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Decadent Moist White Chocolate Raspberry Layer Cake with Creamy White Chocolate Frosting

A close-up slice of white chocolate raspberry cake showing three layers of vanilla sponge, raspberry filling, and white frosting.
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You will bake a moist, elegant layer cake featuring the balance of sweet white chocolate and tart raspberry filling. This recipe uses straightforward steps to create a showstopper dessert perfect for any celebration.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries, lightly tossed in flour (for filling)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 4 ounces white chocolate, melted and cooled (for frosting)
  • 1/2 cup raspberry jam or compote (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the melted white chocolate chips.
  6. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. While the cakes cool, prepare the white chocolate cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until combined. Add the vanilla extract and heavy cream. Beat until light and fluffy.
  8. Slowly beat in the 4 ounces of melted and cooled white chocolate until the frosting is smooth and creamy.
  9. To assemble, place one cooled cake layer on a serving plate. Spread the raspberry jam or compote evenly over the top. Sprinkle the floured raspberries over the jam layer.
  10. Place the second cake layer on top. Frost the top and sides of the entire cake with the white chocolate cream cheese frosting.
  11. Chill the cake for at least 30 minutes before slicing for the cleanest cuts.

Notes

  • For the best results with the raspberry filling, toss fresh or frozen raspberries with 1 tablespoon of flour before layering. This helps absorb excess moisture and prevents a soggy cake.
  • Ensure your melted white chocolate for both the batter and the frosting is cooled to room temperature before incorporating it. Hot chocolate will melt the butter in your frosting or curdle your batter.
  • If you want a truly gourmet cake, use a white chocolate Swiss meringue buttercream instead of cream cheese frosting.

Nutrition

Find it online: https://mayaplate.com/white-chocolate-raspberry-cake/