Easy White Chocolate Raspberry Cake

This rich and moist cake is full of delicious flavor and super easy to make. Using a cake mix, you can whip it up in just minutes. With sweet white chocolate and tangy raspberries, it’s a fun and tasty twist on a classic dessert you’ll want to make over and over again.

You know those desserts that sound super fancy  Well, this is definitely one of them because it’s called White Chocolate Raspberry Cake. And let’s be honest it sounds like something you’d find at a fancy little café. But the truth is, I made it right in my small kitchen while the sink was full of dishes and I had flour in my hair. Classic scene, right

The first time I gave this recipe a shot, I wasn’t so sure about it since I wasn’t convinced that white chocolate belonged in a cake. However, once the raspberries were added, everything changed and it turned out to be amazing. No joke my husband actually thought I bought it from a bakery. I let him believe that for about five minutes before I told the truth.

What’s surprising is how simple it is to make because it only takes a few basic ingredients and some light whisking, followed by a lot of taste-testing. If you end up snacking on a few raspberries while prepping, don’t worry your secret’s safe with me.

Here’s a quick tip: be patient and don’t skip the chill time because I once tried cutting it too early and it ended up more like a crumble than clean slices. Still tasty, though!

Have you ever used white chocolate in baking? It’s kind of underrated but it gives the cake a smooth, sweet flavor that goes perfectly with the tangy raspberries. So trust me on this one it really works.

Now that you’re here, get that apron on, turn up the music, and let’s make some magic in the kitchen.

How to Make White Chocolate Raspberry

Step 1

Make the Cake: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easier removal.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy—about 3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla.

Step 2

Mix in the flour mixture in three parts, alternating with milk and sour cream, starting and ending with the flour. Don’t overmix.
Divide the batter evenly into the cake pans. Bake for 25–30 minutes or until a toothpick comes out clean. Let them cool completely before assembling.

Step 3

Make the Raspberry Filling: In a saucepan, combine raspberries, sugar, and lemon juice over medium heat. Stir frequently until raspberries break down.
Add the cornstarch-water mix and stir until the filling thickens. Let it cool completely.

Step 4

Make the White Chocolate Frosting: Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Let it cool slightly.
Beat the butter until creamy. Add in the melted chocolate and beat until combined.
Gradually add powdered sugar, then heavy cream and vanilla. Beat until fluffy and spreadable.

Step 4

Assemble the Cake: Place one cake layer on a serving plate. Spread a thin layer of frosting, then a layer of raspberry filling don’t go all the way to the edge.
Add the second layer and repeat. Top with the final cake layer.
Frost the entire cake with the white chocolate frosting. Decorate with raspberries and white chocolate curls if desired.
Chill for at least 30 minutes before slicing for neat layers.

Kitchen Equipment You’ll Need

• Three 8-inch round cake pans
• Mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Saucepan
• Cooling rack
• Cake turntable (optional for frosting)
• Offset spatula
• Measuring cups and spoons
• Parchment paper
• Cake knife or serrated knife

Best Tips

• Shortcut for the cake: Use a white cake box mix and add ½ cup sour cream and an extra egg for a more homemade taste.
• Extra smooth frosting: Sift powdered sugar before mixing for a lump-free frosting.
• No fresh raspberries Frozen raspberries work great—just thaw and drain the extra water.

What To Eat White Chocolate Raspberry

This cake pairs beautifully with a cup of tea or coffee, especially herbal or floral blends like chamomile or hibiscus. It also works wonderfully with a glass of cold milk or a light sparkling wine. You can even add a scoop of vanilla or raspberry sorbet on the side for a more decadent dessert plate. If you’re serving it at a party, consider some light finger foods like cucumber sandwiches or fruit skewers to balance the richness.

FAQ

Can I use raspberry jam instead of making the filling?

Yes! Just warm it slightly so it spreads easily and make sure it’s seedless for a smooth bite.

Can I use cream cheese in the frosting?

Yes, you can swap some of the butter with cream cheese for a tangy twist.

Is this cake good for a birthday party?

It’s perfect! It looks fancy and tastes even better—it’s a total crowd-pleaser.

How do I make white chocolate curls?

Use a vegetable peeler on a white chocolate bar that’s slightly warm—not melted—for soft curls.

Can I use another fruit instead of raspberries?

Sure! Strawberries, blackberries, or even cherries can be used, but raspberries give the best balance with white chocolate.

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