White Chocolate Raspberry Cake Recipe — Unparalleled pleasure

There’s a special kind of magic that happens when you cut into a white chocolate raspberry cake—that breathtaking moment when the ivory cake reveals its vibrant raspberry filling, creating a contrast so beautiful it almost feels wrong to eat it. Almost.

Welcome to another time-saving recipe from Daily Easy Meals that makes homemade cooking possible even on your busiest days! As a mom who understands the chaos of family life, I’ve discovered that this white chocolate raspberry cake recipe brings joy to your table while making special occasions feel truly celebrated. The combination of delicate white chocolate cake with bright, tangy raspberry filling creates a dessert that looks and tastes like it came from a high-end bakery.

My mother, after long nursing shifts, would occasionally make what she called “celebration cakes” for special family moments. “The best desserts,” she’d say while carefully layering cake with filling, “are the ones that make everyone pause and appreciate the moment before taking a bite.” This white chocolate raspberry cake recipe honors that wisdom—creating a stunning presentation and flavor combination that encourages everyone to slow down and savor both the dessert and the occasion.

Why Busy Families Will Love This White Chocolate Raspberry Cake Recipe

• Creates a genuinely impressive dessert that looks professional
• Perfect balance of sweet white chocolate and tangy raspberry
• Beautiful color contrast that makes every slice photo-worthy
• Can be made in stages over multiple days when time is limited
• Ideal for special occasions that deserve something extraordinary
• Appealing to both sophisticated palates and picky eaters
• Time-saving techniques that don’t sacrifice that wow-factor
• Approachable recipe that brings smiles to special family occasions
• Freezes beautifully for make-ahead convenience

I first made this white chocolate raspberry cake recipe for my sister’s baby shower when I wanted to create something special despite my limited free time between work and family obligations. The gasps when I cut the first slice—revealing that stunning contrast between white cake and ruby filling—confirmed that this was no ordinary dessert. Since then, it’s become my signature cake for celebrations where I want to show love through an extraordinary dessert without spending an entire day in the kitchen.

The White Chocolate Raspberry Cake Recipe That Makes Everyone Feel Special

Ingredients You’ll Need

For the White Chocolate Cake Layers:

• 6 ounces white chocolate, chopped
• 2½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, separated
• 1½ teaspoons vanilla extract
• 1 cup buttermilk, room temperature

For the Raspberry Filling:

• 12 ounces fresh or frozen raspberries (about 2½ cups)
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons lemon juice
• 1 tablespoon water (if using fresh berries)

For the White Chocolate Buttercream:

• 6 ounces white chocolate, chopped
• 1½ cups (3 sticks) unsalted butter, softened
• 4½ cups powdered sugar, sifted
• 3 tablespoons heavy cream
• 1½ teaspoons vanilla extract
• Pinch of salt
• Fresh raspberries for garnish

Let’s Make This Show-Stopping Dessert

For the White Chocolate Cake Layers:

1. Prep your workspace. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Melt the white chocolate. Place the chopped white chocolate in a microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring between each interval, until just melted. Set aside to cool slightly.
3. Mix the dry ingredients. In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
4. Create the batter base. In a large bowl, beat the butter and sugar until light and fluffy, about 3-4 minutes. Add the egg yolks one at a time, beating well after each addition. Beat in the melted white chocolate and vanilla extract.
5. Combine wet and dry. Gradually add the flour mixture to the butter mixture, alternating with buttermilk (beginning and ending with flour). Mix just until combined after each addition.
6. Incorporate the egg whites. In a clean bowl with clean beaters, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
7. Bake to perfection. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges pull slightly away from the sides of the pan.
8. Cool completely. Allow cakes to cool in pans for 10 minutes, then remove to wire racks to cool completely before filling and frosting.

For the Raspberry Filling:

1. Create the base. In a medium saucepan, combine the raspberries and sugar. If using frozen berries, no need to thaw first.
2. Thicken with cornstarch. In a small bowl, whisk together the cornstarch, lemon juice, and water (if using fresh berries, omit water if using frozen). Add to the raspberry mixture.
3. Cook to perfection. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5-7 minutes, until thickened. The filling should coat the back of a spoon.
4. Cool completely. Transfer to a bowl and refrigerate until completely cooled and thickened further, about 2 hours or overnight.

For the White Chocolate Buttercream:

1. Prepare the white chocolate. Melt the white chocolate using the same method as for the cake. Allow to cool until just slightly warm to the touch but still fluid.
2. Create the buttercream base. In a large bowl, beat the butter until creamy and smooth, about 2 minutes.
3. Add the white chocolate. Pour in the melted white chocolate and beat until well incorporated.
4. Finish the frosting. Gradually add the powdered sugar, alternating with heavy cream. Add the vanilla extract and salt. Beat for an additional 3-5 minutes until light and fluffy.

Assembly:

1. Level the cakes. If the cake layers have domed tops, use a long serrated knife to level them.
2. Create the cake base. Place one cake layer on a serving plate or cake stand. Use a piping bag to pipe a ring of buttercream around the edge of the cake to create a dam for the filling.
3. Add the filling. Spread the raspberry filling evenly within the buttercream dam.
4. Complete the layers. Gently place the second cake layer on top.
5. Frost the cake. Apply a thin layer of frosting all over the cake (this is the crumb coat). Refrigerate for 15-20 minutes, then apply the final layer of frosting.
6. The finishing touch. Decorate the top of the cake with fresh raspberries. For an extra elegant touch, you can create white chocolate curls by running a vegetable peeler along a bar of white chocolate and arrange these around the berries.

Stuffani’s Notes from Years of White Chocolate Raspberry Cake Recipe Success

• White chocolate quality matters. Use real white chocolate that lists cocoa butter as an ingredient, not “white baking chips” which often contain no cocoa butter at all.
• Room temperature ingredients are crucial. Set out the butter, eggs, and buttermilk at least an hour before beginning for the best cake texture.
• The filling can be made days ahead. This raspberry filling actually improves after a day in the refrigerator, making it perfect for breaking up the cake-making process over multiple days.
• For the smoothest buttercream, make sure your white chocolate is completely smooth when melted, but not hot when added to the butter. It should be just barely warm to the touch.
• Storage suggestion: This cake can be stored in the refrigerator for up to 3 days. Bring to room temperature for about 30 minutes before serving for the best flavor and texture.

Frequently Asked Questions About White Chocolate Raspberry Cake Recipe

Q: Can I use raspberry preserves instead of making the filling from scratch?
A: Absolutely! For a quicker version, use 1 cup of good-quality raspberry preserves. Warm slightly to make it more spreadable, then strain if you prefer no seeds. The homemade filling has a fresher flavor and brighter color, but preserves work beautifully in a time crunch.

Q: Can I make this cake in advance for a special event?
A: Yes! This cake actually benefits from being made a day ahead, as the flavors meld beautifully. You can also break up the process: make the filling and cake layers up to 3 days ahead and store the filling in the refrigerator and the well-wrapped cake layers at room temperature. Assemble the day before your event.

Q: I don’t have cake flour. Is there a substitute?
A: Yes! For each cup of cake flour, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift together several times to incorporate well. This creates a lower-protein flour that mimics commercial cake flour.

4 Simple Variations on This White Chocolate Raspberry Cake Recipe

1. White Chocolate Raspberry Cupcakes
   Divide the batter among 24 cupcake liners (about ⅔ full) and bake for 18-20 minutes. Core the center of each cooled cupcake, fill with raspberry filling, and top with white chocolate buttercream.
2. Triple Berry Delight
   Replace half the raspberries with a mixture of blueberries and strawberries for a more complex berry flavor that still pairs beautifully with the white chocolate.
3. White Chocolate Raspberry Sheet Cake
   Bake the batter in a 9×13 inch pan for about 35-40 minutes. Once cooled, spread a layer of raspberry filling over the entire cake, then top with white chocolate buttercream for a simpler but equally delicious dessert.
4. Almond Enhancement
   Add ½ teaspoon of almond extract to both the cake batter and the buttercream for a subtle nutty flavor that complements both the white chocolate and raspberry beautifully.

When This White Chocolate Raspberry Cake Recipe Has Saved the Day

This special cake recipe has been my solution for:

• Baby and bridal shower centerpiece desserts
• Milestone birthday celebrations that deserve something extraordinary
• Valentine’s Day and anniversary celebrations
• Impressing in-laws and guests with a seemingly professional dessert
• Making ordinary family dinners feel like special occasions

A Few Final Tips for White Chocolate Raspberry Cake Recipe Success

For the most beautiful presentation, reserve a few tablespoons of the raspberry filling to create decorative dots around the top edge of the frosted cake. This hints at the surprise waiting inside and adds a pretty color accent to the white frosting.

If you’re new to layer cakes, don’t be intimidated by this recipe. While it has multiple components, each one is straightforward. The buttercream dam is particularly important for preventing the raspberry filling from seeping out and creating a mess, so don’t skip that step, even if you’re in a hurry.

This time-saving white chocolate raspberry cake recipe proves that impressive, special occasion desserts can be approachable for busy families. At Daily Easy Meals, we believe these accessible baking solutions—recipes that look and taste like they came from a professional bakery—are exactly what busy families need to bring joy to the table for their most celebrated moments.

With warmth,
Stuffani

---

Did you make this recipe? Tag @StuffaniBorjat on Facebook and use #DailyEasyMeals so I can see your creation!

Have questions? Drop them in the comments below and I’ll help troubleshoot.

Looking for more elegant cake ideas? Check out our complete guide to white chocolate cake recipes or try our White Chocolate Coconut Cake Recipe for another impressive yet approachable dessert.

Print