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White Chocolate Raspberry Cake

Heavenly White Chocolate Raspberry Cake to Savor and Share

Enjoy the delightful flavors of White Chocolate Raspberry Cake, a perfect centerpiece for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Provides structure and stability; measure accurately to avoid a dense cake.
  • 1.5 cups granulated sugar Adds sweetness to balance the tart raspberry flavor and helps retain moisture.
  • 1 cup unsalted butter Contributes richness and a tender crumb; ensure it’s at room temperature for easy creaming.
  • 3 large eggs Bind ingredients together and add moisture; beat lightly before adding.
  • 8 ounces high-quality white chocolate Imparts a rich, creamy flavor; melt carefully to avoid burning.
  • 1.5 cups fresh raspberries Offers color and tang; ensure they are plump and vibrant; frozen can be used without thawing.
  • 2 teaspoons baking powder Helps the cake rise for a light texture.
  • 1 teaspoon baking soda Works with baking powder for leavening.
  • 2 teaspoons vanilla extract Enhances flavor, complementing the white chocolate and raspberries.
For the Buttercream Frosting
  • 1 cup unsalted butter Provides a creamy base for the frosting; ensure it's softened for easy mixing.
  • 4 cups powdered sugar Adds sweetness and helps achieve the desired fluffy texture; sift for smoother consistency.
  • 1-2 tablespoons heavy cream Adds richness and helps achieve the perfect spreadable consistency.
  • 2 teaspoons vanilla extract Intensifies the flavor of the frosting, echoing the cake's delicious notes.

Equipment

  • 9-inch round baking pans
  • mixing bowls
  • electric mixer
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round baking pans with butter. Line the bottoms with parchment paper.
  2. Sift together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of baking soda in a large mixing bowl.
  3. Combine 1 cup of softened unsalted butter and 1 ½ cups of granulated sugar in a separate bowl and cream them on medium speed until light and fluffy, about 4-5 minutes.
  4. Add 3 large eggs one at a time, mixing until incorporated, then stir in 2 teaspoons of vanilla extract and 8 ounces of melted white chocolate.
  5. Gradually add the dry flour mixture to the wet ingredients and mix on low speed until just combined; gently fold in 1 ½ cups of fresh raspberries.
  6. Divide the batter among the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  8. Beat 1 cup of softened unsalted butter until creamy, then gradually add 4 cups of sifted powdered sugar followed by 1-2 tablespoons of heavy cream and 2 teaspoons of vanilla extract.
  9. Once cooled, spread an even layer of buttercream between the layers, adding raspberries each time, then frost the top and sides of the cake.
  10. Garnish with fresh raspberries and a dusting of powdered sugar before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 32gVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing the batter to maintain light texture.

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