White Chocolate Raspberry Cake Recipe

Introduction

This White Chocolate Raspberry Cake is a delightful combination of rich, creamy white chocolate and tart, fresh raspberries. Perfect for celebrations or an elegant dessert, it’s moist, flavorful, and sure to impress with every bite.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter (room temperature)
• 4 large eggs (room temperature)
• 8 ounces high-quality white chocolate (melted)
• 2 cups fresh raspberries
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure the cakes release easily.
2. Step 2: In a medium bowl, sift together the flour, baking powder, and baking soda to combine and aerate the dry ingredients.
3. Step 3: In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then stir in vanilla extract and melted white chocolate until fully incorporated.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Carefully fold in the fresh raspberries to distribute them without crushing.
5. Step 5: Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting or serving.

Tips & Variations

• To avoid crushed raspberries, gently fold them in at the end and handle with care.
• For added texture, sprinkle white chocolate chips between cake layers when assembling.
• Substitute frozen raspberries if fresh are not available, but do not thaw them to prevent excess moisture.

Storage

Store the cooled cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To keep the cake moist, wrap it in plastic wrap or place it in an airtight container. Before serving, bring refrigerated cake to room temperature. For longer storage, freeze the cake layers wrapped tightly for up to 3 months; thaw overnight in the refrigerator before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white chocolate chips instead of melted white chocolate?

Yes, you can use white chocolate chips by melting them gently over a double boiler or in short bursts in the microwave to incorporate smoothly into the batter.

How can I prevent the raspberries from sinking to the bottom?

Coat the raspberries lightly with a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.

White Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.7 from 55 reviews

This White Chocolate Raspberry Cake is a luscious and moist dessert featuring the perfect blend of rich white chocolate and tangy fresh raspberries. Layered with a tender crumb, this cake is ideal for celebrations or any special occasion, combining classic flavors in an elegant presentation.

• Author: Marco
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients

• 1 cup unsalted butter (room temperature)
• 2 cups granulated sugar
• 4 large eggs (room temperature)
• 8 ounces high-quality white chocolate (melted)
• 2 teaspoons vanilla extract

Additional Ingredients

• 2 cups fresh raspberries

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans with parchment paper to ensure the cakes release easily after baking.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda to ensure an even distribution and a light texture.
3. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar until the mixture is fluffy and pale, indicating proper aeration.
4. Add Eggs and Flavor: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to maintain smoothness. Stir in the vanilla extract and melted white chocolate until fully combined.
5. Combine Wet and Dry Mixtures: Gradually add the sifted dry ingredients into the wet mixture, mixing gently until just combined to avoid overworking the batter.
6. Fold in Raspberries: Carefully fold fresh raspberries into the batter, preserving their shape to distribute bursts of tartness throughout the cake.
7. Divide and Bake: Evenly divide the batter among the three prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Prepare for Frosting: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks before frosting or serving.

Notes

• Room temperature ingredients help achieve a smooth batter and even baking.
• Use high-quality white chocolate for the best flavor and texture.
• Handle raspberries gently to prevent breaking and coloring the batter.
• Ensure cakes are fully cooled before frosting to prevent melting.
• Optional: Dust the cake layers with powdered sugar or drizzle with additional melted white chocolate for decoration.

Keywords: White Chocolate Cake, Raspberry Cake, Layer Cake, Dessert, Baking, Celebration Cake