Name: White Chocolate Raspberry Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 1 cup whole milk; 1/2 cup raspberry preserves; 1 cup white chocolate chips, melted; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup white chocolate chips, melted; 2-3 tablespoons heavy cream; 1 teaspoon vanilla extract

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This White Chocolate Raspberry Cake is a stunning and indulgent dessert, combining the sweetness of vanilla cake, tangy raspberry preserves, and a creamy white chocolate buttercream frosting. Perfect for any celebration or when you’re in the mood for a sweet treat, this cake will undoubtedly impress anyone who tries it.

White Chocolate Raspberry Cake

Ingredients

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1 ¾ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

½ cup raspberry preserves

1 cup white chocolate chips, melted

For the Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar

½ cup white chocolate chips, melted

2-3 tablespoons heavy cream

1 teaspoon vanilla extract

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

Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.

Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.

Once the cakes are cool, spread a layer of raspberry preserves over the top of one cake. Place the second cake on top.

For the frosting, beat the softened butter in a large bowl until creamy. Add the powdered sugar and mix until smooth. Stir in the melted white chocolate, vanilla extract, and enough heavy cream to achieve a smooth, spreadable consistency.

Frost the top and sides of the cake with the white chocolate buttercream. Garnish with fresh raspberries or additional white chocolate shavings if desired.

Servings and timing

This recipe makes about 12 servings.

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Variations

Add more fruit: If you love fruit flavors, try adding fresh raspberries between the layers of cake, or mix them into the frosting for an extra burst of flavor.

White chocolate ganache: For a richer topping, consider making a white chocolate ganache and pouring it over the cake for a glossy, indulgent finish.

Cake size: You can adapt this recipe to make cupcakes instead of a layered cake. Just be sure to adjust the baking time to 15-18 minutes for cupcakes.

Storage/Reheating

Storage: Store this cake in an airtight container at room temperature for up to 3 days. If you need to store it for longer, refrigerate it for up to 5 days.

Reheating: If you prefer your cake slightly warm, microwave a slice for about 10-15 seconds. However, I find it’s just as delightful served at room temperature!

FAQs

Can I use frozen raspberries instead of raspberry preserves?

While fresh raspberries would add a nice touch, you can certainly use frozen raspberries. I’d recommend thawing them first and then mashing them to create a puree. You can mix this into the frosting or use it between the cake layers.

Can I substitute the white chocolate chips for another type of chocolate?

You could substitute the white chocolate with milk or dark chocolate chips if you prefer. However, keep in mind that this will change the flavor profile of the cake and frosting.

How do I make the cake layers even?

To ensure your cake layers are even, I recommend using a kitchen scale to measure the batter evenly between the two pans, or you can divide the batter by volume, ensuring each pan has roughly the same amount.

Can I freeze this cake?

Yes! You can freeze the cake layers wrapped in plastic wrap and then foil for up to 2 months. When you’re ready to enjoy it, let the cakes thaw at room temperature, then frost and decorate as usual.

Can I use a different frosting for this cake?

Absolutely! While the white chocolate buttercream is decadent, you can use a classic buttercream frosting, cream cheese frosting, or even a whipped cream frosting for a lighter option.

Conclusion

This White Chocolate Raspberry Cake is a dream come true for anyone who loves rich, sweet desserts. The moist vanilla cake layers paired with tangy raspberry preserves and creamy white chocolate frosting create a symphony of flavors that are sure to please any crowd. Whether it's a special occasion or just a sweet craving, this cake is perfect for any celebration!

Recipe:

White Chocolate Raspberry Cake

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Author: Cheryl
Total Time: 50 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
Add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Once the cakes are cool, spread a layer of raspberry preserves over the top of one cake. Place the second cake on top.
For the frosting, beat the softened butter in a large bowl until creamy. Add the powdered sugar and mix until smooth. Stir in the melted white chocolate, vanilla extract, and enough heavy cream to achieve a smooth, spreadable consistency.
Frost the top and sides of the cake with the white chocolate buttercream. Garnish with fresh raspberries or additional white chocolate shavings if desired.

Notes

Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 5 days.

Reheating: To warm the cake, microwave a slice for about 10-15 seconds or enjoy it at room temperature.

Variations: Add fresh raspberries between the layers or mix them into the frosting for extra flavor. You can also make a white chocolate ganache for a richer topping.

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