Heavenly White Chocolate Raspberry Cake

Luca ChefSeptember 29, 20253 Mins read71

Heavenly White Chocolate Raspberry Cake adorned with fresh raspberries and white chocolate curls

Why Make This Recipe

Heavenly White Chocolate Raspberry Cake is a delightful dessert that combines rich flavors and beautiful presentation. The creamy white chocolate contrasts perfectly with tart raspberry filling, creating a heavenly treat for any occasion. Whether it’s a birthday celebration, a holiday gathering, or just a special treat for yourself, this cake is sure to impress everyone. Its stunning layers and delicious taste make it a perfect centerpiece for your dessert table.

Table des matières

How to Make Heavenly White Chocolate Raspberry Cake

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk
1/2 cup sour cream
1 1/2 cups raspberry preserves or seedless raspberry jam
1 cup fresh raspberries (optional)
8 oz white chocolate, melted and slightly cooled
1 1/2 cups heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
2–3 tbsp heavy cream (as needed for consistency)

Directions

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until fluffy. Beat in the eggs one at a time, then add the vanilla extract.
Mix the dry ingredients alternately with the milk and sour cream until just combined.
Divide the batter evenly among the prepared pans. Bake for 25–28 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
For the raspberry filling, stir the raspberry preserves until smooth. If using fresh raspberries, gently fold them in. Set aside.
To make the white chocolate cream, beat the cream cheese and powdered sugar until smooth. Add the melted white chocolate and vanilla extract. In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the white chocolate mixture.
Assemble the cake by placing one layer on a stand. Spread with raspberry filling, add a layer of white chocolate cream, then repeat with the second layer. Top with the third layer.
For the frosting, beat the butter until creamy. Add the melted white chocolate and powdered sugar, adjusting the consistency with heavy cream as needed. Frost the cake smoothly and decorate with swirls of frosting.
Garnish with fresh raspberries and curls of white chocolate for an extra touch.

How to Serve Heavenly White Chocolate Raspberry Cake

Serve Heavenly White Chocolate Raspberry Cake chilled or at room temperature. A slice of this cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for sharing with family and friends, making it a great dessert for any gathering.

How to Store Heavenly White Chocolate Raspberry Cake

To store leftover cake, cover it tightly with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to 4-5 days. If you want to enjoy it later, you can freeze the cake by wrapping individual slices in plastic wrap and placing them in a freezer-safe bag. It can be frozen for up to 2 months.

Tips to Make Heavenly White Chocolate Raspberry Cake

Make sure all your ingredients are at room temperature for easier mixing.
You can use store-bought raspberry jam if you don’t have preserves on hand.
Ensure the white chocolate is cooled but not hardened before adding it to the cream.
If you want a stronger raspberry flavor, add more raspberry preserves in the filling or frosting.

Variation

For a different twist, consider adding lemon zest to the cake batter for a citrusy flavor that complements the raspberry. You can also try using other berries, like strawberries or blueberries, for the filling.