Description

The White Chocolate Raspberry Cake is a luscious dessert featuring moist, tender layers of white chocolate-infused sponge cake paired with fresh tart raspberries. This elegant and flavorful cake combines creamy sweetness and vibrant fruitiness, perfect for celebrations or anytime indulgence.

Ingredients

Scale

Dry Ingredients

2 ½ cups All-Purpose Flour
2 ½ teaspoons Baking Powder
½ teaspoon Salt

Wet Ingredients

1 cup Unsalted Butter, softened
1 ¾ cups Granulated Sugar
4 large Eggs
2 teaspoons Vanilla Extract
6 oz White Chocolate Chips or chopped white chocolate, melted and slightly cooled

Fruit

2 cups Fresh Raspberries, divided

Frosting

1 ½ cups Heavy Cream
8 oz Cream Cheese or Mascarpone (optional), softened
1 cup Powdered Sugar
3 oz White Chocolate, melted

Garnish

Extra Fresh Raspberries
White Chocolate Shavings or Curls

Instructions

Prepare the Cake Batter: Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gently fold in the dry ingredients alternated with the melted white chocolate, mixing just until combined for a tender crumb.
Incorporate Fresh Raspberries: Carefully fold half of the fresh raspberries into the batter, distributing evenly without breaking them. Pour the batter evenly into the prepared pans and smooth the tops.
Bake and Cool: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely to room temperature.
Prepare the Frosting: Whip the heavy cream until soft peaks form. In a separate bowl, blend cream cheese or mascarpone with powdered sugar and melted white chocolate until smooth. Gently fold the whipped cream into the mixture for a light, creamy frosting.
Assemble the Cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Scatter the remaining raspberries over the frosting, then top with the second cake layer. Cover the entire cake with the remaining frosting.
Garnish and Chill: Decorate the top with extra raspberries and white chocolate shavings or curls. Refrigerate the cake for at least one hour before serving to allow the frosting to set and flavors to meld.

Notes

Use room temperature ingredients for smooth batter and easy mixing.
Gently fold raspberries to avoid coloring the batter pink or making it mushy.
Melt white chocolate slowly using a double boiler or microwave in short bursts to prevent burning.
Chill the cake before slicing to help the frosting firm and achieve clean cuts.
Level cake layers with a serrated knife or cake leveler for professional presentation.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 420
Sugar: 32g
Sodium: 180mg
Fat: 26g
Saturated Fat: 16g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg

Keywords: white chocolate cake, raspberry cake, dessert, creamy cake, fruit cake, baked cake, elegant cake, frosting, celebration cake