White Chocolate Raspberry Cake Recipe

Introduction

This white chocolate raspberry cake is a delightful treat combining the creamy sweetness of white chocolate with the fresh tartness of raspberries. Perfect for celebrations or a special dessert, it bakes into moist, tender layers that pair beautifully with your favorite frosting.

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.
2. Step 2: In a medium bowl, sift together the flour, baking powder, and baking soda to ensure even mixing.
3. Step 3: In a large bowl, cream the room temperature butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate until fully combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Carefully fold in the fresh raspberries to avoid breaking them up too much.
5. Step 5: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting and assembling.

Tips & Variations

• Use high-quality white chocolate for the best flavor and smooth texture in your cake.
• For an extra touch, add a handful of chopped white chocolate to the batter before folding in the raspberries.
• If fresh raspberries aren’t available, frozen raspberries can be used but do not thaw them before folding in to prevent excess moisture.
• Consider layering the cake with a cream cheese or mascarpone frosting to complement the white chocolate and raspberry flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days. To keep it moist, wrap it tightly with plastic wrap or place it in an airtight container. Before serving, bring the cake to room temperature for the best texture, or warm slices slightly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum or add it separately for structure.

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

Gently fold the raspberries into the batter at the end and consider tossing them lightly in a bit of flour before adding. This helps suspend them evenly throughout the cake.

White Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.8 from 125 reviews

This decadent White Chocolate Raspberry Cake combines the luscious sweetness of white chocolate with the tart freshness of raspberries, layered in a moist, fluffy cake. Perfect for special occasions or a luxurious treat, this recipe delivers a beautiful balance of flavors and a stunning presentation.

• Author: Bella
• 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

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

Fruit

• 2 cups fresh raspberries

Instructions

1. Preheat oven and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 9-inch round baking pans to ensure the cakes bake evenly and release easily from the pans.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and baking soda. This ensures even distribution of the leavening agents and a light texture.
3. Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This creates an airy base for the cake.
4. Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to incorporate air. Then stir in the vanilla extract and melted white chocolate, mixing until smooth and combined.
5. Combine wet and dry ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the batter, which can make the cake dense.
6. Fold in raspberries: Gently fold in the fresh raspberries to distribute them evenly while preserving their whole shape and juiciness.
7. Divide and bake: Evenly divide the batter between 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: Allow the cakes to cool completely in the pans before removing them. This helps maintain their structure and makes them easier to frost.

Notes

• Use high-quality white chocolate for better flavor and smooth texture.
• Ensure all ingredients are at room temperature for even mixing.
• Handle raspberries gently to avoid bruising or crushing them.
• For extra moisture, you can brush cake layers with a simple syrup before frosting.
• The cake layers can be baked a day ahead and wrapped tightly to keep fresh.
• Customize frosting as desired — cream cheese frosting pairs beautifully with this cake.

Keywords: white chocolate raspberry cake, berry cake, dessert, white chocolate dessert, raspberry cake, layered cake