White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake is as stunning as it is delicious with layers of moist and fluffy vanilla cake, raspberry preserves and a decadent white chocolate buttercream frosting. Finished with fresh, sweet raspberries and white chocolate curls, this impressive layer cake is perfect for holidays and special occasions.

Craving more raspberry treats? Try these yummy Raspberry Crumble Cookies, decadent Raspberry Truffles or this gorgeous No Bake Raspberry Cheesecake!

White Chocolate and Raspberry Cake

This cake is dessert perfection. A symphony of textures that perfectly complement the timeless combination of white chocolate and raspberry. This stunning dessert tastes as good as it looks with layers of moist vanilla cake that are filled with sweet and tart raspberry preserves and topped with a decadent white chocolate buttercream frosting.

But we aren’t stopping there. Fresh raspberries and white chocolate curls are the perfect simple yet elegant finish for this show stopping cake. It truly is the perfect centerpiece for any celebration!

Of all the dessert options, I think none are more impressive than a gorgeously decorated layer cake. When the flavor matches the beauty of the cake, that is where perfection lives. This cake delivers on all fronts providing unmatched flavor in the soft and fluffy vanilla cake, tart raspberry preserves and creamy, luxurious white chocolate frosting.

Yep. It’s just as heavenly as it sounds and the striking combination of bright red raspberries and white cake and frosting is sure to be a treat for the eyes just as the flavors are a treat for the tastebuds.

Why You’ll Love This Recipe

This exceptional cake is the perfect choice for any occasion and will become a beloved addition to your baking repertoire after just one bite. Here’s why you’re going to love this recipe for white chocolate raspberry cake:

• Effortlessly Elegant: The bold red of the raspberries is perfectly contrasted with the white chocolate frosting. Fresh raspberries and white chocolate curls made simply with a bar of white chocolate and a vegetable peeler finish the cake off beautifully.
• Perfect for Celebrations: This cake is a stunning centerpiece for birthdays, anniversaries, holidays or any occasion that calls for a beautiful cake.
• Fabulous Flavor: White chocolate and raspberry are such an amazing combination of flavors. Smooth, creamy decadent white chocolate pairs perfectly with the sweet, tartness of the raspberries.

How To Make White Chocolate Raspberry Cake

This delightful recipe for white chocolate raspberry cake uses easily accessible ingredients and comes together quickly despite the lengthy instructions. Let’s take a quick look at how to make this cake and as always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.

Prepare Cakes

1. Combine granulated sugar, flour, baking powder and salt in a large bowl of a stand mixer. Add the butter and beat for 3 minutes.
2. Gradually pour in the heavy cream, buttermilk and vanilla extract and beat for 2 minutes.
3. Stop the mixer and thoroughly scrape down the sides and bottom of the mixing bowl. Turn the mixer back on and mix on a medium speed for 30 seconds.
4. Add the egg whites in thirds, beat for 20 seconds after each addition.
5. Divide the cake batter between the three prepared pans.
6. Bake in the preheated oven for 20-22 minutes or until the cakes are a very pale golden color. Let cool completely.

White Chocolate Buttercream

1. Melt white chocolate in 30 second increments in the microwave at 50% power.
2. Set aside to cool.
3. Beat butter on medium speed for a few minutes until the butter is creamy.
4. Gradually add the powdered sugar. Increase the speed to high and beat for 2 minutes.
5. Add the cooled, melted chocolate and beat on a medium speed for 2 minutes.
6. Lastly, add the heavy cream (or milk if using) and beat again until very light and fluffy.

Cake Assembly

1. Place a cooled cake layer on a serving plate or cake stand. Pipe a ring of buttercream around the outside edge of the cake. Fill the inside with raspberry preserves. Pipe a layer of buttercream on top.
2. Set the next cake layer on top and press the layers gently to sandwich them together. Repeat the previous step.
3. Place the last layer on top and use an offset spatula to spread a thin layer of buttercream on top of the cake and around the sides. Refrigerate for 30 minutes.
4. Spread the remaining buttercream on the top and around the sides of the cake.
5. Add fresh raspberries to the outside edge of the cake and scatter white chocolate curls on top.
6. Slice, serve and enjoy!

For clean slices, dip a sharp knife in hot water, wipe it dry, and then cut the cake. Repeat this process for each slice.

Storage Information

• Make Ahead: The cake layers can be baked a day in advance and stored tightly wrapped in plastic at room temperature.
• Room Temperature: The buttercream used for this recipe is stable which means the cake can be safely stored in an airtight container and kept at room temperature for 3 days.
• Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: This cake will freeze well for up to three months. Wrap it well in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.

Variations To Try

• Substitute the vanilla cake with chocolate cake and the white chocolate buttercream frosting for a chocolate frosting.
• This cake is delicious with strawberries or cherries too! Use cherry pie filling or cherry preserves and fresh cherries for a cherry version and strawberry preserves and fresh strawberries for a strawberry version.
• Brighten up the flavors with the addition of lemon zest to the cake batter and frosting. You could even add some lemon curls on top of the cake.
• Turn this into an Almond Raspberry Cake by replacing the vanilla extract with almond extract. Raspberries are so good with almonds!

Frequently Asked Questions

How do I make white chocolate curls?

Use a vegetable peeler on a block or bar of white chocolate to create curls. Make sure the chocolate is slightly warm for easier curling.

Can I make the buttercream in advance?

Yes, you can prepare the buttercream a day ahead. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip it to achieve a smooth, fluffy consistency.

Can I use regular flour instead of cake flour?

Cake flour gives the cake a lighter, more tender crumb. If you don’t have cake flour, you can make a substitute by replacing 2 tablespoons of flour with cornstarch for each cup of all-purpose flour. This recipe has also been tested using all purpose flour which can be substituted for the same amount of cake flour if you prefer.

What if my buttercream is too thick or too thin?

If the buttercream is too thick, add a tablespoon of heavy cream or milk at a time until the desired consistency is reached. If it’s too thin, add more powdered sugar, a quarter cup at a time, until it thickens.

Trish’s Tips

• I recommend you use cake flour in this recipe which will produce a cake with a lighter and fluffier crumb because it has less protein when compared to regular flour. This recipe has also been tested using all purpose flour which can be substituted for the same amount of cake flour if you prefer.
• For ease, we used pasteurized egg whites from a carton. You can of course separate whole eggs and measure them out.
• It’s important to follow the timings regarding mixing the cake batter in the recipe as this will produce the best crumb.
• If you don’t have three cake pans or can’t fit all three in your oven to bake at the same time you can bake the cakes in batches. This cake batter can be safely left in the mixing bowl and kept at room temperature for up to two hours.
• Make sure you properly cool the cakes before attempting to frost them otherwise it will slide off.
• The recipe quantities for the white chocolate buttercream will yield a large batch of buttercream for a very thick layer. If you prefer less buttercream you can halve the amounts stated which will still be enough to fill and frost the cake with thinner layers.
• Use a high-quality white chocolate for the buttercream. We like to use Lindt white chocolate.
• Ensure you cool the white chocolate after melting it otherwise it will melt the butter when added to the buttercream.
• To achieve a smooth finish on your frosting, dip your offset spatula or cake scraper in hot water, dry it off, and then gently smooth the buttercream.
• For the white chocolate curls, I simply shaved a square of white chocolate with a vegetable peeler.

More Raspberry Recipes To Try

1. Raspberry Iced Tea
2. Raspberry Coconut Magic Bars
3. Chocolate Raspberry Crumb Bars
4. Raspberry Peach Crumble
5. Raspberry Vinaigrette