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Decadent White Chocolate Raspberry Layer Cake

A tall slice of white chocolate raspberry cake showing three layers of vanilla sponge and bright pink raspberry filling.
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Create this moist white chocolate raspberry cake featuring layers of fluffy cake, tart raspberry filling, and silky white chocolate cream cheese frosting. This gourmet dessert is perfect for any celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries
  • 1/4 cup raspberry jam or preserves
  • For the White Chocolate Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 4 ounces white chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry mixture. Mix until just combined.
  5. Stir in the vanilla extract and the slightly cooled melted white chocolate chips until smooth. Do not overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the raspberry filling: Gently stir the jam or preserves until smooth. If using fresh raspberries, lightly crush half of them and mix them into the jam.
  9. Prepare the White Chocolate Cream Cheese Frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar until fully incorporated.
  10. Beat in the cooled melted white chocolate and vanilla extract. Add heavy cream one tablespoon at a time if the frosting is too stiff to spread easily.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread the raspberry filling evenly over the first layer.
  12. Top with the second cake layer. Frost the top and sides of the entire cake with the white chocolate cream cheese frosting.
  13. Garnish with fresh raspberries before serving. Chill briefly if needed to set the frosting.

Notes

  • For an extra moist raspberry white chocolate dessert, you can poke holes in the cooled cake layers and drizzle a small amount of raspberry liqueur or white chocolate syrup over the cake before filling.
  • If you want a firmer frosting, reduce the amount of heavy cream used in the buttercream.
  • Melt the white chocolate slowly using a double boiler or in short bursts in the microwave to prevent scorching.

Nutrition

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