This White Chocolate Raspberry Cake is a show-stopping dessert that combines the delicate sweetness of vanilla cake with the tartness of raspberry preserves and the creamy richness of white chocolate buttercream. Perfect for birthdays, anniversaries, or any special occasion, this cake is as beautiful as it is delicious. Topped with fresh raspberries and white chocolate curls, it’s a feast for both the eyes and the taste buds.
📋 Ingredients
Vanilla Cake
- 2 cups granulated sugar
- 2¾ cups cake flour , spooned and leveled
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter , at room temperature
- 1 cup heavy cream
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup egg whites , at room temperature
Filling
- ½ cup raspberry preserves , divided
White Chocolate Buttercream Frosting (can be halved)
- 12 ounces white chocolate , finely chopped
- 2 cups unsalted butter , softened
- 4 cups powdered sugar
- ¼ cup heavy cream or whole milk
Garnish (Optional)
- 1 cup fresh raspberries
- White chocolate curls
👩🍳 Instructions
Step 1: Make the Vanilla Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C) . Lightly grease three 8-inch round cake pans and line them with parchment paper. Set aside.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar , cake flour , baking powder , and salt . Mix on low speed to combine.
- Add Butter: Add the unsalted butter and increase the mixer speed to medium. Beat for 3 minutes , or until the mixture resembles damp sand.
- Add Wet Ingredients: Turn the mixer to its lowest speed and gradually pour in the heavy cream , buttermilk , and vanilla extract . Increase the speed to medium and beat for 2 minutes . The batter will be thick.
- Incorporate Egg Whites: Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on low, add the egg whites in thirds, beating for 20 seconds after each addition. The batter should now look silky smooth. Do not overmix.
- Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 20–22 minutes , or until the cakes are a pale golden color, slightly pulling away from the edges, and springy to the touch. A toothpick inserted into the center should come out clean.
- Cool the Cakes: Let the cakes cool in the pans for 10 minutes , then invert onto a wire rack to cool completely.
Step 2: Make the White Chocolate Buttercream
- Melt White Chocolate: Place the chopped white chocolate in a heatproof, microwave-safe bowl. Melt in 30-second increments at 50% power , stirring well after each interval, until fully melted. Set aside to cool.
- Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for a few minutes until creamy.
- Add Powdered Sugar: With the mixer on low, gradually add the powdered sugar . Once incorporated, increase the speed to high and beat for 2 minutes . Scrape down the sides of the bowl.
- Incorporate Chocolate: Add the cooled, melted white chocolate and beat on medium speed for 2 minutes .
- Add Cream: Add the heavy cream (or milk) and beat for 1 minute , or until the buttercream is light and fluffy. Transfer one-third of the buttercream to a piping bag and snip the end with scissors.
Step 3: Assemble the Cake
- Layer 1: Place one cooled cake layer on a serving plate or cake stand. Pipe a ring of buttercream around the outside edge of the cake. Fill the inside with ¼ cup raspberry preserves and pipe a layer of buttercream on top of the preserves.
- Layer 2: Place the second cake layer on top and gently press to sandwich. Repeat the process by piping another ring of buttercream, filling with the remaining ¼ cup raspberry preserves , and adding another layer of buttercream.
- Final Layer: Top with the third cake layer. Use an offset spatula to spread a thin layer of buttercream over the top and sides of the cake—this is your crumb coat . Refrigerate the cake for 30 minutes to set.
- Final Frosting: Spread the remaining buttercream in a thick, even layer over the top and sides of the cake. Use a cake scraper to smooth it out.
Step 4: Garnish and Serve
- Decorate: Arrange fresh raspberries around the base of the cake and scatter white chocolate curls on top for a stunning finish.
- Slice and Enjoy: Slice the cake and serve immediately. Store leftovers in the refrigerator for up to 3 days .
Tips for Success
- Cake Flour Substitute: If you don’t have cake flour, use all-purpose flour and replace 2 tablespoons per cup with cornstarch. Sift together before measuring.
- White Chocolate Tips: Use high-quality white chocolate for the best flavor. Avoid white chocolate chips, as they may not melt smoothly.
- Raspberry Preserves: Choose seedless raspberry preserves for a smoother filling. You can also substitute with fresh raspberries mixed with a little sugar.
- Storage: Store the cake in an airtight container in the refrigerator. Bring to room temperature before serving for the best texture.
Why You’ll Love This Recipe
This White Chocolate Raspberry Cake is a harmonious blend of flavors and textures. The light, fluffy vanilla cake layers pair beautifully with the tangy raspberry preserves, while the white chocolate buttercream adds a rich, creamy finish. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress. Dive into this decadent dessert and let it become a cherished recipe in your collection!
⏱ Time
- Preparation Time: 1 hour
- Baking Time: 20–22 minutes
- Cooling & Assembly Time: 1 hour 30 minutes
- Total Time: ~2 hours 50 minutes
🍽 Servings:
10–12 servings
🔥 Calories (Approximate):
~550 kcal per slice (varies based on portion size)
