Description
A luscious, multi-layered indulgence, this White Chocolate Raspberry Cake combines moist homemade white chocolate cake layers with rich white chocolate frosting and tangy raspberry filling—a show-stopping dessert perfect for celebrations or indulgent weekend baking.
Ingredients
- white chocolate (chopped or chips)
- whole milk
- unsalted butter
- granulated sugar
- all-purpose (or cake) flour
- baking powder
- salt
- egg whites (or whole eggs, depending on version)
- vanilla extract
- raspberries (fresh or frozen)
- granulated sugar
- cornstarch (or clear jel)
- lemon juice (and zest)
- powdered sugar
- heavy cream or pasteurized egg whites
- vanilla extract (or bean)
- optional cream cheese for tang
Instructions
- Make the cake layers: Melt white chocolate into warm milk, then whisk together flour, baking powder, and salt. Separately cream butter and sugar, then add egg whites and vanilla. Alternate adding dry ingredients and white chocolate–milk until just combined. Pour into three pans and bake until a toothpick comes out clean (∼40 minutes).
- Prepare the raspberry filling: Simmer raspberries, sugar, lemon juice, and zest, then thicken with cornstarch until jammy. Cool fully before assembly.
- Make the frosting: Melt white chocolate and let cool slightly. Beat butter (or butter + cream cheese) until fluffy, then add powdered sugar, vanilla, and melted white chocolate. For Swiss meringue, fold in white chocolate ganache.
- Assemble the cake: Level layers, then place the first cake, pipe a frosting dam, spread raspberry filling, and add a layer of frosting. Repeat with remaining layers. Crumb-coat, chill, then apply final frosting. Decorate with fresh raspberries and optionally white chocolate shavings.
- Chill and serve: After assembling, chill the cake slightly to set before slicing.
Notes
- Use fresh raspberries for the cake batter to avoid extra moisture, but frozen raspberries work well for the filling.
- For extra moistness, add sour cream or yogurt in the cake.
- If you want a smoother raspberry filling, strain the mixture while hot.
- For a lighter texture, consider using Swiss meringue buttercream instead of regular frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
