If you are on the lookout for a dessert that perfectly balances the richness of white chocolate with the vibrant tartness of fresh berries, then you are going to fall head over heels for this White Chocolate Raspberry Cake. This cake is not just a feast for the eyes with its luscious layers and delicate pink hues from the raspberry filling, but also a delight for the palate. The tender white cake layers, paired with a creamy white chocolate frosting and bursting pockets of raspberry goodness, create an unforgettable harmony of flavors that will have you reaching for seconds. Whether it’s a special celebration or a cozy afternoon treat, this White Chocolate Raspberry Cake promises to be the star of any table, bringing joy with every bite.

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

Getting your ingredients ready for this White Chocolate Raspberry Cake is as much fun as baking it. These simple staples each bring their own magic to the cake, contributing to its moist texture, balanced sweetness, and that unforgettable fruity zest.

Fresh or frozen raspberries (3 cups / 375 grams): Provides the vibrant raspberry filling that adds a fresh, tangy contrast.

Granulated sugar (varied amounts): Sweetens every component from the cake layers to the syrup and frosting, ensuring balanced sweetness.
Lemon juice and zest (multiple teaspoons): Adds a bright citrus note that elevates both the cake and the raspberry filling.

Cornstarch (2 tablespoons / 15 grams): Thickens the raspberry filling to the perfect consistency.
Unsalted butter (1 cup + 2 cups, room temperature): Creates a rich, creamy base and tender crumb in the cake and frosting.

Pasteurized egg whites or fresh egg whites (1 cup / 7 egg whites): Lightens the cake batter, ensuring a fluffy texture.
Cake flour (3 cups / 360 grams): Helps produce a delicate crumb without toughness.
Baking powder (2 1/2 teaspoons): Gives rise and build to the cake.

Salt (fine, 1 teaspoon in batter and 1 teaspoon in frosting): Enhances all the flavors.
Full-fat sour cream (1 1/2 cups / 360 grams): Adds moisture and a slight tang to balance the sweetness.
Vegetable oil (1/4 cup / 56 grams): Keeps the cake moist for days.

Vanilla extract (several teaspoons): Brings warmth and depth to both cake and frosting.
Powdered sugar (7 cups / 875 grams): The key to the smooth, sweet frosting texture.
Heavy cream (1/3 cup / 80 grams): Ensures the frosting is silken and spreadable.

White chocolate chips (1 1/2 cups / 260 grams, melted and cooled): The star ingredient of the frosting, adding indulgent, creamy sweetness.

How to Make White Chocolate Raspberry Cake

Step 1: Prepare the Raspberry Filling

Start by combining fresh or frozen raspberries with sugar, lemon juice, lemon zest, and a portion of water in a saucepan. Bring this mixture to a boil and then let it simmer gently for 10 to 15 minutes until the berries release their juice and the flavors meld beautifully. Strain this mixture to remove seeds and then stir in a cornstarch slurry made from cornstarch and the remaining water. Boil it again until it thickens to a glossy, jam-like consistency. Finally, cool it down completely and pop it in the fridge so it’s ready for assembly.

Step 2: Bake the White Cake Layers

Preheat your oven to 325°F (163°C) and prepare your cake pans by lining and greasing them well. In a large bowl, cream the butter and sugar until light and fluffy, which takes just a few minutes but makes a huge difference for the texture. Slowly add in the egg whites, beating until combined. In a separate bowl, whisk together the cake flour, baking powder, and salt. Alternating between dry ingredients and the wet mixture of sour cream, vegetable oil, lemon juice, lemon zest, and vanilla, fold the ingredients gently into the butter mixture. Divide the batter evenly into your pans and bake for 40 to 42 minutes until a toothpick inserted comes out clean. Allow the cakes to cool fully before leveling the tops for perfect stacking.

Step 3: Make the Simple Syrup

While the cake cools, prepare a simple syrup by boiling water and sugar until the sugar dissolves. This syrup will be brushed on the cake layers to keep them moist and tender—an essential step in gourmet cakes that often gets overlooked.

Step 4: Whip Up the White Chocolate Frosting

Beat room temperature butter until creamy, then add lemon juice, zest, vanilla, and salt for a fresh, aromatic punch. Gradually beat in powdered sugar, alternating with cream, to achieve a luscious texture. Finally, mix in melted and cooled white chocolate chips, stirring just enough to incorporate that decadent flavor throughout the frosting.

Step 5: Assemble the Cake

Brush each cake layer generously with the simple syrup to maximize moisture. Spread a thick layer of frosting on one cake layer, then top with a vibrant spoonful of raspberry filling. Continue layering in this order until all cakes are stacked. Apply a thin crumb coat of frosting to seal in loose crumbs, then chill the cake before applying the final smooth and thick coat of frosting. Decorate as you please for a visually stunning finish.

How to Serve White Chocolate Raspberry Cake

Garnishes

Nothing elevates this cake like fresh raspberries and white chocolate shavings sprinkled on top. You can also add edible flowers or a light dusting of powdered sugar for an extra touch of elegance and color contrast. A few mint leaves give it a refreshing visual pop and aroma.

Side Dishes

Pair your White Chocolate Raspberry Cake with a simple bowl of fresh berries or a scoop of vanilla bean ice cream for a classic combination. A light, herbaceous tea such as chamomile or mint complements the sweetness beautifully without overpowering the flavors.

Creative Ways to Present

Serve slices on vintage dessert plates for a charming vibe or stack mini versions as petite cakes for an impressive party presentation. You can also create individual trifle jars layering cake, filling, and frosting for a fun twist that’s perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Keep your cake covered in the fridge to maintain freshness and prevent it from drying out. It will stay moist and delicious for up to four days, making it perfect for enjoying over the course of a few celebrations or sweet cravings.

Freezing

If you want to save the White Chocolate Raspberry Cake for later, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to two months. Thaw overnight in the refrigerator to preserve the cake’s texture and flavor.

Reheating

This cake is best enjoyed chilled, but if you prefer it closer to room temperature, let it sit out on the counter for about 30 minutes before serving. Avoid microwaving as it may melt the frosting and alter the texture.

FAQs

Can I use frozen raspberries for the filling?

Absolutely! Frozen raspberries work wonderfully if fresh ones aren’t in season. Just be sure to thaw and drain them slightly before cooking to avoid excess moisture.

Is this White Chocolate Raspberry Cake suitable for special occasions?

Definitely! Its elegant look and sophisticated flavor profile make it a fantastic centerpiece for birthdays, anniversaries, or any gathering worth celebrating.

Can I substitute the sour cream?

You can use Greek yogurt as a substitute for sour cream, which will still add moisture and a slight tang, though the texture may be a bit different.

How do I get a smooth frosting finish?

Use an offset spatula and turntable if available, and make sure the frosting is at a spreadable but firm consistency. Chilling between coats helps achieve that perfect smooth look.

Can this cake be made gluten-free?

With some experimentation, yes. You would need a gluten-free cake flour blend suitable for baking, along with possibly adjusting baking times and textures.

Final Thoughts

There’s something truly special about a White Chocolate Raspberry Cake that combines freshness, sweetness, and elegant textures so effortlessly. It’s a recipe that delights both bakers and cake lovers alike, offering a delicious celebration of flavors in every layer. I can’t wait for you to try it and experience the joy this cake brings to every occasion.