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White Chocolate Raspberry Cake

This white chocolate raspberry cake is a soft, moist layered dessert combining rich white chocolate with bright, tangy raspberries. Perfect for special occasions, it delivers a beautiful balance of sweetness and fruitiness in every bite.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • 6 oz white chocolate, melted and cooled
  • 2 cups fresh raspberries
  • 1/3 cup granulated sugar (for filling)
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 cup unsalted butter, softened (for frosting)
  • 3-4 cups powdered sugar
  • 6 oz white chocolate, melted and cooled (for frosting)
  • 2-3 tbsp heavy cream
  • 1 tsp vanilla extract (for frosting)
  • fresh raspberries (optional garnish)
  • white chocolate shavings (optional garnish)

Equipment

  • mixing bowls
  • electric mixer
  • whisk
  • 8-inch round cake pans
  • saucepan
  • spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
  4. Stir in melted white chocolate, then alternate adding dry ingredients and milk until fully combined.
  5. Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.
  6. For the filling, cook raspberries, sugar, and lemon juice over medium heat. Stir in cornstarch mixed with water and simmer until thick. Cool completely.
  7. Beat butter, powdered sugar, melted white chocolate, cream, and vanilla until smooth and creamy.
  8. Assemble the cake by spreading raspberry filling between layers, frosting the outside, and garnishing as desired.

Notes

Use high-quality white chocolate for the best flavor. Let melted chocolate cool slightly before mixing. Chill raspberry filling before assembling to prevent sliding layers. Level cake layers for a professional finish. Refrigerate briefly before slicing for clean cuts.