White Chocolate Raspberry Cake Recipe

Experience a heavenly white chocolate raspberry cake featuring moist, tender layers embellished with a vibrant raspberry jam and lusciously smooth white chocolate buttercream. Fresh raspberries lend a burst of flavor to every bite. This truly irresistible dessert is perfect for birthdays, intimate weddings, or any celebration where indulgence takes center stage.

I’m excited to share my White Chocolate Raspberry Cake recipe. I use 2 1/2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt with 1 cup unsalted butter and 2 cups granulated sugar to create a moist cake base that packs about 350 calories per serving.

I mix in 4 large eggs, 1 cup buttermilk and 1 teaspoon vanilla extract which give the cake a rich texture and flavour. For the buttercream, I blend 1 cup unsalted butter with 8 ounces white chocolate, 3 to 4 cups powdered sugar, 2 to 3 tablespoons heavy cream and a pinch of salt which makes a smooth coating.

I add 3/4 cup raspberry jam in between layers and finish it off with fresh raspberries. This recipe, reminiscent of a classic chocolate raspberry cake or a subtle raspberry almond twist, is perfect for birthdays or small weddings and can be made ahead.

Why I Like this Recipe

I love this recipe because the cake turns out super moist and fluffy every single time, and I can always tell it was baked with care. I also really dig how the raspberry jam brings a tangy punch that perfectly balances the sweets of the white chocolate buttercream. Another thing I enjoy is how simple the steps are—even if I mess up a little, the end result is still awesome and picture-worthy. Lastly, it’s just fun to make and share with friends at parties or birthdays which makes me feel proud of what I’ve created.

Ingredients

• All-purpose flour gives structure and energy with load of carbohydrates.
• Granulated sugar makes it super sweet and adds quick energy from carbs.
• Unsalted butter brings rich flavor and fat for a moist, tender crumb.
• White chocolate offers a creamy, sweet note that beautifully complements berries.
• Raspberry jam lends a tangy twist and adds a bright, fruity punch.
• Fresh raspberries provide natural fiber, vitamins, and a zesty tart finish.
• Buttermilk adds moisture and a slight tang, making the cake extra soft.

Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (room temp)
• 2 cups granulated sugar
• 4 large eggs (room temp)
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup unsalted butter (for buttercream, room temp)
• 8 ounces white chocolate (melted and cooled a bit)
• 3 to 4 cups powdered sugar
• 2 to 3 tablespoons heavy cream
• 1/2 teaspoon vanilla extract (for buttercream)
• A pinch of salt (for buttercream)
• 3/4 cup raspberry jam
• 1 to 2 cups fresh raspberries

How to Make this

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.

2. In a bowl, sift together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In a separate large bowl, cream 1 cup unsalted butter (room temp) with 2 cups granulated sugar until light and fluffy; then add in 4 large eggs (room temp) one at a time and 1 teaspoon vanilla extract.

4. Alternately mix in the dry ingredients and 1 cup buttermilk, beginning and ending with the flour mixture. Mix until just combined, so your batter stays moist.

5. Pour the batter evenly into the prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.

6. For the buttercream, beat 1 cup unsalted butter (room temp) until creamy. Slowly mix in 8 ounces of melted white chocolate (make sure its cooled a bit).

7. Gradually add 3 to 4 cups powdered sugar, 2 to 3 tablespoons heavy cream, 1/2 teaspoon vanilla extract, and a pinch of salt until your desired thickness is reached. If it seems too thick, add a bit more cream.

8. Once the cakes are cool, place one layer on your serving plate and spread about 3/4 cup raspberry jam evenly over it.

9. Spread a generous layer of the white chocolate buttercream over the jam, then top with 1 to 2 cups fresh raspberries, spreading them out so they cover the surface.

10. Place the second cake layer on top and finish by frosting the top and sides with the remaining buttercream. Store your cake at room temp if serving within a day, and enjoy the perfect mix of flavors!

Equipment Needed

1. Preheated Oven set to 350°F
2. Two 9-inch round cake pans (make sure you have means to grease and flour them)
3. A medium mixing bowl to sift and mix your dry ingredients
4. A large mixing bowl for creaming butter and sugar along with your eggs and vanilla
5. Electric mixer (stand or hand mixer work fine)
6. Measuring cups and spoons so you can get your ingredients right
7. Sifter or fine mesh strainer for the flour, baking powder, and salt
8. Spatula to scrape the bowls and fold in ingredients properly
9. Toothpick to test if the cake layers are done
10. Cooling rack for letting your cakes cool evenly
11. Offset spatula or palette knife for frosting and smoothing the cake layers

FAQ

White Chocolate Raspberry Cake Recipe Substitutions and Variations

• Instead of unsalted butter in the cake batter, you can use salted butter and just lower the added salt a bit.
• If you dont have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice and let it sit for about 5 minutes.
• You can swap all-purpose flour with cake flour to get a lighter, fluffier texture in your cake.
• For the heavy cream in the buttercream, try using whole milk mixed with 1 tablespoon of melted butter instead.
• While white chocolate is key to the flavor, if you dont have it, you may substitute with milk chocolate, though the taste and sweetness might be a bit different.

Pro Tips

• Make sure all your ingredients are at room temp. It helps the batter mix more evenly and gives you a lighter cake overall. If you use cold eggs or butter your batter could end up lumpy.

• When you’re adding the melted white chocolate to your buttercream, be super careful its not too hot. If it is, the cream might curdle and then you won’t get that smooth texture you want.

• Don’t overmix your batter once you add the dry ingredients and buttermilk. Overdoing it can make the cake dense and heavy, so mix just until it’s combined.

• Let your cakes cool completely before you start frosting. Even a little bit of warmth can cause the buttercream to melt and slide off when you’re putting it together.