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White Chocolate Raspberry Cake : Amazing Recipe

White Chocolate Raspberry Cake
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This White Chocolate Raspberry Cake is a stunning, crowd-pleasing dessert that’s surprisingly easy to create. Tender white chocolate-infused layers, swirled with bright raspberry filling and crowned with a creamy frosting—this cake is as dreamy as it gets.

Ingredients

Scale
  • 2 ½ cups All-Purpose Flour, sifted
  • 2 ½ tsp Baking Powder
  • ½ tsp Salt
  • ¾ cup Unsalted Butter, softened
  • 1 ¾ cups Granulated Sugar
  • 3 large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 6 oz Good Quality White Chocolate, melted and cooled
  • 1 cup Whole Milk, room temperature
  • ½ cup Fresh Raspberries (optional fold-in)
  • 1 cup Fresh or Frozen Raspberries (for filling)
  • 2 tbsp Sugar (for filling)
  • 1 tbsp Lemon Juice (for filling)
  • 6 oz White Chocolate (for frosting), melted and cooled
  • 1 cup Unsalted Butter, softened
  • 3–4 cups Powdered Sugar, sifted
  • 1 tsp Vanilla Extract
  • 2–3 tbsp Heavy Cream (optional)
  • Optional: 4 oz Cream Cheese, softened (for frosting richness)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line bottoms with parchment paper.
  2. Melt white chocolate for batter and let cool slightly.
  3. In a bowl, whisk flour, baking powder, and salt.
  4. In another bowl, beat butter and sugar until light and fluffy (3–4 mins).
  5. Add eggs one at a time, mixing well. Stir in vanilla and cooled white chocolate.
  6. Alternate adding dry ingredients and milk (dry-wet-dry-wet-dry), mixing just until combined.
  7. Fold in ½ cup raspberries if using. Divide batter into pans.
  8. Bake 30–35 minutes until a toothpick comes out clean. Cool 10–15 minutes in pans, then on a rack completely.
  9. Make raspberry filling: Simmer raspberries, sugar, and lemon juice 5–7 minutes. Strain if desired. Cool completely.
  10. Make frosting: Beat butter (and cream cheese, if using) until creamy. Add powdered sugar and heavy cream, then melted white chocolate and vanilla. Beat until light and fluffy.
  11. Level cake layers if needed. Spread frosting on first layer, pipe dam, add raspberry filling. Top with second cake.
  12. Apply crumb coat, chill 15–20 mins, then finish frosting. Decorate with raspberries and white chocolate curls.

Notes

Use high-quality white chocolate (not chips). Always cool cakes completely before frosting. Temperatures matter for melting chocolate and avoiding curdled or runny frosting.

Nutrition

Keywords: white chocolate cake, raspberry cake, celebration cake, berry dessert, layered cake

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