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Decadent White Chocolate Raspberry Layer Cake

A tempting slice of white chocolate raspberry cake showing layers of white cake, cream, and bright red raspberry filling.
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You will make this moist white chocolate raspberry cake for your next celebration. This recipe balances sweet white chocolate with tart raspberry filling and a silky white chocolate frosting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries
  • 1/2 cup granulated sugar (for compote)
  • 1 tablespoon cornstarch (for compote)
  • 1/4 cup water (for compote)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 4 ounces white chocolate, melted and cooled (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 3/4 cups sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and milk to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth. Stir in the vanilla extract and the melted white chocolate chips.
  4. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  5. Prepare the raspberry compote: In a small saucepan, combine the raspberries, 1/2 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  6. Prepare the white chocolate frosting: In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar, beating until combined. Mix in the vanilla extract. Beat in the melted and cooled white chocolate until the frosting is light and fluffy.
  7. Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cooled raspberry compote over the first layer. Top with the second cake layer. Frost the top and sides of the entire cake with the white chocolate frosting.
  8. Decorate the top with remaining fresh raspberries or a drizzle of white chocolate ganache, if desired. Chill the cake briefly before slicing for cleaner cuts.

Notes

  • For a richer white chocolate flavor in the cake layers, substitute 1/4 cup of the milk with heavy cream.
  • If you prefer a cream cheese frosting that is less sweet, reduce the powdered sugar by 1/2 cup and add 2 tablespoons of heavy cream.
  • To achieve a very moist white chocolate cake, do not overbake; check for doneness early.

Nutrition

Find it online: https://cheffinity.com/white-chocolate-raspberry-cake-recipe/