White Chocolate Raspberry Cake Recipe
If you have a sweet tooth that craves something elegant yet bursting with vibrant flavors, this White Chocolate Raspberry Cake Recipe is an absolute must-try. This cake masterfully balances the luscious creaminess of white chocolate with the bright, juicy tartness of fresh raspberries, resulting in a tender, moist dessert that feels like a celebration in every bite. Whether you’re baking for a special occasion or simply want to treat yourself and your loved ones, this recipe will quickly become a treasured favorite in your dessert repertoire.
Ingredients You’ll Need
These ingredients are simple pantry staples and fresh delights that come together to create a symphony of flavor and texture in the White Chocolate Raspberry Cake Recipe. Each plays a crucial role—from the soft butter for richness to the fresh raspberries for that tangy pop of color and taste.
- All-purpose flour (2 ½ cups): The foundation providing structure and tenderness.
- Baking powder (2 ½ teaspoons): Helps the cake rise to a delightful fluffiness.
- Salt (½ teaspoon): Enhances all the sweet and fruity flavors.
- Unsalted butter, softened (¾ cup): Adds richness and a creamy crumb.
- Granulated sugar (1 ¾ cups): Sweetens the cake perfectly without overpowering.
- Large egg whites (4): Provides structure and lightness while keeping it tender.
- Vanilla extract (1 teaspoon): Adds warm, aromatic notes to deepen the flavor.
- Almond extract (½ teaspoon, optional): Gives a lovely subtle nuttiness that pairs beautifully with raspberries.
- Whole milk (1 cup): Contributes moisture and richness.
- Sour cream (½ cup): Ensures extra moistness and a slight tang for balance.
- White chocolate chips, melted and slightly cooled (1 cup): The star ingredient providing creamy sweetness and a smooth texture.
- Fresh raspberries (1 ½ cups tossed with 1 tablespoon flour): Their bright tartness contrasts perfectly, and tossing in flour prevents sinking.
How to Make White Chocolate Raspberry Cake Recipe
Step 1: Prepare Your Pans and Ingredients
Begin by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line their bottoms with parchment paper to ensure easy removal later. Meanwhile, whisk together the flour, baking powder, and salt in a medium bowl—these dry ingredients are your cake’s backbone, so mixing them well sets the stage for a perfectly even rise.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This step incorporates air and creates the tender texture that makes this cake so irresistible. Patience here pays off in every bite!
Step 3: Add Egg Whites and Extracts
Next, beat in the egg whites one at a time, ensuring each is fully mixed before adding the next—this helps maintain that airy texture. Stir in the vanilla and almond extracts for a lovely depth of flavor that will make people wonder what your secret is.
Step 4: Combine Wet and Dry Ingredients Alternately
In a separate bowl, combine the milk and sour cream. Now, add your flour mixture to the butter mixture in three parts, alternating with the milk and sour cream mix—start and end with the flour. This alternating method ensures everything blends smoothly without overmixing, keeping the batter light yet cohesive.
Step 5: Stir in White Chocolate and Raspberries
Gently fold in the melted and slightly cooled white chocolate chips, which create that dreamy, creamy richness unique to this cake. Then carefully fold in the raspberries that have been tossed in flour. This little trick prevents them from sinking, dispersing those juicy bursts throughout every slice.
Step 6: Bake To Perfection
Divide your batter evenly among the three prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the cakes in their pans for 10 minutes before transferring them to wire racks to cool completely. This cooling step is crucial to ensure your frosting doesn’t melt on contact.
How to Serve White Chocolate Raspberry Cake Recipe
Garnishes
To showcase this cake’s stunning contrasts, fresh raspberries scattered on top are a must. Consider adding a delicate drizzle of melted white chocolate or a sprinkle of white chocolate shavings for extra elegance. A light dusting of powdered sugar can also add a pretty, festive finish.
Side Dishes
This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla bean ice cream to complement its creamy, fruity notes. For those wanting a more sophisticated edge, a small glass of dessert wine like Moscato or a cup of freshly brewed coffee can elevate your cake-time experience.
Creative Ways to Present
Instead of traditional layers, try slicing the cake into bite-sized squares and arranging them on a platter with individual dollops of cream and a raspberry on top for a charming party dessert. You can also add a thin layer of raspberry jam between the tiers for an extra punch of flavor and a gorgeous, jewel-like appearance when sliced.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious for up to three days stored in an airtight container at room temperature. Just keep it covered well to protect from drying out, and bring out your leftovers whenever you need a quick, indulgent treat.
Freezing
If you want to prepare ahead or save leftovers for later, this cake freezes beautifully. Wrap each cooled layer tightly in plastic wrap and then in aluminum foil. When sealed properly, it can keep in the freezer for up to three months without losing flavor or texture.
Reheating
When you’re ready to enjoy frozen cake, thaw it overnight in the refrigerator. You can warm slices slightly in the microwave for about 10 seconds to bring back that freshly baked warmth, but be careful not to overheat, which can melt the frosting or dry out the cake.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries deliver the best texture and flavor, you can use frozen if fresh aren’t available. Just thaw and drain them well, then toss with flour before folding into the batter to reduce excess moisture.
Is it necessary to use egg whites only?
The egg whites lighten the batter and help achieve the delicate crumb this cake is known for. Using whole eggs may make it denser—if you must substitute, try 3 whole eggs but expect a slightly different texture.
What frosting pairs best with this cake?
White chocolate buttercream or cream cheese frosting are top choices, as they complement the cake’s sweetness and tartness without overpowering it. You can also layer with raspberry jam for an extra berry burst.
Can I bake this recipe in one larger pan instead of three?
You can bake the batter in a larger pan, but adjust bake time accordingly—expect it to take 35 to 45 minutes, and check doneness by inserting a toothpick. Keep in mind that the cake’s thickness will affect baking time.
How can I prevent raspberries from sinking in the batter?
This recipe features a smart tip: tossing raspberries in flour before folding them in helps them stay suspended throughout the cake instead of sinking to the bottom during baking.
Final Thoughts
Making this White Chocolate Raspberry Cake Recipe is like inviting a little joy into your kitchen and onto your table. It’s a dessert that feels special but is surprisingly straightforward to make, and every bite feels like a celebration. Whether for birthdays, gatherings, or simply a cozy weekend treat, give this cake a try—you might just find it becoming your new go-to whenever you want to impress with a slice of pure, fruity bliss.
Print
White Chocolate Raspberry Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This White Chocolate Raspberry Cake is a decadent and moist dessert perfect for special occasions. Featuring a tender vanilla cake infused with melted white chocolate and studded with fresh raspberries, it offers a delightful balance of fruity tartness and creamy sweetness. The cake layers are easy to prepare and bake, making this elegant yet approachable recipe ideal for birthdays or any celebration.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips, melted and slightly cooled
Fruit
- 1 ½ cups fresh raspberries tossed with 1 tablespoon flour
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper to ensure easy removal of the cake layers after baking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening and seasoning are evenly distributed throughout the batter.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light in color and fluffy in texture. This step helps to incorporate air into the batter for a tender crumb.
- Add Egg Whites and Extracts: Beat in the egg whites one at a time, ensuring each is fully mixed before adding the next. Then stir in the vanilla extract and almond extract if using, which add depth and aroma to the cake.
- Combine Milk and Sour Cream: In a separate bowl, blend together the milk and sour cream. This mixture will add moisture and richness to the cake batter.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the milk and sour cream mixture. Start and end with the flour mixture, mixing gently to keep the batter light and to avoid overmixing.
- Incorporate Melted White Chocolate: Stir in the melted and slightly cooled white chocolate chips into the batter. This infuses the cake with creamy white chocolate flavor.
- Fold in Raspberries: Gently fold the raspberries that have been tossed in flour into the batter. Coating the berries in flour helps prevent them from sinking to the bottom during baking.
- Divide and Bake: Evenly divide the batter among the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for about 10 minutes. Then transfer them to wire racks and let them cool completely before frosting or assembling the layers.
Notes
- Use high-quality white chocolate for the best flavor and melt it gently to prevent seizing.
- Tossing the raspberries in flour helps keep them evenly distributed in the cake batter and prevents sinking.
- This cake pairs beautifully with white chocolate buttercream or cream cheese frosting.
- For extra flavor, layer the cake with raspberry jam between the layers.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
