Dreamy White Chocolate Raspberry Cake Recipe for Sweet Moments

White chocolate raspberry cake combines decadent sweetness with vibrant fruit essence, creating a dessert that feels both luxurious and comforting.

Layers of delicate white chocolate sponge intertwine with rich, velvety cream and tangy raspberry notes.

Each slice promises a harmonious balance between creamy and fruity profiles that dance across your palate.

Subtle hints of vanilla and delicate raspberry undertones elevate this cake beyond ordinary dessert experiences.

The recipe upgrades simple ingredients into an elegant masterpiece that surprises and delights even seasoned bakers.

Soft textures and carefully balanced flavors make this cake a showstopper at any gathering.

You will fall in love with this sophisticated yet approachable dessert that feels simultaneously indulgent and refreshing.

Why White Chocolate Raspberry Cake Is Sweet and Elegant

• Indulge in Luxurious Flavor Fusion: This white chocolate raspberry cake combines the rich, creamy notes of white chocolate with the bright, tangy burst of fresh raspberries, creating a sophisticated flavor profile that dances on your taste buds.
• Masterful Texture Symphony: The almond cake layers offer a delicate, tender crumb that perfectly complements the silky smooth white chocolate amaretto buttercream, while fresh raspberries add a delightful juicy contrast and textural excitement.
• Elegantly Impressive Yet Approachable: Despite its gourmet appearance, this cake is surprisingly manageable for home bakers, with clear steps and accessible ingredients that transform an ordinary dessert into a show-stopping centerpiece for special celebrations or weekend indulgences.

Ingredients for This Moist, Berry-Filled Cake

• Cake Flour: Fine and light flour that creates a tender, soft cake texture with delicate crumb.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances overall flavor and balances sweetness in the cake.

• Egg Whites: Provide structure and light airiness to the cake, creating a delicate texture.
• Milk: Adds moisture and helps create a smooth, creamy cake batter.
• Sour Cream: Contributes richness and tanginess, keeping the cake moist and tender.
• Vanilla Extract, Almond Extract: Provide deep, complex flavor profiles with aromatic notes.

• Butter: Provides rich flavor, tender texture, and helps create a smooth cake base.
• Sugar: Sweetens the cake and helps with caramelization and moisture retention.
• Confectioners' Sugar: Creates smooth, creamy buttercream with perfect sweetness.
• White Chocolate: Adds luxurious richness and smooth flavor to the buttercream.
• Amaretto: Introduces a sophisticated almond liqueur flavor to the frosting.
• Cream: Helps create a silky, spreadable buttercream consistency.

• Raspberry Preserves: Adds fruity, sweet-tart flavor between cake layers.
• Fresh Raspberries: Provides beautiful color and fresh berry taste.
• Sliced Almonds: Adds crunchy texture and decorative element to cake sides.

How to Bake a Rich Cake with Fruity Flavor

Step 1: Prepare Baking Setup

Warm the oven to 350°F. Grease two 9-inch round cake pans and line with parchment paper. Set aside your baking tools.

Step 2: Mix Dry Ingredients

• Cake flour
• Baking powder
• Baking soda
• Salt

Sift these ingredients together in a large mixing bowl. Set aside the fluffy mixture.

Step 3: Cream Butter and Sugar

Use a stand mixer to whip butter until silky smooth. Gradually add sugar, beating on high speed for two minutes. The mixture should look light and fluffy.

Step 4: Add Egg Whites

Gently incorporate egg whites in small batches. Mix thoroughly after each addition. Scrape down the bowl’s sides to ensure even mixing.

Step 5: Combine Wet Ingredients

• Vanilla extract
• Almond extract
• Milk
• Sour cream

Slowly mix wet ingredients into the batter, alternating with the flour mixture. Start and end with flour.

Step 6: Bake Cake Layers

Divide batter evenly between prepared pans. Smooth the tops and bake for 25-30 minutes. Check doneness with a toothpick- it should come out clean.

Step 7: Cool Cake Layers

Let cakes cool in pans for 15 minutes. Transfer to wire racks and allow to cool completely.

Step 8: Create White Chocolate Buttercream

• Salt
• Cream
• Amaretto
• Almond extract
• Melted white chocolate

Beat until creamy and well combined.

Step 9: Layer and Fill Cake

• Spread 1/2 cup frosting
• Add 1/4 cup raspberry preserves

Repeat with remaining layers.

Step 10: Decorate Cake

Cover entire cake with remaining frosting. Press sliced almonds around sides. Top with fresh raspberries.

Step 11: Serve and Store

Allow cake to set for 20 minutes before serving. Store in refrigerator for up to two days. Bring to room temperature before enjoying.

Tips for Balancing White Chocolate and Raspberry

• Sift Dry Ingredients Carefully: Use a fine-mesh sieve to ensure smooth, lump-free cake flour mixture for a tender, delicate crumb.
• Whip Butter to Perfection: Beat butter until light and fluffy, creating a smoother base that helps incorporate other ingredients more evenly.
• Temper Egg Whites Gradually: Add egg whites slowly to prevent curdling and maintain a silky, consistent cake batter texture.
• Melt White Chocolate Gently: Use a double boiler or microwave in short bursts to prevent scorching, ensuring a smooth buttercream consistency.
• Chill Before Serving: Allow cake to rest at room temperature for 20 minutes after frosting to set the buttercream and enhance flavor melding.

Storage Tips for Keeping Cake Fresh

• Refrigeration: Carefully wrap the cake in plastic wrap or place in an airtight container to preserve freshness and prevent absorbing other refrigerator odors.
• Shelf Life: Store the white chocolate raspberry cake in the refrigerator for up to 3 days, ensuring maximum flavor and texture quality.
• Reheating: Allow the cake to sit at room temperature for 30-45 minutes before serving to restore its soft, delicate texture and enhance the butter and white chocolate flavors.

Sips and Sweets That Match This Cake Well

• Harmonize with Fruity Wines: Pair this decadent white chocolate raspberry cake with a crisp Moscato d'Asti or a light Rosé wine. These sweet, slightly sparkling wines complement the cake's raspberry and almond notes, creating a delightful balance between the dessert's richness and the wine's refreshing character.
• Elevate with Creamy Coffee Companions: Serve alongside a smooth cappuccino or a vanilla-infused latte. The coffee's warmth and subtle bitterness cut through the cake's sweetness, while its creamy texture enhances the white chocolate buttercream's luxurious mouthfeel.
• Boost with Nutty Herbal Tea: Enjoy with an almond-infused green tea or a chamomile blend. These delicate teas provide a light, aromatic counterpoint to the cake's intense flavors, highlighting the almond extract and creating a sophisticated dessert experience.
• Contrast with Sparkling Beverage: Pair with a chilled prosecco or a non-alcoholic sparkling raspberry drink. The effervescence cleanses the palate between bites, while the drink's fruity notes echo the cake's raspberry preserves.

Ways to Decorate or Adjust the Recipe

• Berry Bliss Edition: Swap raspberries with fresh strawberries and add strawberry liqueur to the buttercream for a fruity summer version of the cake.
• Nutty Crunch Variation: Incorporate chopped pistachios into the cake batter and use pistachio extract instead of almond extract for a rich, nutty flavor profile.
• Citrus Punch Remix: Replace almond extract with orange zest and orange liqueur, then add a layer of orange marmalade between cake layers for a bright, zesty interpretation.
• Chocolate Lover's Dream: Substitute white chocolate buttercream with dark chocolate ganache and add cocoa powder to the cake batter for an intense chocolate experience.

White Chocolate Raspberry Cake Recipe

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4.6 from 31 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Luxurious white chocolate raspberry cake promises a silky symphony of sweet and tangy flavors. Delicate layers meld rich white chocolate cream with fresh raspberries, creating an irresistible dessert you’ll crave with every elegant bite.

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Ingredients

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Main Ingredients:

• 6 large egg whites, at room temperature, lightly beaten until foamy
• 1 cup (227 grams / 8 ounces) unsalted butter, room temperature
• 1 and ½ cups (340 grams / 12 ounces) unsalted butter, room temperature
• 9 ounces (255 grams) quality white chocolate, melted and cooled for 10 minutes

Dry Ingredients:

• 2 and ½ cups (300 grams) cake flour, sifted
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 and ½ cups (299 grams) granulated sugar
• 3 and ¼ cups (410 grams) confectioners’ sugar, sifted

Liquid and Flavor Ingredients:

• ¾ cup (170 milliliters) whole milk, room temperature
• ⅔ cup (152 grams) sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 and ½ teaspoons almond extract
• 2 tablespoons (28 milliliters) heavy cream, room temperature
• 1 and ½ tablespoons (21 milliliters) amaretto liqueur
• ¼ teaspoon salt
• 1 cup raspberry preserves
• 1 cup fresh raspberries
• 1 cup thinly sliced almonds

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Instructions

1. Prepare the cake pans by lightly greasing and lining with parchment paper, ensuring easy cake removal and preventing sticking.
2. Sift together dry ingredients – cake flour, baking powder, baking soda, and salt – creating a smooth, lump-free base for the cake.
3. Cream butter until silky, gradually incorporating sugar and whipping to a light, fluffy consistency that provides structure and sweetness.
4. Gently introduce egg whites in small increments, carefully integrating each addition to maintain the delicate air bubbles that create a tender crumb.
5. Combine wet ingredients – vanilla extract, almond extract, milk, and sour cream – creating a rich, aromatic liquid mixture.
6. Alternate adding flour mixture and liquid ingredients to the batter, mixing on low speed to prevent overmixing and maintain a delicate texture.
7. Distribute batter evenly between prepared pans, smoothing the surfaces for uniform baking.
8. Bake in a preheated oven until a toothpick emerges clean, indicating perfectly cooked cake layers.
9. Allow cakes to rest in pans briefly, then transfer to cooling racks to prevent soggy bottoms and achieve complete cooling.
10. Whip butter until smooth, gradually incorporating confectioners’ sugar for a silky buttercream base.
11. Enhance buttercream with salt, cream, amaretto, and almond extract, creating a complex, sophisticated flavor profile.
12. Fold in melted white chocolate, beating thoroughly to ensure even distribution and a luxurious texture.
13. Carefully slice each cake layer horizontally, creating four delicate layers for maximum flavor and aesthetic appeal.
14. Assemble cake by alternating layers of frosting and raspberry preserves, building height and complexity.
15. Cover entire cake with remaining buttercream, creating a smooth, elegant exterior.
16. Embellish sides with sliced almonds and crown with fresh raspberries for a stunning visual presentation.
17. Allow cake to set briefly, letting flavors meld and frosting stabilize before serving.
18. Refrigerate any leftovers, remembering to return to room temperature for optimal taste and texture.

Notes

• Make sure to sift dry ingredients thoroughly to prevent lumps and ensure a smooth, even cake texture.
• Room temperature ingredients blend more easily and create a more consistent batter, so plan ahead.
• Beating butter and sugar until light and fluffy helps create a tender, airy cake with excellent volume.
• Alternating flour and milk mixtures prevents overmixing and keeps the cake tender and moist.
• Letting the cake cool completely before frosting prevents melting and ensures clean, professional-looking layers.
• Chilling the cake briefly after frosting helps set the buttercream and makes slicing cleaner and more precise.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 540
• Sugar: 40g
• Sodium: 270mg
• Fat: 34g
• Saturated Fat: 21g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 54g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg