the cake layer.
- Completely cover the cake layer by spreading the frosting evenly over it using an offset spatula or a butter knife.
- Carefully place the second cake layer on top and repeat the steps above, and then finish by placing the third cake layer on top.
- Cover the outside of the cake completely with a thin layer of buttercream frosting.
- Create a crown of raspberries around the edge of the cake's top surface by gently pressing raspberries into the frosting so that they are all pointing upwards.
- Portion and slice the cake, transferring each slice onto a serving plate.
Notes
Storage & Make Ahead
- Make Ahead: Bake the cake layers a day in advance, and store them wrapped in plastic wrap at room temperature.
- Store: Store White Chocolate Raspberry Cake in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze the unfrosted cake layers for up to 3 months by wrapping them tightly in plastic wrap and aluminum foil and storing them in the freezer.
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