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 heavenly 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 the white chocolate cake layers in this recipe. 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.
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) component of this recipe.
In fact, it is a fantastic recipe to pair with all sorts of cake flavors, from lemon cake to chocolate and more!
A Closer Look at the Deliciousness:
Let’s meet two of our key players: Here’s a closeup of the Raspberry Filling… ahhhh.. Keep this recipe in mind for your cake and cupcake recipes! Raspberry 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.
- Place a fine wire strainer over a bowl. Pour the thawed 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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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.
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.