White Chocolate Raspberry Cake

Why You’ll Love This Recipe

If you're a fan of decadent desserts with a touch of elegance, this cake is the ultimate treat. The soft, fluffy vanilla cake layers pair beautifully with the tart sweetness of raspberry preserves and the creamy, indulgent white chocolate buttercream. Each bite offers the perfect balance of flavors and textures—from the light sponge to the smooth frosting, and the fresh raspberries that provide a refreshing burst of flavor. Whether you're celebrating a special event or just treating yourself, this cake is sure to impress.

Ingredients

Vanilla Cake

• 2 cups granulated sugar

• 2¾ cups cake flour, spooned and leveled

• 2½ teaspoons baking powder

• ½ teaspoon salt

• ¾ cup unsalted butter, at room temperature

• 1 cup heavy cream

• ½ cup buttermilk

• 2 teaspoons vanilla extract

• 1 cup egg whites, at room temperature

Filling

• ½ cup raspberry preserves, divided

White Chocolate Buttercream Frosting (can be halved)

• 12 ounces white chocolate, finely chopped

• 2 cups unsalted butter, softened

• 4 cups powdered sugar

• ¼ cup heavy cream or whole milk

Garnish (Optional)

• 1 cup fresh raspberries

• White chocolate curls

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

Directions

Vanilla Cake

1. Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake pans and line with parchment paper. Set aside.

2. In the large bowl of a stand mixer with the paddle attachment, add granulated sugar, cake flour, baking powder, and salt. Turn the mixer on low speed and mix until combined.

3. Add the butter and increase the mixer speed to medium. Beat for 3 minutes, or until the mixture resembles damp sand.

4. Turn the mixer to its lowest speed and gradually add the heavy cream, buttermilk, and vanilla extract. Mix on medium speed for 2 minutes until the batter is thick.

5. Stop the mixer and scrape down the sides and bottom of the bowl. Mix again on medium speed for 30 seconds.

6. With the mixer on low speed, add the egg whites in three additions, beating for 20 seconds after each addition. The batter should be silky and smooth.

7. Divide the batter evenly between the prepared pans and bake for 20-22 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.

8. Let the cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

White Chocolate Buttercream

1. In a heatproof bowl, microwave the chopped white chocolate in 30-second increments at 50% power, stirring between each interval until fully melted. Set aside to cool.

2. In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter. Beat on medium speed for a few minutes until creamy.

3. Gradually add the powdered sugar on low speed, then increase to high and beat for 2 minutes. Scrape down the sides of the bowl.

4. Add the cooled melted white chocolate and beat on medium speed for 2 minutes.

5. Add the heavy cream (or milk) and beat for 1 minute, or until the buttercream is light and fluffy.

6. Transfer one-third of the buttercream to a piping bag and set aside.

Cake Assembly

1. Place a cooled cake layer on a serving plate or cake stand.

2. Pipe a ring of buttercream around the outer edge and fill the center with ¼ cup of raspberry preserves. Pipe another layer of buttercream on top of the preserves.

3. Add the second cake layer, pressing gently to sandwich them together. Repeat the same process with raspberry preserves and buttercream.

4. Place the third cake layer on top. Apply a thin layer of buttercream around the top and sides of the cake to create a crumb coat. Refrigerate the cake for 30 minutes.

5. After chilling, apply the remaining buttercream in a thick layer over the top and sides of the cake. Use a cake scraper to smooth the frosting evenly.

6. Garnish with fresh raspberries and white chocolate curls. Slice, serve, and enjoy!

Servings and Timing

• Servings: 10

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour 30 minutes

Storage/Reheating

• Room Temperature: The buttercream used in this recipe is stable, so the cake can be stored at room temperature for up to 3 days in an airtight container.

• Refrigerator: Store leftover cake in the fridge for up to 5 days. Make sure it’s in an airtight container to retain freshness.

• Freezing: You can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil, and thaw it in the refrigerator overnight before serving.

FAQs

How can I make this cake ahead of time?

You can bake the cake layers a day in advance and store them tightly wrapped in plastic at room temperature. You can also prepare the frosting in advance and store it in an airtight container in the fridge.

Can I freeze this cake?

Yes, this cake freezes well. After decorating, wrap it in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Can I use frozen raspberries for this cake?

Fresh raspberries are ideal for garnishing, but you can use frozen raspberries for the filling. Just ensure they are fully thawed and drained to avoid excess moisture in the cake.

Is there a substitute for buttermilk in this recipe?

You can substitute buttermilk with a mixture of ½ cup milk and ½ tablespoon lemon juice or vinegar. Let it sit for a few minutes before using.

Can I use a different type of frosting?

While the white chocolate buttercream gives a rich flavor, you can substitute it with a vanilla buttercream or cream cheese frosting if preferred.

How do I make sure the cake layers don’t stick to the pans?

Grease the pans well with butter or non-stick spray, and line the bottom with parchment paper. This will help the cake layers release easily once baked.

Can I halve the buttercream recipe?

Yes, the white chocolate buttercream recipe makes a thick layer. If you prefer a thinner layer, feel free to halve the ingredients.

How can I prevent the cake from becoming dry?

Be sure not to overmix the batter, as this can make the cake dense. Also, avoid overbaking—once a toothpick comes out clean, remove the cakes from the oven.

How do I add flavor variations to the cake?

For a twist, try adding a few drops of almond or lemon extract to the cake batter for extra flavor.

Can I use other fruits for the filling?

Yes, you can experiment with different fruit preserves like strawberry, blueberry, or apricot if you're looking for a new flavor combination.

Conclusion

This White Chocolate Raspberry Cake is a show-stopping dessert that's perfect for any special occasion. With its moist layers, rich frosting, and vibrant raspberry filling, it's sure to be a hit with family and friends. Whether you're celebrating a birthday or simply indulging in a sweet treat, this cake will impress everyone who takes a bite!