If you’ve ever dreamed of a cake that’s equal parts elegant showstopper and crowd-pleasing comfort, you’re in for a treat: this White Chocolate Raspberry Cake with White Chocolate Buttercream is pure magic in every layer. The softest, most buttery white chocolate cake gets studded with tart, juicy raspberries and is slathered in a frosting as cloudlike as it is luscious. Whether you’re planning a celebration or just want to add a bit of sparkle to a weekend, this dessert is your answer. The combination of creamy white chocolate, tangy berries, and fluffy frosting is absolutely irresistible and, honestly, I can’t wait to help you bring it to life in your kitchen!
Ingredients You’ll Need
This cake is a dreamy blend of simple ingredients—nothing fancy, just pure essentials that come together to create something unforgettable. Each component plays a special role, from the richness of butter and milky sweetness of white chocolate to the bright bursts of raspberry. Here’s how each ingredient brings your White Chocolate Raspberry Cake with White Chocolate Buttercream to the next level:
- All-purpose flour: The sturdy backbone of the cake, giving it structure while staying deliciously soft and tender.
- Baking powder: Your leavening hero for a cake that rises beautifully and stays light.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
- Unsalted butter, softened: For that unbeatable richness and velvety crumb in both cake and frosting.
- Granulated sugar: Sweetens the cake and helps with the ideal fluffy texture.
- Large eggs: They bind the cake together and add moisture for a soft, springy bite.
- Vanilla extract: Adds warmth and rounds out the sweetness.
- Almond extract: Just a hint brings a subtle, almost floral aroma that feels super special.
- Whole milk: Keeps the texture tender and enhances creaminess.
- Sour cream: A little tang makes for a moist, flavorful cake every time.
- White chocolate chips, melted and cooled: The star ingredient that infuses every bite with smooth, creamy decadence.
- Fresh raspberries tossed with flour: The perfect burst of tart flavor—tossing in flour prevents them from sinking while baking.
- Powdered sugar: This fine sugar creates a silky-smooth buttercream frosting.
- Heavy cream: Whips up a fluffier, more luxurious frosting.
- Pinch of salt: In the frosting, it keeps the sweetness balanced.
How to Make White Chocolate Raspberry Cake with White Chocolate Buttercream
Step 1: Prep Your Pans and Oven
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans—this is your insurance policy for flawless cake release. Taking a minute here pays off big time later, so make sure you get every nook and cranny.
Step 2: Sift and Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Sifting or whisking not only lightens these up but ensures your cake bakes evenly and isn’t weighed down by little lumps.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the unsalted butter and sugar together until pale and fluffy. This step is key to creating that light, tender crumb—don’t rush it! Give the mixture several minutes with your mixer until it’s almost cloudlike.
Step 4: Add Eggs and Flavorings
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. After the eggs, add the vanilla and almond extracts for layers of aromatic flavor. The almond is subtle but feels extra special here.
Step 5: Incorporate the Sour Cream and White Chocolate
Stir in the sour cream and the melted (but slightly cooled) white chocolate chips. This duo delivers amazing moisture and a smooth, creamy richness you’ll taste in each bite.
Step 6: Mix in Dry Ingredients and Milk
Add the whisked dry ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture. Mixing this way keeps the batter smooth and helps avoid over-mixing, which could make the cake dense.
Step 7: Fold in the Raspberries
Gently fold the flour-tossed raspberries into the batter. Go slowly—this keeps them from breaking apart and bleeding too much color, so you get pretty pockets of fruit when you slice into your cake.
Step 8: Bake
Divide the batter evenly among your prepared pans and smooth the tops. Bake for 25-30 minutes until the centers spring back lightly and a toothpick comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a rack to cool fully.
Step 9: Make the White Chocolate Buttercream
While the cakes cool, beat the butter until smooth, then gradually add the powdered sugar, mixing until fluffy. Beat in the cooled melted white chocolate, vanilla, heavy cream, and a pinch of salt. Let the mixer run on high until your buttercream is as light and airy as can be.
Step 10: Assemble and Frost
Once the cake layers are fully cool, spread a generous layer of white chocolate buttercream between each one. Use the rest to frost the top and sides of the cake. For a true bakery-worthy finish, smooth the buttercream or go for rustic swoops—it’s up to you!
How to Serve White Chocolate Raspberry Cake with White Chocolate Buttercream
Garnishes
Give your White Chocolate Raspberry Cake with White Chocolate Buttercream a flourish by topping it with fresh raspberries and elegant white chocolate curls. A little sprinkle of powdered sugar or a touch of gold leaf can take it to celebration-worthy heights. If you love a pop of color, edible flowers are always a charming touch.
Side Dishes
If you want to go all out, serve slices alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. For a little balance, try a light fruit salad with more berries and a drizzle of honey—the freshness pairs beautifully with the sweetness of the cake.
Creative Ways to Present
For a twist, turn your cake into mini layer cakes or cupcakes for easy sharing. You can even serve with a raspberry coulis drizzle on the plate for restaurant-level drama. And don’t forget: this White Chocolate Raspberry Cake with White Chocolate Buttercream makes a stunning centerpiece for holiday tables and bridal showers alike!
Make Ahead and Storage
Storing Leftovers
Leftover slices should be wrapped well or transferred to an airtight container and kept in the fridge. The cake stays fresh and moist for up to 4 days, especially if you let individual slices come back to room temperature before enjoying.
Freezing
You can absolutely freeze this cake! For best results, either freeze the unfrosted cake layers separately, well-wrapped, or freeze frosted slices. Let them thaw in the refrigerator overnight, then come to room temperature for the best flavor and texture. This way, your White Chocolate Raspberry Cake with White Chocolate Buttercream is always just a thaw away.
Reheating
This cake doesn’t need reheating, but if you want to soften it up straight from the fridge, let it sit at room temperature for about 30 minutes. Be gentle with the buttercream—microwave slices on very low, in short bursts, if you must, but it’s at its best freshly thawed or just brought to room temp.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can! Use them straight from the freezer without thawing, and fold them gently into the batter to minimize streaking. This way, your White Chocolate Raspberry Cake with White Chocolate Buttercream will still feature gorgeous, whole berries in every slice.
Can I make the cake in advance?
Absolutely. You can bake the cake layers a day ahead, wrap them well, and store at room temperature. Frosting can be made up to 2 days ahead and kept in the fridge—just let it come to room temp and give it a whip before assembling your White Chocolate Raspberry Cake with White Chocolate Buttercream.
How do I make my buttercream extra smooth?
Make sure your butter and melted white chocolate are cooled to room temperature before beating, and sift your powdered sugar to eliminate lumps. Beat on high for several minutes at the end—the secret to the fluffiest White Chocolate Raspberry Cake with White Chocolate Buttercream frosting!
What’s the best way to get neat cake layers?
Line your pans with parchment rounds and use a scale or measuring cup to divide the batter evenly. Level the layers before stacking for that perfect bakery finish. These little steps make your White Chocolate Raspberry Cake with White Chocolate Buttercream look as impressive as it tastes.
Can I make this recipe gluten free?
It’s possible! Substitute your favorite gluten-free all-purpose flour blend (ideally one with xanthan gum) in the same amount. Just check the consistency and adjust as needed. You’ll still get a gorgeous, fluffy White Chocolate Raspberry Cake with White Chocolate Buttercream to share.
Final Thoughts
With its delicate layers and swoon-worthy flavors, this White Chocolate Raspberry Cake with White Chocolate Buttercream is the kind of treat that turns any gathering into a celebration. I can’t wait for you to take your first bite and experience just how special homemade cake can be. If you bake it, let yourself enjoy every step—and don’t forget to share a slice with a friend!
Print
White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the heavenly combination of white chocolate and raspberry with this delightful White Chocolate Raspberry Cake. Moist, tender cake layers filled with fresh raspberries and topped with a luscious white chocolate buttercream. A perfect dessert for any celebration!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup whole milk
- 1/2 cup sour cream
- 3/4 cup white chocolate chips, melted and slightly cooled
- 1 1/4 cups fresh raspberries tossed with 1 tablespoon flour
For the White Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 6 ounces white chocolate, melted and cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare the pans: Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- Prepare the cake batter: Whisk together the flour, baking powder, and salt. Beat butter and sugar, add eggs and extracts. Mix in sour cream and melted white chocolate. Alternate adding dry ingredients and milk, then fold in raspberries.
- Bake the cakes: Divide batter among pans and bake for 25-30 minutes. Cool cakes in pans.
- Make the buttercream: Beat butter, add powdered sugar, white chocolate, cream, vanilla, and salt. Beat until smooth.
- Assemble the cake: Layer cakes with buttercream, then frost the top and sides. Garnish with raspberries and white chocolate curls.
Notes
- Tossing the raspberries in flour helps prevent sinking.
- Do not thaw frozen raspberries before folding into the batter.
- For more white chocolate flavor, add chopped white chocolate between layers.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 47g
- Sodium: 180mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
