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Heavenly White Chocolate Raspberry Cake

This cake combines the richness of white chocolate with the tangy sweetness of fresh raspberries, creating a delightful dessert perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries
For the White Chocolate Frosting
  • 1.5 cups white chocolate chips
  • 1 cup heavy cream
  • 2 cups powdered sugar
  • 0.5 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour your cake pans.
  2. In a large bowl, sift together the flour, baking powder, and salt.
  3. In another bowl, cream the softened butter with the granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then add the buttermilk and vanilla extract.
  5. Fold the dry mixture into the wet ingredients until just combined, then gently fold in the fresh raspberries.
Baking
  1. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cakes are cooling, melt the white chocolate chips. Let cool slightly before mixing with heavy cream, powdered sugar, and vanilla until smooth.
Assembly
  1. Once the cakes are fully cooled, layer them with white chocolate frosting in between each tier and cover the entire cake with the remaining frosting.
  2. Garnish with extra raspberries and white chocolate shavings.

Notes

Use fresh raspberries for the best flavor. If frosting is too thick, add heavy cream to adjust consistency. If too thin, whisk in more powdered sugar.