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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

4.7 from 10 reviews

This White Chocolate Raspberry Cake is a decadent dessert featuring moist white cake layers infused with lemon zest and syrup, layered with tart raspberry filling, and generously coated with a creamy white chocolate frosting. Perfect for special occasions, this elegant cake balances citrusy brightness and rich sweetness for an unforgettable treat.

Ingredients

Scale

Raspberry Filling

  • 3 cups fresh or frozen raspberries (375 grams)
  • 2/3 cup granulated sugar (133 grams)
  • 2 teaspoons lemon juice (8 grams)
  • 2 teaspoons fresh lemon zest (5 grams)
  • 1/4 cup + 2 tablespoons water, divided (90 grams)
  • 2 tablespoons cornstarch (15 grams)

Cake Layers

  • 1 cup unsalted butter, room temperature (226 grams)
  • 3 cups granulated sugar (600 grams)
  • 1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235 grams)
  • 3 cups cake flour (360 grams)
  • 2 1/2 teaspoons baking powder (10 grams)
  • 1 teaspoon fine salt (6 grams)
  • 1 1/2 cups full-fat sour cream, room temperature (360 grams)
  • 1/4 cup vegetable oil (56 grams)
  • 2 tablespoons lemon juice (24 grams)
  • 2 teaspoons fresh lemon zest (5 grams)
  • 1 teaspoon vanilla extract (4 grams)

Simple Syrup

  • 2/3 cup water (160 grams)
  • 2/3 cup granulated sugar (133 grams)

White Chocolate Frosting

  • 2 cups unsalted butter, room temperature (452 grams)
  • 2 tablespoons lemon juice (24 grams)
  • 2 teaspoons fresh lemon zest (5 grams)
  • 2 teaspoons vanilla extract (8 grams)
  • 1 teaspoon fine salt (6 grams)
  • 7 cups powdered sugar (875 grams)
  • 1/3 cup heavy cream or whipping cream (80 grams)
  • 1 1/2 cups white chocolate chips, melted and cooled (260 grams)

Instructions

  1. Make Raspberry Filling: In a saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to release flavors and soften berries.
  2. Thicken Filling: Strain the raspberry mixture to remove seeds. Mix cornstarch with the remaining 2 tablespoons water to create a slurry, then add it to the strained liquid. Boil again until the mixture thickens. Remove from heat, cool completely, and refrigerate until ready to use.
  3. Prep Cake Pans & Oven: Preheat your oven to 325°F (163°C). Line cake pans with parchment paper and grease them lightly to prevent sticking.
  4. Cream Butter and Sugar: In a large bowl, beat together unsalted butter and granulated sugar until light and fluffy. Then add the egg whites gradually, continuing to beat for a smooth, combined batter.
  5. Combine Dry Ingredients: In a separate bowl, whisk together cake flour, baking powder, and fine salt, ensuring even distribution of leavening agents.
  6. Mix Wet Ingredients: In another bowl, mix sour cream, vegetable oil, lemon juice, lemon zest, and vanilla extract until fully incorporated.
  7. Combine Batter: Alternately add the dry ingredients and wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to keep the batter light.
  8. Bake the Cakes: Divide the batter evenly among prepared pans. Bake in the preheated oven for 40 to 42 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely. Level tops and sides as needed.
  9. Prepare Simple Syrup: In a small saucepan, bring water and sugar to a boil, stirring until sugar dissolves completely. Remove from heat and cool. This syrup will keep cake layers moist.
  10. Make White Chocolate Frosting: Beat unsalted butter in a bowl until smooth. Add lemon juice, lemon zest, vanilla extract, and salt, mixing well. Gradually add powdered sugar alternating with cream, beating to a fluffy, spreadable consistency. Fold in melted and cooled white chocolate chips gently until combined.
  11. Assemble the Cake: Brush each cooled cake layer with simple syrup to keep them moist. Spread frosting evenly on each layer followed by a generous layer of raspberry filling. Stack layers carefully.
  12. Crumb Coat: Apply a thin coat of frosting over the entire cake to seal in crumbs. Refrigerate the cake for at least 30 minutes to set the crumb coat.
  13. Final Frosting & Decoration: Apply a final, smooth layer of frosting all over the cake. Decorate as desired with additional raspberries, white chocolate shavings, or lemon zest for a beautiful finish.

Notes

  • For best results, use room temperature ingredients to ensure even mixing and a tender crumb.
  • The cake layers can be baked a day in advance and stored tightly wrapped at room temperature.
  • The raspberry filling should be refrigerated and can be prepared up to two days ahead.
  • Adjust the amount of lemon zest and juice to taste for a more or less pronounced citrus flavor.
  • Use high-quality white chocolate for the frosting to achieve the best flavor and texture.
  • Allow the frosting to soften slightly at room temperature before spreading for easier application.
  • Ensure the raspberry filling is completely cool before layering to prevent melting the frosting.

Nutrition

Keywords: white chocolate cake, raspberry cake, lemon cake, white chocolate frosting, layered cake, dessert recipe

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