Name: White Chocolate Cake Recipe with Raspberry
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 1 1/2 cups milk (at room temperature); 9 large egg whites (at room temperature); 1 1/2 teaspoons vanilla extract; 1 teaspoon almond extract; 3 1/3 cups cake flour ((see notes for substitution)); 2 2/3 cups granulated sugar; 2 tablespoons baking powder; 1 1/2 teaspoons salt; 18 tablespoons unsalted butter (cubed small, softened); 16 ounces raspberries (frozen thawed or very ripe fresh); 2 1/2 tablespoons cornstarch; 2 1/2 tablespoons lemon juice; 2/3 cup granulated sugar; 12 ounces white baking chocolate (chopped small); 1/4 cup heavy cream; 8 ounces cream cheese (at room temperature); 1/2 cup unsalted butter (at room temperature); 1/2 teaspoon salt (plus more to taste); 2 teaspoons vanilla extract; 7 cups powdered sugar (more or less as needed)

Jump to Recipe

White chocolate and raspberries create a dreamy combination that is simply irresistible. This White Chocolate Cake Recipe with Raspberry brings together the creamy sweetness of white chocolate with the tartness of fresh or frozen raspberries, resulting in a cake that’s perfect for any occasion. Whether you’re celebrating a birthday, hosting a tea party, or simply indulging yourself, this cake will surely impress. Its light, fluffy texture paired with a decadent cream cheese frosting makes it a must-try for any dessert lover.

Why This Recipe Belongs in Your Rotation

This cake is not just another dessert; it’s a celebration on a plate. The delicate balance of flavors makes it versatile enough for both formal gatherings and casual family dinners. The addition of fresh raspberries adds a pop of color and flavor that elevates it beyond the ordinary. Plus, the white chocolate lends a smooth richness that complements the cake’s lightness, ensuring that every bite is a delightful experience. Once you master this recipe, it will become a staple in your baking repertoire.

What You’ll Gather

1 1/2 cups milk at room temperature
9 large egg whites at room temperature
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
3 1/3 cups cake flour (see notes for substitution)
2 2/3 cups granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
18 tablespoons (2 1/4 sticks) unsalted butter, cubed small, softened
16 ounces frozen thawed raspberries or very ripe fresh raspberries
2 1/2 tablespoons cornstarch
2 1/2 tablespoons lemon juice
2/3 cup granulated sugar
12 ounces white baking chocolate, chopped small
1/4 cup heavy cream
8 ounces cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1/2 teaspoon salt, plus more to taste
2 teaspoons vanilla extract
7 cups powdered sugar, more or less as needed

Gear Checklist

Mixing bowls – for combining ingredients
Stand mixer or hand mixer – for whipping egg whites and mixing batter
Measuring cups and spoons – for accurate ingredient measurement
Rubber spatula – for folding ingredients together
Cake pans – preferably 9-inch round pans
Cooling rack – for cooling the cakes
Double boiler or microwave – for melting white chocolate

Build White Chocolate Cake Recipe with Raspberry Step by Step

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C). Grease and flour your cake pans to ensure a smooth release later. In a large mixing bowl, combine the milk, egg whites, vanilla extract, and almond extract. Whisk until well combined.

Step 2: Combine Dry Ingredients

In another bowl, sift together the cake flour, baking powder, salt, and 2 2/3 cups of granulated sugar. This will help to aerate the flour and create a lighter cake.

Step 3: Cream the Butter

Using a stand mixer fitted with a paddle attachment, beat the softened butter on medium speed until creamy and smooth. Gradually add the dry mixture, alternating with the wet mixture, mixing until just combined. Be careful not to overmix.

Step 4: Whip Egg Whites

In a separate clean bowl, beat the egg whites until soft peaks form. Gently fold the whipped egg whites into the cake batter in three additions. This step is crucial for achieving a light and fluffy cake.

Step 5: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 6: Prepare the Raspberry Filling

In a medium saucepan, combine the raspberries, cornstarch, lemon juice, and 2/3 cup of granulated sugar. Cook over medium heat until the mixture thickens and the raspberries break down, about 5-7 minutes. Remove from heat and let cool.

Step 7: Make the White Chocolate Ganache

In a double boiler or microwave, melt the chopped white chocolate with the heavy cream until smooth. Stir until combined and let cool slightly.

Step 8: Prepare the Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese and softened butter until creamy. Add salt, vanilla extract, and gradually mix in the powdered sugar until you reach your desired consistency.

Step 9: Assemble the Cake

Once the cakes are completely cool, spread a layer of raspberry filling on top of one cake layer. Place the second layer on top and frost the entire cake with the cream cheese frosting. Drizzle the white chocolate ganache over the top and allow it to drip down the sides.

Step 10: Chill and Serve

Chill the assembled cake for at least 30 minutes to allow the frosting to set. Slice and serve with additional raspberries if desired. Enjoy your creation!

Fresh Takes Through the Year

Spring: Swap raspberries for strawberries for a fresh twist.
Summer: Add a layer of lemon curd for a citrusy zing.
Fall: Incorporate pumpkin spice into the cake batter for a seasonal flair.
Winter: Top with crushed peppermint for a festive touch.

Cook’s Commentary

This White Chocolate Cake Recipe with Raspberry is not only a feast for the eyes but also for the palate. The combination of textures and flavors makes it a crowd-pleaser. The key to a successful cake lies in the aeration of the batter, so don’t skip on whipping those egg whites! Experimenting with different fruits can also lend a unique twist to this cake, making it a versatile dessert for any season.

Meal Prep & Storage Notes

To make this cake ahead of time, you can freeze the individual layers once cooled. Wrap them tightly in plastic wrap and store them in an airtight container for up to 3 months. When ready to enjoy, simply thaw and assemble. The frosted cake can be stored in the refrigerator for about 5-7 days, but it’s best enjoyed fresh!

Ask the Chef

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries will work just as well and may provide a firmer texture. Just ensure they are ripe for the best flavor.

What can I substitute for cake flour?

If you don’t have cake flour on hand, you can make a substitute by using all-purpose flour and cornstarch. For every cup of cake flour, use 1 cup of all-purpose flour and remove 2 tablespoons, replacing it with 2 tablespoons of cornstarch.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overbaking.

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend. Just ensure that the blend contains xanthan gum for structure.

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Final Thoughts

This White Chocolate Cake Recipe with Raspberry is a delightful addition to any celebration or simply a sweet treat for yourself. The balance of flavors—from the rich white chocolate to the tart raspberries—creates a harmonious dessert that is sure to leave a lasting impression. Remember, baking is as much about enjoying the process as it is about the final product, so take your time and savor each step. Happy baking!

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