White Chocolate Raspberry Cake
Alright, if you want to impress without stress, this White Chocolate Raspberry Cake is your new best friend. Picture this: a tender, moist cake layered with the sweetest white chocolate and bright, juicy raspberries that burst with every bite. Honestly, it’s like a celebration in your mouth! I found that pairing the rich, creamy white chocolate with the tart raspberries creates this incredible balance you just can’t get enough of. Plus, the cake’s beautiful pale pink hue makes it perfect for any occasion—whether it’s a birthday, a brunch, or simply a weeknight treat that makes your kitchen smell like heaven. Ready to make a dessert that tastes fancy but feels totally doable? Let’s dive in!
Quick Facts
- Yield: Serves 8-10
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients
For the Main Dish:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 1 tsp vanilla extract
- 6 oz white chocolate, melted and slightly cooled
- 1 cup fresh raspberries (plus extra for garnish)
For the White Chocolate Frosting:
- 8 oz white chocolate, chopped
- 1 cup heavy cream
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
How I Make It
Step 1:
Start by preheating your oven to 350°F and greasing two 8-inch round cake pans. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—this usually takes about 3-5 minutes with an electric mixer. It’s this step that gives you a wonderfully tender crumb later!
Step 2:
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and then carefully add the melted white chocolate. Mix gently to combine without losing that lovely airiness.
Step 3:
In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding this dry mix and the milk into the wet mixture, beginning and ending with the flour. This keeps the batter smooth and prevents overmixing.
Step 4:
Gently fold in the fresh raspberries, taking care not to break them up too much—those bursts of raspberry are the magic! Divide the batter evenly between the two pans and smooth the tops.
Step 5:
Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring onto wire racks to cool completely.
Step 6:
While the cakes cool, make the frosting. Heat the heavy cream just until simmering, then pour over the chopped white chocolate. Let it sit for 2 minutes, then stir gently until smooth. Let this mixture cool, then beat in the powdered sugar, vanilla extract, and salt until fluffy. Once the cakes are cool, assemble by spreading frosting between layers and over the top and sides. Garnish with extra raspberries for a pop of color!
Variations & Tips
- Swap fresh raspberries for frozen—just thaw and drain them well to avoid soggy batter.
- Try adding lemon zest to the batter for a bright citrus twist.
- If your white chocolate frosting feels too soft, chill it for 10 minutes then re-whip.
- Use cream cheese instead of heavy cream for a tangier frosting.
- For extra moisture, brush the cake layers with a simple syrup infused with raspberry liqueur or vanilla.
How I Like to Serve It
This cake shines at spring gatherings or Mother’s Day brunch, where the fresh raspberries add a garden-fresh vibe. I also love serving it slightly chilled on warm summer evenings with a cup of tea or a glass of chilled bubbly wine for a bit of elegance.
Notes
- Store leftover cake in the fridge, covered, for up to 3 days.
- Bring to room temperature before serving for the best flavor and texture.
Closing: This White Chocolate Raspberry Cake always elevates any occasion with its tender crumb and luscious balance of sweet and tart—truly a dessert you’ll want to make again and again!
