White Chocolate Raspberry Cake

4.83 from 288 ratings

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 Time15

Cook Time40

Additional Time2 20

Total Time3 15

Course: Cakes

Cuisine: American

Servings: 24 people

Calories: 704kcal

Author: Chelsey White

Equipment

Ingredients

Raspberry Cake Filling

3 cups fresh or frozen raspberries 375g
2/3 cup granulated sugar 133g
2 tsp lemon juice 8g
2 tsp fresh lemon zest 5g
1/4 cup + 2 Tbsp water, divided 90g - first part added to raspberry mixture, second part used to make the cornstarch slurry
2 Tbsp cornstarch 14g

White Cake Recipe

3 cups cake flour 360g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 240g - can also use 4 large whole eggs
1 1/2 cups full-fat sour cream, room temperature 360g
2 Tbsp vegetable or canola oil 30g
1 Tbsp fresh lemon zest (zest of 1 large lemon) 6g
1 tsp vanilla extract or vanilla bean paste 4g

Simple Syrup - Optional

2/3 cup water 160g
2/3 cup granulated sugar 133g

White Chocolate Buttercream Frosting

2 cups (4 sticks) unsalted butter, room temperature 454g
2 Tbsp lemon juice 24g
2 tsp fresh lemon zest 5g
2 tsp vanilla extract or vanilla bean paste 8g
1 tsp fine salt 6g
7 cups powdered sugar 904g or a 2 lb. bag
1/3 cup heavy whipping cream, room temperature 80g
1 1/2 cups white chocolate chips, melted and cooled 260g

Instructions

Raspberry Cake Filling

If possible, make the raspberry filling in advance! The extra time will allow the filling to thicken and develop its flavor. 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.
Stir the mixture until it begins to boil. Lower the heat to medium-low and allow the filling to simmer for 10-15 minutes. Turn off the heat and remove the pot from the stove.
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.
In a separate small bowl, make a slurry by combining the remaining 2 Tbsp of water with 2 Tbsp cornstarch. Stir until the cornstarch has fully dissolved into the water.
Add the cornstarch mixture to the strained raspberry filling and stir until incorporated.
Rinse out the pot, then pour the filling back into it. You don't want any residual seeds getting into the filling!
Heat on a medium-high heat and stir constantly during this stage to prevent the filling from burning. Cook until the mixture begins to boil, then reduce the heat to medium-low. Continue to stir and cook for a few additional minutes to let the filling cook down and thicken.
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

Next, make the cake layers. Preheat oven to 350°F/175°C. Line and grease four 7-inch pans or three 8-inch cake pans with parchment rounds.
Add 3 cups of cake flour, 3 cups of granulated sugar, 2 1/2 tsp of baking powder, and 1 tsp of salt into the bowl of a stand mixer. Whisk together, then add 1 cup (2 sticks) of room temperature unsalted butter. Mix on a low speed with a paddle attachment or hand mixer until the butter is fully incorporated and the mixture looks kind of like moist sand.
Mix in 1 cup of egg whites or 4 large eggs on a medium speed until combined.
Then add 1 1/2 cups of sour cream, 2 Tbsp oil, 1 Tbsp lemon zest, and 1 tsp vanilla extract. Mix on a medium speed until combined. Scrape the sides and bottom of the bowl as needed.
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 (if you make 4 layers, add about 450 grams of batter into each pan; if you make 3 layers, add 600 grams to each pan).
Bake for 32-35 minutes, or until a toothpick comes out with a few moist crumbs. Rotate the pans halfway through to help them bake evenly.
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.
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.
Use a serrated knife to level the tops and trim the sides to remove any caramelization.

Simple Syrup - Optional

To make sure these cake layers are nice and moist, make a simple syrup. This is optional, but it really adds to the texture of these cake layers.
Add 2/3 cup of water and 2/3 cup of granulated sugar into a small saucepan.
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.
Remove from heat. Pour into a separate container and cool to room temperature. Set aside.
If you're making this in advance, it can be stored in an airtight container in the fridge for up to a month. Wait to brush the cake layers with the simple syrup until right before you assemble the cake.

White Chocolate Buttercream Frosting

While the cake layers bake and cool, make the white chocolate buttercream frosting.
Beat 2 cups of butter on a low speed for 30 seconds with a paddle or whisk attachment until smooth.
Add 2 Tbsp lemon juice, 2 tsp fresh lemon zest, 2 tsp vanilla extract, and 1 tsp fine salt, and beat on low.
Slowly mix in 7 cups of powdered sugar on a low speed. Add 1/3 cup of heavy cream halfway through to make the frosting easier to mix.
Gradually 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. Pour the white chocolate straight into the frosting (not down the sides of the bowl) to reduce seizing.
Continue to mix until the ingredients are fully incorporated and the desired consistency is reached. If the frosting seems too thick, add additional cream (1 tablespoon at a time). If the frosting is too thin, add more powdered sugar (a quarter of a cup at a time).
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.
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 White Chocolate Raspberry Cake

Use a silicone brush to brush the top of the leveled cake layers with simple syrup. Then 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.
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.
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.
Spread a thin coat of white chocolate frosting around the cake using the frosting in the piping bag to fully cover the cake layers. 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.
Add a second, thicker layer of white chocolate frosting to the cake and smooth using a bench scraper. If you're struggling to get smooth sides on your cake, I share all my tips and tricks in this smooth cake tutorial.
Then 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 flowers and raspberries!

Video

Notes

I updated this recipe in June 2022, and it now uses white chocolate buttercream (instead of raspberry white chocolate buttercream) to make it easier and more accessible. If you want the original version, add either 1/2 cup freeze-dried raspberry powder + 1/3 cup heavy cream or 1/2 cup seedless raspberry jam once the frosting is fully made.

Recipe Variations

One batch of cake batter makes about 1800 grams or 10 cups. If you plan to use four circular cake pans, add 450 grams of batter to each pan. If you make 3 layers, add 600 grams to each pan.

This recipe can also be used to make a sheet cake! One batch will make 2, 9 x 13-inch cake layers that are about 1 inch tall.

Bake for 35-40 mins at 350 F / 175 C. I recommend using heating cores if you have them to help large cake layers like this bake more evenly and quickly.

You can also make one 9 x 13-inch cake layer that's about 2 inches tall, but the bake time will be 45-55 minutes at 350°F/175°C.

You can also make cupcakes using this recipe. Fill the liners 2/3 full and bake them at 350°F/175°C for 18-21 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

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.
You can make the 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 it in the fridge for up to a week.

Nutrition