White Chocolate Raspberry Cake is a white cake with a raspberry filling. Frosted with a creamy frosting and then drizzled with white chocolate. Top it off with a few more raspberries and you will be in Raspberry Heaven!
What Ingredients Do I Need For White Chocolate Raspberry Cake?
Here’s a list of ingredients you’ll need to make this Cake (scroll down for the full recipe):
Filling:
- Fresh or frozen raspberries (if using frozen berries, do not thaw them)
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
Cake:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Butter
- Avocado oil
- Granulated sugar
- Vanilla extract
- Egg
- Egg whites
- Full fat yogurt or sour cream
- Whole milk
- Fresh raspberries
Chocolate:
- White chocolate chips
- Cream
How Do I Make White Chocolate Raspberry Cake?
Here’s the simple steps you’ll follow to make this Cake (scroll down for the full recipe):
Filling:
- Place the raspberries, granulated sugar, and lemon juice in a small sauce pan over medium heat.
- Next mix the cornstarch in a 1/2 cup measuring cup with the water; mix well to combine. When the raspberries have broken down, and are simmering, add your cornstarch mixture and stir the mixture. When they have thickened, remove them from the heat.
- Place the raspberry mixture into a clean bowl and allow the mixture to sit on the counter for about 45 minutes. Then place it into the refrigerator with a lid on to cool completely.
Cake:
- Line two 8″ or 9″ round cake pans with round parchment paper.
- Place the flour, baking powder, baking soda and salt into a medium bowl and whisk to combine.
- In a medium bowl, place the butter, oil, sugar, and vanilla extract and mix with an electric mixer for 2 – 3 minutes.
- Add the egg and the egg whites; mix again.
- Mix in the yogurt or sour cream. Add half of the dry ingredients to the wet mixture, then add half the milk, then repeat by adding the rest of the flour and then the rest of the milk. Mix again until incorporated.
- Gently add the raspberries with a spatula.
- Divide the batter evenly between the two pans. Bake the cakes for 25 – 30 minutes. Then remove the cakes from the oven and allow them to cool.
- To assemble the cake, place one cake on a nice plate, then place most of the filling on the cake. Place the other cake on top of the filling.
- Add a little bit of your filling to a creamy white frosting cake to make the frosting pink.
- Frost your cake.
Chocolate:
- Place white chocolate chips into a microwave safe bowl. Add cream.
- Place the white chips and cream into the microwave and cook in 20 second intervals, stirring at each interval, until the chocolate is melted.
- Drizzle the chocolate around the edges of the cake.
Tips and Tricks for White Chocolate Raspberry Cake:
- Use room temperature butter. Take your butter out of the fridge 2 hours before you plan to use it.
- Use room temperature eggs. Take your eggs out of the fridge 2 hours before using them.
- Gently fold the raspberries in. The last step is to fold the berries in. This helps prevent handling them too much and helps maintain their shape.
- Use fresh raspberries. Frozen raspberries will percolate moisture into the batter and change the texture.
- Make the raspberry compote ahead of time. You can prepare the compote up to 2 days in advance.
More Recipes Made With Raspberries:
White Chocolate Raspberry Cheesecake
Raspberry Croissant Breakfast Bake
Three Ingredient Raspberry Jam
Copycat Crumbl Raspberry Cheesecake Cookies
Yield: 24
White Chocolate Raspberry Cake
Moist white cake with a raspberry filling. Frosted with a creamy frosting and drizzled with white chocolate.
Prep Time
25 minutes
Cook Time
40 minutes
Additional Time
3 hours
Total Time
4 hours 5 minutes
Ingredients
Filling:
- 1 1/2 cups fresh or frozen raspberries (if using frozen berries, do not thaw them)
- 2 Tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 2 teaspoons cornstarch
- 1 Tablespoon water
Cake:
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 Tablespoons butter
- 2 Tablespoons Avocado oil
- 1 1/3 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- (plus an additional 2 egg whites @ room temperature)
- 1/2 cup full fat yogurt or sour cream
- 1/2 cup whole milk
- 1 cup fresh raspberries
Chocolate:
- 1 cup white chocolate chips
- 2 Tablespoons cream
Instructions
Filling:
- Start by making the filling first. Place the raspberries, granulated sugar, and lemon juice in a small sauce pan over medium heat. Cover with a lid and cook for 3 minutes, until the frozen berries have thawed and they are starting to break down. Stir the mixture as it starts to simmer.
- Next mix the cornstarch in a 1/2 cup measuring cup with the water; mix well to combine. When the raspberries have broken down, and are simmering, add your cornstarch mixture and stir the mixture until the raspberries start to thicken and bubble. When they have thickened, remove them from the heat.
- Place the raspberry mixture into a clean bowl and allow the mixture to sit on the counter for about 45 minutes. Then place it into the refrigerator with a lid on, to cool completely.
Cake:
- Preheat the oven to 350 degrees. Line two 8" or 9" round cake pans with round parchment paper.
- Place the flour, baking powder, baking soda and salt into a medium bowl and whisk to combine.
- In a medium bowl, place the butter, oil, sugar, and vanilla extract and mix with an electric mixer for 2 - 3 minutes until the mixture is nice and fluffy.
- Add the egg and the egg whites; mix again until nice and incorporated.
- Mix in the yogurt or sour cream. Add half of the dry ingredients to the wet mixture, then add half the milk, then repeat by adding the rest of the flour, and then the rest of the milk. Mix again until incorporated.
- Gently add the raspberries with a spatula or wooden spoon.
- Divide the batter evenly between the two pans. Bake the cakes for 25 - 30 minutes, or until a wooden pick comes out clean when testing the batter. Then remove the cakes from the oven and place them on a cooling rack still in the pans. Allow them to cool for 15 - 20 minutes before loosening the cake from the sides of the pan with a spatula, or I like to use an orange peeler.
- Invert the cake onto the cooling rack, and allow the cake to cool completely.
- To assemble the cake, place one cake on a nice plate, then place most of the filling on the cake. Place the other cake on top of the filling.
- Add just a little bit of your filling to a creamy white frosting to make the frosting pink.
- Frost your cake.
Chocolate:
- Place white chocolate chips into a microwave safe bowl. Add 2 Tablespoons of cream.
- Place the white chips and cream into the microwave and cook in 20 second intervals, stirring at each interval, until the chocolate is melted.
- Drizzle the chocolate around the edges of the cake.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 194Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 19mgSodium 101mgCarbohydrates 33gFiber 2gSugar 17gProtein 3g