White Chocolate Raspberry Cake from Scratch

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We just LOVE this new White Chocolate Raspberry Cake recipe! Light and flavorful cakes with fruit are always a popular choice no matter what the occasion.

Homemade White Chocolate Raspberry Cake Recipe! Ultra moist and delicious!

 

White Chocolate & Raspberries: The Perfect Combination!

White Chocolate and raspberries are a match made in heaven. Until now, we haven't had a cake on our site to really showcase this delicious combination.

We think that you'll find this homemade white chocolate raspberry cake to be as flavorful as it is elegant.

White Chocolate Cake Layers- Oh So Good!

We have fallen in love with this white chocolate cake!

The addition of white chocolate to the cake batter lends a subtle white chocolate flavor to the baked layers while also giving the cake a wonderful velvety texture.

The cake is moist and tender, but stable enough for fondant if you plan to incorporate it into your design. If you're looking for a tried and true white chocolate cake recipe, this is a great one!

This Homemade White Chocolate Raspberry Cake is the BEST! Ultra moist and flavorful with white chocolate cake layers, raspberry filling, and white chocolate buttercream frosting! MyCakeSchool.com

White Chocolate Buttercream

Not only are the white chocolate cake layers and raspberry filling important to this dessert, but the White Chocolate Buttercream adds a delightful boost of white chocolate flavor to the cake, making it a necessary (not to mention delicious) addition to this cake recipe!

In fact, it is a fantastic recipe to pair with all sorts of cake flavors, from lemon cake to chocolate cake and more! 

Key players in our white chocolate cake

Aside from our delicious white chocolate layers, there are two other key players: the raspberry filling and the white chocolate buttercream!

Here's a closeup of the Raspberry Filling. This cooked raspberry filling is bursting with raspberry flavor. It does take a bit of time to make this (seedless) raspberry reduction, but it is worth it!

However, if you are in a rush, you can substitute with raspberry jam! We did something similar in our Champagne and Raspberries Cake.

Thick and Flavorful Raspberry Filling for cakes! Recipe by MyCakeSchool.com.

 

And here is the  White Chocolate Buttercream Frosting 

I love the consistency of this creamy frosting, and the white chocolate flavor is PERFECT!

Flavorful White Chocolate Buttercream Recipe by MyCakeSchool.com!

How to Make a White Chocolate Raspberry Cake

To assemble the cake, we first split the two thick white chocolate cake layers so that we would have four layers and therefore more layers of filling in each slice!

Next, we spread our white chocolate cake layers with a thin layer of the homemade raspberry filling, followed by a layer of white chocolate buttercream frosting.

As you can see in the photo, I didn't pipe a buttercream ring/dam around the edge of the cake although you could. Instead, I spread on my filling without bringing it all the way to the edge of the cake layer.

Leaving that bit of space around the edge ensures that you won't have issues with the raspberry filling spilling out once the layers are stacked.

White Chocolate and Raspberry Filling Recipe by MyCakeSchool.com!

 

After assembling the layers, I crumb coated my cake with a thin crumb coat layer of the white chocolate buttercream, chilled it in the freezer until firm (about 15 minutes), and then followed with a thicker layer of the white chocolate frosting.

We're going for a rustic look and so I didn't worry with smoothing ;0)

The BEST White Chocolate Raspberry Cake Recipe by MyCakeSchool.com!

 

I also applied several stars with a french piping tip (Ateco 863), and garnished with fresh raspberries. The finished cake stands just under 4 inches.

That's all there is to it! We hope that you enjoy this recipe as much as we have! It would be perfect for any number of special occasions including bridal and baby showers, birthdays, and weddings!

 

This White Chocolate Raspberry Cake Recipe is the BEST! Homemade white chocolate cake layers with raspberry filling and White Chocolate Buttercream!

Love White Chocolate? Don't miss these other favorite recipes!

Don't miss these delicious white chocolate cakes and flavor combinations! 

 

Yield: 15 servings

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake Recipe from Scratch by MyCakeSchool.com!

Delicious scratch White Chocolate Raspberry Cake Recipe- this layer cake is so moist and has wonderful flavor!

Ingredients

Ingredients for the Cake

  • 4 ounces (113.5g) white baking chocolate (I used Ghirardelli Premium Baking Bar and Bakers Premium Baking Bar to test the recipe)
  • 2 ½ cups (285g) cake flour * if you do not have cake flour see Note below for substitution
  • 2 ½ teaspoons (10g) baking powder
  • ½ teaspoon (3g) salt
  • 1 ½ sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
  • 1 ½ cups (300g) sugar
  • 2 large eggs, room temperature ( if in a hurry you can warm the eggs in a bowl of hot (not boiling) water for 5 minutes)
  • 2 teaspoons (8g) vanilla extract
  • 1 ⅓ cup (314g) milk

For the Raspberry Filling

  • 12 ounce (340g) package frozen raspberries
  • ½ cup (100g) sugar
  • 3 Tablespoons (26g) cornstarch
  • 1 teaspoon (4g) lemon juice
  • 2 teaspoons (8g) raspberry extract (optional)

For the White Chocolate Buttercream Frosting

  • 3 sticks (339g) unsalted butter, softened (do not soften in the microwave)
  • 8 ounces (227g) white baking chocolate (I used 2 Ghirardelli Premium Baking Bars)
  • 4 ½ cups (518g) powdered sugar
  • 1 teaspoon (4g) vanilla extract
  • 4 tablespoons (42 g) milk or cream

Instructions

For the White Chocolate Cake

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 x 2 inch pans **See Notes
  • IMPORTANT: for this recipe you will need to add a circle of wax paper or parchment paper to the bottom of the cake pans to prevent sticking
  • Heat the milk in the microwave or on the stove top, do not let it boil. Add the white chocolate that has been cut into very small pieces. Let it sit for a couple of minutes to soften, then stir until melted and smooth. Let this cool down before using.
  • Combine the flour, baking powder and salt, whisk for 30 seconds to blend and set aside.
  • In the bowl of your mixer, mix the butter until smooth. Slowly add the sugar and mix on medium speed 4 to 5 minutes, until the mixture lightens in color and becomes fluffy
  • Add the eggs one at a time, mixing after each until the yellow is blended in.
  • Add the vanilla.
  • Alternately add the flour mixture and the milk/chocolate mixture, beginning and ending with the flour (3 additions of flour and 2 of milk mixture).
  • Mix until just combined, do not over mix and do not mix above medium speed.
  • Pour batter into prepared pans and bake at 350 degrees for 30 to 35 minutes. When a toothpick inserted in the center comes out clean or with just a few crumbs attached, it is done. Let cool 10 minutes in the pans and turn out.
  • Works well for cupcakes
  • Makes 6 cups cake batter

For the Raspberry Filling

  • Completely thaw the frozen raspberries. If in a hurry, and your raspberries are in a plastic bag you can thaw them more quickly by placing the bag in a bowl of hot water. Once thawed, puree the raspberries in a blender.
  • Place a fine wire strainer over a bowl. Pour the pureed raspberries into the strainer and let the juice drain into the bowl.
  • Using the back of a spoon, press the raspberries into the strainer to force the raspberry pulp into the bowl. It will take several minutes of pressing the raspberries.
  • When finished be sure to scrape off raspberry pulp that will be clinging to the bottom of the strainer into the bowl. Discard the remaining seeds and pulp that would not go through the strainer. You should get from ½ to ¾ cup of juice and pulp. Add enough water to this to make 1 ¼ cups.
  • In a small saucepan, combine the raspberry juice, sugar, lemon juice and cornstarch. Whisk to blend. Cook over medium heat whisking constantly until the mixture thickens.
  • Remove from the heat and add the raspberry extract. Stir well and allow to cool. Can be refrigerated in a covered container for a week.
  • Makes 1 ¼ cups

For the White Chocolate Buttercream

  • Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream.
  • Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Be careful not to over heat the chocolate. The chocolate will continue to melt as it is stirred. Let the chocolate cool down before using.
  • Mix the butter until softened and smooth, add the powdered sugar 1 cup at a time. Add the white chocolate and milk mixture. Add vanilla. Add another Tablespoon milk if needed. Beat on medium speed for 3 to 4 minutes and it will become smooth and creamy.
  • Makes 5 cups frosting. Makes enough to frost a 2 or 3 layer eight inch cake. If you will be doing a lot of decorative piping, you will need additional frosting.

**No Cake Flour? Here's a Substitution

  • If you do not have cake flour, you can use all purpose flour and the following substitution: for each cup of flour in the recipe, remove 2 Tablespoons and replace with 2 Tablespoons cornstarch. For this recipe measure out 2 ½ cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.

Cake Assembly

  • To assemble the cake, we first split the two thick white chocolate cake layers so that we would have four layers and therefore more layers of filling in each slice.
  • Place the first cake layer on the cake plate or pedestal. Spread with a thin layer of the raspberry filling. The raspberry filling is fairly thick and so piping a buttercream ring/dam around the filling isn't essential, although you shouldn't spread it all the way to the edge of the layer to be on the safe side.
  • Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
  • Repeat for the next two cake layers, and top with the 4th layer. I like to apply a thin coat of frosting to the cake first, chill in the freezer for 15 minutes (or longer in the refrigerator) and apply the second coat of frosting. I find it easiest to decorate a cake that is nice and firm from being chilled.

Notes

For this cake, we baked two cake layers and then later split the layers to create 4 layers. This is optional. There is enough batter in this recipe to have three 8 inch cake layers also. (This is what we did for our white chocolate peppermint cake and other variations of this recipe.)

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142 Comments

    1. Hi Louise, I've just updated the recipe card to explain this (it was in the post, but not in the recipe) - For this cake, we made two thick cake layers and then split them into four. You could also pour the batter into three 8 inch cake pans as we've done in other variations of white chocolate cake (Iike our white chocolate peppermint cake). Hope that you enjoy it!

  1. The frosting was a weird texture and it was incredibly sweet, so I added a block of cream cheese and it helped mask the it a bit and but the texture stayed the same. I followed the directions but my frosting didn't look at all like the picture.

    1. Hi CJ, I'm sorry! Not sure why it would have been a weird texture. I wonder if the chocolate could have gotten too hot in the microwave and took on a thickened, grainy texture? How did it seem when heated? Also, just out of curiosity, what type of white chocolate did you use?

    1. Hi Katie- that is fine! If it were me, I would omit the 1/2 tsp. salt in the recipe if using salted butter. Hope you enjoy it!