Imagine biting into a cake that’s creamy, moist, and bursting with fresh raspberries, all enveloped in the sweet, velvety hug of white chocolate. That’s exactly what this White Chocolate Raspberry Cake Recipe delivers. Perfect for celebrations, cozy afternoons, or a special treat for yourself, this cake combines classic flavors with gourmet flair, and it’s easier to make than you might think.
Whether you’re a seasoned baker or just starting, this recipe will guide you step by step, ensuring a show-stopping dessert that tastes as good as it looks.
Why You’ll Love This White Chocolate Raspberry Cake Recipe
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Moist & tender crumb: The combination of sour cream, eggs, and milk creates a cake that’s soft and luscious.
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Balanced sweetness: Fresh raspberries cut through the richness of white chocolate, making every bite satisfying.
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Versatile for occasions: From birthdays to dinner parties, this cake elevates any table.
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Beginner-friendly: Even novice bakers can achieve professional results.
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Customizable layers & frosting: Add extra berries, drizzle ganache, or use cream cheese frosting for an indulgent twist.
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Visual impact: Cut slices reveal beautiful raspberry layers that look gorgeous in photos.
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Make-ahead option: Bake in advance, store properly, and frost later for stress-free entertaining.
Ingredients
This White Chocolate Raspberry Cake Recipe relies on familiar ingredients, but each has a purpose:
Cake:
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2 ½ cups all-purpose flour (provides structure and tender crumb)
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2 ½ tsp baking powder (ensures a light, airy texture)
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½ tsp salt (enhances all flavors)
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1 cup unsalted butter, softened (richness and moisture)
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2 cups granulated sugar (sweetness and moisture retention)
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4 large eggs, room temperature (structure and binding)
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1 tsp vanilla extract (aromatic warmth)
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1 cup sour cream (moisture, tender texture, subtle tang)
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½ cup whole milk (smooth consistency)
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8 oz white chocolate, melted and cooled (luxury, creamy sweetness)
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1 ½ cups fresh raspberries, lightly tossed with 1 tbsp flour (prevents sinking)
Frosting:
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8 oz cream cheese, softened (tangy richness)
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½ cup unsalted butter, softened (creamy texture)
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4 cups powdered sugar (sweetens and thickens)
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1 tsp vanilla extract (flavor enhancer)
Optional Garnish: Fresh raspberries, white chocolate shavings
Pro Tip: Use high-quality white chocolate with at least 30% cocoa butter for smooth melting and flavor depth.
Step-by-Step Instructions
1. Preheat & Prepare Pans
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Preheat oven to 350°F (175°C).
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Grease and line two 9-inch round cake pans with parchment paper.
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Lightly dust with flour to prevent sticking.
2. Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking powder, and salt.
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Set aside.
3. Combine Wet Ingredients
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In a large bowl, beat softened butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each.
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Mix in vanilla extract, sour cream, and milk.
4. Incorporate White Chocolate
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Gently fold melted white chocolate into the wet mixture until evenly distributed.
5. Assemble the Batter
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Gradually fold dry ingredients into wet ingredients.
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Do not overmix—overmixing develops gluten and toughens the cake.
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Fold in floured raspberries carefully to avoid crushing.
6. Bake the Cake
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Divide batter evenly between prepared pans.
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Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Prepare Cream Cheese Frosting
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Beat cream cheese and butter until smooth.
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Gradually add powdered sugar and vanilla extract.
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Mix until light and fluffy.
8. Frost & Assemble
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Place one cake layer on a serving plate.
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Spread frosting evenly, then top with second layer.
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Frost the top and sides of the cake.
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Garnish with raspberries and white chocolate shavings.
Pro Tips for Perfect Results
How do I keep raspberries from sinking?
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Toss berries with flour before folding into batter. The flour helps suspend them during baking.
Can I use frozen raspberries?
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Yes, but do not thaw first. Fold frozen berries directly into batter to avoid excess moisture.
What if my white chocolate seizes?
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Gently melt using a double boiler and stir in a teaspoon of butter or cream to smooth it out.
Hidden Trick for Moist Cake
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Allow cake layers to cool completely before frosting. Slightly warm frosting can melt the layers, leading to a messy finish.
Best Ways to Serve
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Slice and serve with fresh berries and whipped cream.
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Pair with vanilla ice cream or raspberry coulis for a gourmet experience.
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Crosslink idea: Try our Chocolate Ganache Cake Recipe or Classic Raspberry Tart for variety.
Nutrition per Serving (Approx.)
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Calories: 420 kcal
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Fat: 22g
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Saturated Fat: 14g
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Carbohydrates: 50g
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Sugar: 35g
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Protein: 5g
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Fiber: 2g
Note: Values vary based on frosting thickness and portion size.
Storage & Leftovers
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Store covered at room temperature for 1–2 days.
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Refrigerate for up to 5 days; bring to room temperature before serving.
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Freeze unfrosted layers up to 3 months; thaw overnight in fridge.
FAQs
Can I make this cake vegan?
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Substitute dairy butter with vegan butter, use a plant-based cream, and replace eggs with flax eggs (1 tbsp flax + 3 tbsp water per egg).
Is this cake gluten-free?
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Use a 1:1 gluten-free flour blend instead of all-purpose flour. Add ½ tsp xanthan gum for structure.
Can I make cupcakes instead?
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Yes! Bake in lined muffin tins for 18–20 minutes at 350°F (175°C).
What frosting pairs best?
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Cream cheese is classic, but whipped white chocolate ganache or buttercream works beautifully.
Variations
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Chocolate Lover: Add white chocolate chips to batter.
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Fruit Fusion: Swap raspberries for blueberries or strawberries.
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Layered Mini Cakes: Make individual 3-inch layers for elegant desserts.
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Lighter Version: Reduce sugar by ¼ cup and use Greek yogurt instead of sour cream.
Conclusion
This White Chocolate Raspberry Cake Recipe is more than dessert—it’s a celebration of flavors, textures, and joy in baking. Each bite combines creamy white chocolate, juicy raspberries, and a tender crumb that melts in your mouth.