Few desserts evoke the perfect balance of sweetness and fruitiness quite like the White Chocolate Raspberry Cake. This delightful treat combines the rich, creamy flavor of white chocolate with the bright, tart notes of fresh raspberries, all enveloped in a tender, moist cake. Whether you’re celebrating a special occasion or just craving a slice of something indulgent, this cake is sure to impress. Its luscious frosting and vibrant garnishes make it as beautiful as it is delicious, inviting you to savor every bite.
Reasons to Love White Chocolate Raspberry Cake
- Perfect flavor harmony: The sweetness of white chocolate complements the natural tartness of raspberries, creating a well-rounded taste experience.
- Moist and tender crumb: This cake’s texture is soft and fluffy, ensuring each slice melts in your mouth.
- Elegant and festive: Its stunning presentation with fresh raspberries makes it ideal for gatherings and celebrations.
- Simple yet impressive: Using straightforward ingredients, this cake delivers bakery-quality results from your home kitchen.
- Versatile dessert: It can double as a birthday cake, afternoon treat, or even a romantic dessert for two.
Ingredient Breakdown
- 2 cups all-purpose flour: The structure of the cake depends on the flour, providing a tender crumb.
- 1 cup granulated sugar: Sweetens the cake and helps with browning.
- 1/2 cup unsalted butter, softened: Adds richness and moisture; unsalted gives you control over salt content.
- 1 cup milk: Keeps the batter moist and helps activate the leavening agents.
- 3 eggs: Bind the ingredients and contribute to the cake’s fluffiness.
- 2 teaspoons baking powder: The leavening agent that makes the cake rise beautifully.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, sweet aroma.
- 1 cup white chocolate chips: Melts into pockets of creamy sweetness throughout the cake.
- 1 cup fresh raspberries: Bursting with tartness, these add fresh flavor and texture.
- 1/4 teaspoon salt: Balances the sweetness and enhances the cake’s overall flavor.
- For frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 4 oz cream cheese, softened
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish: Adds a pop of color and fresh flavor on top.
Tools of the Trade
- Mixing bowls: For combining wet and dry ingredients separately.
- Electric mixer or hand whisk: To beat the butter, sugar, and eggs until fluffy.
- Measuring cups and spoons: Ensures accuracy for consistent results.
- Spatula: For folding in raspberries and chocolate chips gently.
- 9-inch round cake pans: Two pans work best for even layers.
- Cooling rack: Allows the cake to cool evenly without becoming soggy.
- Offset spatula or butter knife: For smooth frosting application.
The Method for White Chocolate Raspberry Cake
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside for later.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy—about 3-4 minutes. This step is crucial for a tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract.
Step 5: Alternate Adding Dry Ingredients and Milk
With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
Step 6: Fold in White Chocolate Chips and Raspberries
Gently fold the white chocolate chips and fresh raspberries into the batter using a spatula. Be careful not to crush the raspberries to keep their vibrant flavor and texture.
Step 7: Divide Batter and Bake
Evenly pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool Cakes
Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Step 9: Make the Cream Cheese Frosting
In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
Step 10: Assemble and Frost
Place one cake layer on your serving plate, spread a generous amount of frosting evenly on top. Add the second cake layer, then frost the top and sides. Garnish with fresh raspberries for a beautiful finishing touch.
In-Season Swaps
- Blackberries or blueberries: Use these berries if raspberries aren’t in season or you want a different flavor.
- Almond milk: For a dairy-free option, substitute regular milk with almond or oat milk.
- White chocolate chunks: Instead of chips, try chopped white chocolate for a more rustic texture.
- Lemon zest: Add a teaspoon of lemon zest to the batter for a bright citrus twist.
Recipe Notes & Chef’s Commentary
- Fresh vs. frozen raspberries: Fresh raspberries are ideal for folding into the batter, but if frozen, thaw and drain them well to avoid excess moisture.
- Temperature matters: Make sure your butter, eggs, cream cheese, and milk are at room temperature for smooth mixing and even baking.
- Don’t overmix: Overworking the batter can lead to a dense cake. Mix just until the ingredients come together.
- Frosting consistency: If your frosting is too thick, add a teaspoon of milk at a time until you reach a spreadable consistency.
- White chocolate melting: To avoid white chocolate chips sinking to the bottom, toss them lightly in flour before folding into the batter.
Cooling, Storing & Rewarming
Once baked, allow your White Chocolate Raspberry Cake to cool completely on a wire rack before frosting to prevent melting.
- Storing: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting.
- Rewarming: Warm slices gently in the microwave for 10-15 seconds to freshen up the texture, but avoid overheating to preserve the frosting’s integrity.
Your Questions, Answered
Can I make this cake vegan?
Yes! Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use plant-based milk, vegan butter, and replace cream cheese with a vegan cream cheese alternative. Use dairy-free white chocolate chips as well.
What if I don’t have white chocolate chips?
You can chop a white chocolate bar into small chunks to use in place of chips. This can add a nice texture and melt beautifully throughout the cake.
How do I prevent the raspberries from sinking?
Coat the raspberries lightly with flour before folding them into the batter. This helps suspend them evenly during baking.
Can I double this recipe for a larger cake?
Absolutely! Double all ingredients and bake in larger pans or multiple pans. Just keep an eye on baking times, as thicker pans might require extra minutes.
Because You Liked This
- Lemon Poppy Seed Cake – A bright and zesty cake that pairs beautifully with berries.
- Red Velvet Cake – Rich, moist, and topped with a luscious cream cheese frosting.
- One Bowl Chocolate Cake – Simple, moist, and perfect for chocolate lovers.
- Berry Trifle – Layers of cake, cream, and fresh berries for a no-fuss dessert.
The Takeaway
White Chocolate Raspberry Cake is a delightful combination of creamy sweetness and fresh berry tartness wrapped in a soft, tender crumb. With simple ingredients and straightforward steps, it’s a fantastic recipe that delivers a stunning dessert perfect for any occasion. Whether you’re baking for a crowd or treating yourself, this cake brings joy in every bite. The luscious cream cheese frosting paired with fresh raspberries on top makes it irresistibly beautiful and delicious. Give this recipe a try and enjoy a slice of pure happiness today!
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White Chocolate Raspberry Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract.
- With the mixer on low, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients. Mix just until combined.
- Gently fold in the white chocolate chips and fresh raspberries using a spatula, being careful not to crush the raspberries.
- Evenly pour the batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in their pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- In a large bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy and spreadable.
- Place one cake layer on a serving plate, spread a generous amount of frosting on top. Add the second layer, then frost the top and sides.
- Garnish with fresh raspberries for a beautiful finishing touch.
Notes
- Use fresh raspberries for best texture; if using frozen, thaw and drain well to avoid excess moisture.
- Make sure all dairy and eggs are at room temperature for smooth mixing and even baking.
- Do not overmix the batter to keep the cake light and fluffy.
- If frosting is too thick, add milk a teaspoon at a time until spreadable.
- To prevent white chocolate chips from sinking, toss them lightly in flour before folding into the batter.
