Go Back

White Chocolate Raspberry Cake

A stunning dessert combining creamy white chocolate, bright raspberry flavors, and tender vanilla crumb that is both impressive and approachable.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 cups all-purpose flour Spoon and level for accuracy.
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened Use room temperature for best results.
  • 1.5 cups sugar
  • 3 large eggs Use room temperature.
  • 2 tsp vanilla extract
  • 1 cup buttermilk Full-fat for tenderness.
  • 1 cup raspberry preserves Use good-quality preserves.
  • 2 cups white chocolate chips Use high-quality chocolate.
  • 1 cup heavy cream
  • to garnish Fresh raspberries For decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3–5 minutes.
  4. Add eggs one at a time, mixing after each. Stir in vanilla.
  5. Add the dry mix in thirds, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
Baking
  1. Divide the batter evenly between the two pans. Smooth the tops.
  2. Bake for 25–30 minutes or until a toothpick comes out clean. Allow to cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Making the Frosting
  1. Melt white chocolate chips using a double boiler or microwave in short bursts. Cool slightly.
  2. Whip heavy cream until soft peaks form. Fold the melted white chocolate into the whipped cream until smooth.
  3. Chill the frosting for 10–15 minutes if needed to thicken.
Assembly
  1. Spread a thin layer of raspberry preserves on the first layer of cake.
  2. Place the second layer on top, then frost the top and sides with the white chocolate frosting. Garnish with fresh raspberries.

Notes

Use room-temperature ingredients for better mixing. Store covered in the fridge for up to 5 days or freeze unfrosted layers for up to 3 months.