If you have a sweet tooth and a love for fresh fruit, then the White Chocolate Chip Raspberry Cake Recipe is going to become your new favorite indulgence. This cake strikes the perfect balance between tender, moist crumb and the luscious sweetness of white chocolate chips combined with vibrant raspberries. The creamy white chocolate frosting takes it to a whole new level of decadence, making it a delightful centerpiece for any special occasion or just a day when you want to treat yourself. Trust me, every bite feels like a hug wrapped in a beautiful fruity and creamy symphony.
Ingredients You’ll Need
Everything you need for this cake is straightforward yet thoughtfully chosen to create that perfect harmony of taste, texture, and color. These ingredients come together to give you a moist and flavorful cake, studded with tangy raspberries and sweet pockets of white chocolate that melt right in your mouth.
- 2 ½ cups all-purpose flour: The foundation for a tender and light crumb.
- 1 ½ tsp baking powder: Gives the cake a lovely rise and fluffiness.
- ½ tsp baking soda: Helps balance the acidity from the sour cream for softness.
- ¼ tsp salt: Enhances the other flavors beautifully.
- ½ cup unsalted butter, softened: Adds richness and moisture to the cake.
- 1 cup granulated sugar: Sweetens every bite perfectly without overpowering.
- 2 large eggs: Bind everything together and provide structure.
- 1 tsp vanilla extract: Infuses warmth and depth of flavor.
- 1 cup sour cream (or Greek yogurt): Keeps the cake super moist and adds a slight tang.
- 1 cup fresh raspberries (or frozen, thawed): Bursts of fruity brightness in each slice.
- 1 cup white chocolate chips: Melts into sweet pockets that complement the raspberries.
- 1 cup heavy cream (for frosting): Creates a rich, luscious base for the frosting.
- 8 oz white chocolate, chopped (for frosting): Melts smoothly for a creamy topping.
- 1 tsp vanilla extract (for frosting): Adds that final aromatic touch to the frosting.
How to Make White Chocolate Chip Raspberry Cake Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 350°F (175°C). This step is crucial for ensuring even baking. While it warms up, grease and flour a 9-inch round cake pan or line it with parchment paper so your beautiful cake doesn’t stick when it’s time to enjoy.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. These dry ingredients form the structure of your cake, so taking a moment to combine them ensures a smooth batter free of clumps.
Step 3: Cream Butter and Sugar
Using a stand mixer or hand mixer, beat the softened butter and sugar together until they become light and fluffy, usually about 2-3 minutes. This step is where air gets incorporated to give your cake a tender crumb. Then, add the eggs one at a time, beating well after each addition, and mix in the vanilla extract for that warm, inviting aroma.
Step 4: Combine Wet and Dry Ingredients
Now, alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry. Mix gently just until everything is combined—over-mixing can make the cake tough, and we want it soft and tender.
Step 5: Fold in the Raspberries and White Chocolate Chips
Gently fold in the fresh raspberries and white chocolate chips. Handle this part with care so you don’t crush the raspberries, preserving their juicy bursts throughout the cake.
Step 6: Bake Your Cake
Pour the batter into your prepared pan and smooth the surface for an even bake. Place it in the oven, and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes, then transfer it to a wire rack so it can cool completely and be ready for frosting.
Step 7: Make the White Chocolate Frosting
While the cake cools, prepare the frosting by heating the heavy cream over medium heat until it just begins to simmer. Remove it from the heat and stir in the chopped white chocolate until silky smooth. Add the vanilla extract and let the frosting cool slightly — this creates a stunningly creamy frosting that perfectly complements the cake.
Step 8: Frost the Cake
Once the cake is completely cool, spread the luscious white chocolate frosting over the top and sides with a spatula. For an extra touch, garnish with fresh raspberries and a sprinkle of white chocolate chips on top to give that inviting look and added texture.
Step 9: Serve and Enjoy
Slice the cake and serve immediately, delighting in the moist cake layers, decadent frosting, and fruity pops of raspberry that make every bite special. This is truly a show-stopping dessert.
How to Serve White Chocolate Chip Raspberry Cake Recipe
Garnishes
Fresh raspberries and white chocolate shavings bring brightness and elegance to the cake’s final presentation. A light dusting of powdered sugar can also add a beautiful, delicate finish that invites everyone to dig in.
Side Dishes
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its creamy sweetness. A fresh berry salad or a cup of hot herbal tea makes a lovely balance to the richness of the cake.
Creative Ways to Present
Try serving individual slices with a drizzle of raspberry sauce or a few mint leaves for a pop of color and freshness. Another fun idea is to cut the cake into petite squares and serve as elegant bite-sized treats at a party or afternoon gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover White Chocolate Chip Raspberry Cake Recipe stored in an airtight container at room temperature for up to two days. For more longevity, refrigerate it, tightly wrapped, for up to 4 days to maintain its freshness and moist texture.
Freezing
This cake freezes beautifully. Wrap the cooled, frosted cake tightly in plastic wrap and then foil, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture.
Reheating
If you prefer your cake slightly warm, gently reheat slices in the microwave for about 10-15 seconds. This will soften the frosting and make the white chocolate chips inside melt just enough to bring back that freshly baked feel.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw them completely and drain any excess moisture before folding them into the batter to prevent the cake from becoming soggy.
Is it necessary to use sour cream in this cake?
Sour cream adds moisture and a subtle tang, but Greek yogurt can be used as a great substitute if sour cream is not available or you want a slightly lighter version.
Can I make this cake gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or another binder for the best texture.
How long can I store the frosted cake at room temperature?
Because the frosting contains heavy cream and white chocolate, it is best to keep the cake refrigerated if it will not be consumed within two days.
Can I double this recipe for a larger cake?
Definitely! Just double the ingredients and bake in a larger or two pans. Adjust the baking time accordingly and check doneness with a toothpick.
Final Thoughts
Making the White Chocolate Chip Raspberry Cake Recipe is like gifting yourself a little slice of happiness. It’s delightful to bake, even better to eat, and sure to impress anyone lucky enough to share it with you. So grab those white chocolate chips and fresh raspberries and get baking—it’s a treat you won’t regret!
Print
White Chocolate Chip Raspberry Cake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
Description
This White Chocolate Chip Raspberry Cake is a delightful combination of moist cake studded with tart raspberries and sweet white chocolate chips, topped with a creamy white chocolate ganache frosting. Perfect for celebrations or a special treat, it features a tender crumb enhanced by sour cream and a luscious frosting that complements the fruity notes beautifully.
Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup white chocolate chips
For the frosting:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside for later incorporation.
- Cream the butter and sugar: Using a large bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Then add the eggs one at a time, beating well after each addition to ensure proper blending. Stir in the vanilla extract for flavor.
- Combine with dry ingredients: Gradually add the dry flour mixture to the butter base, alternating with sour cream. Begin and end with the dry ingredients, mixing just until these components are combined, taking care not to overmix to keep the cake tender.
- Fold in raspberries and white chocolate: Gently fold in the fresh or thawed raspberries and white chocolate chips, being careful not to break up the raspberries too much to maintain their shape and texture.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a small saucepan, gently heat the heavy cream over medium heat until it begins to simmer. Remove from heat and immediately add the chopped white chocolate, stirring until completely smooth and fully combined. Stir in the vanilla extract and allow the frosting to cool slightly so it thickens but remains spreadable.
- Frost the cake: Once the cake has cooled entirely, spread the white chocolate frosting over the top and sides with a spatula. Optionally, garnish with fresh raspberries and extra white chocolate chips for added decoration and flavor.
- Serve: Slice the cake and serve to enjoy the moist texture, creamy frosting, and fruity bursts of raspberry in every bite.
Notes
- Use fresh or properly thawed frozen raspberries to maintain the cake’s texture and flavor.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- If the frosting becomes too thick, gently warm it slightly to regain spreadable consistency.
- Allow the cake to cool completely before frosting to prevent melting or sliding.
- For a tangier flavor, substitute sour cream with Greek yogurt of the same quantity.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
