An elegant White Chocolate Raspberry Cake feels like something you’d discover in a patisserie window, three perfectly stacked layers, delicate crumbs of vanilla, ribbons of ruby raspberry, and a glossy coat of white chocolate frosting catching the light. The first time I served this cake at a small dinner party, conversation paused mid-sentence as everyone took that first bite: soft sponge, bright berry tang, and the gentle sweetness of white chocolate all in one forkful.
This recipe is designed to bring that same restaurant-worthy experience into your own kitchen, without demanding professional training. You’ll find step-by-step guidance, visual cues, and suggested spots for images or video to help you nail every detail from baking tall, even cake layers to creating a smooth, elegant finish that makes this White Chocolate Raspberry Cake a true centerpiece.
Table of Contents
Elegant White Chocolate Raspberry Cake Recipe
Suggested Image Placement: “white chocolate raspberry cake with fresh berries”
- Prep Time: 45 minutes
- Cook Time: 28–32 minutes
- Assembly & Decorating: 30 minutes
- Total Time: ~1 hour 45 minutes
- Servings: 12–14 slices
- Estimated Calories: ~520 per slice
Ingredients
For the Vanilla Cake Layers
- 2 ¾ cups (330g) cake flour, sifted
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine sea salt
- 1 ¾ cups (350g) granulated sugar
- ¾ cup (170g) unsalted butter, room temperature
- ¼ cup (60ml) neutral oil (such as canola or grapeseed)
- 4 large egg whites, room temperature
- 2 large whole eggs, room temperature
- 1 ½ tsp pure vanilla extract
- 1 ¼ cups (300ml) whole milk or buttermilk, room temperature
For the Raspberry Filling
- 1 ½ cups (180g) fresh or frozen raspberries
- ¼ cup (50g) granulated sugar
- 2 tsp lemon juice
- 1–2 tsp cornstarch mixed with 1 tbsp water (slurry), as needed
- Pinch of salt
For the White Chocolate Frosting
- 8 oz (225g) high-quality white chocolate, finely chopped
- 1 cup (230g) unsalted butter, room temperature
- 3–3 ½ cups (360–420g) powdered sugar, sifted
- 3–4 tbsp heavy cream, as needed
- 1 tsp vanilla extract
- Pinch of fine sea salt
Optional White Chocolate Drip & Garnish
- 4 oz (115g) white chocolate, finely chopped
- ¼ cup (60ml) heavy cream
- Fresh raspberries
- White chocolate curls or shards
- Edible flowers (optional, for an elegant finish)
Instructions
1. Bake the Cake Layers
- Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment rounds, and lightly flour the sides.
- In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Beat in the oil, then add egg whites and whole eggs one at a time, mixing well and scraping down the bowl as needed. Stir in the vanilla.
- Add the dry ingredients in three additions, alternating with the milk in two additions (start and end with dry), mixing on low just until combined. Do not overmix.
- Divide the batter evenly among the three pans. Smooth the tops with an offset spatula.
- Bake 28–32 minutes, or until the cakes spring back lightly and a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack. Remove parchment and cool completely before filling and frosting.
Suggested Image Placement: “close-up of white chocolate raspberry cake crumb”
2. Make the Raspberry Filling
- In a small saucepan, combine raspberries, sugar, lemon juice, and salt.
- Cook over medium heat, stirring and gently mashing the berries, until they release their juices and begin to thicken, 5–7 minutes.
- If the mixture is thin, stir in the cornstarch slurry and simmer 1–2 minutes until glossy and thick, like a loose jam.
- Remove from heat and let cool completely. The filling will thicken further as it cools.
3. Prepare the White Chocolate Frosting
- Place chopped white chocolate in a heatproof bowl. Gently melt over a double boiler or in short 15–20 second bursts in the microwave, stirring until smooth. Cool to room temperature but still pourable.
- In a stand mixer, beat butter on medium speed until pale and creamy, about 2–3 minutes.
- Add cooled white chocolate and mix until fully incorporated.
- Gradually add powdered sugar, ½ cup at a time, mixing on low until combined, then increasing speed to medium.
- Add vanilla, salt, and 2–3 tbsp cream. Beat until light and silky, adding more cream as needed to reach a smooth, spreadable consistency.
4. Assemble the White Chocolate Raspberry Cake
- Level the tops of the cooled cake layers with a serrated knife if needed.
- Place the first layer on a cake board or serving plate. Spread a thin layer of frosting, then pipe a frosting “dam” around the edge.
- Spoon a generous layer of raspberry filling inside the dam and spread evenly.
- Repeat with the second layer: frosting, dam, raspberry filling. Top with the final cake layer.
- Apply a thin crumb coat of frosting to the entire cake and chill for 20–30 minutes.
- Frost the cake with a final, smooth layer of white chocolate frosting, using a bench scraper for clean sides.
5. Optional White Chocolate Drip & Decoration
- For the drip, warm the cream just until steaming, then pour over the chopped white chocolate. Let sit 1–2 minutes, then stir until smooth.
- Cool slightly until thickened but still pourable. Test a drip on the side of a chilled cake if it runs too quickly, let it cool a bit more.
- Using a spoon or squeeze bottle, create drips around the top edge of the cake, then spread a thin layer across the surface.
- Decorate the top with fresh raspberries, white chocolate curls, and edible flowers for an elegant finish.
Suggested Image Placement: “white chocolate raspberry cake slice on plate”
Substitutions & Dietary Swaps
- Gluten-Free: Use a high-quality 1:1 gluten-free baking flour in place of cake flour. Sift well and avoid overmixing.
- Dairy-Free: Substitute plant-based butter and non-dairy milk (such as oat or almond) in the cake. Use dairy-free white chocolate and vegan butter for the frosting.
- Egg-Free: Replace each egg with a commercial egg replacer or 3 tbsp aquafaba; note that texture will be slightly denser.
- Fruit Options: Swap raspberries for strawberries, blackberries, or a mixed-berry blend for a twist on this White Chocolate Raspberry Cake concept.
- Less Sweet Version: Reduce powdered sugar in frosting by ½ cup and balance with a pinch more salt and extra raspberry filling between layers.
Chef’s Pro Tips
- Use room-temperature ingredients. This helps the cake batter emulsify properly, creating a fine, tender crumb.
- Weigh your flour. Too much flour leads to dense layers. If you don’t use a scale, spoon and level flour into the cup.
- Don’t overbake. Pull the layers as soon as a toothpick comes out mostly clean with a few moist crumbs for a soft White Chocolate Raspberry Cake.
- Chill before decorating. A chilled cake is much easier to frost smoothly and will support the raspberry filling without sliding.
- Cool the ganache properly. Both the frosting and drip should be cool but still fluid too warm and they’ll slide, too cold and they’ll seize.
- Use quality white chocolate. Real cocoa butter white chocolate melts and tastes better than candy melts, giving a luxurious finish.
Make Ahead, Storage & Reheating
This White Chocolate Raspberry Cake is ideal for making ahead, which takes pressure off the day of your event.
Make Ahead: Bake the cake layers up to 2 days in advance. Wrap cooled layers tightly in plastic wrap and store at room temperature, or refrigerate if your kitchen is very warm. The raspberry filling and frosting can also be made 1 day ahead and chilled; bring frosting back to a spreadable consistency by re-whipping briefly.
Storage: Once assembled, store the cake covered in the refrigerator for up to 3 days. The white chocolate frosting helps seal in moisture, so the crumb stays tender.
Serving & “Reheating”: For the best texture and flavor, bring the cake to room temperature for 30–45 minutes before slicing. Chilled white chocolate frosting firms up; allowing it to soften makes each bite of White Chocolate Raspberry Cake melt in your mouth.
Troubleshooting & Common Mistakes
- Cake layers are dense or heavy: Overmixed batter or too much flour. Mix only until the dry ingredients disappear and use proper measuring.
- Domed or uneven layers: Oven may be too hot or pans unevenly filled. Rotate halfway through baking and level layers before stacking.
- Filling leaking out the sides: The frosting dam wasn’t thick enough or the cake was warm. Chill the layers and build a higher dam around the filling.
- Frosting is grainy: White chocolate may have seized or cooled too much before mixing. Melt gently and let it cool to room temperature before adding to butter.
- Drip runs too far: Ganache is too warm or the cake isn’t chilled enough. Chill the frosted cake thoroughly and test one drip before committing.
Flavor Pairings & Serving Suggestions
The delicate sweetness of this White Chocolate Raspberry Cake pairs beautifully with light, aromatic beverages and simple accompaniments. Think sparkling wine, rosé, or a dry Prosecco for celebrations, or a fragrant Earl Grey or jasmine tea for afternoon gatherings. A dollop of barely sweetened whipped cream or a few extra fresh raspberries on the plate adds a lovely restaurant-style touch.
For special occasions, serve smaller slices alongside fresh berries and a thin drizzle of raspberry coulis on the plate. The contrast of bright berry and creamy white chocolate feels sophisticated yet comforting.
Pairing Recipes From Our Website
FAQs
Can I use cake mix for the layers?
You can use a high-quality vanilla cake mix in a pinch, but this homemade version offers more structure and flavor for a true White Chocolate Raspberry Cake experience.
Can I use raspberry jam instead of homemade filling?
Yes. Choose a good-quality seedless raspberry jam and warm it slightly so it spreads easily. Avoid overly sweet jams to keep the flavor balanced.
Do I have to use three layers?
No. You can bake the batter in two 9-inch pans instead; adjust baking time slightly and use a bit less filling between layers to prevent sliding.
Can this cake be frozen?
The unfrosted cake layers freeze well for up to 2 months. Wrap tightly in plastic and foil. Thaw overnight in the refrigerator, then bring to room temperature before decorating.
What if I don’t have cake flour?
Make a substitute by removing 2 tbsp from each cup of all-purpose flour and replacing with 2 tbsp cornstarch, then sift well.
How far in advance can I decorate the cake?
You can fully assemble and decorate the cake 1 day ahead. Add fresh raspberries on top close to serving so they look their best.
Can I color the frosting?
Yes. Add a tiny drop of gel food color to tint the white chocolate frosting pale pink or blush for an even more elegant presentation.
Conclusion
With its tender vanilla crumb, bright berry center, and silky white chocolate frosting, this White Chocolate Raspberry Cake is a true celebration dessert elegant enough for weddings or anniversaries, yet approachable enough for a confident home baker. Once you’ve mastered the layers, filling, and smooth finish, you’ll have a showstopping cake in your repertoire that always earns a quiet moment at the table and plenty of “Can I have the recipe?” requests.