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

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If you’re searching for a showstopping dessert that tugs at your sweet tooth while dazzling the eyes, look no further than this White Chocolate Raspberry Cake. Each layer marries creamy white chocolate with bursts of tart raspberries, creating a gorgeous, flavor-packed cake that’s as delightful to eat as it is to share. Whether it’s for a celebration or simply a weekend treat, this cake combines tender crumb, juicy fruit, and a touch of decadence that never fails to impress.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a pantry full of fancy ingredients to make this elegant cake! Every single item plays a special role in delivering a melt-in-your-mouth texture, bright flavors, and that unmistakably lavish White Chocolate Raspberry Cake finish. Let’s look closer at what you’ll need—and why it matters.

All-purpose flour: The backbone of your cake, giving it structure while keeping the crumb tender.
Granulated sugar: Sweetens the batter and helps create that golden, slightly crisp edge.
Unsalted butter (room temperature): For rich flavor and a luscious, soft texture—it creams beautifully for a light batter.
Large eggs (room temperature): These add moisture and help bind everything together while making the cake rise.
High-quality white chocolate (melted): You’ll taste the difference—good chocolate makes the flavor unforgettable.
Fresh raspberries: Their tartness pops in every bite, creating little pockets of juiciness that contrast with the sweet white chocolate.
Baking powder: Essential for a fluffy rise—don’t skip it.
Baking soda: Adds lift and helps balance acidity from the berries.
Vanilla extract: Adds a complex, fragrant warmth that rounds out all the flavors.

How to Make White Chocolate Raspberry Cake

Step 1: Prep Your Pans and Preheat

To get things started, crank your oven up to 350°F (175°C) so it’s ready when you are. Meanwhile, grease and line three 9-inch round baking pans with parchment paper. This step ensures your cakes pop out flawlessly, making the final assembly of your White Chocolate Raspberry Cake a breeze.

Step 2: Sift the Dry Ingredients

Grab a large mixing bowl and sift together your all-purpose flour, baking powder, and baking soda. Sifting blends the leaveners perfectly into the flour and aerates the mixture, which helps your cake bake up light instead of dense.

Step 3: Cream Butter and Sugar, Then Add Eggs

In a separate bowl, cream your room temperature butter with the granulated sugar until it’s pale and fluffy. This introduces air and sets the stage for a light, tender crumb. Add your eggs one by one, mixing thoroughly after each addition, before stirring in the vanilla extract and rich, melted white chocolate. The harmony of flavors starts here!

Step 4: Combine Wet and Dry, Fold in Raspberries

Slowly add the dry ingredients into your wet mixture, mixing until just combined to avoid overworking the batter. Gently fold in the fresh raspberries, taking care not to smash them—these gorgeous berries will create beautiful pops of color and sweet-tart flavor in every slice.

Step 5: Bake and Cool

Evenly distribute the batter into your prepared pans and smooth out the tops. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean and the cakes have a lightly golden edge. Allow your layers to cool completely before attempting to frost or stack—but the aroma will tempt even the most patient bakers!

How to Serve White Chocolate Raspberry Cake

Garnishes

A classic finish for this cake is a generous pile of whole raspberries and a sprinkle of shaved white chocolate on top. Fresh mint leaves add a burst of color, and a dusting of powdered sugar can make those layers look even more bakery-worthy. Let your creativity shine!

Side Dishes

Pairing your White Chocolate Raspberry Cake with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream takes each bite over the top. If you’re serving at a brunch, enjoy it with a fizzy mimosa or fruity iced tea. For after-dinner, hot coffee or a delicate dessert wine beautifully complement the cake’s flavors.

Creative Ways to Present

For parties, consider slicing the cake into little squares for an elegant dessert tray, or serve mini cakes baked in ramekins for a personalized twist. If you’re feeling extra festive, drizzle a homemade raspberry coulis over each slice—those vibrant red swirls will make your White Chocolate Raspberry Cake unforgettable.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it—just make sure it’s wrapped well to prevent any drying out and to keep those delicate raspberries fresh.

Freezing

To freeze, wrap each layer individually in plastic and then foil, or store single slices in airtight containers. The cake can be frozen for up to 2 months—thaw it in the fridge overnight before bringing to room temperature for serving. The texture remains lovely, and the flavors are just as divine!

Reheating

If you prefer your White Chocolate Raspberry Cake just slightly warm, microwave a slice for 10-15 seconds. This softens the chocolate and makes the raspberries burst with juicy flavor. But truly, this cake is fabulous at room temperature, so you can skip this step if you like.

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! If fresh raspberries aren’t available, use frozen berries directly from the freezer—don’t thaw first, as that can make the batter too watery. The result is still delicious, though you may notice a slightly different texture.

Could I make this White Chocolate Raspberry Cake gluten-free?

Yes, you can substitute your favorite gluten-free all-purpose flour blend (that’s meant for baking) for the regular flour. Just be sure your blend includes xanthan gum for the best texture and structural integrity.

Is it possible to use white chocolate chips instead of bars?

You can use white chocolate chips in a pinch, but bars of high-quality white chocolate melt more smoothly and taste richer. If using chips, make sure to melt gently and stir well to avoid clumping.

How do I keep my raspberries from sinking to the bottom?

Try tossing the raspberries in a spoonful of flour before folding them into the batter. This helps suspend them in the batter and prevents them from sinking as the cake bakes.

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

A silky white chocolate buttercream or decadent cream cheese frosting works beautifully. Both complement the fruity and chocolatey notes without overpowering the delicate balance of flavors in each bite.

Final Thoughts

There’s simply no resisting the charm of a homemade White Chocolate Raspberry Cake. Each slice is vibrant, rich, and memorable—perfect for special occasions or treating yourself “just because.” I hope you’ll bake it soon, share it with people you love, and experience the pure joy of this irresistible cake. Enjoy every bite!

White Chocolate Raspberry Cake Recipe

★★★★★

4.9 from 13 reviews

Author: Zoe
Total Time: 50 minutes
Yield: 1 3-layer cake 1x
Diet: Vegetarian

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Description

Indulge in the decadent combination of white chocolate and fresh raspberries with this delightful White Chocolate Raspberry Cake recipe. Moist, tender white chocolate cake studded with juicy raspberries, it’s a perfect balance of flavors and textures.

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

Additions:

2 cups fresh raspberries

Instructions

Preheat Oven: Preheat oven to 350°F (175°C). Grease and line three 9-inch round baking pans.
Mix Dry Ingredients: In a bowl, sift together flour, baking powder, and baking soda.
Prepare Wet Ingredients: In another bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and melted white chocolate.
Combine and Bake: Gradually add the dry ingredients to the wet mixture until just combined. Gently fold in raspberries. Divide batter among prepared 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