Print

Ultimate Moist White Chocolate Raspberry Layer Cake with Creamy White Chocolate Frosting

A thick slice of white chocolate raspberry cake showing three layers of yellow cake, raspberry filling, and white frosting.
Print Recipe

A rich, moist layer cake featuring layers of white chocolate cake, tart raspberry filling, and a smooth, creamy white chocolate frosting. This recipe is perfect for celebrations.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 1/2 cups fresh or frozen raspberries, thawed and mashed
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar (for filling)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup white chocolate, melted and cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream (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, sugar, baking soda, and salt.
  3. Beat in the softened butter until the mixture resembles coarse crumbs.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix the buttermilk and vanilla extract. Gradually add the buttermilk mixture to the dry ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the melted white chocolate chips.
  7. Divide the batter evenly between the prepared 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.
  8. Prepare the raspberry filling: Combine the mashed raspberries, lemon juice, and 1/4 cup sugar in a small saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring occasionally. Strain the mixture through a fine-mesh sieve to remove seeds. Cool completely.
  9. Prepare the white chocolate frosting: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the melted white chocolate, vanilla extract, and heavy cream until the frosting is light and fluffy.
  10. Once cakes are completely cool, level the tops if necessary. Place one layer on a serving plate. Spread half of the cooled raspberry filling over the first layer.
  11. Top with the second cake layer. Frost the top and sides of the entire cake with the white chocolate frosting. Garnish with fresh raspberries if desired.

Notes

  • For an extra moist cake, use high-quality white chocolate for melting into the batter and frosting.
  • If you prefer a stronger raspberry flavor, use raspberry preserves instead of making the filling from scratch.
  • Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Nutrition

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