Print

White Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This White Chocolate Raspberry Cake features moist white cake layers filled with a luscious raspberry filling and frosted with a velvety white chocolate buttercream. The cake combines the tartness of fresh raspberries with the smooth sweetness of white chocolate, enhanced by hints of lemon zest and juice to brighten the flavors. Perfect for special occasions, this cake offers a delightful balance of fruit and cream with moist, tender layers.

Ingredients

Scale

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 water (60g) + 2 Tbsp water (30g), divided
  • 2 Tbsp cornstarch (14g)

Cake Layers

  • 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)

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

  1. Make Raspberry Cake Filling: Combine raspberries, sugar, lemon juice, lemon zest, and 1/4 cup water in a saucepan over medium-high heat. Stir frequently until the mixture boils, then reduce heat to medium-low and simmer for 10-15 minutes. Remove from heat.
  2. Strain Raspberry Mixture: Pour the filling into a metal strainer over a bowl, pressing with a spatula to extract liquid. Discard or compost seeds. (Skip if seeds are preferred.)
  3. Make Cornstarch Slurry: In a small bowl, dissolve cornstarch in remaining 2 Tbsp water.
  4. Combine Slurry and Raspberry Liquid: Add slurry to strained raspberry liquid, stir well, then return mixture to the rinsed pot.
  5. Cook Filling to Thicken: Heat on medium-high, stirring constantly to prevent burning until boiling. Reduce heat to medium-low; stir and cook a few more minutes until thickened. Remove from heat.
  6. Cool the Raspberry Filling: Place filling in a bowl, cover with plastic wrap, refrigerate at least 1 hour or preferably overnight.
  7. Prepare Cake Pans and Oven: Preheat oven to 340°F (171°C). Grease and line four 7-inch pans or three 8-inch pans with parchment rounds.
  8. Mix Dry Ingredients for Cake: Whisk cake flour, granulated sugar, baking powder, and salt in the stand mixer bowl.
  9. Add Butter: Mix in softened butter on low speed with paddle attachment until mixture resembles moist sand.
  10. Add Egg Whites: Beat in egg whites or whole eggs on medium speed until combined.
  11. Add Wet Ingredients: Mix in sour cream, oil, lemon zest, and vanilla extract on medium speed until combined. Scrape bowl as needed.
  12. Divide Batter: Evenly pour batter into prepared pans (about 450g per pan for 4 layers or 600g per pan for 3 layers).
  13. Bake Cake Layers: Bake for 35-38 minutes until a toothpick comes out with moist crumbs. Rotate pans halfway through baking for even cooking.
  14. Cool and Remove Cakes: Let pans cool 10 minutes. Run offset spatula around edges, place pans in freezer for 45 minutes to cool faster. Remove cakes from pans and level tops.
  15. Make Simple Syrup (Optional): Combine water and sugar in a small saucepan. Heat and stir until sugar dissolves and mixture boils (~2 minutes). Cool before use. Store refrigerated up to a month.
  16. Make White Chocolate Buttercream Frosting: Beat butter on low speed for 30 seconds until smooth. Add lemon juice, lemon zest, vanilla, and salt; mix on low. Gradually add powdered sugar, mixing slowly. Incorporate heavy cream halfway. Mix in melted white chocolate slowly, scraping bowl as needed. Adjust consistency with cream or powdered sugar. Place half frosting in piping bag and cover the rest.
  17. Optional Raspberry Flavor in Frosting: Mix 1/2 cup freeze-dried raspberry powder plus 1/3 cup heavy cream or 1/2 cup seedless raspberry jam into frosting.
  18. Assemble Cake: Brush cake layers with simple syrup. Place first layer on cake board secured with a dab of frosting. Spread white chocolate buttercream evenly on layer, pipe a ring around edge, fill inside ring with raspberry filling (use half filling per layer for 3-layer cake, one third for 4 layers). Repeat with remaining layers.
  19. Chill Cake: Refrigerate for 30 minutes or freeze for 10 minutes until frosting is firm between layers.
  20. Apply Crumb Coat: Spread a thin layer of white chocolate frosting around the sides and top of cake. Smooth with bench scraper. Chill 30 minutes or freeze 10 minutes until firm.
  21. Final Frosting Layer: Apply a second thicker layer of frosting, smooth with bench scraper. Decorate as desired with colored buttercream, fresh raspberries, and edible flowers.

Notes

  • Make the raspberry filling in advance to allow it to thicken and develop flavor.
  • Straining the raspberry filling is optional if you prefer to keep the seeds.
  • Using a kitchen scale to evenly divide cake batter ensures even baking and consistent layer height.
  • Simple syrup is optional but helps keep cake layers moist.
  • If frosting seizes when adding melted white chocolate, try pouring directly into frosting avoiding bowl sides.
  • Chilling the cake between frosting layers helps achieve smooth, professional-looking results.
  • Freeze cake layers before assembling to handle them more easily.
  • Storing simple syrup in the fridge extends its shelf life up to a month.
  • To make raspberry white chocolate buttercream, add freeze-dried raspberry powder or seedless raspberry jam to frosting.

Keywords: white chocolate raspberry cake, raspberry cake filling, white chocolate buttercream, lemon zest cake, moist white cake, layered cake, frosting, raspberry filling

Find it online: https://todayfoodrecipe.com/white-chocolate-raspberry-cake-recipe/