Print

Decadent White Chocolate Raspberry Layer Cake

Close-up of a moist slice of white chocolate raspberry cake showing layers of white cake, raspberry filling, and white frosting.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A moist white chocolate layer cake filled with tart raspberry compote and covered in creamy white chocolate cream cheese frosting.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for compote)
  • 1 tablespoon cornstarch (for compote)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/2 cup white chocolate, melted and cooled completely (for frosting)
  • 1 teaspoon lemon juice
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until just combined.
  4. In a separate bowl, whisk the buttermilk and the slightly cooled melted white chocolate. Slowly add this wet mixture to the batter, mixing until smooth. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the raspberry compote: Combine raspberries, 1/4 cup sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring often, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  7. Make the frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar until fully incorporated. Mix in the lemon juice. Slowly beat in the completely cooled melted white chocolate until the frosting is light and fluffy.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a thin layer of frosting around the edge to create a dam. Fill the center with the cooled raspberry compote. Top with the second cake layer.
  9. Frost the top and sides of the entire cake with the remaining white chocolate cream cheese frosting. Garnish with fresh raspberries before serving.

Notes

  • For an extra moist cake, use room temperature ingredients for the cake batter.
  • Ensure the melted white chocolate for both the cake and the frosting is fully cooled before mixing, or it will melt the butter and ruin the texture.
  • If you want a stronger raspberry flavor, you can fold 1/2 cup of fresh raspberries into the cake batter before baking.

Nutrition

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