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.

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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.

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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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• See all chocolate cakes or see all layer cake recipes

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Frequently asked questions

• Mini Cheesecakes – Raspberry
• Raspberry Pavlova Ice Cream, Raspberry Ice Cream
• Raspberry Doughnuts, Raspberry Crumble Recipe
• Old Fashioned Raspberry Jam
• Raspberry Linzer Cookies or Raspberry Macarons

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