Jump to Recipe Print RecipeThe sweet scent of white chocolate and tart raspberries fills the air, and suddenly, I’m whisked away to a sunlit kitchen where laughter and joy prevail. Today, I’m thrilled to share my recipe for Luxurious White Chocolate Raspberry Cake, a dessert that perfectly balances sophistication and comfort. This cake is not only a visual delight with its stunning layers and fluffy frosting, but it’s also a quick triumph—ideal for special occasions or simply when you need a sweet treat to brighten your day. With a fluffy, moist cake soaked in a sweet vanilla milk and topped with a dreamy cream cheese frosting, it’s a crowd-pleaser that will have your loved ones begging for seconds! Whether you’re an experienced baker or just starting out, the versatility of this recipe, including gluten-free options, makes it accessible for everyone. So, are you ready to embark on a baking adventure that’s sure to elevate your dessert game? Why is this cake so special? Luxurious Taste: The enchanting blend of white chocolate and tangy raspberries delivers a flavor profile that’s simply unforgettable. Moist and Fluffy: The delicate cake infused with sweet vanilla milk ensures every bite melts in your mouth. Versatile Enjoyment: Perfect for celebrations, dinner parties, or even a cozy night in, this cake suits any occasion. Quick and Easy: With straightforward steps, even novice bakers can master this recipe in no time. Gluten-Free Adaptation: Want to cater to dietary needs? Easily swap in gluten-free flour for a delicious alternative without sacrificing flavor. You might also enjoy pairing it with a dollop of whipped cream, as you do with a Lemon Raspberry Cookies for an extra touch of elegance! White Chocolate Raspberry Cake Ingredients For the Cake Frozen Raspberries – Essential for making the raspberry jam; provides tartness. Consider using fresh raspberries if in season. Granulated Sugar – Adds sweetness to the cake and raspberry jam. Substitute with coconut sugar for a healthier option. Cornstarch – Thickens the raspberry jam for a more viscous texture. Can be replaced with arrowroot powder. Cake Flour – Provides a tender crumb; essential for fluffy texture. Use all-purpose flour as a substitute if needed, but results may vary. Baking Powder & Baking Soda – Leavening agents that help the cake rise. Ensure they are fresh for best results. Salt – Enhances flavor. Do not omit. Unsalted Butter – Provides richness and moisture. Can be replaced with vegan butter for a dairy-free option. Egg Whites – Contributes to the fluffiness and structure. Aquafaba can be used as a vegan substitute. Vanilla Bean Paste – Imparts a strong vanilla flavor; substitute with pure vanilla extract if necessary, adjusting the measurement slightly. Buttermilk – Adds moisture and tanginess; essential for the cake’s flavor and texture. Make a homemade version with milk and lemon juice or vinegar. For the Soak Half & Half or Whole Milk – Used in the vanilla milk soak. Whole milk can replace half & half for a creamier texture. Sweetened Condensed Milk – Adds sweetness and moisture to the soak; can omit for a less sweet cake. For the Frosting Cream Cheese – Forms the base of the frosting for creaminess; opt for a non-dairy cream cheese for a vegan option. White Chocolate – Adds sweetness and flavor to the frosting; use dairy-free chocolate for a vegan alternative. Powdered Sugar – Sweetens and thickens the cream cheese frosting; ensure it’s sifted to avoid lumps. This White Chocolate Raspberry Cake brims with flavors and textures, perfect for any celebration or a delightful afternoon treat! Step‑by‑Step Instructions for White Chocolate Raspberry Cake Step 1: Make Raspberry Jam In a medium saucepan, heat 2 cups of frozen raspberries over medium heat until they begin to break down, about 5 minutes. Mash the raspberries with a fork, then sieve the mixture to remove seeds. Return the raspberry puree to the saucepan, add 1 cup of granulated sugar and 2 tablespoons of cornstarch, and stir over medium heat until thickened, approximately 5 minutes. Set aside to cool. Step 2: Prepare Cake Batter In a mixing bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt. In a separate large bowl, cream ½ cup unsalted butter with 1 cup of sugar until light and fluffy. Add 4 egg whites and 2 teaspoons of vanilla bean paste, mixing well. Gradually incorporate the dry ingredients and 1 cup of buttermilk, mixing until just combined—do not overmix. Step 3: Bake the Cake Preheat your oven to 350°F (175°C). Grease a 9×9 inch cake pan with butter and pour in the batter, smoothing the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Step 4: Create Vanilla Milk Soak In a mixing bowl, whisk together ½ cup of half & half, ¼ cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Once the cake has cooled, use a skewer to poke holes evenly across the top of the cake. Pour the vanilla milk mixture over the cake, allowing it to soak in, enhancing the flavor and moisture of your White Chocolate Raspberry Cake. Step 5: Prepare Frosting In a mixing bowl, whip ½ cup of softened unsalted butter until fluffy, about 3-4 minutes. Add 8 ounces of cream cheese and 6 ounces of melted white chocolate, mixing until combined. Gradually sift in 2 cups of powdered sugar and mix until smooth and creamy, creating a luscious frosting perfect for topping your cake. Step 6: Assemble Cake Carefully cut off the top layer of the cake to create a flat surface. Spread a layer of raspberry jam on top of the soaked cake, then generously frost the cake with the white chocolate cream cheese frosting using a spatula. For a beautiful finish, decorate with swirls of additional raspberry jam and fresh raspberries, creating a stunning presentation for your White Chocolate Raspberry Cake. Expert Tips for White Chocolate Raspberry Cake Room Temperature Ingredients: Ensure all ingredients, especially butter and eggs, are at room temperature for better emulsion and a lighter cake texture. Precise Measurements: Use a digital scale to measure flour accurately; avoid compacting it into the cup. This simple trick helps create the perfect fluffy texture for your White Chocolate Raspberry Cake. Don’t Rush the Cooling: Allow the cake to cool completely before frosting; otherwise, the warm cake may cause the frosting to melt and run. Poke Holes Gently: While poking holes for the vanilla milk soak, use a skewer but make sure they aren’t too deep; you want moisture, not a soggy cake. Sift Your Powdered Sugar: Sift the powdered sugar before adding it to the frosting to avoid lumps and attain a smooth, creamy texture. White Chocolate Raspberry Cake Variations Feel free to let your culinary creativity shine by customizing this delightful cake in any way that excites your taste buds! Vegan Option: Substitute egg whites with aquafaba for a completely plant-based version that doesn’t compromise on texture. You’ll still achieve that sought-after fluffiness while catering to a vegan lifestyle. Gluten-Free Surprise: For a delicious twist without gluten, simply swap out the cake flour for Bob’s Red Mill 1:1 gluten-free baking flour. This way, you can indulge without worry! More Chocolate: Add ½ cup of mini chocolate chips to the batter for pockets of melty goodness. The extra chocolate may just send your cake over the top, bringing joy with every bite. Fruity Layer: Consider adding layers of thinly sliced fresh strawberries or peaches on top of the frosting. They’ll provide a pop of color and an extra burst of sweetness that’s simply irresistible! Flavor Boost: Swap vanilla bean paste for almond extract for a nutty undertone. The almond flavor will beautifully complement the white chocolate and raspberries, giving a unique twist to the traditional taste. Festive Sprinkle: Add a layer of crushed pistachios or sliced almonds on top of your frosting for an appealing crunch and a nutty flavor that contrasts so well with the creamy frosting. Spice It Up: Feel adventurous? Incorporate a teaspoon of cinnamon or nutmeg into the batter. The warm spices can elevate your cake to new levels of deliciousness! Try serving your slices alongside a dollop of whipped cream and some fresh berries, similar to what you’d enjoy with a delightful Chocolate Croissant Bake to create a dessert spread everyone will adore! How to Store and Freeze White Chocolate Raspberry Cake Fridge: Store leftover slices in an airtight container in the fridge for up to 3 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Freezer: Wrap the cake tightly in plastic wrap followed by aluminum foil; it can be frozen for up to 3 months. Thaw in the fridge overnight before serving. Frosting Storage: If you have leftover frosting, refrigerate it in an airtight container for up to a week. Re-whip before using to restore its creamy texture. Reheating: For a warm treat, microwave individual slices for 10-15 seconds. Enjoy the delightful flavors of your White Chocolate Raspberry Cake even after storage! What to Serve with Luxurious White Chocolate Raspberry Cake There’s something utterly delightful about pairing this sumptuous cake with complementary flavors to elevate your dessert experience. Whipped Cream: A fluffy dollop adds richness to contrast the tangy raspberry, enhancing every bite’s texture. Fresh Berries: Serve with a mix of fresh raspberries and strawberries for a burst of vibrant color and natural sweetness. Vanilla Ice Cream: Creamy vanilla ice cream brings a delightful chill, perfectly balancing the cake’s warmth and flavors. Chocolate Ganache: Drizzle warm chocolate ganache for an indulgent twist, amplifying the decadent white chocolate experience. Mint Sprigs: Garnish with fresh mint leaves to introduce a refreshing note, brightening the palette and appealing to the eyes. Sparkling Wine: A glass of bubbly adds a celebratory touch, bringing out the fruity notes in the cake beautifully. Coffee: Pairing this cake with a robust cup of coffee creates a delightful contrast and complements the sweetness. Picture enjoying each element—rich, creamy, fruity, and refreshing—coming together harmoniously on your plate, making every bite an unforgettable moment shared with loved ones. Make Ahead Options These Luxurious White Chocolate Raspberry Cakes are ideal for busy home cooks looking to save time! You can prepare the raspberry jam up to 24 hours in advance; simply make it, let it cool, and refrigerate in an airtight container. Additionally, the cake itself can be baked up to 3 days ahead. Just allow it to cool completely, wrap it tightly in plastic wrap, and store it in the fridge to maintain moisture. When you’re ready to serve, finish by preparing the vanilla milk soak and frosting as directed, and assemble the cake. This way, you’ll enjoy a beautifully refreshing dessert with minimal last-minute effort, keeping it just as delicious! White Chocolate Raspberry Cake Recipe FAQs What kind of raspberries should I use? Frozen raspberries are perfect for making the jam, as they provide a tart flavor while being easy to work with. If you’re lucky enough to have fresh raspberries in season, feel free to use those instead for an even brighter taste! How should I store leftover cake? To keep your White Chocolate Raspberry Cake fresh, simply place leftover slices in an airtight container and store them in the fridge for up to 3 days. I always recommend allowing the cake to come to room temperature before serving, as this enhances its flavor and moistness. Can I freeze the cake, and how? Absolutely! To freeze your White Chocolate Raspberry Cake, wrap it tightly in plastic wrap, followed by aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, just let it thaw in the fridge overnight. You’ll love how it holds up! Why is my cake sinking in the middle? A sinking cake can be a sign of a few things. Most commonly, it’s due to overmixing the batter or an insufficient baking time. Be sure to mix just until combined and always check for doneness with a toothpick. If it comes out clean, your cake is ready! Can I make this cake gluten-free? Very much so! You can easily make a gluten-free version of this luxurious delight by substituting regular cake flour with a gluten-free blend like Bob’s Red Mill 1:1. This way, you can still enjoy the wonderful flavors without the gluten. What can I do if I don’t have buttermilk? No worries if you don’t have buttermilk on hand! You can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for about 5-10 minutes to curdle, and you’ll have a perfect substitute to use in the cake batter. Irresistible White Chocolate Raspberry Cake You'll Adore This White Chocolate Raspberry Cake blends sweet white chocolate and tart raspberries, delivering a delicious dessert suitable for any occasion. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 40 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 20 minutes mins Servings: 8 slicesCourse: DessertCuisine: AmericanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Frozen Raspberries Consider using fresh raspberries if in season.1 cup Granulated Sugar Substitute with coconut sugar for a healthier option.2 tablespoons Cornstarch Can be replaced with arrowroot powder.2 cups Cake Flour Use all-purpose flour as a substitute if needed.1 teaspoon Baking Powder Ensure it is fresh for best results.0.5 teaspoon Baking Soda Ensure it is fresh for best results.0.25 teaspoon Salt Enhances flavor. Do not omit.0.5 cup Unsalted Butter Can be replaced with vegan butter for a dairy-free option.4 large Egg Whites Aquafaba can be used as a vegan substitute.2 teaspoons Vanilla Bean Paste Substitute with pure vanilla extract if necessary.1 cup Buttermilk Make a homemade version with milk and lemon juice or vinegar.For the Soak0.5 cup Half & Half or Whole Milk Whole milk can replace half & half for a creamier texture.0.25 cup Sweetened Condensed Milk Can omit for a less sweet cake.For the Frosting8 ounces Cream Cheese Opt for non-dairy cream cheese for a vegan option.6 ounces White Chocolate Use dairy-free chocolate for a vegan alternative.2 cups Powdered Sugar Ensure it's sifted to avoid lumps. Equipment Medium saucepanMixing bowlsWhiskSpatulaCake panSkewer Method Step-by-Step InstructionsIn a medium saucepan, heat 2 cups of frozen raspberries over medium heat until they begin to break down, about 5 minutes. Mash the raspberries and sieve the mixture to remove seeds. Return the raspberry puree to the saucepan, add 1 cup of granulated sugar and 2 tablespoons of cornstarch, and stir until thickened, approximately 5 minutes. Set aside to cool.In a mixing bowl, whisk together 2 cups of cake flour, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, and 0.25 teaspoon of salt. In a separate large bowl, cream 0.5 cup unsalted butter with 1 cup of sugar until light and fluffy. Add 4 egg whites and 2 teaspoons of vanilla bean paste, mixing well. Gradually incorporate the dry ingredients and 1 cup of buttermilk, mixing until just combined.Preheat your oven to 350°F (175°C). Grease a 9x9 inch cake pan with butter and pour in the batter, smoothing the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.In a mixing bowl, whisk together 0.5 cup of half & half, 0.25 cup of sweetened condensed milk, and 1 teaspoon of vanilla extract. Once the cake has cooled, use a skewer to poke holes evenly across the top of the cake. Pour the vanilla milk mixture over the cake, allowing it to soak in.In a mixing bowl, whip 0.5 cup of softened unsalted butter until fluffy, about 3-4 minutes. Add 8 ounces of cream cheese and 6 ounces of melted white chocolate, mixing until combined. Gradually sift in 2 cups of powdered sugar and mix until smooth and creamy.Carefully cut off the top layer of the cake to create a flat surface. Spread a layer of raspberry jam on top of the soaked cake, then generously frost the cake with the white chocolate cream cheese frosting. Decorate with swirls of additional raspberry jam and fresh raspberries. Nutrition Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 250IUVitamin C: 1mgCalcium: 50mgIron: 1mg NotesEnsure all ingredients are at room temperature for better emulsion. Use a digital scale to measure flour accurately. Allow the cake to cool completely before frosting. Sift the powdered sugar for a smooth frosting texture. Tried this recipe?Let us know how it was!
