If you’re searching for a showstopping dessert that’s equal parts elegance and indulgence, this White Chocolate Raspberry Cake with White Chocolate Buttercream is simply irresistible. Every forkful delivers pillowy soft layers studded with juicy raspberries, complemented by a dreamily rich white chocolate buttercream that feels utterly celebratory. Whether you’re baking for a birthday, brunch, or just to spoil someone special, this cake never fails to dazzle. Trust me, this is the kind of bake that makes memories—flavorful, festive, and delicately balanced between tangy berries and velvety sweetness.
Ingredients You’ll Need
The magic behind this White Chocolate Raspberry Cake with White Chocolate Buttercream lies in its simple but carefully selected ingredients. Each component plays a unique role, from creating a buttery crumb to delivering a burst of berry color and flavor. Here’s what you’ll need to gather before you begin.
- All-purpose flour: The reliable foundation for structure and softness in the cake layers.
- Baking powder: Gives the cake its beautiful rise and fluffy texture.
- Salt: Just a touch enhances all the other flavors and balances sweetness.
- Unsalted butter (cake & buttercream): Essential for a tender crumb and lusciously smooth, creamy frosting.
- Granulated sugar: Provides the perfect level of sweetness to balance the berries and white chocolate.
- Eggs: Bring everything together for structure, moisture, and that classic homemade taste.
- Vanilla extract: Deepens the flavor and rounds out both cake and frosting beautifully.
- Sour cream: Adds just the right tang and extra moisture for a plush crumb.
- Whole milk: Keeps the cake delicate, tender, and not too heavy.
- White chocolate chips (cake & buttercream): Decadent, creamy, and essential for that signature sweet flavor and velvety texture.
- Fresh raspberries: Their tart juiciness and vibrant color are pure sunshine in every bite.
- Powdered sugar: Gives the buttercream its ethereally smooth consistency and just-right sweetness.
- Heavy cream: Helps the buttercream whip up extra fluffy and spreadable.
- Pinch of salt (frosting): Tiny but mighty, it heightens the other flavors and keeps the frosting from being cloying.
How to Make White Chocolate Raspberry Cake with White Chocolate Buttercream
Step 1: Prepare and Preheat
Start by preheating your oven to 350°F (175°C) and prepping three 8-inch round cake pans—grease them thoroughly and dust with flour (or line with parchment circles) to ensure effortless cake release. Taking a moment here makes all the difference later.
Step 2: Measure and Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This blend guarantees an even distribution of lift and flavor throughout your White Chocolate Raspberry Cake with White Chocolate Buttercream, ensuring every slice is soft and delicate.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until they’re light, fluffy, and pale—about 3 to 4 minutes. This is the secret to an airy, melt-in-your-mouth crumb.
Step 4: Add Eggs, Vanilla, and Sour Cream
Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and sour cream. This step means your cake will have a touch of tang, enhanced flavor, and delightful richness that pairs perfectly with raspberries.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the flour mixture to your wet ingredients, alternating with the milk. Always begin and end with the dry ingredients—this keeps the batter smooth and prevents overmixing, which is key for a tender crumb.
Step 6: Incorporate White Chocolate and Raspberries
Stir in the melted white chocolate chips until just combined (don’t overmix!). Then, gently fold in the raspberries, being careful not to crush them so your cake has lovely pockets of berry brightness throughout.
Step 7: Pour, Bake, and Cool
Evenly divide the batter among your prepared pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick emerges clean from the center. Cool in pans 10 minutes, then invert onto wire racks to let the layers cool completely—you want them completely cool before frosting!
Step 8: Make the White Chocolate Buttercream
For the pièce de résistance, melt your white chocolate chips and let them cool slightly. In another large bowl, beat the butter until creamy, then mix in the powdered sugar gradually. Add the melted white chocolate, heavy cream, vanilla, and a pinch of salt, and beat until fluffy and tantalizingly smooth.
Step 9: Assemble and Frost
Level cake layers if needed, then spread buttercream between each, stacking them up. Smother the outside with more buttercream, smoothing the top and sides with an offset spatula. If you want extra pizzazz, decorate with fresh raspberries or white chocolate shavings. Let the White Chocolate Raspberry Cake with White Chocolate Buttercream chill for easy slicing.
How to Serve White Chocolate Raspberry Cake with White Chocolate Buttercream
Garnishes
The prettiest (and tastiest) way to finish this classic is with a tumble of fresh raspberries and a dusting of white chocolate curls. A handful of edible flowers brings even more wow factor if you’re making a special occasion centerpiece. Let your creativity flourish!
Side Dishes
While this cake sings beautifully on its own, serving it alongside a scoop of vanilla bean ice cream or a cup of fresh berry compote adds a cool, creamy contrast to the bold flavors. For something elegant, a glass of bubbly or hot tea is a comforting pairing.
Creative Ways to Present
For a stunning dessert table, slice your White Chocolate Raspberry Cake with White Chocolate Buttercream into slim triangles and arrange with extra raspberries between each slice. Or, make it into a naked cake, letting glimmers of berries peek out through the layers for a rustic, Instagram-worthy look.
Make Ahead and Storage
Storing Leftovers
Keep any remaining White Chocolate Raspberry Cake with White Chocolate Buttercream in an airtight container in the refrigerator. It stays moist and dreamy for up to 4 days. Allow slices to sit at room temperature for 20 minutes before serving so the buttercream softens up perfectly.
Freezing
If you need to make the cake ahead or have leftovers, wrap slices or entire frosted layers tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge, then bring to room temperature before serving for the best texture and flavor.
Reheating
Though this cake is best enjoyed cold or at room temperature, if you like a slightly warmed slice, gently microwave a piece for 10–15 seconds. This softens the buttercream and makes every bite just melt in your mouth all over again.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just toss frozen raspberries straight into the batter without thawing—they’ll hold their shape and color better, preventing unwanted bleeding or a soggy texture in your cake.
What’s the best way to melt white chocolate chips?
Melt white chocolate gently, either in the microwave in short bursts (stirring every 20 seconds) or using a double boiler on the stovetop. Always let the melted chocolate cool a little before adding to batter or frosting to avoid melting the butter.
Can I make the cake layers in advance?
Yes! Wrap cooled cake layers tightly in plastic wrap and refrigerate for up to two days or freeze for longer storage. This can even make frosting easier, since chilled cake is less likely to crumble.
Is there a way to add more raspberry flavor?
If you adore that tart berry kick, spread a thin layer of raspberry jam between each cake layer before adding the buttercream. It’s a fantastic way to amplify both color and flavor while keeping the texture luscious.
How do I ensure neat slices when serving?
For picture-perfect slices, always chill the assembled cake for at least an hour before cutting. Use a hot, clean knife (wiping between cuts) for precise servings that show off those beautiful layers and bits of raspberry.
Final Thoughts
I can’t encourage you enough to try this White Chocolate Raspberry Cake with White Chocolate Buttercream—it’s a labor of love that always pays off, earning rave reviews and plenty of happy smiles. Whether you’re celebrating, treating friends, or cozying up with a homemade treat just because, this recipe is a slice of pure joy!
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White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of white chocolate and fresh raspberries with this luscious White Chocolate Raspberry Cake. Layers of moist white chocolate cake studded with juicy raspberries are stacked and frosted with a creamy white chocolate buttercream, creating a perfect blend of sweet and tangy flavors.
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1/2 cup white chocolate chips, melted and slightly cooled
- 1 1/2 cups fresh raspberries (or frozen, not thawed)
For the buttercream:
- 1 cup white chocolate chips
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven and prepare pans: Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and flouring them or lining with parchment paper.
- Prepare the cake batter: Whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar, then add eggs one at a time. Mix in vanilla, sour cream, dry ingredients, milk, and melted white chocolate. Fold in raspberries.
- Bake the cakes: Divide the batter among pans and bake for 25–30 minutes. Let cool before frosting.
- Make the buttercream: Melt white chocolate, beat butter, add powdered sugar, white chocolate, cream, vanilla, and salt. Beat until fluffy.
- Assemble the cake: Frost the cooled cakes with buttercream, stacking and frosting between layers. Decorate as desired.
Notes
- Frozen raspberries can be used but do not thaw to prevent bleeding into the batter.
- For extra raspberry flavor, add a thin layer of raspberry jam between the cake layers.
- Chill the cake before slicing for cleaner cuts.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 48 g
- Sodium: 200 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
