Get ready to create a truly show-stopping dessert with this white chocolate raspberry cake recipe! This classic flavor pairing brings together a moist, tender cake, a bright and tart raspberry filling, and a rich, creamy white chocolate buttercream. Perfect for any special occasion, this impressive cake is surprisingly easy to make at home. You will love how simple it is to achieve bakery-quality results.
Table of Contents
Why You’ll Love This White Chocolate Raspberry Cake
This white chocolate raspberry cake is a treat for all the senses and quickly becomes a favorite. Here’s why you’ll adore baking and sharing it:
- It offers a delightful balance of sweet white chocolate and tart raspberries in every bite.
- You can achieve professional, bakery-style results right in your own kitchen.
- Each slice boasts a moist and tender cake crumb that melts in your mouth.
- The creamy white chocolate buttercream is rich, smooth, and utterly delicious.
- It is perfect for birthdays, holidays, or any celebratory moment.
- The recipe uses common, accessible ingredients you can easily find.
Ingredients
Making this amazing dessert is straightforward with the right ingredients. Pay attention to the types of white chocolate and pudding mix for the best results.
For the Cake Layers
- 6 ounces white chocolate, finely chopped
- 10 tablespoons unsalted butter, cut into chunks
- 1 15.25-ounce box white cake mix
- 1 3-ounce box instant white chocolate pudding mix
- 1/2 cup whole milk, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 4 large egg whites, at room temperature
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Raspberry Filling
- 2 cups frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch
For the White Chocolate Buttercream
- 4 ounces white chocolate, finely chopped
- 1 1/2 cups unsalted butter, at room temperature
- 5 1/2 to 6 1/2 cups powdered sugar
- 4 to 6 tablespoons whole milk or heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
For Garnish (Optional)
- Fresh raspberries
Notes & Substitutions
- Always use high-quality white chocolate for the best flavor in your white chocolate raspberry cake. For guidance on selecting the best white chocolate for baking, refer to this helpful guide.
- Ensure you grab instant pudding mix, not cook-and-serve, for proper cake texture. You can substitute the white chocolate pudding with vanilla or cheesecake pudding for a slight flavor variation.
- Both fresh or frozen raspberries work well for the filling, but frozen ones are usually more economical. If you’re short on time, a good quality store-bought raspberry jam can stand in for the homemade filling.
- Remember to bring dairy ingredients like milk, sour cream, and butter to room temperature; this helps them combine smoothly for a better cake and frosting.
Equipment
Having the right tools makes baking this white chocolate raspberry cake a breeze.
- Three 8-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Microwave-safe bowl
- Small saucepan
- Wire cooling rack
- Offset spatula
- Long serrated knife (optional)
Instructions
Follow these step-by-step instructions for a beautiful and delicious white chocolate raspberry cake. Take your time with each component for the best results.
For the Cake Layers
- Preheat your oven to 350 degrees F (175 degrees C). Spray three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper. Spray the paper again with cooking spray and set the pans aside.
- Place the 6 ounces of white chocolate and the 10 tablespoons of butter in a microwave-safe bowl. Heat them on 50% power in 15-second intervals, stirring thoroughly after each interval. Continue until the chocolate is fully melted and the mixture is smooth.
- Combine the cake mix, instant pudding mix, milk, sour cream, egg whites, vanilla extract, and salt in a large mixing bowl. Beat with an electric mixer set to medium speed for 2 minutes, until well combined. Gradually beat in the melted white chocolate mixture until just incorporated. Do not overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 24 to 28 minutes, or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes in their pans for 20 minutes. Then, carefully invert them onto a wire rack to cool completely before you begin filling and frosting.
For the Raspberry Filling
- While the cake layers are baking, prepare the raspberry filling. Combine all filling ingredients – frozen raspberries, granulated sugar, fresh lemon juice, and cornstarch – in a small saucepan. Place the saucepan over medium heat.
- Bring the mixture to a simmer, stirring constantly to prevent sticking. Simmer until the mixture becomes very thick and clings to a wooden spoon. This ensures it won’t run out of your cake. Scrape the hot filling into a small bowl and refrigerate it until it’s completely cool and spreadable.
For the White Chocolate Buttercream
- Start by melting the 4 ounces of white chocolate for the buttercream. Place it in a microwave-safe bowl and heat at 50% power in 15-second intervals, stirring after each, until smooth and melted. Set it aside to cool for about 5 minutes. It should be cool to the touch, not warm.
- Beat the 1 1/2 cups of room temperature butter in a stand mixer fitted with the paddle attachment until it’s light and creamy, about 30 seconds. Turn the mixer to low speed and gradually beat in 5 1/2 cups of the powdered sugar, 4 tablespoons of the milk or heavy cream, vanilla extract, and salt until just combined.
- Add the cooled melted white chocolate to the mixture and mix on low speed until it’s fully incorporated. Turn the mixer to medium speed and beat until the frosting is smooth and fluffy.
- If your frosting seems too thick, add additional milk or cream one tablespoon at a time until desired consistency. If it’s too thin, add more powdered sugar a quarter cup at a time.
Assembly
- If your cake layers have a domed top, chill them briefly, then use a long serrated knife to level them for a neater look.
- Place one cake layer on a cake stand or a cardboard cake circle. Spread half of the raspberry filling evenly over the top of this first cake layer, leaving a small border (about 1/4 inch) around the edge. This prevents the filling from squeezing out.
- Gently spread a generous layer of white chocolate frosting over the top of the filling, this time extending the frosting all the way to the edge of the cake. The frosting acts as a dam to hold the filling in place.
- Repeat this process with the second cake layer: place it on top, spread the remaining raspberry filling, then spread another layer of frosting over the filling. Finally, place the last cake layer on top.
- Use the remaining frosting to cover the entire cake, smoothing the sides and top with an offset spatula. Decorate your finished white chocolate raspberry cake with fresh raspberries for a beautiful presentation. Serve and enjoy!
Pro Tips for Success
Achieving a perfect white chocolate raspberry cake is easy with these simple tips.
- Melt white chocolate slowly and gently to prevent it from seizing or burning.
- Always use room temperature dairy and eggs; they emulsify better for a smoother batter. Learn more about why room temperature ingredients are crucial for baking.
- Avoid overmixing the cake batter after adding dry ingredients, as this can lead to a tough cake.
- Cool cake layers completely before frosting to prevent your frosting from melting and sliding.
- Create a “frosting dam” around the edge of each layer before adding the raspberry filling.
- Ensure the raspberry filling is completely chilled and thick before spreading, so it stays put.
Serving, Storage & Variations
Your beautiful white chocolate raspberry cake is ready to be enjoyed!
Serving Suggestions
Serve this delightful white chocolate raspberry cake at room temperature for the best flavor and texture. The cool filling and fluffy frosting are a perfect contrast. Garnish each slice with a few fresh raspberries to enhance its vibrant appeal. Enjoy it as a standalone dessert, or pair it with a warm cup of coffee or your favorite tea.
Storage Instructions
Store any leftover white chocolate raspberry cake covered tightly at room temperature for up to two days. If your kitchen is warm or you prefer it chilled, you can refrigerate the cake for up to 5 days. For longer storage, freeze individual slices wrapped well in plastic wrap and then foil. They will keep beautifully for up to 3 months. Thaw frozen slices in the refrigerator overnight or at room temperature for a few hours.
Flavor Variations
Get creative with your white chocolate raspberry cake! Try substituting the raspberry filling with other berry purees like strawberry or blueberry. For a zesty twist, add a teaspoon of fresh lemon or orange zest to the cake batter. A touch of almond extract in the cake or frosting can add another layer of sophisticated flavor. For a different garnish, sprinkle some toasted coconut flakes on top of the frosting.
Nutrition Information
Here’s an estimated nutritional breakdown for a single serving of this delicious white chocolate raspberry cake.
| Nutrient | Amount (approx.) |
|---|---|
| Calories | 450 kcal |
| Total Fat | 25g |
| Saturated Fat | 15g |
| Cholesterol | 80mg |
| Sodium | 300mg |
| Total Carbs | 55g |
| Dietary Fiber | 1g |
| Total Sugars | 40g |
| Protein | 5g |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation, and may vary depending on exact product brands and portion sizes.
Frequently Asked Questions
Can I use fresh raspberries for the filling?
Yes, absolutely! Fresh raspberries work wonderfully for the filling; just be sure to adjust for sweetness if they are very tart.
How far in advance can I make this cake?
You can bake the cake layers up to two days in advance and wrap them tightly. The raspberry filling and frosting can be made a day ahead and refrigerated.
Can I make the cake layers from scratch?
Certainly! If you prefer a completely homemade touch, you can use your favorite white cake recipe instead of the box mix.
Why did my white chocolate seize when melting?
White chocolate seizes when exposed to even a tiny amount of moisture or when heated too quickly. Melt it slowly and avoid getting any water in the bowl.
What if I only have two cake pans?
You can bake the cake in two 9-inch pans, but the layers will be thinner, or bake them in two batches if using 8-inch pans. Adjust baking time as needed.
Conclusion
This white chocolate raspberry cake is a true delight, combining the creamy sweetness of white chocolate with the bright, tangy burst of fresh raspberries. It’s a perfect balance of flavors and textures, making every bite an unforgettable experience. This recipe is designed to be simple and beginner-friendly, ensuring you can create a beautiful, bakery-quality dessert right in your home kitchen.
We encourage you to try this amazing cake for your next celebration or just because. We’d love to hear how your cake turns out, so feel free to share your thoughts and photos!
Decadent White Chocolate Raspberry Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F. Prepare three 8-inch cake pans by spraying, lining with parchment, and spraying again.
- Melt 6 oz white chocolate and 10 tbsp butter in a microwave until smooth. Combine remaining cake ingredients in a large bowl, beat for 2 minutes, then mix in melted chocolate. Divide batter evenly among prepared pans.
- Bake for 24-28 minutes until a cake tester comes out clean. Cool in pans for 20 minutes, then invert onto a wire rack to cool completely.
- Combine all filling ingredients in a small saucepan over medium heat. Simmer, stirring constantly, until very thick, then refrigerate until cool and spreadable.
- Melt 4 oz white chocolate in a microwave, then set aside to cool for 5 minutes.
- Beat 1 1/2 cups butter until light and creamy. On low speed, mix in 5 1/2 cups powdered sugar, 4 tbsp milk, vanilla, and salt. Incorporate the cooled melted white chocolate, then beat on medium until smooth, adjusting consistency with more milk or powdered sugar if needed.
- If needed, chill and level cake layers. Place one layer on a stand, spread half the raspberry filling, then gently spread or pipe a layer of frosting over the filling, extending to the edge. Repeat with another cake layer, remaining filling, and another layer of frosting, then top with the final cake layer.
- Frost the entire cake with the remaining buttercream and decorate as desired. Serve.
Nutrition
Notes
- For best results, ensure all dairy and eggs are at room temperature before mixing.
- Chilling the cake layers before leveling and assembly can make the process much easier.
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