This Heavenly White Chocolate Raspberry Cake is a dreamy, elegant dessert that I love making for special occasions—or whenever I want something light, fruity, and just indulgent enough. The soft vanilla cake layers are filled with a raspberry swirl and creamy white chocolate frosting, striking the perfect balance between sweet, tart, and rich. It’s a beautiful cake that tastes just as good as it looks.
Why You’ll Love This Recipe
I love how this cake combines delicate raspberry flavor with the smooth richness of white chocolate. The layers are soft and moist, the frosting is creamy but not too heavy, and the raspberry jam adds just the right pop of tartness. It’s a showstopper for birthdays, baby showers, holidays, or even a casual weekend bake. Plus, the colors and flavors make it feel special without being overly complicated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¾ cups granulated sugar
4 large egg whites
1 teaspoon vanilla extract
1 cup whole milk
½ cup sour cream
⅓ cup seedless raspberry jam
1 tablespoon all-purpose flour (to toss with jam)
For the White Chocolate Frosting:
12 oz white chocolate, chopped
1 cup unsalted butter, softened
4 cups powdered sugar
¼ cup heavy cream (plus more as needed)
1 teaspoon vanilla extract
pinch of salt
For Garnish (optional):
fresh raspberries
white chocolate curls or shavings
Directions
I start by preheating the oven to 350°F (175°C) and greasing three 8-inch round cake pans. I line the bottoms with parchment paper for easy removal.
In a bowl, I whisk the flour, baking powder, and salt. In a separate large bowl, I cream the butter and sugar until light and fluffy. I add the egg whites one at a time, beating well after each addition, then mix in the vanilla.
I combine the milk and sour cream in a cup. I add the dry ingredients to the wet in three parts, alternating with the milk mixture, beginning and ending with the dry. I divide the batter evenly among the pans.
To create the raspberry swirl, I mix the jam with a tablespoon of flour (to keep it from sinking), then drop small spoonfuls over the batter in each pan. I gently swirl it in with a toothpick or knife.
I bake the cakes for 25–30 minutes, or until a toothpick comes out clean. Once baked, I let them cool in the pans for 10 minutes, then turn them out to cool completely.
For the frosting, I melt the white chocolate and let it cool slightly. I beat the butter until creamy, then gradually mix in the melted white chocolate. I add the powdered sugar, cream, vanilla, and salt, beating until smooth and fluffy. If it’s too thick, I add a splash more cream.
To assemble, I layer the cakes with frosting in between, then frost the entire outside. I garnish with fresh raspberries and white chocolate curls for a pretty finish.
Servings and timing
This cake serves 12 to 14 slices.
- Prep time: 30 minutes
- Baking time: 25–30 minutes
- Cooling and frosting: 1.5 to 2 hours
- Total time: Around 2.5 to 3 hours
I usually make the layers ahead and frost once they’ve fully cooled.
Variations
Sometimes I use a raspberry cream cheese filling between layers instead of jam for a tangier version. I’ve also swapped the vanilla cake for almond or lemon cake for a twist. If I want a more intense raspberry flavor, I mix fresh mashed raspberries into the frosting or use a raspberry reduction. For a festive look, I top it with sugared raspberries and rosemary sprigs during the holidays.
storage/reheating
I store the cake in an airtight container in the fridge for up to 4 days. Before serving, I let it sit out for 20 to 30 minutes so the frosting softens slightly. I don’t reheat this cake, but it freezes well—either the whole cake (unfrosted) or individual slices wrapped tightly and thawed overnight in the fridge.
FAQs
Can I use frozen raspberries instead of jam?
I prefer jam for ease and a smooth swirl, but I’ve used thawed frozen raspberries simmered down with sugar as a substitute. I make sure to cool the mixture before swirling into the batter.
How do I prevent the cake from being too sweet?
White chocolate can be sweet, so I make sure to balance it with tart raspberry jam and a pinch of salt in the frosting. Using fresh raspberries on top also helps keep things fresh and bright.
Can I make the cake layers ahead of time?
Yes, I bake the layers a day in advance, wrap them tightly, and store at room temperature or refrigerate. This actually makes assembly easier since the cake is firmer.
What kind of white chocolate should I use?
I use good-quality baking white chocolate, not chips. Chips don’t melt as smoothly and can affect the texture of the frosting.
Can I turn this into cupcakes?
Absolutely. This recipe makes about 24 cupcakes. I fill each liner about two-thirds full, swirl in the jam, and bake for 18–22 minutes. They’re great for parties or easier storage.
Conclusion
This Heavenly White Chocolate Raspberry Cake is one of those desserts I keep coming back to because it’s light, flavorful, and visually stunning. I love how the fruity raspberry cuts through the richness of the white chocolate, creating a perfectly balanced treat. Whether it’s for a celebration or just to indulge in something beautiful, this cake always makes the moment feel special.
Print
Heavenly White Chocolate Raspberry Cake
- Total Time: 4 hrs 35 mins
- Yield: 8 slices
- Diet: Vegetarian
Description
A decadent three‑layer white chocolate cake filled with tart raspberry filling and frosted with silky white chocolate buttercream — elegant, rich, and perfect for special occasions.
Ingredients
6 oz finely chopped white chocolate (for cake layers)
10 Tbsp unsalted butter, cut into chunks (for cake layers)
1 (15.25 oz) box white cake mix
1 (3‑oz) box instant white chocolate pudding mix
½ cup whole milk, room temperature
½ cup full‐fat sour cream, room temperature
4 large egg whites, room temperature
½ tsp vanilla extract
⅛ tsp salt
2 cups frozen raspberries (or fresh if available)
¼ cup granulated sugar (for raspberry filling)
2 Tbsp fresh lemon juice (for raspberry filling)
2 Tbsp cornstarch (for raspberry filling)
4 oz finely chopped white chocolate (for frosting)
1 ½ cups unsalted butter, room temperature (for frosting)
5½ – 6½ cups powdered sugar (for frosting)
4 – 6 Tbsp whole milk or heavy cream (for frosting)
2 tsp vanilla extract (for frosting)
¼ tsp salt (for frosting)
Fresh raspberries for garnish (optional)
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour three 8‑inch round cake pans and line bottoms if desired.
- In a microwave‑safe bowl combine 6 oz chopped white chocolate and 10 Tbsp butter; heat at 50% power in 15‑second intervals, stirring after each, until smooth and fully melted. :contentReference[oaicite:0]{index=0}
- In a large mixing bowl combine the white cake mix, instant white chocolate pudding mix, milk, sour cream, egg whites, vanilla extract and salt. Beat with an electric mixer on medium speed for about 2 minutes. :contentReference[oaicite:1]{index=1}
- Beat in the melted white chocolate mixture until evenly incorporated. Divide the batter evenly among the prepared pans and smooth the tops. Bake for about 30‑35 minutes or until a toothpick inserted in the center comes out clean. (Some recipes use 35 minutes.) :contentReference[oaicite:2]{index=2}
- Allow the cakes to cool in pans for 10 minutes, then invert onto wire racks and cool completely (about 1‑2 hrs) before assembling. Meanwhile, prepare the raspberry filling.
- For the raspberry filling: In a small saucepan combine the raspberries, sugar, lemon juice and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the raspberries break down. Remove from heat and cool completely. :contentReference[oaicite:3]{index=3}
- For the white chocolate buttercream frosting: Melt the 4 oz chopped white chocolate and let it cool to room temperature. In a mixing bowl beat the 1½ cups butter until creamy. Gradually add the powdered sugar, then the cooled white chocolate, then the milk/heavy cream, vanilla extract and salt. Beat until light and fluffy (increase milk if needed for spreading consistency). :contentReference[oaicite:4]{index=4}
- To assemble: Place one cake layer on a serving plate or cake board. Spread a portion of the raspberry filling evenly over the top (leave a small border to avoid spill‑out). Add the second cake layer, spread more raspberry filling, then top with the third layer. Apply a thin “crumb coat” of frosting around the sides and top; chill 10‑15 minutes, then finish with a full coat of white chocolate buttercream. Garnish with fresh raspberries if desired. :contentReference[oaicite:5]{index=5}
- If desired, refrigerate the cake for 30‑60 minutes to firm up the frosting before slicing. Bring slices to room temperature before serving for best texture and flavor.
Notes
Use good‑quality white chocolate (with cocoa butter) rather than plain white chips for best taste and texture. :contentReference[oaicite:6]{index=6}
You can substitute vanilla or cheesecake pudding mix if white chocolate pudding isn’t available. :contentReference[oaicite:7]{index=7}
If using fresh raspberries make sure they are ripe and firm; frozen raspberries work year‑round. :contentReference[oaicite:8]{index=8}
Store the cake covered in the refrigerator for up to 2‑3 days; bring to room temperature before serving. Leftovers may also be frozen (individual slices wrapped) for longer storage. :contentReference[oaicite:9]{index=9}
For cleaner slices, chill the cake 10‑15 minutes before cutting and use a hot, clean knife wiped between slices.
- Prep Time: 40 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Layer Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ≈650 kcal
- Sugar: ≈60 g
- Sodium: ≈300 mg
- Fat: ≈35 g
- Saturated Fat: ≈20 g
- Unsaturated Fat: ≈10 g
- Trans Fat: ≈0.5 g
- Carbohydrates: ≈75 g
- Fiber: ≈2 g
- Protein: ≈6 g
- Cholesterol: ≈90 mg
