Go Back

WHITE CHOCOLATE RASPBERRY CAKE

Sana Umer
This White Chocolate Raspberry Cake is rich, moist, and full of flavour. With sweet-tart raspberries and creamy white chocolate, it’s perfect for birthdays, holidays, or special occasions. A beautiful and delicious showstopper everyone will love.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 480 kcal

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk
  • ½ cup sour cream
  • 1 cup fresh or frozen raspberries lightly dusted with flour
  • ¾ cup white chocolate chips or chopped white chocolate

For the Frosting:

  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 oz white chocolate melted and cooled slightly

For Garnish (Optional):

  • Fresh raspberries
  • White chocolate curls or shavings

Instructions
 

Preheat Oven:

  • Preheat to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

Mix Dry Ingredients:

  • In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

  • Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.

Add Wet and Dry:

  • Mix in milk and sour cream. Gradually add dry ingredients. Fold in raspberries and white chocolate.

Bake:

  • Divide batter between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.

Make Frosting:

  • Beat cream cheese and butter until smooth. Add vanilla and melted white chocolate. Gradually beat in powdered sugar until fluffy.

Assemble Cake:

  • Spread frosting between layers and over the top and sides. Decorate with raspberries and white chocolate curls if desired.

Notes

  • Make Ahead:
    Bake the cake layers a day in advance and store wrapped at room temperature or freeze up to 1 month.
  • Customizing:
    Use raspberry jam between layers for extra flavour. Substitute sour cream with Greek yogurt if preferred.
  • Serving Suggestions:
    Serve chilled or at room temperature with tea or coffee.
  • Storage Tips:
    Refrigerate in an airtight container for up to 4 days.
  • Allergy-Friendly Options:
    Use dairy-free alternatives for cream cheese, butter, and milk to make it lactose-free.
Keyword berry layer cake, birthday cake, holiday cake, moist cake, raspberry dessert, white chocolate frosting, white chocolate raspberry cake