Decadent White Chocolate Raspberry Cake Recipe
Moist white chocolate–kissed layers filled with vibrant raspberry and cloaked in silky white chocolate buttercream. A stunning celebration cake that tastes as good as it looks.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.75 tsp fine sea salt for the cake
- 0.75 cup unsalted butter, softened for the cake
- 1.5 cup granulated sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract for the cake
- 1 cup buttermilk room temperature
- 4 oz white chocolate, melted and cooled for the cake batter
- 1.25 cup raspberry preserves
- 1.5 cup fresh raspberries divided; for filling and garnish
- 1 tsp lemon zest optional, for brightness
- 1.25 cup unsalted butter, softened for the frosting
- 4.25 cup powdered sugar sifted
- 6 oz white chocolate, melted and cooled for the frosting
- 1.5 tsp vanilla extract for the frosting
- 0.25 cup heavy cream plus more as needed
- 0.13 tsp fine sea salt for the frosting
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment.
- Melt the white chocolate for the batter and set aside to cool until slightly thickened.
- Whisk flour, baking powder, baking soda, and the cake salt in a medium bowl.
- Cream softened butter and granulated sugar until very fluffy, about 3 minutes.
- Beat in eggs one at a time, then mix in vanilla. Scrape the bowl well.
- Stir in the cooled melted white chocolate for the batter until fully combined.
- Add dry ingredients in three additions, alternating with buttermilk. Mix just until smooth.
- Divide batter between pans and level the tops. Tap pans gently to release air.
- Bake 30 to 35 minutes, until a toothpick comes out clean. Cool 10 minutes in pans.
- Turn cakes out to a rack and cool completely before filling and frosting.
- For frosting, melt the remaining white chocolate and let it cool until slightly thick.
- Beat softened butter and frosting salt until creamy. Gradually add powdered sugar.
- Mix in cooled melted white chocolate and vanilla. Beat in cream until silky and spreadable.
- Stir preserves with half the raspberries and the lemon zest, lightly smashing the berries.
- Place one cake layer on a stand. Spread raspberry filling, leaving a 1/2-inch border.
- Set on the second layer. Apply a thin crumb coat, chill 15 minutes, then frost generously.
- Decorate with remaining raspberries. Slice with a warm knife for clean cuts.
Notes
Swap 1/2 tsp almond extract into the frosting for a bakery-style twist, or add a squeeze of lemon to the filling for extra zing. Chill the frosted cake 20–30 minutes before slicing for the cleanest layers; leftovers keep covered in the fridge up to 3 days, or freeze unfrosted cake layers up to 2 months.
This recipe is an original creation inspired by classic Decadent White Chocolate Raspberry Cake Recipe flavors. All ingredient ratios and instructions are independently developed.