White Chocolate Raspberry Cake

Some cakes just make you stop and smile—and this White Chocolate Raspberry Cake is exactly that kind of cake. I still remember the first time I made it for a weekend dinner.

I wasn’t aiming for anything fancy, just wanted something fresh and a little different.

But the moment I sliced into it, with those bold red raspberry layers and creamy white chocolate frosting, everyone at the table leaned in closer. No one even waited for a fork—they dove straight in with their eyes.

It’s soft, buttery vanilla sponge stacked high with a sweet, slightly tart raspberry filling that tastes like summer in a spoon. The white chocolate buttercream?

Silky, smooth, and light enough that you won’t feel weighed down after a slice (or two).

And those fresh raspberries on top give it the most natural, effortless finish—like it just belongs on a cake stand at your favorite café.

What I love most about this recipe is how easy it is to make look impressive without driving you crazy in the kitchen.

You don’t need special tools, fancy skills, or hours of free time. Just basic ingredients, a bit of patience, and a good appetite for cake.

If you’re someone who enjoys baking that actually feels fun—not stressful—and you want a dessert that looks beautiful without all the drama, you’re in for a treat with this one. Ready to bake it? Let’s go all in on flavor, one layer at a time.

Table of Contents

White Chocolate Raspberry Cake Recipe

Ingredients

For the Vanilla Sponge Cake (3 layers):

2 ½ cups (300g) all-purpose flour (sifted)
2 ½ tsp baking powder
½ tsp fine salt
1 cup (227g) unsalted butter, softened
1 ¾ cups (350g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup (240ml) whole milk, room temperature
½ cup (120ml) sour cream, room temperature

For the Raspberry Filling:

2 ½ cups (300g) fresh or frozen raspberries
¾ cup (150g) granulated sugar
2 tbsp cornstarch
2 tbsp water
1 tsp lemon juice
Optional: ½ tsp raspberry extract (for deeper flavor)

For the White Chocolate Buttercream:

1 ½ cups (340g) unsalted butter, room temperature
4 cups (480g) powdered sugar, sifted
8 oz (225g) white chocolate, melted and cooled to room temp
3 tbsp heavy cream (adjust for consistency)
2 tsp vanilla extract
Pinch of salt

Decoration:

½ cup heavy cream, whipped for extra piping (optional)
Fresh raspberries (around 12 for garnish)

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20cm) round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large mixing bowl, beat the butter and sugar with a hand or stand mixer on medium-high speed for 3–4 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce mixer speed to low. Alternately add flour mixture and milk + sour cream (mixed together), starting and ending with the dry ingredients. Do not overmix.
Divide the batter evenly into the prepared pans. Smooth the tops.
Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice.
Stir until berries break down and the mixture starts to bubble (about 5–7 minutes).
In a small bowl, dissolve cornstarch in water and stir it into the raspberry mixture.
Cook until thickened, about 1–2 minutes, stirring constantly. It should coat the back of a spoon.
Optional: Strain to remove seeds for a smoother finish.
Let cool completely before assembling the cake. Refrigerate to thicken if needed.
Beat the softened butter in a large bowl on medium-high speed until creamy, about 2–3 minutes.
Gradually add powdered sugar, one cup at a time, beating on low until incorporated.
Pour in the cooled melted white chocolate and mix until well combined.
Add vanilla extract, salt, and heavy cream. Beat on high speed for 2–3 minutes until light and fluffy.
Adjust consistency with more cream if needed.
Place the first cake layer on a cake board or plate. Spread a thin layer of buttercream to create a barrier around the edges.
Spoon and spread half the raspberry filling inside the buttercream dam. Top with the second cake layer and repeat.
Add the third layer and apply a thin crumb coat of buttercream over the entire cake.
Chill for 20–30 minutes, then apply the final thick layer of white chocolate buttercream, smoothing it with an offset spatula.
Pipe swirls on the top edge using a piping bag fitted with a star tip.
Garnish with fresh raspberries on top of each swirl for the same finish as the image.
Chill the cake for 1 hour before slicing for neat layers.
Store covered in the fridge for up to 3–4 days. Let come to room temperature before serving for best texture.

How Do You Make a Moist White Chocolate Raspberry Cake From Scratch?

A soft, moist cake starts from the very beginning — here’s how to get it right every time:

Use full-fat dairy: Whole milk, sour cream, or yogurt add moisture and richness to the cake batter.
Don’t skip softening: Butter and eggs must be at room temperature — they mix better and trap more air.
Use cake flour or sift all-purpose flour: This gives a softer texture and helps keep the cake fluffy.
Add raspberry filling after baking: Instead of mixing berries in the batter, use a thick filling between layers so the sponge stays light and moist.
Soak cake layers if needed: Lightly brushing cooled cake layers with a sugar-water mix adds extra moisture.
Don’t overbake: Remove from the oven as soon as a toothpick comes out with a few moist crumbs — not dry.
Store with care: Wrap and chill leftovers tightly to lock in moisture.

Which White Chocolate Is Best For Cake Frosting?

The white chocolate you choose makes a huge difference in taste and texture.

Use real white chocolate: Look for cocoa butter listed in the ingredients. Avoid candy melts or coating chocolate.
Choose baking bars, not chips: Bars melt smoothly and mix better with frosting; chips often contain stabilizers.
Trusted brands: Use high-quality white chocolate like Callebaut, Lindt, Green & Black’s, or Ghirardelli (check label for suitable ingredients).
Chop before melting: This helps it melt evenly and prevents burning.
Cool before mixing: Always let melted white chocolate cool to room temp before adding to your frosting to avoid curdling.

Can I Make White Chocolate Raspberry Cake Ahead Of Time?

Yes, and it actually helps the flavors settle in better.

Bake the layers 1–2 days ahead: Let them cool, then wrap tightly in plastic wrap and refrigerate or freeze.
Make the frosting in advance: Store in the fridge, then bring to room temperature and re-whip before using.
Prepare the raspberry filling early: It thickens more as it chills, which is great for assembly.
Assemble the full cake a day before serving: Chill it overnight and bring it to room temp before slicing.
Avoid adding raspberries on top too early: Add fresh fruit decorations close to serving time so they don’t bleed or soften.

Can I Turn This Recipe Into Cupcakes Instead Of a Layered Cake?

Yes, the batter works great for cupcakes with just a few small changes.

Fill liners two-thirds full: This gives space to rise without spilling.
Bake for 18–22 minutes: Use the same temperature (around 350°F/175°C), but reduce the time.
Add filling after baking: Scoop a small hole in the center and spoon in raspberry filling, then pipe frosting on top.
Use a star tip for frosting: It gives a clean, professional swirl with a hint of white chocolate elegance.
Store in a container with a tight lid: Keeps them soft and prevents drying out.

How Do I Keep My Cake Layers Even And Flat When Baking?

Getting smooth, even layers is easier than you think.

Use a scale: Weigh each cake pan to make sure batter is evenly divided.
Level the pans: Tap each one gently on the counter to remove air pockets before baking.
Lower your oven temp slightly: Bake at 325°F (160°C) for a bit longer — it reduces doming.
Use baking strips: Wrap wet cake strips around the outside of pans to help the cakes bake evenly.
Trim if needed: Use a serrated knife or cake leveler to remove any dome tops after cooling.

How Do I Make Raspberry Filling Thicker For Cake Layers?

A thick filling helps the layers stay put and gives clean slices.

Add cornstarch or arrowroot: Mix with a bit of water before stirring into hot raspberry mixture.
Cook it longer: Let the mixture simmer until it reduces and thickens — don’t rush it.
Chill before using: It sets more as it cools, so refrigerate for 1–2 hours before spreading on cake.
Mash or blend lightly: For a smoother texture, pulse it a bit — but don’t overdo it if you want some fruit pieces.
Strain the seeds (optional): Use a sieve to remove seeds for a smoother filling that spreads evenly.

Can I Add Cream Cheese To The Frosting For This Cake?

Yes, you can — it adds a tangy flavor that balances the white chocolate beautifully.

Use full-fat block cream cheese: Avoid the spreadable kind in tubs — it’s too soft.
Mix butter and cream cheese first: Whip until smooth before adding melted (cooled) white chocolate.
Chill the frosting slightly: If it feels too soft, pop it in the fridge for 15–20 minutes before piping.
Perfect pairings: This frosting works great with vanilla sponge, raspberry filling, or even on cupcakes.
Add powdered sugar gradually: This keeps it smooth and helps you control the sweetness.