White Chocolate Raspberry Cake Recipe

A White Chocolate Raspberry Cake is a delightful combination of sweet white chocolate and tangy raspberries, making it perfect for celebrations or special occasions. Here’s a recipe for this decadent dessert:

White Chocolate Raspberry Cake Recipe

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1¾ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• ½ cup white chocolate, melted and slightly cooled

For the Raspberry Filling:

• 1½ cups fresh or frozen raspberries
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp lemon juice

For the White Chocolate Buttercream:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 6 oz white chocolate, melted and cooled
• 2–3 tbsp heavy cream or milk
• 1 tsp vanilla extract

Optional Garnish:

• Fresh raspberries
• White chocolate shavings or curls
• Powdered sugar dusting

Instructions

1. Bake the Cake Layers:

• Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture.
• Fold in the melted white chocolate until well combined.
• Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Prepare the Raspberry Filling:

• In a small saucepan, combine raspberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens (about 5–7 minutes).
• Remove from heat and let the filling cool completely.

3. Make the White Chocolate Buttercream:

• Beat the butter in a large bowl until creamy. Gradually add powdered sugar and mix until smooth.
• Stir in the melted white chocolate, vanilla extract, and heavy cream, beating until the frosting is light and fluffy.

4. Assemble the Cake:

• Place one cake layer on a serving plate. Spread a thin layer of buttercream over the top.
• Pipe a ring of buttercream around the edge to create a barrier and fill the center with the raspberry filling.
• Place the second cake layer on top and frost the entire cake with the remaining buttercream.

5. Decorate and Serve:

• Garnish the cake with fresh raspberries and white chocolate curls or shavings. Dust with powdered sugar if desired.
• Chill the cake for 1–2 hours before serving for cleaner slices.

This White Chocolate Raspberry Cake is a perfect balance of sweet and tart flavors, with a creamy, dreamy texture. Let me know if you give it a try!