Name: White Chocolate Raspberry Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 2 cups granulated sugar; 1 cup unsalted butter (room temperature); 4 large eggs (room temperature); 8 ounces high-quality white chocolate (melted); 2 teaspoons vanilla extract; 2 cups fresh raspberries

Jump to Recipe

If there’s one dessert that feels as enchanting as it tastes, it has to be the White Chocolate Raspberry Cake. This showstopping cake combines luscious white chocolate, vibrant fresh raspberries, and tender vanilla cake layers for a flavor pairing that’s sweet, tart, and irresistible. Whether you’re celebrating something special or simply want to treat yourself and loved ones, this is a cake that always draws “oohs” and “aahs”. Let me walk you through how to make this beauty, plus my favorite serving and storage tricks, so you can bring a slice of pure joy to your table!

White Chocolate Raspberry Cake Recipe - Recipe Image

Ingredients You’ll Need

This White Chocolate Raspberry Cake comes together with a collection of classic baking staples and a couple of standout ingredients. Don’t be fooled by the simplicity — each ingredient plays a unique role in building the cake’s soft crumb, richness, and signature pop of color. Here’s what you’ll need and why each one matters:

All-purpose flour: The foundation for a sturdy yet tender crumb that holds up to juicy raspberries.
Granulated sugar: Adds just the right amount of sweetness, balancing the tartness of the berries and the richness of the chocolate.
Unsalted butter (room temperature): Gives richness and a melt-in-your-mouth texture — plus, room temperature butter creams best!
Large eggs (room temperature): Ensure structure and moisture, and room temp eggs blend more smoothly into the batter.
High-quality white chocolate (melted): Adds a creamy, luxurious sweetness — use a brand you love eating out of hand.
Fresh raspberries: Offer bright bursts of tart fruitiness and a naturally gorgeous swirl of color baked right in.
Baking powder: Gives the cake its lift for soft, pillowy cake layers.
Baking soda: A touch boosts the rise and ensures a delicate crumb.
Vanilla extract: Ties all the flavors together with warmth and complexity.

How to Make White Chocolate Raspberry Cake

Step 1: Prep Your Cake Pans and Oven

Begin by preheating your oven to 350°F (175°C), ensuring it reaches the right temperature for even baking. Grease and line three 9-inch round cake pans — this makes it easy to remove the delicate cake layers later and keeps everything looking picture-perfect. There’s something especially satisfying about lining pans ahead of time, knowing your efforts will be rewarded with flawless layers!

Step 2: Sift Dry Ingredients

In a medium bowl, sift together the flour, baking powder, and baking soda. Sifting not only mixes these leaveners thoroughly but also aerates the flour, which helps create the light and fluffy texture that makes a White Chocolate Raspberry Cake truly special. Don’t rush this step — it’s worth every whisk!

Step 3: Cream Butter, Sugar, and Add Wet Ingredients

In a large mixing bowl, cream the room-temperature butter and granulated sugar together until the mixture is pale and fluffy. This extra step really lightens up the batter. Add eggs one at a time, mixing well after each addition to ensure everything is silky smooth. Next, stir in the vanilla extract and melted white chocolate, blending just until combined for a lovely, aromatic base.

Step 4: Combine Wet and Dry Ingredients, Fold in Raspberries

Gradually add the sifted dry ingredients to your wet mixture, stirring gently until just combined — overmixing can toughen the crumb. Finally, gently fold in those fresh raspberries. The trick is to distribute the fruit evenly without breaking them up too much, so you get pretty pockets of juicy berry in every slice.

Step 5: Bake and Cool

Divide the batter evenly among your prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely before you frost or assemble. A little patience here gives you cake layers that won’t slip or crumble!

How to Serve White Chocolate Raspberry Cake

Garnishes

Nothing elevates a White Chocolate Raspberry Cake quite like some stylish garnishes. I love topping it with fresh raspberries for a burst of color and a dusting of powdered sugar for that snowy, bakery-style look. For extra flair, scatter over some white chocolate curls or drizzle a little melted white chocolate on top — it makes each slice truly decadent and beautiful.

Side Dishes

Pairing this dreamy cake is half the fun! Serve slices alongside a dollop of vanilla whipped cream or a scoop of tangy raspberry sorbet. For an elegant twist, offer a little lemon curd on the side, which complements the berries. A light, unsweetened tea or bubbly glass of Prosecco also makes a fabulous match.

Creative Ways to Present

I love serving this White Chocolate Raspberry Cake as a showpiece at celebrations — think tiered layers adorned with raspberry vines, or cupcakes for a portable treat. Or, cut the cake into cubes and arrange them in parfait glasses with more berries and whipped cream for a playful twist. Mini cakelets are also adorable for bridal showers or birthdays!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the White Chocolate Raspberry Cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, place the cake in the refrigerator to help the fruit stay fresh and keep the cake layers moist. Bring slices to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes wonderfully! Wrap unfrosted or fully cooled, frosted cake layers tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw the cake in the refrigerator overnight before bringing it to room temperature. Add fresh garnishes just before serving to keep everything tasting and looking its best.

Reheating

While you generally don’t need to reheat White Chocolate Raspberry Cake, if you’d like to enjoy it slightly warm (especially lovely in cooler months), pop a slice in the microwave for 10-15 seconds. This just softens the chocolate and makes the cake delightfully tender again — like it’s fresh from the oven!

FAQs

Can I use frozen raspberries instead of fresh?

Absolutely! Frozen raspberries work well, but don’t thaw them before adding to the batter. This way, they’re less likely to bleed and turn your batter pink. Just fold them in gently right from the freezer.

What frosting goes best with White Chocolate Raspberry Cake?

A creamy white chocolate buttercream or silky cream cheese frosting pairs beautifully with this cake’s flavors. If you’d like something lighter, try a whipped vanilla buttercream or even a tangy mascarpone frosting.

Can I bake this cake in a different pan size?

You sure can! The recipe as written fits three 9-inch pans. For a sheet cake, use a 9×13-inch pan and adjust the baking time (closer to 40 minutes). Always check for doneness with a toothpick.

How do I keep the raspberries from sinking?

To keep raspberries from sinking, toss them briefly in a tablespoon of flour before folding into the batter. The flour helps suspend them evenly throughout the cake so you get fruit in every bite.

Can I add other fruits or mix-ins?

Definitely! Blueberries, blackberries, or chopped strawberries make tasty alternatives or additions. You can also add a handful of finely chopped pecans or pistachios for crunch, but remember, too many mix-ins can affect how the cake bakes.

Final Thoughts

If you’re searching for a dessert that’s equal parts stunning and scrumptious, you absolutely must try White Chocolate Raspberry Cake. It never fails to impress at gatherings or cozy family dinners, and you’re sure to get rave reviews. I hope you have fun baking, sharing, and — best of all — indulging in every blissful bite!

White Chocolate Raspberry Cake Recipe

★★★★★

4.7 from 27 reviews

Author: Lily
Total Time: 50 minutes
Yield: 1 3-layer cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the perfect combination of white chocolate and raspberries with this delightful White Chocolate Raspberry Cake recipe. Moist and flavorful, this cake will impress any dessert lover.

Ingredients

Scale

Dry Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Wet Ingredients:

2 cups granulated sugar
1 cup unsalted butter (room temperature)
4 large eggs (room temperature)
8 ounces high-quality white chocolate (melted)
2 teaspoons vanilla extract

Additional:

2 cups fresh raspberries

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and prepare three 9-inch round baking pans by greasing and lining them.
Prepare Dry Ingredients: In a bowl, sift together flour, baking powder, and baking soda.
Mix Wet Ingredients: In another bowl, cream butter and sugar. Add eggs one at a time, mixing well. Stir in vanilla and melted white chocolate.
Combine Ingredients: Gradually add dry ingredients to the wet mixture until just combined. Gently fold in raspberries.
Bake: Divide batter among pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool before frosting.

Notes

Ensure all ingredients are at room temperature for best results.
You can decorate the cake with additional fresh raspberries and white chocolate shavings.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American