Name: White Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup whole milk; 6 oz white chocolate, melted and slightly cooled; ½ cup raspberry preserves or 1 cup fresh raspberries; 1 cup heavy cream; 3 cups powdered sugar

Why You’ll Love White Chocolate Raspberry Cake Recipe

This cake brings together the richness of white chocolate and the bright flavor of raspberries for a dessert that feels both indulgent and refreshing. The fluffy cake layers hold up beautifully against the silky frosting, making each bite melt in your mouth. It’s an ideal showstopper for birthdays, weddings, or any special occasion where you want to impress your guests with a bakery-quality treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Whole milk
White chocolate (melted)
Raspberry preserves or fresh raspberries
Heavy cream
Powdered sugar

Directions

Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add dry ingredients alternately with milk, beginning and ending with the dry mixture. Mix just until combined.
Fold in melted white chocolate until smooth. Divide the batter evenly among the pans.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
To assemble, spread raspberry preserves over one cake layer, then top with a layer of white chocolate buttercream. Repeat with remaining layers.
Frost the entire cake with the remaining buttercream and garnish with fresh raspberries or shaved white chocolate if desired.

Servings and timing

Serves 12–14 people.
Preparation time: 30 minutes
Baking time: 30 minutes
Cooling and decorating time: 1 hour
Total time: Approximately 2 hours

Variations

Add a splash of almond extract to the batter for a subtle nutty undertone.
Swap raspberry preserves for strawberry or blackberry for a different berry flavor.
Use a cream cheese–based frosting for a slightly tangier finish.
Turn this recipe into cupcakes for individual servings.
Add a thin layer of lemon curd between layers for extra brightness.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to sit at room temperature for about 30 minutes before serving for the best texture.
To freeze, wrap slices individually in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries can be used. Just thaw and drain them before adding to prevent excess moisture.

Can I make the cake layers ahead of time?

Absolutely. You can bake the layers up to 2 days in advance and store them tightly wrapped in the refrigerator.

What type of white chocolate works best?

High-quality white chocolate bars melt more smoothly than chips and offer a richer flavor.

Can I use raspberry jam instead of preserves?

Yes, but choose a jam with less added sugar to balance the sweetness.

How do I prevent my cake from drying out?

Avoid overbaking and ensure proper storage in an airtight container.

Can I color the frosting pink for a more vibrant look?

Yes, add a drop or two of red food coloring to the buttercream for a soft blush hue.

What if I don’t have three cake pans?

You can bake in two pans and increase the baking time slightly. Then slice each layer in half to create more layers.

Can I make this cake gluten-free?

Yes, substitute the flour with a 1:1 gluten-free baking blend.

Is this cake suitable for freezing after frosting?

Yes, just freeze uncovered for 1 hour to firm up the frosting, then wrap tightly before storing.

Can I add white chocolate chips to the batter?

Definitely — fold in a handful for extra texture and sweetness.

Conclusion

This White Chocolate Raspberry Cake is the perfect combination of elegance and flavor. The moist, tender layers and luscious frosting make it an unforgettable dessert for any special occasion. With its lovely presentation and delightful taste, it’s sure to become one of your favorite celebration cakes.

White Chocolate Raspberry Cake