White Chocolate Raspberry Cake

When I was a kid, my mom used to buy a white chocolate raspberry cake from Costco and it was incredible. It had the perfect balance of sweet and tart. The white chocolate frosting paired so well with the cake’s tart raspberry filling.

As a humble homage to this childhood favorite, I decided to make my own white chocolate raspberry cake. I’m not usually a huge fan of white chocolate, but I am when it’s included in a cake.

This cake is made with incredibly soft and tender white cake layers, filled with white chocolate frosting and a raspberry filling, and covered in raspberry frosting.

image of slice of white chocolate raspberry cake

Diverting From My Usual Vanilla Cake Recipe

I usually fall back on my go to vanilla layer cake recipe, but that recipe didn’t feel quite right for this cake.

While my vanilla cake is delicious, it’s a butter cake recipe so it’s a somewhat dense cake. It also has a slightly tangy flavor from the buttermilk in the recipe.

I wanted the cake layers in this white chocolate raspberry cake to be fluffy and light. I also didn’t want the flavor of the cake layers to complete with the flavor of the frosting and filling in this cake.

Recipe Testing to Make Super Soft White Cake Layers

That’s when I knew it was time to have some fun in the kitchen. I used my vanilla cake as a starting point, and did quite a few rounds of recipe testing.

I found that using sour cream in place of buttermilk gave these cake layers a wonderful texture and a more neutral taste.  

Another ingredient swap I made was using cake flour in place of all-purpose flour. It has a lower protein percentage, which helps make softer cake layers.

I also revamped the way the batter is made! In this recipe I cream together the butter and granulated sugar, to give the cake layers a lighter texture.

image of fluffy and soft white cake layers filled with white chocolate buttercream and a raspberry filling

The final change I made was to the temperature the cake layers are baked at.

I found that baking them at a lower temperature (325 degrees F) for a bit longer (40 minutes) made the cake layers super tender.

The White Chocolate Frosting

The easiest way to incorporate white chocolate into this cake was in the frosting. I added a generous amount of my favorite white chocolate chips into this frosting because I really wanted that flavor to shine through.

image of melted white chocolate being added into american buttercream to make white chocolate frosting

One word of caution when adding melted chocolate into frosting is to give it time to cool!

If you pour piping hot melted chocolate into your frosting, it will melt the butter and liquify the frosting.

I like to let my melted white chocolate cool for at least 10 minutes before adding it into this frosting. The white chocolate still stays fully melted and fluid, and mixes into the frosting so much better this way.

The Raspberry Frosting

While this cake may be filled with a white chocolate frosting, it’s covered in raspberry frosting!! But don’t worry, you aren’t really making two separate flavors of frosting. That would be too much work 😛

Instead, I add raspberry powder into the frosting that was left over after assembling and crumb coating this white chocolate raspberry cake.

image of raspberry buttercream frosting in a bowl

That way we don’t have to worry about setting aside the perfect amount of frosting to fill and crumb coat the cake.

It also means that our raspberry frosting is really white chocolate raspberry frosting!!

My Secret Ingredient: Raspberry Powder

During recipe testing, I made raspberry frosting with raspberry emulsion, fresh raspberries, raspberry powder and raspberry jam. None of them compared to the frosting made with raspberry powder.

Raspberry powder might seem like a kind of finicky ingredient, and I know most people don’t have it in their pantries. But I promise I’m not trying to be difficult.

A little goes a long way, and it’s super easy to order online. I got my raspberry powder on Amazon!

Raspberry powder adds the best real raspberry flavor without throwing off the consistency of the frosting.

The Raspberry Cake Filling

While the white chocolate raspberry frosting is delicious, most of the raspberry flavor is this cake comes from its raspberry cake filling!

image of raspberry cake filling in a bowl

I’m going to be totally honest, it’s a bit of extra work. But it is 100% worth it!!

This raspberry filling is packed with that delicious tart raspberry flavor we know and love, and it has a silky-smooth texture that makes it the perfect cake filling.

Also, if you’ve already taken the time to make the rest of this cake from scratch, there’s no reason to skimp on the filling!

The raspberry cake filling can be made days in advance, so I recommend making it ahead of time. Letting this filling sit also helps it thicken and develop its flavor.

Tips for Making the Best White Chocolate Raspberry Cake:

  • Take a few minutes to properly cream together your butter and sugar with a whisk attachment or hand mixer. It will allow you to incorporate a bunch of air into the mixture, which gives the cake layers their fluffy texture
  • Make the raspberry cake filling ahead of time to allow it to properly thicken and develop its flavor
  • Cool the melted white chocolate for at least 10 minutes before adding it to your frosting. Otherwise it’ll melt the butter in the frosting and turn it into a goopy mess!

Making This Cake in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • This raspberry cake filling can be made up to two weeks in advance if stored in an airtight container in the fridge
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
image of raspberry white chocolate cake decorated with fresh raspberries, flowers, and a white chocolate drip with slice in front

Let Me Know What You Think

If you try this white chocolate raspberry cake recipe, I’d love to hear what you think! Please leave a rating below, and a comment to let me know your thoughts 🙂

Yield: 24 servings

White Chocolate Raspberry Cake

White Chocolate Raspberry Cake

This white chocolate raspberry cake recipe is made with fluffy white cake layers, and its white chocolate frosting is perfectly balanced with a tart raspberry filling!

Prep Time 15 minutes
Cook Time 35 minutes
Additional Time 20 minutes
Total Time 1 hour 10 minutes


White Cake Recipe

  • 3 cups granulated sugar (600 grams)
  • 1 cup unsalted butter, room temperature (226 grams) - 2 sticks
  • 1 cup pasteurized egg whites from a carton (or about 7 egg whites) (235 grams)
  • 2 1/2 tsp baking powder (10 grams)
  • 1 tsp salt (6 grams)
  • 3 cups cake flour (360 grams)
  • 1 1/2 cups full-fat sour cream, room temperature (382 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1/4 cup vegetable oil (56 grams)

Raspberry Cake Filling

  • 4 cups of fresh or frozen raspberries (500 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1 Tbsp lemon juice (12 grams)
  • 2 tsp fresh lemon zest (5 grams)
  • 1/2 cup water, divided (118 grams) - half added to raspberry mixture, half used to make the cornstarch slurry
  • 1/4 cup cornstarch (31 grams)

White Chocolate Buttercream Frosting

  • 3 cups unsalted butter, room temperature (678 grams)
  • 11 cups powdered sugar (1375 grams)
  • 1 tsp salt (6 grams)
  • 1/3 cup heavy cream (or whipping cream) (75 grams)
  • 1 tsp vanilla extract (4 grams)
  • 1 cup white chocolate chips, melted and cooled (175 grams)

Additional Ingredients to be Added to the White Chocolate Buttercream After the Crumb Coat

Tools and Equipment Needed


White Cake Layers:

  1. Preheat oven to 325°F. Line and grease four 7 inch pans or 3 8-inch cake pans with parchment rounds.
  2. Add the unsalted butter and granulated sugar into the bowl of a stand mixer. Beat on a high speed with a whisk attachment for a few minutes, scraping down the sides of the bowl as need with a rubber spatula. The mixture will become lighter in color as air is whipped into it.
  3. Add the egg whites, and mix at a medium speed until they're incorporated.
  4. Sift the dry ingredients (cake flour, baking powder, and salt) into a separate bowl.
  5. Add half of the dry ingredients into the butter mixture, and mix on a low speed until just incorporated.
  6. Add the sour cream, vanilla extract, and oil, and mix at a low speed until combined, scraping the sides and bottom of the bowl as needed!
  7. Mix in the remaining dry ingredients on a low speed.
  8. Divide batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans, to make sure my layers will be the same height.
  9. Bake for 40 minutes, or until a toothpick comes out with a few moist crumbs. Rotate pans halfway through to help them bake evenly.
  10. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
  11. Place cake layers into the freezer for 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
  12. Use a serrated knife to level the tops, and trim the sides to remove any caramelization.

Raspberry Cake Filling

  1. If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor.
  2. Place the frozen or fresh raspberries, granulated sugar, lemon juice and lemon zest, and 1/4 cup of water in a saucepan and heat over medium high heat.
  3. Stir the mixture until it begins to boil.
  4. Lower the heat to medium-low, and allow the filling to simmer for 10-15 minutes.
  5. Turn off heat and remove the pot from the stove. Pour the filling into a metal strainer suspended over a medium sized bowl, and push through using a rubber stapula. Use a decent amount of pressure to really get all the liquid through the sieve. You should be left with about 1/2 cup of seedy pulp.
  6. In a separate small bowl, make a slurry by combine the remaining 1/4 cup of water with the cornstarch. Stir until the cornstarch has fully dissolved into the water.
  7. Add this cornstarch mixture into the strained raspberry filling, and stir until it is incorporated.
  8. Rinse out your pot and pour the filling back into it (you don't want any residual seeds getting into the filling).
  9. Heat at a medium high heat, and be sure to stir constantly during this stage to prevent the filling from burning.
  10. Cook until the mixture begins to boil, then reduce the heat to medium low.
  11. Continue to stir, and cook for a few additional minutes.
  12. Turn off heat and pour the raspberry filling into a separate bowl to cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

Raspberry White Chocolate Buttercream Frosting:

  1. While the cake layers bake and cool, make the white chocolate buttercream frosting.
  2. Beat the butter on a low speed for 30 seconds with a paddle or whisk attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  3. Add in the vanilla extract and salt, and beat on low.
  4. Mix in the melted (and cooled) white chocolate on a low speed, and scrape down the sides and bottom of the bowl with a rubber spatula as needed.
  5. Continue to mix until the ingredients are fully incorporated, and the desired consistency is reached. 
  6. If the frosting is too thick, add in additional cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  7. Stir by hand with a rubber spatula to make the frosting extra smooth, then cover with plastic wrap and set aside. You will mix in the raspberry powder and additional heavy cream once the cake is crumb coated.

To Assemble This White Chocolate Raspberry Cake:

  1. Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
  2. Add an even layer of white chocolate buttercream on top of the first cake layer. Chill in the freezer for 5 minutes before topping with 1/3 of the raspberry filling (makes it easier to spread the filling!).
  3. Repeat with remaining cake layers.
  4. Spread a thin coat of frosting around the the cake, to fully cover the cake layers.
  5. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
  6. Mix the 1/4 cup of raspberry powder and 1/4 cup of heavy cream into the remaining frosting with a rubber spatula.
  7. Add a second, thicker layer of raspberry white chocolate frosting to the cake, and smooth using an icing comb.
  8. Decorate as desired! I chose to add on a raspberry colored white chocolate ganache drip, and top the cake with some edible flowers and raspberries.


Making This Cake in Advance and Storage Tips:

  • Make your cake layers in advance and freeze them: It breaks the process up and make it more approachable.
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • This raspberry cake filling can be made up to two weeks in advance if stored in an airtight container in the fridge
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition Information


24 slices

Serving Size


Amount Per Serving Calories 828Total Fat 41gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 15gCholesterol 102mgSodium 296mgCarbohydrates 113gFiber 3gSugar 89gProtein 4g

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32 thoughts on “White Chocolate Raspberry Cake

  1. This is at the top of my to-do list!!! I’m very excited for this recipe! Do you think this will stack well for a tiered cake (6, 8, 10 in)? Thanks for sharing!

    1. Yessss!! This cake recipe would work great as a tiered cake. If you make try this recipe, I’d love to hear what you think of it 🙂

    1. Hi Meme,

      This is a crusting buttercream recipe. If you use shortening in place of half or more of the butter, the frosting crust. Hope that helps, happy baking!

  2. I can’t wait to try this cake, it sounds heavenly!! Also, I had a hard time finding raspberry powder for a different recipe a few weeks ago and ended up buying freeze dried raspberries and putting them in a food processor to turn it into powder and it works perfectly!! You’ve converted me to using powder instead of jam or purées in the frosting and I’m never going back, it’s amazing!! I can eat that buttercream with a spoon, the flavor is THAT good!

    1. So happy to hear that Stefanie!! That’s awesome, powders really are the best when it comes to frosting!! I totally agree 🙂

    1. Hi Ava,

      My cake recipes are designed to bake pretty flat, so it isn’t ideal for cupcakes!

      It still works, but they’ll make super flat cupcakes! I suggest just using my vanilla cupcake recipe instead! It’s also delicious, and I highly recommend it! 🙂 Here’ the link: https://chelsweets.com/2017/07/03/classic-vanilla-cupcake-recipe/

      Just swap out the buttermilk for sour cream and they’ll be super white!

      You can then fill them with the raspberry filling and top them with the white chocolate buttercream 🙂 Hope that helps, happy baking!

  3. i made this cake for my aunt’s baby shower. the cake is super easy to work with! the crust was a piece of cake (ha!) to remove and once the cake was chilled, it was even easier to level off. although, i did find one issue with the flavor of the cake. it is balanced very well, but there was a slight…. dusty taste to it? i’m not quite sure how to explain it, but i also don’t know what it could be from.

    1. Hi Nikki,

      So happy the recipe worked well!! I’m not quite sure what you mean by dusty! You do mean dry? Or powdery? Do you think it was from the raspberry powder? or maybe the cornstarch didnt cook out of the rasp filling? Or was it an issue with the actual cake layers? Hopefully we’ll be able to figure out what it is together!!

    1. Yup, that actually would work great! You might need to blend up the strawberries though to make them easier to cook down and sift through the strainer 🙂 Happy baking Jess!

    1. Hi Emma,

      Like I mention in this post, cake flour has a lower protein percentage compared to regular all purpose flour. This helps make softer cake layers <3 Hope that helps, happy baking!

  4. Hi I wanted to know if I can freeze the cake after filling and frosting it? Will the filling go bad since there’s fruit?


    1. Hi Farina,

      Usually I’d say you can, but because of the fresh fruit in this cake I don’t think it’s a great idea!

  5. Hey! Would you make a strawberry filling with all the same ingredients/steps just sub out the different berry?

    1. Hi Carsyn,

      Yup, that’s exactly what I’d do! I think this cake recipe would be awesome with strawberries 🙂 Happy baking!!

  6. I am going to adapt this recipe to a chocolate cake my dad wants for his bday – using raspberry buttercream / filling on the inside, with chocolate cake and chocolate buttercream! Can you tell me if you added raspberry powder to your drip, or only coloring? If only coloring, will probably do a regular chocolate drip. Thanks in advance!

    1. Hi Amy,

      That sounds delicious! I just added food coloring, so feel free to use a regular chocolate drip in its place. Hope that helps, happy baking!

  7. Hello! Planning to make this for my husbands birthday. If I were to use six inch layers, would you recommend changing the amount of ingredients (reducing by a particular fraction) Thank you!

    1. Hi Sara,

      That’s awesome, this would make an amazing bday cake! It’s annoying, but I’d make 2/3 the amount of batter! I find that makes 3 perfect 6-inch cake layers. Hope that helps, happy baking!

    1. Hi Kadambari,

      You can use all-purpose flour in place of the cake flour, but it will make the cake layers a bit more dense. Hope that helps, happy baking!

  8. Hey I was wondering if its possible to make this cake dairy free and also how did you make the drip on the cake

    1. Hi Ethan,

      The drip on the cake is my white chocolate ganache! It’s linked at the bottom of the recipe card 🙂

      Making this cake dairy free would be challenging, but you can swap the butter for vegan butter sticks and use applesauce in place of the egg whites. it will be quite a bit denser though!

      I also have a great vegan cake and frosting recipe that’s dairy free that might be easier to make and you could add raspberry filling into it! Here’s the link: https://chelsweets.com/2015/05/29/vegan-almond-birthday-cake/

      Hope that helps, happy baking!

  9. We made this for my daughter’s birthday – it is delicious! I especially love the raspberry filling – so good. We used 9″ rounds (2) and halved the raspberry filling recipe because we only had one layer to fill (still had plenty of filling left for decorating the top). The cake is dense so my daughter did not like that – she prefers fluffier cakes, but the rest of us think it is wonderful! Yum!

    1. Hi Melissa,

      So happy to hear that! I’m sorry your daughter wasn’t a fan of the slightly denser texture of this cake, but I’m glad to hear you guys love it 🙂

Let me know what you think!