White Chocolate Raspberry Cake Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in raspberries: Gently fold in the fresh raspberries to distribute them evenly while preserving their whole shape and juiciness.
- 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.
- 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
