Few desserts bring as much joy as a White Chocolate Raspberry Cake, a perfect blend of soft vanilla sponge, tart raspberry filling, and silky white chocolate buttercream. This cake is a showstopper among Summer Desserts, with its vibrant red raspberry layers and creamy frosting that feel like a warm day in every bite. Whether you’re hosting a dinner party, celebrating a special occasion, or just craving something sweet, this cake is surprisingly easy to make and looks effortlessly elegant. It’s the kind of dessert that makes everyone lean in for a closer look—and a second slice.
In this post, we’ll walk you through creating this White Chocolate Raspberry Cake, share tips for moist layers and smooth frosting, and suggest ways to serve this delightful treat. Let’s dive into baking magic!
Why You’ll Love White Chocolate Raspberry Cake
- Bright Flavors: Sweet white chocolate and tart raspberries create a refreshing balance.
- Moist and Fluffy: Sour cream and milk ensure a tender, buttery sponge.
- Easy Elegance: No fancy tools needed for a cake that looks bakery-worthy.
- Perfect for Summer: Light and fresh, it’s a standout among Summer Desserts.
- Customizable: Add your own flair with garnishes or frosting variations.
Ingredients for White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake uses simple ingredients to create a dazzling dessert. Here’s what you’ll need.
Vanilla Sponge (3 Layers)
- All-Purpose Flour (2½ cups, sifted): Provides a soft, sturdy base.
- Baking Powder (2½ tsp): Helps the cake rise evenly.
- Fine Salt (½ tsp): Enhances flavors.
- Unsalted Butter (1 cup, softened): Adds richness and creaminess.
- Granulated Sugar (1¾ cups): Sweetens the sponge.
- Large Eggs (4, room temperature): Bind ingredients and add structure.
- Vanilla Extract (2 tsp): Infuses warm, sweet notes.
- Whole Milk (1 cup, room temperature): Keeps the cake moist.
- Sour Cream (½ cup, room temperature): Ensures a tender crumb.
Raspberry Filling
- Fresh or Frozen Raspberries (2½ cups): Adds tart, summery flavor.
- Granulated Sugar (¾ cup): Balances the tartness.
- Cornstarch (2 tbsp): Thickens the filling.
- Water (2 tbsp): Helps dissolve cornstarch.
- Lemon Juice (1 tsp): Brightens the raspberry flavor.
- Raspberry Extract (½ tsp, optional): Deepens the berry taste.
White Chocolate Buttercream
- Unsalted Butter (1½ cups, softened): Creates a creamy frosting.
- Powdered Sugar (4 cups, sifted): Sweetens and thickens.
- White Chocolate (8 oz, melted and cooled): Adds silky, sweet flavor.
- Heavy Cream (3 tbsp): Adjusts consistency.
- Vanilla Extract (2 tsp): Enhances the frosting’s warmth.
- Pinch of Salt: Balances sweetness.
For Decoration (Optional)
- Heavy Cream (½ cup, whipped): For extra piping.
- Fresh Raspberries (12): For a vibrant garnish.
Equipment Needed
- Three 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Whisk
- Hand or stand mixer
- Small saucepan
- Offset spatula
- Wire cooling racks
- Piping bag and star tip (optional)
Preparation Guide
Making this White Chocolate Raspberry Cake is simpler than it looks, delivering a dessert that’s perfect for Summer Desserts. Follow these instructions for flawless results.
Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper.
Make the Vanilla Sponge
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Combine milk and sour cream in a measuring cup. On low speed, add flour mixture and milk mixture alternately, starting and ending with flour. Mix until just combined.
- Divide batter evenly among pans, smoothing the tops. Use a kitchen scale for even layers.
Bake the Cake
- Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until berries break down and bubble, about 5-7 minutes.
- Dissolve cornstarch in water, then stir into the raspberry mixture. Cook until thickened, about 1-2 minutes.
- Optionally, strain to remove seeds for a smoother filling. Cool completely, refrigerating if needed to thicken.
Make the White Chocolate Buttercream
- Beat softened butter on medium-high speed until creamy, about 2-3 minutes.
- Gradually add powdered sugar, beating on low until combined.
- Pour in cooled melted white chocolate, then add vanilla extract, salt, and heavy cream. Beat on high for 2-3 minutes until fluffy. Adjust with more cream if needed.
Assemble the Cake
- Place one cake layer on a cake board or plate. Spread a thin layer of buttercream, creating a border around the edges.
- Spoon half the raspberry filling inside the buttercream border. Top with the second layer and repeat.
- Add the third layer, then apply a thin crumb coat of buttercream over the entire cake. Chill for 20-30 minutes.
- Spread a thick layer of buttercream over the top and sides, smoothing with an offset spatula.
- Optionally, pipe swirls on the top edge with a star tip and garnish with fresh raspberries.
Serve White Chocolate Raspberry Cake
- Chill the cake for 1 hour for neat slices, then bring to room temperature and serve as a stunning Summer Desserts treat.
Chef’s Tips for Perfect White Chocolate Raspberry Cake
- Use Quality White Chocolate: Choose bars with cocoa butter (e.g., Lindt or Ghirardelli) for smooth, flavorful buttercream in this White Chocolate Raspberry Cake.
- Room Temperature Ingredients: Ensure butter, eggs, milk, and sour cream are at room temperature for a smooth batter.
- Don’t Overmix: Mix batter just until combined to keep the sponge light and fluffy.
- Thicken the Filling: Chill the raspberry filling to ensure it holds between layers without spilling.
- Bake Evenly: Use baking strips or lower the oven to 325°F (160°C) for flatter layers, reducing the need to trim.
Serving Suggestions
Make this White Chocolate Raspberry Cake the highlight of your table with these ideas:
- With Drinks: Pair with iced tea, sparkling lemonade, or coffee for a refreshing Summer Desserts experience.
- With Berries: Serve with extra raspberries or mixed berries for a vibrant fruit platter.
- For Events: Present as a centerpiece for weddings, birthdays, or summer parties, garnished with whipped cream swirls.
- With Cream: Add a dollop of whipped cream for extra indulgence.
- Beverage Pairing: Enjoy with a chilled rosé or mint-infused water to complement the cake’s fresh flavors.
Storing and Make-Ahead
This White Chocolate Raspberry Cake stays fresh and can be prepped ahead:
- Store: Keep covered in the refrigerator for 3-4 days. Bring to room temperature before serving for the best texture.
- Make-Ahead: Bake layers 1-2 days ahead, wrap tightly, and refrigerate or freeze. Prepare filling and frosting in advance, re-whipping frosting before use.
- Freezing: Wrap unfrosted layers in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge before assembling.
- Serving Tip: Add fresh raspberry garnishes just before serving to keep them vibrant and prevent bleeding.
Variations and Substitutions
Customize this White Chocolate Raspberry Cake to suit your taste:
- Berry Swap: Use strawberries or blackberries for a different berry twist in Summer Desserts.
- Cream Cheese Frosting: Add 4 oz cream cheese to the buttercream for a tangy variation.
- Citrus Accent: Mix in 1 tsp lemon zest to the batter or filling for a zesty kick.
- Nutty Crunch: Sprinkle chopped pistachios or almonds over the frosting for texture.
- Gluten-Free: Use a 1:1 gluten-free flour blend for a gluten-free version.
FAQs About White Chocolate Raspberry Cake
Can I use frozen raspberries for the filling?
Yes, frozen raspberries work well for the filling. Cook until thickened and cool completely before using in this White Chocolate Raspberry Cake.
Why is my buttercream runny?
If the white chocolate is too warm or too much cream is added, the frosting can be soft. Chill for 15 minutes and re-whip, or add more powdered sugar.
Can I make this ahead of time?
Yes, bake layers and make filling up to 2 days ahead. Assemble the day before serving and chill for a fresh Summer Desserts presentation.
Can I make cupcakes instead?
Yes, fill liners two-thirds full and bake for 18-22 minutes at 350°F. Add filling in the center and pipe frosting on top.
How do I keep cake layers flat?
Use a scale for even batter, tap pans to remove air, and consider baking strips or a lower oven temperature (325°F) for flatter layers.
More Delicious Summer Dessert Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Snickerdoodle Cobbler
- French Butter Cake
- Gluten Free Carrot Cake: A Moist, Healthy Dessert Delight
Conclusion
This White Chocolate Raspberry Cake is a delightful dessert that combines soft vanilla sponge, tart raspberry filling, and creamy white chocolate buttercream for a perfect Summer Desserts treat. Easy to make yet elegant enough for any occasion, this cake is sure to impress with its fresh flavors and stunning look. Bake it for your next gathering and watch it disappear slice by slice. Share your experience in the comments below!
Happy baking!
White Chocolate Raspberry Cake: A Stunning Summer Dessert
This White Chocolate Raspberry Cake is a delightful dessert that combines soft vanilla sponge, tart raspberry filling, and creamy white chocolate buttercream for a perfect Summer Desserts treat. Easy to make yet elegant enough for any occasion, this cake is sure to impress with its fresh flavors and stunning look.
Ingredients
For the Vanilla Sponge (3 Layers)
- All-Purpose Flour 2½ cups, sifted: Provides a soft, sturdy base.
- Baking Powder 2½ tsp: Helps the cake rise evenly.
- Fine Salt ½ tsp: Enhances flavors.
- Unsalted Butter 1 cup, softened: Adds richness and creaminess.
- Granulated Sugar 1¾ cups: Sweetens the sponge.
- Large Eggs 4, room temperature: Bind ingredients and add structure.
- Vanilla Extract 2 tsp: Infuses warm, sweet notes.
- Whole Milk 1 cup, room temperature: Keeps the cake moist.
- Sour Cream ½ cup, room temperature: Ensures a tender crumb.
For the Raspberry Filling
- Fresh or Frozen Raspberries 2½ cups: Adds tart, summery flavor.
- Granulated Sugar ¾ cup: Balances the tartness.
- Cornstarch 2 tbsp: Thickens the filling.
- Water 2 tbsp: Helps dissolve cornstarch.
- Lemon Juice 1 tsp: Brightens the raspberry flavor.
- Raspberry Extract ½ tsp, optional: Deepens the berry taste.
For the White Chocolate Buttercream
- Unsalted Butter 1½ cups, softened: Creates a creamy frosting.
- Powdered Sugar 4 cups, sifted: Sweetens and thickens.
- White Chocolate 8 oz, melted and cooled: Adds silky, sweet flavor.
- Heavy Cream 3 tbsp: Adjusts consistency.
- Vanilla Extract 2 tsp: Enhances the frosting’s warmth.
- Pinch of Salt: Balances sweetness.
For Decoration (Optional)
- Heavy Cream ½ cup, whipped: For extra piping.
- Fresh Raspberries 12: For a vibrant garnish.
Instructions
Prepare the Cake Pans
- Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment paper.
Make the Vanilla Sponge
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Combine milk and sour cream in a measuring cup. On low speed, add flour mixture and milk mixture alternately, starting and ending with flour. Mix until just combined.
- Divide batter evenly among pans, smoothing the tops. Use a kitchen scale for even layers.
Bake the Cake
- Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Raspberry Filling
- In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir until berries break down and bubble, about 5-7 minutes.
- Dissolve cornstarch in water, then stir into the raspberry mixture. Cook until thickened, about 1-2 minutes.
- Optionally, strain to remove seeds for a smoother filling. Cool completely, refrigerating if needed to thicken.
Make the White Chocolate Buttercream
- Beat softened butter on medium-high speed until creamy, about 2-3 minutes.
- Gradually add powdered sugar, beating on low until combined.
- Pour in cooled melted white chocolate, then add vanilla extract, salt, and heavy cream. Beat on high for 2-3 minutes until fluffy. Adjust with more cream if needed.
Assemble the Cake
- Place one cake layer on a cake board or plate. Spread a thin layer of buttercream, creating a border around the edges.
- Spoon half the raspberry filling inside the buttercream border. Top with the second layer and repeat.
- Add the third layer, then apply a thin crumb coat of buttercream over the entire cake. Chill for 20-30 minutes.
- Spread a thick layer of buttercream over the top and sides, smoothing with an offset spatula.
- Optionally, pipe swirls on the top edge with a star tip and garnish with fresh raspberries.
Serve
- Chill the cake for 1 hour for neat slices, then bring to room temperature and serve as a stunning Summer Desserts treat.
Notes
- For even layers, chill cakes before trimming any domes.
- Filling can be made 1–2 days in advance and stored in the refrigerator.
- Add a decorative white chocolate drizzle or shavings for an elegant finish.
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