Name: White Chocolate Raspberry Cake Recipe
Prep time: 30 min
Cook time: 1 h 15 min
Total time: PT-491254H43M59S
Cuisine: American
Ingredients: 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 water (60g) + 2 Tbsp water (30g), divided; 2 Tbsp cornstarch (14g); 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 egg whites or 4 large eggs, room temperature (240g); 1 1/2 cups full-fat sour cream, room temperature (360g); 2 Tbsp vegetable or canola oil (30g); 1 Tbsp fresh lemon zest (6g); 1 tsp vanilla extract or vanilla bean paste (4g); 2/3 cup water (160g); 2/3 cup granulated sugar (133g); 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)

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Introduction

This white chocolate raspberry cake is a delightful blend of tangy raspberry filling and rich white chocolate buttercream, layered with moist, lemon-infused cake. It’s an elegant dessert perfect for celebrations or whenever you crave something special and fresh.

A close-up of a gold fork holding a small square piece of white cake with three layers: a light, fluffy white cake layer on top, a thick creamy white layer in the middle, and a bright, glossy red raspberry jam layer in the middle, slightly dripping. In the background, part of a white plate piled with a larger slice of the same cake with similar layers is visible, sitting on a white marbled surface, with a single fresh raspberry nearby. The textures contrast between the soft cake, smooth cream, and chunky jam. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
2 Tbsp cornstarch (14g)
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) or 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 (6g)
1 tsp vanilla extract or vanilla bean paste (4g)
2/3 cup water (160g)
2/3 cup granulated sugar (133g)
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

Step 1: Prepare the raspberry cake filling by combining raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup water in a saucepan over medium-high heat. Stir until boiling, then lower heat and simmer for 10-15 minutes.
Step 2: Strain the mixture through a metal strainer over a bowl, pressing to extract the juice. Discard or compost the leftover pulp if desired.
Step 3: Make a slurry with the remaining 2 Tbsp water and cornstarch. Stir into the strained raspberry liquid.
Step 4: Pour filling back into the cleaned saucepan and heat over medium-high, stirring constantly until boiling. Reduce heat and cook a few more minutes until thickened. Cool, cover, and refrigerate for at least 1 hour or overnight.
Step 5: Preheat oven to 340°F (171°C). Grease and line four 7-inch or three 8-inch cake pans with parchment.
Step 6: In a mixer bowl, whisk together cake flour, sugar, baking powder, and salt. Add 1 cup butter and mix on low until mixture resembles moist sand.
Step 7: Add egg whites or whole eggs and mix on medium until combined.
Step 8: Mix in sour cream, oil, lemon zest, and vanilla extract until smooth, scraping sides as needed.
Step 9: Divide batter evenly into prepared pans (about 450g per pan for 4 layers, 600g for 3). Bake for 35-38 minutes, rotating halfway, until a toothpick comes out with moist crumbs.
Step 10: Cool pans 10 minutes, loosen cakes with an offset spatula, then freeze for 45 minutes. Remove cakes and level tops and sides.
Step 11: (Optional) Make simple syrup by boiling 2/3 cup water and 2/3 cup sugar until clear. Cool and brush on cake layers before assembling to keep moist.
Step 12: For the white chocolate buttercream, beat 2 cups butter on low until smooth. Add lemon juice, lemon zest, vanilla, and salt, mixing on low.
Step 13: Gradually add powdered sugar and half the heavy cream on low speed, mixing until combined.
Step 14: Slowly pour in melted and cooled white chocolate, mix until smooth. Adjust consistency with more cream or powdered sugar if needed. Set aside half for filling the cake.
Step 15: To assemble, brush cake layers with simple syrup. Stack layers with buttercream, pipe a frosting ring, then spread raspberry filling inside each ring (half filling for 3 layers, one third for 4 layers).
Step 16: Chill cake until filling firms (30 minutes in fridge or 10 minutes in freezer). Apply a crumb coat with remaining frosting, chill again.
Step 17: Add a final thick layer of frosting and smooth the cake. Decorate as desired with fresh raspberries, flowers, or colored buttercream.

Tips & Variations

Make the raspberry filling a day ahead to deepen its flavor and ensure proper thickness.
Brush cake layers with simple syrup to keep the cake moist and tender.
For a raspberry twist in the frosting, fold in freeze-dried raspberry powder or seedless raspberry jam.
Use a digital scale to evenly portion batter for uniformly sized cake layers.

Storage

Store this cake covered in the refrigerator for up to 3 days to maintain freshness. Let it sit at room temperature for 20-30 minutes before serving for the best flavor and texture. Leftover cake can be frozen tightly wrapped for up to 1 month; thaw in the fridge overnight before serving.

How to Serve

A close-up of a gold fork holding a small piece of three-layer white cake with red raspberry jam between the layers, showing soft and fluffy texture. In the background, a white plate holds a slice of the same cake, also with visible layers of white sponge and a glossy red raspberry jam, against a white marbled texture. Some raspberries and red jam are scattered on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the filling?

Yes, frozen raspberries work well and can be used directly in the filling. Just allow extra simmering time if needed to break them down.

Can I make this cake gluten-free?

To adapt for gluten-free diets, substitute cake flour with a gluten-free cake flour blend that includes xanthan gum. Baking times may vary slightly, so keep a close eye on the cake.