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.
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 inclusion of white chocolate in 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 very moist but is firm enough to withstand the weight of fondant. If you’re looking for a tried and true white chocolate cake recipe, this is the one!
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
Let’s meet two of our key players in this white chocolate raspberry cake recipe: Here’s a closeup of the Raspberry Filling… ahhhh..
Keep this recipe in mind for your cake and cupcake recipes! Raspberry Filling tastes amazing with so many cakes, including chocolate, white, and lemon.
And then the White Chocolate Buttercream Frosting….
I love the consistency of this frosting, and the white chocolate flavor is PERFECT!
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.
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)
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!
Love White Chocolate? Don’t miss these other favorite recipes!
White Chocolate Raspberry Cake
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 1/2 cups (285g) cake flour * if you do not have cake flour see Note below for substitution
- 2 1/2 teaspoons (10g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 sticks (170g) unsalted butter, slightly softened (do not soften in the microwave)
- 1 1/2 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 1/3 cup (314g) milk
For the Raspberry Filling
- 12 ounce (340g) package frozen raspberries
- 1/2 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 1/2 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
- 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 1/2 to 3/4 cup of juice and pulp. Add enough water to this to make 1 1/4 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 1/4 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 1/2 cups all purpose flour, remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend.
Cake Assembly
- Spread your layers 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 should frost all the way to the edge. (See photo)
- Next, spread over the raspberry filling with a layer of White Chocolate Buttercream frosting.
- Frost the cake as usual. Enjoy!
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Holy Moly! That looks and sound delicious! Adding this to my To Do List – it’s getting very long :-) So many recipes and so little time. Thanks ladies for another great flavour option.
Thanks MsGF!! Yesss….we feel the same way. So many recipes to try, so little time! xo
What good timing, I was just wishing for a scratch white chocolate cake recipe. :) Can’t wait to try.
Thanks for sharing this information with us …it will help me a lot while cooking and I will try this. Please Keep sharing these type of information.
Melisa is this a crusting buttercream
Thanks everyone for your comments! @Rosangel- Yes, this is a crusting buttercream! ;0)
Sound divine…good project for this three day weekend!
the cake pictured shows four layers so i assume one would make two recipes ?
Hi Lea, we made only one recipe, we cut the 2 layers so we would have 4. We wanted to have more of the raspberry filling in the cake.
White chocolate raspberry cake is looking delicious…..great work.
Arată minunat ! Cred că este și delicios !
hello, just baking it, only there is some discrepancy in measures. 1and 1/3 cups of milk is around 260 gr, much less than stated, please check and clarify
Hi Zeljana, 314 grams is the correct weight for 1 1/3 cups milk for this recipe. I base my gram weight on Rose Levy Beranbaum chart for gram weights. Since your scale is so much different than mine, you may want to use cup measurements for this recipe. I want you to have success with the recipe.
Sounds Delicious! Raspberry with white chocolate is mouthwatering
Do you think if I used Buttermilk rather than Milk
That it may make the cake more moist?
Hi, won’t the butter and eggs make a more yellow cake rather than white?
Hi Glossy, White in the name of the recipe refers to the white chocolate in the recipe not the cake.
LOL! Oh I do apologise….it’s just that your cake looked fairly white too. It looks great anyway whatever the colour and I shall most definitely be giving it a try!
I’m glad you have a sense of humor, Glossy. Hope you like the cake!
Hi! You mentioned you tested two different brands of white chocolate bars for this recipe. Which did you prefer and why? Thanks! Beautiful cake!
I tried Ghirardelli and Bakers Premium baking bars and found them both to be good choices for the recipe.
Hi Michelle, I’m sorry your question was overlooked. If you decide to use buttermilk, because of the acidity it would add, I would change the leavening to be 1 1/2 teaspoon baking powder and 1/4 teaspoon baking soda.
Hi, this cake looks delicious. Can it be covered with fondant? Will it do ok having it stalked ?
Hi Geanina, Yes, you can cover in fondant and it will be fine to use for a tiered cake.
very nice post, thanks for sharing.
Can cream cheese be added to the frosting for a different flavor?
Hi Dyamond, I think a white chocolate cream cheese frosting would be good with this cake. I don’t have a recipe for that but using the white chocolate buttercream recipe above I think you could make some adjustments. I would replace 2 sticks of butter with 8 ounces of cream cheese (softened). You may need to add additional powdered sugar to get the consistency your like. Hope all goes well. Hope all goes well.
This cake is so dang good!!! Everything about it.
Can I make it a day head or will the filling make it get soggy?
Hi Ginine, yes you can make it a day ahead and refrigerate!
Thanks Kindra- So happy that you made it!!
Sounds delicious can’t wait to make it! Would it be possible to swirl some raspberry filing into the cake batter? If so how much would you recommend?
Hi MHA, Yes, you could swirl the raspberry filling into the batter. Remove 1 cup of cake batter and stir in approximately 1/3 cup of the raspberry filling. This cake was baked in 2 eight inch pans and the recipe makes 6 cups batter. Put some batter in each pan then 1/2 of the raspberry batter in each pan and cover with the remaining batter…..swirl gently with a knife. You will have extra raspberry filling to put between the cake layers. After baking, we split the two layers in half because we wanted 4 thin layers for this cake, but that is optional. For a quicker raspberry filling, here is a link to our Raspberry Bundt Cake that has a raspberry swirl using raspberry jam:
https://www.mycakeschool.com/recipes/lemon-raspberry-swirl-pound/
Have you ever used this with your coconut filling/frosting recipe? I’m supposed to make a coconut birthday cake, and am considering this for the cake part.
Hi Judy, When are you making your cake? I ask because I am making some changes to the coconut filing recipe (probably later today). We have not used the White Chocolate cake recipe with coconut filling, but I think it would be fine to do so. The recipe has a mild white chocolate flavor so I am not sure it would come through with the stronger coconut flavor of the cake.
I’m making the cakes this afternoon, but freezing until Friday, when I’ll fill frost, so I’ll definitely check back. Thanks!!
Hi Judy, I have made an adjustment to the recipe. Hope all goes well with your cake.
You mentioned crumb coating the cake with buttercream frosting & then adding a layer of white chocolate frosting. Are you referring to the same frosting? I only see a recipe for one type.
Hi Julie, Yes, we used the same frosting to apply a very thin crumb coat and also to frost the cake.
Is there a way to modify this recipe to make it in a 9×13 pan? Looks amazing!
Hi Carla, This recipe only makes 6 cups of batter so I think you should increase the ingredients for the cake by 1/2. This will give you 9 cups of batter and a sheet cake that is 2 or nearly 2 inches high. You should have enough raspberry filling and frosting without increasing those recipes. Hope all goes well. Here is a link to cake batter amounts and pan sizes that you will find helpful:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Just made this today for my mother-in=law’s birthday! I made the filling out of raspberry jam and it was a huge hit. Be careful not to overbake as I think mine was just a tad dry. Very nice flavour though and the raspberry with white chocolate is great together.
How long does the frosting keep and can u freeze it please love it
This IS a good recipe. So I am not bashing it. The frosting is a very sweet frosting though. I made two cakes. The raspberry filling in both. Great raspberry recipe. Not too runny, and good flavor. I made the frosting recipe and my own whipped cream frosting. I and everyone else who taste tested liked the whipped cream frosting better because it was less sweet. So, this is a great recipe and the frosting is great too, but it is really sweet. So, if you like a lighter frosting, I would recommend a whipped cream (homemade) based frosting.
I should clarify that both frostings were taste tested after the cake and raspberry filling were assembled, not just licked out of the frosting bowl. 2 exact cakes except one with different frosting.
How would you make this into cupcakes?
Kristin, So glad you like the recipe!
Evelyn, The frosting would be fine a week or more in the refrigerator. You could also freeze it for 2 months. Just thaw (not in microwave) in the refrigerator or on the countertop and re-mix.
Megan, I’m happy you like the recipe and made some adjustments that made it work for you.
Keri, The cake recipe can be made into cupcakes. Bake the cupcakes at 350 degrees for 18 to 20 minutes. You can put the raspberry filling into a piping bag fitted with a Wilton round tip 12 . Press into the center of the cupcake after it is baked and add the raspberry filling, then frost.
Could I fold some frozen raspberries through the cake before baking?
I am going to try making this for my granddaughters first birthday. It sure looks delicious thank you for posting this. About how many servings should I be able to slice? I generally make birthday pie’s for the family as most cakes are dry and tasteless. But this one sure looks like a cake should be and expect, wonderful.
Hi Natalie, I have not done that but you should be able to do do with no problem. You might want to cut the raspberries into smaller pieces so they will be less likely to sink. Some say to dust the berries in flour before folding into the batter but I have never found that to work. The frozen berries should not bleed into the batter and color it. If they thaw they will bleed if that is a concern for you.
Hi Susan, This 8 inch round cake should serve 17 to 20 depending on the serving size. Here are links to 2 cake batter and serving charts that you might find helpful :
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Hope you will enjoy the recipe.
Thank you I will definitely try it, I am making my sisters wedding cake and she would like white chocolate and raspberry cake but all the recipes I have tried are for mud cakes and are turning out very dense, am looking for something a bit lighter in texture so hopefully this will be the perfect recipe ?
Has anyone tried the frosting with white baking chips?
I would like to know too if white chocolate chips can be used.
Thanks!
I just made this for a friend’s child’s birthday party. He asked for something with raspberries, so I found this recipe. It was a hit! Devoured by kids and adults alike in short time, with lots of enthusiastic compliments.
The white chocolate flavor came through in both the sponge and the frosting, and the jam was perfect. I decorated the base and the top with fresh raspberries, plus some decorative frosting. The amount of buttercream here was just barely enough for four layers, crumb coat, and a second coat all around. I had to create some extra frosting for my decorations.
Thanks for the great recipe!
I see that this question has not been answered yet, but I too would like to know if this recipe can be made with white chocolate baking chips instead of white chocolate. I know that they are different and it occurred to me that maybe the chips have too much fat in them and it would affect the cake? But I just have to ask because I already have white chocolate chips on hand, and everything else to make this cake. If you believe that white baking chocolate is best, then I will just go to the store and get some. Thanks so much for the recipe. Cannot wait to try it out!
Hi Elizabeth and Julia, I have not tried the recipe with white chocolate chips, they do not melt as easily or with the smoothness of white baking chocolate. I have to recommend using the white chocolate baking bars since I have not tried white chocolate chips. I have used Ghiradelli’s and Baker’s Baking Bars and both worked well. If you decide to experiment with white chocolate chips, let us know what you think.
Thank you so much for the prompt response, BeBe! I think I will follow your advice because I hate it when I go to a lot of effort with a new recipe and I attempt a short cut that makes the whole thing fail! I just don’t want to take that chance because I have such high hopes for this cake. Everyone has made such positive comments and it seems like it is pretty foolproof. This recipe seems very straight forward, and that is one of the reasons that I want to try it. I just discovered an incredible recipe for a white chocolate raspberry mousse, and I used it with a vanilla cake but it just didn’t have quite the overall flavor that I was hoping for. I have been seeking ascratch white chocolate cake recipe that I could use with fondant because I use it so often in my business. This recipe seems to not only be very structurally sound but you even mentioned that the white chocolate creates a nice silky feel, and the flavor seems like it come through well. Not all white chocolate cake recipes will hit all of those marks. I appreciate so much how hard you all work to bring us dependable recipes. You obviously spend a lot of hours in the kitchen doing research, and you understand how different people use cakes in different ways, such as using fondant coverings and not just buttercream. I cannot wait to try this out! So excited! Thanks again!!!
Is this a good cake to make a half sheet with by just doubling the recipe? I usually don’t do larger cakes so I have no clue
TIA
Hi Julia, This recipe makes only 6 cups of batter. For a half sheet that is 11×15 you will need around 11 cups of batter so you could double the recipe. Here is a link to cake batter amounts that you will find useful:
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
I would like to tint the icing to pink as I’m using this cake for a pink flamingo birthday party. Should I use candy tint or icing tint to make the icing pink?
Hi Kristine, You can use icing tint such as Americolor gel coloring. Add the color after the powdered sugar has been added. The white chocolate frosting is an off white color, so that may affect the pink color you are trying to achieve. Also, I recommend using Ghirardelli or Bakers white chocolate for the recipe. I’m not sure of the outcome if using white chocolate chips or candy melts. Hope all goes well
Hi, can I stack this cake or it will be to soft?(because of the filling)
Thanks
Sylvi
Hi Sylvia, There is just a thin layer of filling so you should be able to stack the cake with no problems. I hope you enjoy the recipe.
Hi ?,
Could you make it in a 9″ pan without doubling the amount of batter and ingredients?
I’m sorry but you won’t have enough cake batter for two 9 inch rounds without doubling the recipe. You will need 4 1/2 to 5 cups for each 9 inch pan. Below are two cake batter charts that you will find helpful:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
Thanks BeBe,
Should I double the amount of buttercream and raspberry filling as well?
I think you will be fine without double the buttercream or filling. As you can see from the picture, Melissa just frosted the cake very simply with little decorative piping. If you were planning on more decorative piping you would need to increase the recipe for frosting by 1/2 or double it, depending on your plan. However, since you are making a two layer cake and ours was 3 layers, I think you will have enough if decorated similar to Melissa’s . Hope all goes well.
Hi, How can I make this cake into a vanilla cake with raspberry swirl? Will it hold up under fondant. I don’t want to use a vanilla WASC because no matter what I’ve tried the boxed flavor always comes through and it doesn’t necessarily taste like vanilla. I thought the pound cake would be too dense for what the customer is looking for in a birthday cake, but the cake will be covered in fondant. Thanks for any help!
I reread and see you can use fondant to cover the cake. Still wondering how to make this into a raspberry swirl. Do I add the raspberry to some batter, or can I swirl the filling directly into the batter? For some reason my previous question here, and under the Raspberry Swirl Pound Cake as well as reaching out to you in our FB group has never been acknowledged.
Hi Gloria, I am sorry your question was overlooked. You can use the WASC scratch recipe, leaving out the almond extract will give you a vanilla cake. That recipe uses the reverse creaming method, but in the write up there is a link to the conventional mixing method, if you would prefer that. Also, the yellow cake or white cake recipe could be used. As for the raspberry swirl, put about 1/2 of the batter into your pans. Add spoonfuls of raspberry fill around the pan, using the wide side of a knife blade, swirl the raspberry around the pan a bit. Top this with the remaining cake batter. You can use the raspberry filling from the Lemon Raspberry Bundt Cake recipe or the cooked raspberry filling from the White chocolate Raspberry Cake. Note that in the Lemon Raspberry Bundt recipe the raspberry jam is mixed into a cup of the cake batter. In our opinion the raspberry filling needs a tiny bit of red food coloring to look good when baked into a cake, otherwise it is a very dull color. Let us know if you have other questions.
Thank you BeBe! One last question. I will be baking the cake (WASC scratch) on Wed. night, filling and crumbcoating Thursday, then icing and decorating on Friday for a Saturday occasion. This cake will be the top tier of a two tier cake. Will it still be moist if baked Wed for Saturday or is that too far ahead? I have alot of fondant work to do plus the bottom tier and wanted to start early. How would I store the cake after decorating? It will not be covered in fondant, Just alot of fondant items attached to it.
Thanks!
Hi Gloria, As you have probably heard Melissa say, we like to freeze our cake layers. It is optional but you could freeze your cake layers Wed. night. You could fill and crumb coat while they are partially frozen on Thursday. The crumb coat will help to seal the cake keeping it from drying out. You could leave the crumb coated cake out overnight under a cake cover or cover and refrigerate. If you are going to cover it in buttercream on Saturday and you are planning to smooth the buttercream using a paper towel, do not refrigerate on Friday. A cake needs to be completely at room temperature or it will take many hours before it will crust and be ready for smoothing. As for storing your decorated cake, we store in a bakery box in the refrigerator. We have not had a problem with refrigerating cakes with fondant accents. But if you are unsure of how your fondant will behave if refrigerated, just store covered on the countertop. You could put a “test” piece of fondant in the refrigerator to see how it reacts. Hope all goes well
HI BeBe, I made the scratch WASC cake without the almond and it was soooo moist even after sitting on my counter 3-4 days in plastic wrap. I had cut a chunk and left it there to see what would happen. Only problem is without the almond I didn’t care for the cake flavor with just vanilla. It had an off flavor for some reason right from the start. Soooo, I’m thinking of making the white chocolate cake instead of vanilla. Do you think this white chocolate cake is as moist as the scratch WASC? I don’t see any sour cream or oil in this one here. Thanks for your help again.
Hi Gloria, I am not sure why the WASC would have an off taste. We think the White Chocolate cake is moist, it is completely different from the WASC with the addition of melted white chocolate. Whenever you want to try a vanilla cake again, you might like to try our new Vanilla Buttermilk Cake recipe. I think you would like it.
This cake tasted amazing but kind of fell apart because the frosting was too loose. I followed the recipe but the frosting fell off the sides of my cake when I put it on. What do you suggest to remedy this?
Hi Lauren, I am sorry you had a problem. If the frosting is too soft, you will need to add more powdered sugar until it reaches the consistency for frosting the cake.
I am looking to make a small layered smash cake for my almost 1 year old niece and then 24 cupcakes of the white chocolate raspberry…any suggestions as far as pan size, cook time, if the batter will work as a cupcake??? It’s unicorn-themed. Thanks so much and so excited!
Hi Katrina, This recipe works well for cupcakes. We think a 4 inch round is a nice size for a smash cake, even a 3 inch would be fine especially if it is 2 layers. This recipe makes only 6 cups of batter so depending on how full you fill the cupcake liners, you may not be able to get 24 cupcakes plus the smash cake. We usually use approx. 1/4 cup batter for a standard cupcake. For the smash cake bake at 350 degrees for 18 to 20 minutes, same as for cupcakes. Hope all goes well.
Thank you for the recipe I just made this for my wife’s birthday and it came out perfectly
Hi Bleu, That is wonderful, I’m happy you like the cake! Thanks for posting your review!
Will this buttercream have a good crust to it?
Hi Jen, I think it will have a light crust due to all the butter and white chocolate and only 4 1/2 cups powdered sugar. The more powdered sugar you have the harder the frosting will crust.
Can this cake be frozen?
Hi Sandrea, Yes, it should freeze with no problem. Chill the cake until the frosting firms up then wrap in plastic wrap then aluminum foil. Or you could wrap in plastic wrap, place in a bakery box then wrap the bakery box in aluminum foil. It is most important to keep it air tight. To thaw, you will need to take off the plastic wrap before the cake thaws so you will not damage the look of your frosting. Continue to thaw in the refrigerator.
Hi, I wanted to make this cake in a 15 by 21 inch sheet pan. How many times would I multiply this recipe to do that?
Thank you.
Hi Suzanne, I think you would need 18 cups of batter for a 15×21 inch sheet pan. This recipes makes only 6 cups so you would need to triple the recipe. I have never tripled this recipe but you should be able to do so. You would need a very large bowl for mixing this much batter.
Bebe, thank you very much.
Just curious … wouldn’t it be easier to put a layer of the buttercream on before the raspberry filling instead of in reverse? Just think it would be so hard to spread frosting on top of the filling. Any reason for this order?
I think Sharon has a point. It is easier to spread the buttercream first and then add the raspberry filling on top of the buttercream.
Hi Sharon and Brandy, I spread on a thin layer of filling first so that it would absorb into the cake– it wasn’t difficult to spread the frosting on top as it was a thin layer of filling…but I don’t see any problem with doing it the other way either. Just go with what works for you ;0)
Hi. Could I use this recipe Instead of the almond sour cream cake for making a rainbow layered cake?
Also, does this cake recipe (un iced) freeze ok? Ie could I make they layers ahead of time and freeze them and assemble the cake on the day. Thank you
Hi Helen, I think it should work, but I just don’t know for sure if there would be any color issues since there is white chocolate in the batter. You can individually freeze the cake layers, wrap in plastic wrap and then aluminum foil. You can keep frozen 2 months. When ready to use, place wrapped on the counter top, when condensation forms on the aluminum foil, unwrap and all to thaw. If you like, you can fill and frost while partially frozen. If you plan to smooth your frosting using the Viva towel method, the layers will need to be completely thawed. Hope all goes well.
Trying to print out the recipe for White chocolate Raspberry Cake but it only prints page one, page 2 is blank.
Hi Kim- I’ve just put this into a different format that should work better for you.
Thank you! Printed it out ?
Silly question but can this cake be kept out or does it need to be refrigerated? We are having a baby shower at a park and I’m planning on bringing this. Thank you!
Hi Apryl, I would refrigerate the cake because of the raspberry filling . Refrigerate your completed cake under a cake cover. Keep refrigerated until you leave for the party in the park. It will travel more easily when cold. Since you will be outside, the chill should be completely off the cake by the time you serve it. Keep in mind that frostings made with butter will become very soft if in the sun, so a shady location will be best. Hope all goes well.
I plan to make the White Chocolate Raspberry Cake for a college graduation party this Sunday. There will be 15 guests. I do not see how many slices this cake makes. Will there be enough for 15 guests or do I need to supplement with cup cakes? Please advise. My daughter has requested a white cake with fresh raspberries and blueberries on top. My plan is to decorate top with mixture of raspberries and blueberries. Hope you can reply soon. Otherwise, I will make cake and cupcakes too. Thanks – Wendu
Hi Wendy, Yes, you should have no problem serving 15 guests. Since the cake has 3 layers, the servings do not need to be as large as you would slice with 2 layers. Sounds pretty and delicious!
I never really expected a response. Thank you so much. Yes, I think it is going to be a beautiful graduation/goodbye party. Katie is going to leave for Ireland to earn her master’s. This cake is going to be perfect for her. I was even able to find raspberry extract. Thanks again and I’ll let you know how it turns out.
I do not usually bake with white “chocolate” but I made this cake for a colleague who is retiring. Her favorite cake is White Chocolate Raspberry! I Have a few observations and recommendations. I noticed a difference in bake time for shiny cake pans and dark pans, so do not mix the types of pans. My shiny cakepan cooked slower. I also used less powdered sugar (only 3 cups) and added an additional 6 tablespoons of butter and 3 ounces of white chocolate. I chilled the frosting and whipped it up again before frosting the cake. Be careful in doing this. The white chocolate hardens quickly. The raspberry filling is really yummy! When I finished pressing the raspberries, I came up short about 1/4 of a cup of processed raspberry. I added unsweetened pure cranberry juice instead of water to create the 1 1/4 cup of raspberry pulp/juice. I did not have the raspberry extract but I think the tart pure cranberry juice did the trick. When you assemble the cake, spread the raspberry filling to 1/4th of an inch from the edge. Use a piping bag, I piped the icing along the edge and placed the first layer in the freezer for about 5 minutes. I then piped frosting across the filling for the layer of icing on top of the filling. I repeated this for the final layer. The cake is a labor of love but aren’t all homemade cakes?!?!
Hey, I’m just wondering how long the cake will last? I see you recommended putting it in the fridge, will it be ok for a few days? My little boy will be taking pieces in his packed lunch (I unfortunately can’t it as I’m coeliac)
Thanks in advance
Hi Natalie, Yes, I think it will be fine up to 5 days. Sometimes cakes tend to dry out in the refrigerator so try to keep it under at cake cover or in something that will keep it air tight.
Good morning. We recently had Nothing Bundt cakes White Chocolate Rasberry cake. Do you think I could make this recipe in a Bundt, using the rasberry half way thru the bundt, bake then freeze? I love your recipes and am wondering if this would work.
Thank you.
Hello,
How many cups of cake batter does this make?
Hi Gel, This recipe makes 6 cups of batter.
Hi Candice, We have not tried the White Chocolate Raspberry recipe in a bundt pan but I think it would work fine. I think the batter is thick enough that the raspberry filling would not sink. You would probably need to make 2 layers of the filling and swirl with a knife before putting into the oven. We have a recipe for a Lemon Raspberry Bundt, but we used 1 cup a cake batter mixed with raspberry jam, also added a bit of red color to give it a more appealing look. The filling in the White Cho Raspberry will not be as bright once it is cooked so you might want to add color also. Here is a link to that cake if you would like to see it.
https://www.mycakeschool.com/recipes/lemon-raspberry-swirl-pound/
Also, this recipe makes 6 cups batter. When filling your bundt pan, leave 1 1/4 to 1/1/2 inches of space below the top of the pan. This will ensure that the batter will not bake up and over the sides of the pan. To know the bakeable capacity of a bundt, fill the pan with water to 1 1/4 to 1 1/2 from the top, then measure how many cups of water in the bundt pan. Hope all goes well.
Thanks so much for the tips. I am going to try it and will let you know how it turns out.
Could I use Nestle Milky Bar Chocolate in this please?
Hi Sian, Possibly, I have not tried that product so I cannot be sure. If you do try to melt this in the microwave, be sure not to overheat it. When it begins to soften just stir for a minute or two and it will continue to melt. Also, it may be a good idea to google the product to see if it is used in recipes.
Hi, I used the milky bar before, however, it does not melt very well and the texture is a little off.
Hi Geanina, Very helpful information, thanks for posting!
My daughter made this cake the other night. The flavors were amazing but the cake was very dry and dense. We followed recipe to a tee(or so I think we did). What could be the culprit?
Hi Kaci, The most common cause for a dry cake is over baking. Possibly your oven is heating a bit hotter than the set temperature. That can be checked with an oven thermometer. Another cause could be there was too much flour in the recipe. That can happen if you scoop a measuring cup into your container of flour instead of spooning in the flour and leveling off with the back of a knife. Of course, the best way to get the correct amount of flour is to use a kitchen scale. If you also had a dense cake, that can happen if the batter was over mixed or mixed at too high a speed. It is best to mix no higher than medium speed. I hope this is helpful to you. Thank you for giving the recipe a try.
Hello! If I was to use this recipe to make cupcakes instead, what temperature would I bake the cupcakes at and about how long should it take to bake?
Hi Fatimah, For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes. Hope you enjoy the recipe.
I didn’t make the frosting or the filling but i did make the cake and it was incredible. I made it for my mom’s birthday and she loved it. I did double the amount of white chocolate because when I made a test cake to try it, I found the white chocolate to be a little too subtle and doubling it made it so you can really taste it without it being too rich. Would definitely make this again!
Hi Alexandra, I am so happy you enjoyed the cake. Thank you for posting your thoughts on the recipe and your tip on doubling the white chocolate for a more pronounced chocolate flavor.
Hello, I will like to know if it is better using frozen raspberries instead of fresh? Is there a difference?
Thank you ?
Hi Bee, It will be fine to use either frozen or fresh. We used frozen.
Do we need to split the two layers? The picture has more than two layers! Hoping to make this for our 15th anniversary cake! Looks so yummy!!
Hi Jenny, This recipes makes 6 cups batter. We used two 8×2 inch pans and split the baked layers. There are several steps to this recipe, it would be fine to bake the layers in advance and freeze. We wrap our layers individually in plastic wrap while still warm, then in aluminum foil. They need to be kept airtight. They can be frozen for 2 months. Thaw on the counter top until condensation forms on the foil, unwrap and let them thaw. Hope you will enjoy the cake.
Hi Melissa I am making a birthday cake and she would like the inside to look like tie dye. She doesn’t want vanilla but white chocolate. Can I do a tie dye cake with this batter? Thank you for the great content on your site
I am having difficulty finding raspberry extract and strawberry extract as well for your strawberry cakes. Usual grocery stores don’t seem to carry them. Will eliminating the extracts from your cakes affect the overall flavor profile?
Thank you
Hi Juliet, I am sorry you are having trouble finding the extract. We do think the extracts give the recipes additional fruit flavor that is needed. For this recipe we note that the raspberry extract is optional so I think you will be fine without it. You may have to order extracts online. We most often use Watkins or McCormick brands. We have added a small box of Sugar Free dry jello (3 teaspoons (0.3g) in a box) to a strawberry cake just to see if that would work instead of extract and it did give a good flavor boost. If you are using regular (not sugar free) jello I think you could use 4 Tablespoons (note that sugar free used teaspoons). Also, keep in mind that the jello powder will also add color to the cake batter.
Thank you. I ordered the raspberry extract from Amazon. I plan to make cupcakes and put the filling in the cupcake. We’ll see how it goes. Thank you for your quick response. I love the site and have made many successful recipes.
I wanted you to know that I added another comment to your original question. I remembered that the jello we used to add flavor was Sugar Free jello and the amount used would change if using regular jello. I am glad you ordered the raspberry extract, Juliet. I hope everyone will love the cupcakes. Also, thank you for your nice comments on the site. I
I made this recipe into 24 cup cakes and filled them with the raspberry filling. I ordered the raspberry extract from Amazon. Followed the directions exactly as written and they turned out great. Everyone at the party raved about them. Thanks for another awesome recipe.
Hi Juliet, Thanks so much for your review of the recipe, I am happy everyone enjoyed them. Thanks for posting!
Hi lovely, just a little question, if I make this recipe and just add fresh raspberries to it will it be all fine or will it not work.
Hi Isha, Yes, it will be fine to use fresh raspberries
Hi! Can I use fresh raspberries instead of frozen?
Hi Jessica, Yes, you can use fresh or frozen raspberries in the Raspberry Filling recipe.