White Chocolate Raspberry Cake is a beautiful and indulgent dessert that perfectly balances sweetness and freshness. The creamy richness of white chocolate pairs wonderfully with the bright, slightly tangy taste of raspberries, creating a cake that feels both luxurious and light. With a fluffy vanilla-style sponge, a vibrant raspberry filling, and a smooth white chocolate frosting, this cake is perfect for birthdays, celebrations, or whenever you want to bake something truly special.
What makes this cake stand out is its texture. The sponge is soft and moist, the raspberry layer adds fruity bursts of flavor, and the frosting brings a creamy finish that ties everything together. Even though it looks elegant, the process is simple enough for home bakers who want bakery-style results.
Ingredients
For the Raspberry Filling
- 2 cups raspberries (fresh or frozen)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the White Cake
- 2 1/4 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk, room temperature
For the Vanilla Milk Soak
- 1/2 cup whole milk
- 1/4 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
For the White Chocolate Raspberry Frosting
- 1 cup unsalted butter, softened
- 6 oz cream cheese, softened
- 6 oz white chocolate, melted and cooled slightly
- 3 to 4 cups powdered sugar
- 2 tablespoons raspberry jam
Step-by-Step Instructions
1. Prepare the Raspberry Filling
Place the raspberries and sugar in a small saucepan over medium heat. Cook until the berries break down and release their juices. In a small bowl, mix the cornstarch with water, then add it to the saucepan. Stir constantly until the mixture thickens into a jam-like consistency. Remove from heat and let it cool completely.
2. Make the White Cake Batter
Preheat the oven to 350°F (175°C). Line and grease a baking pan or cake pans.
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add egg whites one at a time, mixing well after each addition. Stir in the vanilla extract.
Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry mixture. Mix just until combined to keep the cake soft and tender.
3. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving to the next step.
4. Add the Vanilla Milk Soak
In a small bowl, whisk together the milk, condensed milk, and vanilla. Use a skewer or fork to poke small holes across the cooled cake. Slowly pour the milk mixture over the surface so it absorbs evenly, giving the cake extra moisture.
5. Prepare the White Chocolate Raspberry Frosting
In a large mixing bowl, beat the butter until creamy. Add the cream cheese and continue mixing until smooth. Pour in the melted white chocolate and blend well. Gradually add powdered sugar until the frosting reaches a fluffy and spreadable consistency. Mix in the raspberry jam for a subtle fruity flavor and light pink tone.
6. Assemble the Cake
If using layers, spread raspberry filling between each layer of cake. If using a single sheet cake, pipe or spoon raspberry filling into small holes or swirl it lightly over the surface.
Spread a generous layer of frosting evenly across the top. Decorate with extra raspberry swirls or white chocolate shavings if desired.
Tips for the Best White Chocolate Raspberry Cake
- Use room-temperature ingredients for a smoother batter and better texture.
- Do not overmix once the flour is added, as this can make the cake dense.
- Let the raspberry filling cool fully before adding it to avoid melting the frosting.
- Chill the cake slightly before slicing to achieve clean, neat pieces.
Storage
Store the cake in an airtight container in the refrigerator for up to three days. For the best flavor and texture, allow slices to sit at room temperature for about 15 minutes before serving.
Final Thoughts
White Chocolate Raspberry Cake is the perfect blend of creamy sweetness and fresh berry flavor. Its soft sponge, fruity filling, and silky frosting make it an unforgettable dessert that looks elegant yet feels comforting. Whether you are baking for guests or creating content for your recipe blog, this cake delivers a beautiful presentation and a delicious homemade taste.