If you’re looking for a show-stopping dessert that blends delicate flavors and elegant presentation, this White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe is an absolute delight. Imagine layers of moist cake infused with almond and vanilla, enveloped by luscious white chocolate buttercream, and bursting with the fresh tartness of raspberries. It’s the kind of cake that feels both special and comforting — perfect for celebrations or when you simply want to treat yourself and loved ones to something extraordinary.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in creating the perfect balance of flavor and texture. From the tender crumb of the cake to the creamy smoothness of the frosting, this list is straightforward yet thoughtfully curated to bring out the best in each bite.
- 2 ½ cups (300g) cake flour, sifted: Provides a light and tender structure for the cake layers.
- 3 tsp baking powder: Helps the cake rise beautifully for a soft, fluffy texture.
- ½ tsp baking soda: Adds extra lift and complements the acidity from sour cream.
- ¾ tsp salt: Enhances all the sweet flavors and balances the cake perfectly.
- 1 cup (227g) unsalted butter, room temperature: Ensures richness and moistness in the cake.
- 1 ½ cups (299g) granulated sugar: Sweetens the cake just right without overpowering.
- 6 large egg whites, room temperature, lightly beaten until foamy: Adds lightness and structure without heaviness.
- 1 tsp vanilla extract: Brings warmth and aromatic depth to the batter.
- 1 ½ tsp almond extract: Enhances the cake’s flavor with a subtle nutty note.
- ¾ cup (170ml) whole milk, room temperature: Keeps the batter smooth and tender.
- ⅔ cup (152g) sour cream, room temperature: Adds tenderness and a slight tanginess for balance.
- 1 ½ cups (340g) unsalted butter, room temperature (for frosting): Forms the luscious base for the white chocolate buttercream.
- 3 ¼ cups confectioners’ sugar, sifted: Sweetens and thickens the frosting to the perfect consistency.
- ¼ tsp salt (for frosting): Balances the sweetness in the buttercream.
- 2 tbsp (28ml) heavy cream, room temperature: Gives the buttercream a silky, spreadable texture.
- 1 ½ tbsp (21ml) amaretto liqueur: Adds an indulgent almond flavor to the frosting.
- 1 tsp almond extract (for frosting): Intensifies the nutty notes in the buttercream.
- 9 oz (255g) quality white chocolate, melted and cooled for 10 minutes: The star ingredient for a creamy, dreamy buttercream.
- 1 cup raspberry preserves: Provides a sweet, fruity contrast between the cake layers.
- 1 cup fresh raspberries: Adds freshness and bursts of tartness inside and on top.
- 1 cup thinly sliced almonds: Offers a delightful crunch and a beautiful finish as garnish.
How to Make White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F (175°C) and greasing your cake pans. In a bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt to ensure an even distribution of leavening agents. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy — this step is key to a tender crumb. Next, gently fold in the foamy egg whites one by one, then add the vanilla and almond extracts. Alternate adding the dry ingredients and a mixture of sour cream and milk to the batter, mixing gently until smooth. The batter should feel silky and luscious, promising a moist final cake.
Step 2: Bake the Cake Layers
Divide the batter evenly into prepared cake pans for consistent layers. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. It’s important to let the cakes cool thoroughly in the pans for about 10 minutes before transferring them to wire racks. Cooling completely will prevent your frosting from melting and keep the layers perfect when assembling.
Step 3: Make the White Chocolate Buttercream
While the cake cools, melt the white chocolate carefully over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly. In a large bowl, beat the butter on medium-high speed until smooth and creamy. Gradually add the sifted confectioners’ sugar, salt, and heavy cream, beating well after each addition. Once combined, add the amaretto and almond extract. Slowly beat the melted white chocolate into the buttercream until it’s completely incorporated, smooth, and fluffy. This buttercream is decadently rich with a subtle sweetness that complements the raspberry beautifully.
Step 4: Assemble the Cake
Place one cake layer on your serving plate or cake stand. Spread a thin layer of raspberry preserves on top, followed by a generous spread of the white chocolate buttercream. Sprinkle fresh raspberries over the buttercream to introduce a fresh tart contrast. Add the next cake layer and repeat, finishing with the final cake layer. Spread a thin crumb coat of buttercream over the entire cake to seal in crumbs, then chill for 20 minutes before applying the final thick layer of frosting. Smooth out the frosting and press sliced almonds around the sides for that added crunch and beauty.
How to Serve White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
Garnishes
Fresh raspberries and sliced almonds are classic garnishes that elevate this cake’s look and texture. You can also add delicate edible flowers or a dusting of powdered sugar for a charming, whimsical touch. These simple additions make the cake feel even more special and inviting.
Side Dishes
Serve your White Chocolate Raspberry Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement its richness. A light raspberry coulis drizzled on the side enhances the berry flavor and adds a vibrant splash of color. Fresh fruit like strawberries or blackberries make for a refreshing contrast.
Creative Ways to Present
Try serving individual slices on pretty dessert plates garnished with a raspberry and mint leaf. You could also create mini versions of the cake using cupcake pans for parties or gifts. Transparency in presentation — such as using a glass cake stand or slicing to reveal layers — highlights the beautiful interplay of cake, raspberry, and white chocolate buttercream inside.
Make Ahead and Storage
Storing Leftovers
To keep your cake fresh, store leftovers covered in an airtight container or wrapped in plastic wrap in the refrigerator. This will preserve the delicate buttercream and keep the berries fresh for up to 3 days. Bring the cake back to room temperature before serving to enjoy its full flavors and textures.
Freezing
If you want to save the cake for longer, the White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe freezes beautifully. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. Frozen cake is best enjoyed within 2 months. Thaw overnight in the refrigerator before serving.
Reheating
This cake is best served at room temperature, so avoid reheating it in the microwave or oven. Simply take it out of the fridge about 30 minutes before serving to let the buttercream soften slightly, ensuring every bite is as luscious as when freshly made.
FAQs
Can I use frozen raspberries in this recipe?
While fresh raspberries are ideal for their texture and flavor, frozen raspberries can be used if thawed and drained well to avoid excess moisture that could affect the cake’s texture.
Is it possible to make this cake dairy-free?
Substituting dairy ingredients is challenging in this recipe because butter and cream are essential for texture and flavor. However, you could experiment with dairy-free butter and non-dairy cream alternatives, keeping in mind it may alter the final taste and texture.
Can I prepare this cake a day ahead?
Absolutely! In fact, making this cake a day ahead allows the flavors to meld beautifully. Just cover it well and keep it refrigerated. Bring it to room temperature before serving for the best experience.
What’s the best way to melt white chocolate for the buttercream?
Melting white chocolate slowly over a double boiler or in short bursts in the microwave, stirring frequently, prevents it from seizing or burning. Let it cool before adding to the buttercream to keep the texture smooth.
Can I use this recipe for cupcakes?
Yes, this batter works wonderfully for cupcakes! Adjust baking time to about 18-20 minutes and use a piping bag to frost them with the white chocolate buttercream for a delightful treat.
Final Thoughts
This White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe is truly a treasure to have in your baking repertoire. Its elegant layers of flavor and decadent frosting make any occasion feel extra special. I can’t wait for you to try making it and share the joy it brings with your friends and family. Trust me, once you taste this cake, it’s going to become a beloved favorite!
Print
White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This White Chocolate Raspberry Cake with White Chocolate Buttercream is a luscious dessert combining moist layers of delicate vanilla-almond cake with vibrant raspberry preserves and a smooth, creamy white chocolate buttercream. Topped with fresh raspberries and toasted sliced almonds, this cake is perfect for celebrations and special occasions.
Ingredients
Cake
- 2 ½ cups (300g) cake flour, sifted
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (299g) granulated sugar
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- ¾ cup (170ml) whole milk, room temperature
- ⅔ cup (152g) sour cream, room temperature
Buttercream
- 1 ½ cups (340g) unsalted butter, room temperature
- 3 ¼ cups confectioners’ sugar, sifted
- ¼ tsp salt
- 2 tbsp (28ml) heavy cream, room temperature
- 1 ½ tbsp (21ml) amaretto liqueur
- 1 tsp almond extract
- 9 oz (255g) quality white chocolate, melted and cooled for 10 minutes
Fillings & Toppings
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a stand or hand mixer, beat 1 cup of room temperature unsalted butter with the granulated sugar until light and fluffy, about 3-5 minutes. This aerates the batter and ensures a tender crumb.
- Add Egg Whites and Extracts: Gradually add the lightly beaten egg whites to the creamed butter-sugar mixture, mixing well after each addition until fully incorporated. Then stir in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and the mixture of milk and sour cream to the batter, starting and ending with the dry ingredients. Mix gently on low speed just until combined to avoid overmixing.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare White Chocolate Buttercream: Melt the white chocolate gently and allow it to cool for about 10 minutes. In a large bowl, beat 1 ½ cups room temperature unsalted butter on medium speed until creamy. Gradually add sifted confectioners’ sugar and salt, beating on low speed to incorporate. Add heavy cream, amaretto, and almond extract, then beat on high until fluffy (about 3-5 minutes). Fold in the cooled melted white chocolate until smooth and fully combined.
- Assemble the Cake: Place one cake layer on your serving platter. Spread a thin layer of white chocolate buttercream followed by a generous layer of raspberry preserves. Top with some fresh raspberries for extra texture and flavor. Add the second cake layer and repeat the process. Place the third cake layer on top and apply a crumb coat using the buttercream. Chill the cake for 15-20 minutes in the refrigerator to set the crumb coat.
- Final Frosting and Decoration: Apply a smooth final layer of white chocolate buttercream over the entire cake. Decorate the top with fresh raspberries and sprinkle the sliced almonds around the edges or on top as desired for a lovely crunch and nutty accent.
- Serve: Allow the cake to set for at least 30 minutes before slicing to let the buttercream firm up slightly. Serve at room temperature and enjoy the harmonious blend of white chocolate and raspberry flavors.
Notes
- Ensure all dairy and eggs are at room temperature for the best mixing results and cake texture.
- Sifting the dry ingredients and confectioners’ sugar helps achieve a lighter batter and smoother buttercream.
- Carefully melt the white chocolate over a double boiler or in short bursts in the microwave to avoid scorching.
- For best results, lightly toast the sliced almonds before decorating to enhance their flavor and crunch.
- The cake can be stored in the refrigerator for up to 3 days, but bring to room temperature before serving.
- If amaretto liqueur is not available, you can substitute it with an additional teaspoon of almond extract.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
