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Showstopper White Chocolate Raspberry Layer Cake

Close-up of a moist slice of white chocolate raspberry cake showing three layers of sponge, cream, and bright red raspberry filling.
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This recipe delivers a truly stunning and decadent white chocolate raspberry cake, perfect for any celebration. You get moist cake layers, a tart raspberry filling, and a silky white chocolate buttercream that balances the sweetness.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 1/2 cups fresh or frozen raspberries
  • 1/4 cup granulated sugar (for compote)
  • 1 tablespoon cornstarch (for compote)
  • 1/2 cup water (for compote)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup white chocolate, melted and cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 2 tablespoons heavy cream (for frosting, if needed)

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 the flour, 1 1/2 cups sugar, baking powder, and salt.
  3. Add the softened butter, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined.
  4. Pour in the milk and mix until the batter is smooth. Gently fold in the cooled melted white chocolate chips. 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 filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, and water. Bring to a simmer over medium heat. In a small bowl, whisk the cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering raspberries. Cook until the mixture thickens, about 2 minutes. Remove from heat and let it cool completely.
  7. Make the white chocolate buttercream: In a large bowl, beat the 1 cup of butter until creamy. Gradually add the sifted powdered sugar, beating until smooth. Beat in the cooled melted white chocolate and vanilla extract. Add heavy cream one tablespoon at a time if the frosting is too stiff.
  8. Assemble the cake: Place one cooled cake layer on a serving plate. Spread half of the cooled raspberry filling over the first layer. Top with the second cake layer.
  9. Frost the entire cake with the white chocolate buttercream. Decorate the top with fresh raspberries for a stunning presentation.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with simple syrup before frosting.
  • If you want a richer flavor, substitute the milk with buttermilk in the cake batter.
  • This recipe works well for birthdays or as an elegant centerpiece dessert.

Nutrition

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