Go Back
–+ servings
White Chocolate Raspberry Cake

Indulge in Decadence with White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake combines layers of moist vanilla-white chocolate cake with fresh raspberries, creating a delightful dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides the cake's structure
  • 2 teaspoons Baking Powder Ensures the cake rises
  • 0.5 teaspoon Salt Balances sweetness
  • 0.5 cups Unsalted Butter Adds richness
  • 1 cup Granulated Sugar Sweetens the cake
  • 3 large Eggs Essential for moisture
  • 1 tablespoon Vanilla Extract Enhances the flavor
  • 1 cup Whole Milk Keeps the batter smooth
  • 0.5 cups Sour Cream Adds moisture
  • 6 ounces White Chocolate Key ingredient for sweetness
  • 1 cup Fresh Raspberries Provides a tangy contrast
For the Frosting
  • 8 ounces Cream Cheese Adds tanginess
  • 0.5 cups Powdered Sugar Sweetens frosting
  • 1-2 tablespoons Heavy Cream Helps create a fluffy frosting
For Assembly
  • 0.5 cups Raspberry Preserves Intensifies berry flavor
  • 1 cup Additional Fresh Raspberries For decoration

Equipment

  • 8-inch cake pans
  • mixing bowls
  • Hand Mixer
  • spatula
  • wire rack
  • measuring cups
  • measuring spoons
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line with parchment paper.
  2. In a bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat together softened butter and granulated sugar until fluffy.
  4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  5. Melt the white chocolate and fold it into the butter mixture.
  6. Gradually add dry ingredients to the mixture, alternating with milk and sour cream. Mix until combined.
  7. Divide the batter into prepared pans and bake for 28-32 minutes. Let cool for 10 minutes before transferring to a wire rack.
  8. Prepare frosting by beating cream cheese and butter, then adding powdered sugar and melted white chocolate.
  9. Assemble the cake by placing one layer on a plate, frosting it, adding raspberry preserves, and top with fresh raspberries before placing the second layer.
  10. Frost the top and sides of the cake and decorate with more fresh raspberries. Chill for 30 minutes before serving.
  11. Slice and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 52gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 6mg

Notes

Ensure both cake layers are completely cool before frosting to prevent melting and sliding.

Tried this recipe?

Let us know how it was!