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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. I think there was also a hint of lemon throughout the cake.

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 in a cake.

image of a white chocolate raspberry cake that is made with fluffy vanilla cake layers, tart raspberry cake filling, and white chocolate buttercream frosting

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.

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.

image of a fluffy white cake layer that's been leveled and is ready to be stacked

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.

image of an 8 inch cake pan being filled with fluffy white cake batter to make a white chocolate raspberry cake

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 a white chocolate raspberry cake being filled with raspberry cake filling

These cake layers also have a hint of lemon thanks to some fresh lemon juice and zest. This helps the raspberry flavor really shine and ties the flavor of the whole cake together.

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 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 a white chocolate raspberry lemon cake that's being frosted with white chocolate buttercream

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.

image of a white chocolate raspberry layer cake that's being decorated with colorful swipes of buttercream

One quick note about the frosting in this recipe !! I updated this recipe in June 2022 and the cake is now made with white chocolate buttercream rather than raspberry white chocolate buttercream.

I wanted to make this recipe easier to make and more accessible, and I know finding freeze-dried raspberry powder can be difficult and it’s an expensive ingredient.

If you want to make the original white chocolate raspberry buttercream that the recipe card included, mix in either 1/2 cup freeze dried raspberry powder + 1/3 cup of heavy cream or mix in 1/2 cup of seedless raspberry jam once the frosting is fully made.

The Raspberry Cake Filling

While the white chocolate raspberry frosting is delicious, most of the raspberry flavor in 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 thick consistency 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!

image of a slice of raspberry white chocolate cake on a plate

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!
  • Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
  • Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
  • Use a scale to weigh your cake pans as you fill them. Make sure each pan has the same amount of batter will make your cake layers bake to the same height and bake more evenly.
  • Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
  • Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!
image of a white chocolate raspberry cake that's been cut open to show it's tart. delicious raspberry. cake filling

Making This Raspberry White Chocolate Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and makes 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 and filled 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!

Just wait to add the fresh flowers and berries to the top of the cake until you’re ready to eat it.

image of a beautiful white chocolate raspberry cake that's been topped with fresh flowers and berries for decoration

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.

And don’t forget to tag me @chelsweets and #chelsweets so that I can see your amazing creations!

image of a bite of raspberry white chocolate cake on a fork
Yield: 24

White Chocolate Raspberry Cake

image of a white chocolate raspberry cake that is made with fluffy vanilla cake layers, tart raspberry cake filling, and white chocolate buttercream frosting

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 40 minutes
Additional Time 2 hours 20 minutes
Total Time 3 hours 15 minutes

Ingredients

Raspberry Cake Filling

  • 3 cups of fresh or frozen raspberries (375g)
  • 2/3 cup granulated sugar (133g)
  • 2 tsp lemon juice (8g)
  • 2 tsp fresh lemon zest (5g)
  • 1/2 cup water, divided - half added to raspberry mixture, half used to make the cornstarch slurry (120g)
  • 1/4 cup cornstarch (30g)

White Cake Recipe

  • 1 cup unsalted butter, room temperature (226g)
  • 3 cups granulated sugar (600g)
  • 1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g)
  • 3 cups cake flour (360g)
  • 2 1/2 tsp baking powder (10g)
  • 1 tsp fine salt (6g)
  • 1 1/2 cups full-fat sour cream, room temperature (360g)
  • 1/4 cup vegetable oil (56g)
  • 2 Tbsp lemon juice (24g)
  • 2 tsp fresh lemon zest (5g)
  • 1 tsp vanilla extract (4g)

Simple Syrup

  • 2/3 cup water (160g)
  • 2/3 cup granulated sugar (133g)

White Chocolate Buttercream Frosting

  • 2 cups unsalted butter, room temperature (452g)
  • 2 Tbsp lemon juice (24g)
  • 2 tsp fresh lemon zest (5g)
  • 2 tsp vanilla extract (8g)
  • 1 tsp fine salt (6g)
  • 7 cups powdered sugar (875g)
  • 1/3 cup heavy cream or whipping cream (80g)
  • 1 1/2 cups white chocolate chips, melted and cooled (260g)

Tools and Equipment Needed

Instructions

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 3 cups of frozen or fresh raspberries, 2/3 cup of granulated sugar, 2 tsp lemon juice, 2 tsp 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 the heat and remove the pot from the stove.
  6. Pour the filling into a metal strainer suspended over a medium sized bowl and push the mixture through using a rubber spatula. 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 which can be discarded or composted. If you don't mind the seeds in your filling, skip this step and leave the filling in the pot.
  7. In a separate small bowl, make a slurry by combining the remaining 1/4 cup of water with 1/4 cup of cornstarch. Stir until the cornstarch has fully dissolved into the water.
  8. Add the cornstarch mixture into the strained raspberry filling and stir until incorporated.
  9. Rinse out the pot then pour the filling back into it. You don't want any residual seeds getting into the filling!
  10. Heat on a medium-high heat and stir constantly during this stage to prevent the filling from burning.
  11. Cook until the mixture begins to boil, then reduce the heat to medium-low.
  12. Continue to stir and cook for a few additional minutes to let the filling cook down and thicken.
  13. Turn off the heat and pour the raspberry filling into a separate bowl to let it cool. Cover with plastic wrap and place in the fridge for at least 1 hour, or preferably overnight.

White Cake Layers

  1. Next, make the fluffy white cake layers. Preheat oven to 325°F/163°C. Line and grease four, 7-inch pans or three, 8-inch cake pans with parchment rounds.
  2. Add 1 cup of unsalted butter and 3 cups of granulated sugar into the bowl of a stand mixer. Mix together on a high speed with a whisk attachment for 2-3 minutes. Scrape down the sides of the bowl as needed with a rubber spatula. The mixture should become lighter in color as air is whipped into it.
  3. Add in 1 cup of egg whites and mix at a medium speed until they're incorporated.
  4. Whisk 3 cups of cake flour, 2 1/2 tsp of baking powder, and 1 tsp of salt together in a separate bowl.
  5. Add half of the dry ingredients into the butter/egg mixture and mix on a medium speed until incorporated.
  6. Add 1 1/2 cups of sour cream, 1/4 cup of oil, 2 Tbsp lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl as needed.
  7. Mix in the remaining dry ingredients on a medium speed.
  8. Divide the batter evenly between the prepared cake pans. I like to use a digital kitchen scale to weigh my pans to make sure my layers bake up to be the same height.
  9. Bake for 40-42 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
  10. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
  11. Place the 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.

Simple Syrup

  1. To make sure these cake layers are nice and moist, make a simple syrup. This is optional but really adds to the texture of these cake layers.
  2. Add 2/3 cup water and 2/3 cup of granulated sugar into a small saucepan.
  3. Cook over medium heat, and stir continuously until the mixture just starts to boil. It usually takes about 2 minutes for my simple syrup to reach a boil. At this point the sugar should have fully dissolved and the mixture should look clear.
  4. Remove from heat. Pour into a separate container and cool to room temperature. Set aside.
  5. If you're making this in advance, it can be stored in an airtight container in the fridge for up to a month. 

White Chocolate Buttercream Frosting

  1. While the cake layers bake and cool, make the white chocolate buttercream frosting.
  2. Beat 2 cups of butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth.
  3. Add in 2 Tbsp lemon juice, 2 tsp fresh lemon zest, 2 tsp vanilla extract and 1 tsp fine salt and beat on low.
  4. Slowly mix in 7 cups of powdered sugar on a low speed. Add in 1/3 cup of heavy cream halfway through to make the frosting easier to mix.
  5. 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.
  6. Continue to mix until the ingredients are fully incorporated and the desired consistency is reached. 
  7. If the frosting seems too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
  8. Stir by hand with a rubber spatula to make the frosting extra smooth. Place half of the frosting in a large piping bag. Cover the remaining frosting with plastic wrap and set aside.
  9. Note: If you want to make raspberry white chocolate buttercream, mix in either 1/2 cup freeze dried raspberry powder + 1/3 cup of heavy cream at this point, or mix in 1/2 cup of seedless raspberry jam.

Assembling This Lemon White Chocolate Raspberry Cake

  1. Use a silicone brush to brush the top of the leveled cake layers with simple syrup.
  2. Stack and frost the cake layers on a greaseproof cake board using a dab of frosting to help stick the first cake layer to the board.
  3. Spread an even layer of white chocolate buttercream on top of the first cake layer (using the frosting in the bag). Pipe a ring around the edge of the cake, then spread the raspberry filling inside the ring. Use half of the filling per layer if you make a cake with 3 layers, use 1/3 of the filling if you make a cake with 4 layers.
  4. Repeat with the remaining cake layers, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting between the layers is firm to the touch.
  5. Spread a thin coat of white chocolate frosting around the cake using the frosting in the piping bag to fully cover the cake layers.
  6. Smooth using a bench scraper, then chill the cake again in the fridge (30 minutes) or freezer (10 minutes) until the crumb coat is firm to the touch.
  7. Add a second, thicker layer of white chocolate frosting to the cake and smooth using a bench scraper.
  8. Decorate as desired. I chose to color the remaining buttercream different shades of pink and dab them around the cake for a bit of texture. I also topped the cake with fresh raspberries and flowers!

Notes

I updated this recipe in June 2022 and the cake is now made with white chocolate buttercream rather than raspberry white chocolate buttercream. I wanted to make this recipe easier to make and more accessible, and I know finding freeze-dried raspberry powder can be difficult and it's an expensive ingredient.

If you want to make the original white chocolate raspberry buttercream that the recipe card included, mix in either 1/2 cup freeze dried raspberry powder + 1/3 cup of heavy cream or mix in 1/2 cup of seedless raspberry jam once the frosting is fully made.

Making This White Chocolate Raspberry Cake in Advance and Storage Tips

  • Make your cake layers in advance and freeze them. It breaks the process up and makes 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

Yield

24

Serving Size

1

Amount Per Serving Calories 704Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 13gCholesterol 81mgSodium 314mgCarbohydrates 97gFiber 2gSugar 78gProtein 5g

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Jackie

Tuesday 29th of November 2022

Your filling recipe must be wrong? I thought 1/4 cup of cornstarch mixed with 1/4 water seemed too much but I followed the directions as stated. My raspberry filling went to Jello consistency. Very disappointed, especially with the price of raspberries as they are. You may want to check on the errors. Especially since your recipe for filling by itself with 4 cups of raspberries calls for less cornstarch and the filling recipe within this cake recipe calls for more cornstarch with less berries?

Maxine

Sunday 13th of November 2022

I made this cake yesterday for my friends birthday and it was a hit. Unfortunately, I seized the chocolate and it was beyond saving, so I had to go with your buttercream frosting. I LOVED the cake! The cake it self was amazing, and I did not use the simple syrup and don't think it needed it. So glad I came across this recipe!

Chelsweets

Saturday 19th of November 2022

Hi Maxine,

That's a bummer that your chocolate seized, but I'm so happy to hear that the cake turned out amazing!!! Thank you for sharing :)

Leidy

Friday 28th of October 2022

Hello,

I’m planning to make this for my best friends birthday, very excited. I am in love with how you decorated it and I want to try that out. What did you use for the center of the flowers you “drew” on? Can’t quite tell what it is.

Thanks in advance!

Chelsweets

Saturday 29th of October 2022

Hi Leidy,

Love that, I hope you that your best friend loves this cake!! Great question - I used a palette knife (like these: https://amzn.to/3NiHyzW) to kind of scrape on the frosting flowers on the side.

I did the red and white frosting swipes separately, then I kind of blended them together with a few extra swipes and added a little bit of gold leaf. Hope that helps, happy baking!

Liv

Friday 21st of October 2022

Can I swap the sour cream for buttermilk ? Same amount or different amount ?

Chelsweets

Sunday 23rd of October 2022

Hi Liv,

You totally can! You can swap the sour cream for buttermilk in a 1:1 ratio. Hope that helps, happy baking!

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