Raspberry White Chocolate Cake
Fresh raspberries and smooth white chocolate buttercream come together in this moist Raspberry White Chocolate Cake. Perfect for birthdays, showers, and holidays.
I will be very honest. I am not a huge fan of white chocolate. I’m more of a dark chocolate kinda person. The darker the chocolate, the happier I am. I can happily nibble on 80% bitter dark chocolate while everyone looks at me, wondering why I like it.
But raspberries, being naturally tart, pair amazingly well with white chocolate. Who knew, right? I was surprised that I enjoyed this cake so much. In fact, I could not stop. It was so delicious.
When I decorated cakes professionally, I had this cake on my flavor menu, which was very popular. My customers would always send me rave reviews about how delicious this cake is.
Why make this cake
- Incredible Texture: Oil ensures a light and fluffy cake while remaining moist and tender with every bite.
- Balanced Flavor: The combination of tart raspberries with sweet chocolate gives this cake a unique flavor that lingers with you wanting more.
- Versatile and Reliable: Whether it’s a birthday, wedding, or casual dessert, this cake is sturdy enough for stacking and frosting while remaining delicate in texture.
- Failsafe Recipe: With easy-to-follow steps and foolproof proportions, this recipe guarantees consistent results, making it perfect for beginners and professionals alike.
Ingredients and substitutes
- Cake flour – Makes the cake soft and tender. If you don’t have cake flour, you can use this homemade cake flour substitute made with all-purpose flour.
- Oil – Gives a moist and light cake. Use unflavored cooking oil, no olive oil or other flavored oils. If you prefer to use unsalted butter, use my butter-based vanilla bean cake instead
- Eggs – Always use large eggs, about 50 to 60 grams each.
- Sugar – I am using white granulated sugar to get a nice white cake batter. And yet, you can certainly use brown sugar for a more caramel-like flavor.
- Sour cream – gives the cake a nice soft crumb and rich flavor. You can make sour cream at home. Yogurt is a great substitute for sour cream.
- Vanilla extract – Always use good-quality vanilla for the best flavor. I am using homemade vanilla extract, but you can also use vanilla sugar or vanilla bean paste.
Step-by-step: Raspberry white chocolate cake
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3. Grease and line 2 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder and salt. Set aside
- Eggs – In a large bowl of a stand mixer with the whisk attachment, whip the whole eggs on medium speed. Gradually add the sugar a little at a time. One call: the sugar is in the whip until light and fluffy, or ribbon stage.
Pro tip – Ribbon stage is when you lift the beater, and the whipped eggs fall into a ribbon pattern. - Oil – Next, gradually add the oil and sour cream, followed by the vanilla and almond extract.
- Dry ingredients – Finally, add the flour in three batches, but do not overmix.
- Pans – Divide the batter between prepared baking pans/tins. Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink into the mixture.
- Bake in a preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Pro tip – Using cake strips around the cake will prevent a dome. - Cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack before you store or decorate.
Pro tip – Always cool cakes completely before frosting, otherwise the frosting will melt on warm cakes.
White chocolate buttercream
- Chocolate – Melt the white chocolate in a heatproof bowl in the microwave or over a double boiler – set aside to cool.
- Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and foamy. Add the vanilla extract and salt.
- Combine – add the melted and cooled white chocolate with a spatula.
Assemble
- Using a bread knife or cake leveler, cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Place a cake layer on the cake board or cake stand.
- Filling – Top with a big dollop of the frosting and spread evenly with a straight-edged spatula. Sprinkle some chopped fresh raspberries
- Top the second cake layer on top, followed by more frosting until you have used up all the layers
- Place the cake in the fridge for 15 minutes so the layers hold together.
- Crumb coat and Frosting – Next, spread the remaining frosting on the top and around the cake.
Pro tip – A straight-edge spatula for the top, an offset spatula, and a bench scraper for the sides work better. - Bottom pattern – Tint about 1 1/2 cups of buttercream with red color. Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video.
- Top piping – Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top. Sprinkle with more fresh or frozen raspberries.
Variations
- White chocolate raspberry cake – add white chocolate chips to the cake batter along with the raspberry bits before baking
- Filling – you can fill the cake with fresh raspberries or raspberry jam for the filling. Alternatively, make a raspberry cake filling – simmer on the stove raspberries with sugar, water, and cornstarch in a small saucepan until it thickens. Cover with plastic wrap and cool completely.
- White chocolate cream cheese frosting – Use a cream cheese frosting with melted white chocolate to frost the cake.
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Frequently asked questions
How long will this cake last?
This egg cake will last for 3 to 4 days at room temperature. You can keep it in the fridge for up to a week. Make sure to cover the cut side of the cake well to prevent it from drying out.
Can I use butter instead of oil for this cake?
No, this recipe works better with oil. But you can use my vanilla birthday cake recipe, which uses my butter-based cake recipe. Then, add the raspberries to the batter just before baking.
Can I use brown sugar in this recipe?
Yes, you can certainly use brown sugar, just make sure to combine it well with the eggs. Also notes that brown sugar will give a slight color to the batter.
Can I use milk instead of sour cream?
Yogurt is a good substitute for sour cream. If you don’t have sour cream or yogurt, you can use buttermilk. Homemade buttermilk can be made at home in just 5 minutes. See here for details
Raspberry White Chocolate Cake
Chocolate and raspberries in a cake is a flavor combination that doesn’t need any improvement. But add nutty white chocolate frosting, and you’ve created a cake that’s completely irresistible. This raspberry white chocolate cake is made with raspberry cake layers and white chocolate buttercream.
Video
Ingredients
Cake
- 340 g (2¾ cups) Cake flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 3 large Eggs
- 180 ml (¾ cup) Cooking oil
- 300 g (1½ cups) Sugar white
- 240 g (1 cups) Sour cream
- 2 tsp Vanilla extract
- ¼ tsp Almond extract
- 170 g (6 oz) Raspberries (up to 8 oz) fresh or frozen
White chocolate buttercream
- 226 g (1 cup) Butter unsalted room temperature
- 360 g (3 cups) Powdered sugar confectioners sugar
- 3 tbsp Whipping cream or milk, for consistency
- 170 g (6 oz) White chocolate melted
- 2 tsp Vanilla extract
- ¼ tsp Salt
Filling
- 4 oz Raspberries (Up to 8 oz) fresh or frozen for filling
Method
Cake
- Preheat the oven to 325°F/165°C/Gas Mark 3. Grease and line 2 x 8-inch round cake pans or 2 x 9-inch round cake pans with parchment paper.
- Dry ingredients – Sift flour with baking powder and salt. Set aside340 g Cake flour, 1 tsp Baking Soda, ½ tsp Salt, 2 tsp Baking Powder
- Eggs – In a large bowl of a stand mixer with the whisk attachment whip the whole eggs on medium speed. Gradually add the sugar a little at a time. One call the sugar is in whip until light and fluffy or ribbon stage.3 large Eggs , 300 g Sugar white
- Oil – Next, gradually add the oil and sour cream followed by the vanilla and almond extract.180 ml Cooking oil, 240 g Sour cream, 2 tsp Vanilla extract, ¼ tsp Almond extract
- Dry ingredients – Finally, add the flour in three batches but do not overmix340 g Cake flour, 2 tsp Baking Powder, 1 tsp Baking Soda, ½ tsp Salt
- Pans – Divide the batter between the prepared baking pans. Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink in.170 g Raspberries
- Bake in a preheated oven for about 35 to 40 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove from the pan and cool completely on a wire rack before you store or decorate.
White chocolate buttercream
- Chocolate – Melt the white chocolate in a heatproof bowl in the microwave or over a double boiler – set aside to cool.170 g White chocolate
- Cream – In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and foamy. Add the vanilla extract and salt.226 g Butter, 360 g Powdered sugar, 2 tsp Vanilla extract, ¼ tsp Salt
- Combine – add the melted and cooled white chocolate with a spatula. Add some heavy cream if needed for consistency170 g White chocolate, 3 tbsp Whipping cream
Assemble
- Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
- Place a cake layer on the cake board or cake stand.
- Filling – Top with a big dollop of the frosting and spread evenly with a straight-edged spatula. Sprinkle some chopped fresh raspberries4 oz Raspberries
- Top the second cake layer on top followed by more frosting until you have used up all the layers
- Place the cake in the fridge for 15 minutes so the layers hold together.
- Frosting – Next, spread the remaining frosting on the top and around the cake. A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
- Bottom pattern – Tint about 1 1/2 cup buttercream with red color. Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video.
- Top piping – Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top. Sprinkle with more fresh or frozen raspberries.
Notes
- Make sure all the ingredients are at room temperature before you start baking.
- Use large size eggs – a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary
- Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy.
- Whip the eggs until light and fluffy – this will ensure a light and airy cake.
- Similarly, add the oil gradually to the whipped eggs. You want the eggs to emulsify in the eggs not curdle.
- You can add the sour cream on its own or along with the flour as long as you do it carefully. The best is to add sour cream and flour alternating with each other.
- Once you add flour do not over mix the batter.
- You can add fresh raspberries, but I like to freeze my raspberries just for an hour before I break them into pieces and sprinkle them on the cake. Why? The fresh raspberries are softer, so they tend to bleed pink color into the cake. I wanted a fairly white cake. So, freezing them prevented the bleeding.
- Cool the cake completely before frosting – at least 3 to 6 hours.
Equipment you will need
Nutrition
Tried this recipe?
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Made this and it was so tasty. You are right the tart raspeberries with white chocolate is out of this world delicious Thanks
Thank you so much Caroline