This post may contain affiliate links. Please see our disclosure policy.
This recipe is dedicated to my loving husband. One of his favorite flavors is white chocolate raspberry cake so I set out to make the best version I could think of. The cake is a soft and fluffy vanilla cake that has a creamy whipped white chocolate ganache and sweet yet tart raspberry filling, and covered in a smooth white chocolate buttercream.
Ok this recipe is about to turn your kitchen into a fancy bakery. I bake a lot of layer cakes and this one may be my best cake yet.
The vanilla cake is soft and fluffy, similar to my coconut cake recipe. It’s bursting with that fresh, sweet raspberry flavor while also getting that creamy slightly buttery white chocolate flavor from the ganache and buttercream. Every bite literally melts in your mouth!
If you couldn’t tell, I’m obsessed with this cake. It’s a bit of a labor of love, but SO worth it.
White Chocolate Raspberry Cake: Sweet Highlights
- 🎂 Prep Time: 1 hour and 20 mins
- 🍰 Bake Time: 28-32 mins
- 👥Serves: 16-20
- 🔥Method: Mix, bake, cool, frost!
- 🍫Flavor Profile: Fresh, Fruity, Sweet
- ⭐Difficulty: Moderate
For more delicious fruity cake recipes, make my lemon blackberry cake and my fresh strawberry layer cake!
Table of Contents
Notes From My Kitchen
I tested this white chocolate raspberry cake more times than I care to admit because I wanted it to be just right. I played around with different ratios, fillings, and textures until every single bite felt balanced and bakery-worthy.
The goal was a cake that’s soft and fluffy but still sturdy enough to hold those luscious layers of raspberry and whipped ganache without sinking or sliding. The sweetness from the white chocolate is perfectly balanced by the bright, slightly tart raspberries, so it’s rich without feeling heavy.
It’s creamy, light, and layered with texture in a way that makes you pause after the first bite and go, “whew… this is good.”
Main Ingredients and Substitutions
(full list of ingredients can be found in the recipe card)
- Fresh or Frozen Raspberries work for this recipe. In a pinch, you can skip making your own raspberry compote and simply buy some seedless raspberry jam from the grocery store. Homemade is always better but I totally get not having time to do everything from scratch. It’ll still be a uber delicious cake.
- White Chocolate – please avoid using white chocolate chips – they don’t contain enough cocoa butter and won’t have that classic white chocolate flavor. They also don’t melt very well, high quality chocolate not only have better flavor but is far more forgiving when melting in the microwave (but you can also use a double boiler for added insurance).
- All-purpose flour gives this cake a soft but sturdy crumb, which helps the layers hold up to the raspberry filling and whipped white chocolate ganache without sinking or falling apart. I prefer it over cake flour because it creates a more stable, stackable cake while still staying tender and moist. Save the cake flour for my pound cake
- Whole eggs add richness, flavor, and structure, while the extra egg whites keep the cake lighter and fluffier. This combination gives you a soft, airy texture but also a stable cake that’s perfect for layering.
- Heavy cream is used in the white chocolate ganache AND in the cake. It adds richness and structure because of its higher fat content, making the cake soft and plush.
- Almond extract gives that cake that bakery style vibe and plays up the raspberry flavor.
How To Make White Chocolate Raspberry Cake
Step 1: Make the whipped white chocolate ganache and raspberry compote: Warm the heavy cream in a microwave safe bowl, pour it over chopped white chocolate, and stir until smooth. Chill completely, then whip until light, fluffy, and mousse-like. For the compote, simmer raspberries, sugar, and lemon juice until thick and jammy. Stir in the cornstarch slurry and cook until thickened, then let cool completely.
Step 2: Prepare and bake the vanilla cake layers. Preheat oven to 350 degrees F. Whisk the dry ingredients in a large mixing bowl. Cream the butter, oil, and white sugar until fluffy, then mix in the eggs, egg whites, and extracts. Alternate adding the flour mixture and dairy, divide the cake batter into 3 lightly colored 8-inch cake pans, and bake until set. Turn over onto a wire rack and cover with plastic wrap. (Pro Tip: Lightly colored cake pans bake more evenly and prevent the edges from browning or overcooking too quickly, keeping the cake soft, moist, and perfectly golden.)
Step 3: Make the white chocolate raspberry buttercream. Melt and cool the white chocolate. Beat the butter until smooth, then add powdered sugar, white chocolate, vanilla, milk, and raspberry puree. Whip until creamy.
Step 4: Assemble the cake. Whip white chocolate ganache with electric mixer then layer the cake with raspberry compote and ganache, piping a buttercream border to hold the filling in place. Repeat with remaining layers.
Frost and chill the cake. Apply a crumb coat and chill. Finish frosting, smooth the cake, and decorate with fresh raspberries before serving. Top with fresh berries or make it super fancy and add some white chocolate truffles too!
Tips from a Pro Baker
- Make filling ahead of time for faster completion. The ganache and raspberry filling can both be made a day or two in advance. This breaks up the process and makes assembling the cake feel much easier.
- Use room temperature ingredients (this matters more than you think!) Cold butter, eggs, and dairy (sour cream, milk, heavy cream etc) won’t emulsify properly, and that can lead to dense layers or uneven texture. Let everything sit out for at least 30–60 minutes so your batter is smooth, fluffy, and stable.
- Don’t rush the creaming step! Cream the butter, oil, and sugar until the mixture is pale and fluffy. This step creates tiny air pockets that help your cake rise and gives you those soft, tender layers. If you stop too soon, your cake will be heavier and flatter.
- Weigh your flour for the most accurate results. Too much flour is the #1 reason cakes turn out dry or dense. Use a digital kitchen scale if you can, or spoon and level the flour instead of scooping directly from the bag.
- Chill the whipped white chocolate ganache long enough. If the ganache isn’t fully cold before whipping, it won’t fluff up properly. It should feel completely chilled and thick before beating so it becomes light, creamy, and mousse-like.
Recipe FAQs
You can, but reduce the amount of jam used because jam is sweeter and thicker. Look for a high-quality jam with real fruit.
Yes! This is actually a great make ahead cake. You can bake the cake layers 1–2 days in advance, wrap them tightly in plastic wrap, and store them in the fridge. The raspberry filling and whipped white chocolate ganache can also be made ahead, which makes assembly faster and so much easier the day you need the cake. Just make sure to cover everything with plastic wrap to prevent it from drying out (this is applicable to the fillings too)
Use high-quality white chocolate bars – I like Look for Lindt, Ghiradelli, or Callebaut for the smoothest, most flavorful ganache and buttercream.
The most common reason is that it isn’t cold enough. The ganache needs to be fully chilled and thick before whipping. If it’s still slightly warm, it won’t fluff up and may turn runny instead of light and mousse-like.
Yes! This recipe works beautifully as white chocolate raspberry cupcakes. It’ll make about 24-26 cupcakes. Fill the centers with raspberry compote, then pipe the white chocolate buttercream on top (or double the white chocolate ganache recipe and use that instead). Bake at 350°F for about 18–22 minutes.
Pipe a buttercream border around the edge of each cake layer before adding the raspberry filling. This acts as a barrier and keeps everything neatly in place while you stack and frost the cake.
This white chocolate raspberry cake is perfect for birthdays, weddings, Valentine’s Day, baby showers, bridal showers, and holiday celebrations. It’s elegant enough for special events but still cozy and homemade.
More Layer Cake Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
White Chocolate Raspberry Cake
Ingredients
White Chocolate Ganache Filling
- 8 oz (227 g) White Chocolate
- 1/2 cup (120 g) Heavy Cream
Raspberry Filling
- 3 cups (370 g) Raspberries, (fresh or frozen)
- 1/2 cup (100 g) Sugar
- 2 tbsp (30 g) Lemon Juice
- 1 tbsp (8 g) Cornstarch
- 1 tbsp (15 g) Water
Vanilla Cake
- 3 cups (375 g) All Purpose Flour
- 1 tbsp (15 g) Baking Powder
- 1 tsp (3 g) Kosher Salt
- 1/2 cup (113 g) Salted Butter, (room temperature)
- 1/2 cup (112 g) Vegetable Oil
- 2 1/4 cups (450 g) Sugar
- 3 large (150 g) Eggs
- 3 (90 g) Egg Whites
- 1 tbsp (15 g) Vanilla Bean Paste , (or vanilla extract)
- 1 tsp (5 g) Almond Extract
- 3/4 cup (180 g) Whole Milk, (room temperature)
- 1/4 cup (60 g) Heavy Cream, (room temperature)
- 1/2 cup (120 g) Sour Cream, (room temperature)
White Chocolate Raspberry Buttercream
- 4 oz (113 g) White Chocolate
- 1 1/2 cups (340 g) Salted Butter
- 4 cups (480 g) Powdered Sugar
- 1 tbsp (15 g) Vanilla Bean Paste , (or extract)
- 2 tbsp (30 g) Whole Milk
- 2 tbsp Reserved Raspberry Puree, (from above)
Instructions
- Start by making the whipped white chocolate ganache. Add heavy cream to a large glass measuring or medium bowl. Warm in the microwave for 1 minute. Chop the white chocolate and add it to the warmed heavy cream. Let it sit for 2-3 minutes, then stir together until the white chocolate is fully melted and the mixture is smooth. (If it's not fully melted, microwave in 15 second increments until fully melted, stirring between each time). Place the bowl into the refrigerator to cool completely (this will take about 2-3 hours and should be ready by the time the cake is ready to assemble). 8 oz White Chocolate 1/2 cup Heavy Cream
- Now make the raspberry compote filling. Add raspberries, sugar, and lemon juice to a medium saucepan over medium heat. Cook for 10 minutes, then reduce heat to medium low and continue to cook for 15-20 minutes, stirring occasionally, until the mixture reduces and thickens slightly. Mix together cornstarch and water in a small bowl, then add the cornstarch slurry to the raspberry mixture. Stir for 3-4 minutes, until the raspberries become jammy. Remove from heat and place into a small bowl to cool completely. It'll thicken more as it cools. (you can also place this into the refrigerator) 3 cups Raspberries 1/2 cup Sugar 2 tbsp Lemon Juice 1 tbsp Cornstarch 1 tbsp Water
- Let's get started on the cake. Preheat the oven to 350 degrees F. Brush 3 8-inch pans with melted butter, then dust with flour, ensuring the entire pan is coated. (you can also use nonstick baking spray but I've found that brushing the pans and coating with flour is most reliable and prevents the outside of the cake from browning too much)
- In a large bowl, whisk together cake flour, baking powder, and kosher salt. Set aside. 3 cups All Purpose Flour 1 tbsp Baking Powder 1 tsp Kosher Salt
- Add room temperature butter, vegetable oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed for 3-4 minutes, until smooth and fluffy, also slightly lightened in color (should be a pale yellow). 1/2 cup Salted Butter 1/2 cup Vegetable Oil 2 1/4 cups Sugar
- Scrape down the sides of the bowl with a rubber spatula. Reduce mixer speed to low and begin adding eggs, ensuring each egg is fully incorporated prior to adding the next. Then add all of the egg whites and mix until combined, scraping down the sides of the bowl as needed. It'll take about 1 minute for the egg whites to become fully incorporated into the butter mixture so be patient. Add in vanilla bean paste (or exact) and almond extract and mix to combine, about 15 seconds. 3 large Eggs 3 Egg Whites 1 tbsp Vanilla Bean Paste 1 tsp Almond Extract
- Add half of the dry ingredients to the wet ingredients and mix until just combined, about 20 seconds. Then add in whole milk, heavy cream, and sour cream. Continue to mix until combined, then add the remainder of the dry ingredients. Mix until smooth, about 20 seconds. Scrape down the sides and bottom of the bowl, ensuring that all of the ingredients are fully incorporated. 3/4 cup Whole Milk 1/4 cup Heavy Cream 1/2 cup Sour Cream
- Divide batter equally among the 3 prepared cake pans and bake on the middle rack of the oven for 28-32 minutes, until a toothpick inserted into the center of each cake comes out with just a few moist crumbs. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack. Cover with plastic wrap and to cool completely. (this traps in steam and keeps the cake super moist)
- While the cake is cooling, make the buttercream. Chop up the white chocolate and add to a small microwaveable bowl. Microwave for 30 seconds. Stir, then microwave again in 15 second increments until fully melted, stirring between each session – be careful not to burn the chocolate. Once it's almost completely smooth, set aside to cool for 15 minutes. 4 oz White Chocolate
- Wash out the bowl of the stand mixer and place it back onto the stand mixer with the paddle attachment. Add room temperature butter and beat on medium high speed for 5 minutes. Add in 2 cups of the powdered sugar and the melted white chocolate and beat on low speed, gradually increasing to medium high speed once combined. Beat for about 1 minutes, then add the remaining powdered sugar, vanilla bean paste (or extract), whole milk, and 2 tbsp of the cooled raspberry filling. Start on low speed, then gradually increase to medium high speed. Mix on medium high for 2 minutes then scrape down the sides of the bowl and continue to mix for 30 seconds, ensuring the buttercream is smooth and combined. 1 1/2 cups Salted Butter 4 cups Powdered Sugar 1 tbsp Vanilla Bean Paste 2 tbsp Whole Milk 2 tbsp Reserved Raspberry Puree
- Remove the chilled white chocolate mixture from the refrigerator. Use an electric hand mixer to beat until fluffy and creamy, about 3-4 minutes. It should be the texture of a thick mousse.
- Now let's assemble the cake. Fill a pastry bag (you don't need a piping tip but feel free to use one) with the raspberry buttercream. Place one cake layer onto a cake stand. Spread half of the whipped white chocolate ganache on top.
- Using the piping bag, pipe a border the perimeter of the cake, then add half of the raspberry filling on top. Repeat with the second layer.
- Place the third cake on top then cover the cake with a thin layer on buttercream. Place the cake into the refrigerator to set for 30 minutes. (This is the crumb coat aka the first layer of frosting that seals in any loose crumbs, allowing for the second layer to be smooth)
- Remove the cake from the refrigerator and cover with the remaining buttercream and top with any leftover raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks absolutely scrumptious! That being said, please clarify: in the beginning of the post you said to use all-purpose flour for a better structure, but it says to use cake flour in the recipe card below. Which should we use? Thanks in advance!
Hi! Thanks for catching that, it’s supposed to be all purpose. I just updated it!