This White Chocolate Raspberry Cake is a perfect balance of rich, creamy white chocolate layers paired with tangy raspberry filling and smooth frosting. It’s a gorgeous and delicious cake that’s ideal for any celebration, whether it’s a birthday, a special event, or simply a treat to share with loved ones.

White Chocolate Raspberry Cake

Why You’ll Love This Recipe

I absolutely love this cake because it combines the richness of white chocolate with the fresh, tart flavor of raspberries. The contrast between the sweet cake and the tangy raspberry filling creates a perfect balance. The smooth white chocolate frosting ties everything together, making it a decadent treat that’s sure to impress. Plus, it’s a showstopper cake that looks beautiful and tastes even better!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the white chocolate cake layers:

white chocolate (chopped or chips)
whole milk
unsalted butter
granulated sugar
all-purpose flour
baking powder
salt
egg whites (or whole eggs, depending on your preference)
vanilla extract

For the raspberry filling:

fresh or frozen raspberries
granulated sugar
cornstarch (or clear jel)
lemon juice (and zest)

For the white chocolate frosting:

white chocolate (real white chocolate with cocoa butter)
unsalted butter (and/or cream cheese for tang)
powdered sugar
heavy cream
vanilla extract

directions

Prepare the cake layers
I begin by melting the white chocolate into warm milk. In a separate bowl, I whisk together the dry ingredients—flour, baking powder, and salt. I then cream the butter and sugar until fluffy before adding egg whites and vanilla. I alternate adding the dry ingredients and the white chocolate mixture until everything is just combined. I then pour the batter into three round cake pans and bake at 350°F until a toothpick comes out clean, which takes about 30–40 minutes.
Make the raspberry filling
While the cake is baking, I prepare the raspberry filling. I cook the raspberries with sugar and lemon juice until they start to break down, then thicken the mixture with cornstarch to create a jam-like consistency. I let the filling cool completely before using it in the cake.
Prepare the frosting
For the frosting, I melt the white chocolate and allow it to cool slightly. I then beat butter (and cream cheese, if I want a tangy kick) until light and fluffy. Next, I add powdered sugar, vanilla extract, and the melted white chocolate. I mix it all together until smooth and creamy. If I want a softer frosting, I can add a little bit of heavy cream.
Assemble the cake
After the cake layers have cooled, I level them and begin assembling. I start with one layer of cake, pipe a frosting dam around the edges, then spread a layer of raspberry filling inside the dam. I add a layer of frosting on top and repeat the process with the remaining layers. Once the cake is assembled, I apply a crumb coat, chill it for about 30 minutes to set, and then cover it with the final coat of frosting. I like to garnish the cake with fresh raspberries on top.
Chill and serve
After the cake is frosted, I refrigerate it for about 30 minutes before slicing to allow the frosting to set properly. This helps the layers hold together when serving.

Servings and timing

Servings: This cake serves about 16–24 slices, depending on the portion size.
Prep time: 30–40 minutes
Cook time: 30–40 minutes
Assembly and chilling: 1–2 hours
Total time: Around 2–3 hours

Variations

Bundt-style version: For a quicker version, I can make the cake in a bundt pan and swirl raspberry jam into the batter before baking. The cake will be less layered but just as delicious.
Almond-infused: If I love almond flavors, I can add almond extract to the cake batter and frosting, or even add some slivered almonds between the cake layers for extra texture.
Swiss meringue buttercream: If I want a lighter frosting, I can make a Swiss meringue buttercream by whipping egg whites and sugar, then folding in the melted white chocolate and butter.

storage/reheating

I store the finished cake in the refrigerator, where it stays fresh for up to 5 days. To keep the cake from drying out, I make sure it’s tightly covered with plastic wrap or stored in an airtight container. If I want to freeze it, I wrap the cake layers individually (without frosting) and freeze them for up to 2–3 months. I thaw the layers overnight in the refrigerator before frosting and assembling.

FAQs

How can I make the cake layers more moist?

I find that adding a bit of sour cream or yogurt to the cake batter helps make the cake extra moist. Also, I make sure not to overbake the layers—removing them from the oven when a toothpick comes out with just a few moist crumbs attached helps prevent dryness.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work just as well as fresh for the raspberry filling. I just make sure to thaw them before cooking and let the filling cool completely before using it in the cake.

How long can I store the assembled cake?

I can keep the cake in the fridge for up to 5 days. The frosting and cake layers stay fresh, and the raspberry filling keeps its flavor.

Can I freeze the cake after frosting?

It’s best to freeze the cake layers unfrosted, as the frosting can change texture when frozen and thawed. If I want to freeze a frosted cake, I recommend freezing it uncovered for an hour to harden the frosting, then wrapping it tightly in plastic wrap.

Do I need to strain the raspberry filling to remove seeds?

I don’t have to strain the raspberry filling, but if I prefer a smooth texture without seeds, I can strain the mixture after it cools. This will remove the seeds and make the filling smoother.

Conclusion

This White Chocolate Raspberry Cake is a delightful treat that combines luxurious white chocolate with tangy raspberry filling. It’s not only visually stunning but also a mouthwatering dessert that will impress everyone who tries it. I love making it for special occasions or whenever I want a cake that feels truly indulgent. Whether it’s for a birthday, holiday, or just a cozy weekend treat, this cake is sure to be a hit.