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White Chocolate Raspberry Layer Cake recipe

White Chocolate Raspberry Layer Cake

Avatar photoNatalie Foster
A luxurious White Chocolate Raspberry Layer Cake, perfect for special occasions, featuring moist cake layers, creamy raspberry filling, and elegant decoration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 480 kcal

Equipment

  • 2 9-inch round cake pans greased and floured
  • 1 electric mixer
  • 1 Mixing Bowl large

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 1/2 cups granulated sugar
  • 1 tsp vanilla extract
  • 6 oz (170 g) white chocolate melted and slightly cooled
  • 1/2 cup whole milk

Raspberry Filling

  • 2 cups fresh raspberries
  • 1/4 cup granulated sugar

Frosting

  • 2 cups white chocolate buttercream or white chocolate ganache

Instructions
 

Preparation

  • Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined. Gently fold in the melted white chocolate.
  • Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
  • In a saucepan, combine raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens slightly. Remove from heat and let cool completely.
  • Place one cake layer on a serving plate and spread with the raspberry filling. Top with the second cake layer. Cover the entire cake with the prepared white chocolate buttercream or white chocolate ganache. Decorate with fresh raspberries and, if desired, white chocolate shavings.
  • Use fresh raspberries to decorate the top of the cake. Optionally, add mint leaves or white chocolate shavings for an elegant touch.

Serving

  • Slice the cake into 8 servings. Pair with a beverage of choice, such as champagne or raspberry iced tea.

Storage

  • Keep any leftover cake in an airtight container in the refrigerator for up to three days, or freeze individual slices for longer storage.

Notes

Pro Tips: Ensure all ingredients are at room temperature for best results. Use a double boiler to melt white chocolate without burning. Chill layers before assembly for easier handling.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version. Dark chocolate can replace white chocolate for a different flavor profile.
How to Serve: Serve with champagne or raspberry iced tea for a refreshing pairing.
Storage & Freshness: Store in the refrigerator for up to three days or freeze slices for up to a month.
Make-Ahead Tips: Prepare cake layers a day in advance and assemble the cake on the day of serving.
Keyword layered cake, Raspberry Cake Recipe, White Chocolate Raspberry Layer Cake