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Heavenly White Chocolate Raspberry Cake

A delightful cake with layers of white chocolate and raspberry that will impress your guests and elevate any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cup buttermilk (or plain yogurt)
  • 3 large eggs
  • 1 tbsp vanilla extract
  • 1 tbsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup white chocolate chips Optional, but recommended for extra flavor.
Raspberry Filling
  • 2 cups fresh raspberries Frozen raspberries can be used.
  • 0.75 cups granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
Frosting
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Additional raspberries and white chocolate for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
Mix the Batter
  1. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy (about 3-4 minutes).
  2. Add the eggs one at a time, whisking well after each addition.
  3. Mix in the buttermilk and vanilla extract.
  4. In another bowl, whisk the flour, baking powder, baking soda, and salt together.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the white chocolate chips.
Bake the Cakes
  1. Divide the batter evenly between the two cake pans and smooth the tops.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Prepare the Raspberry Filling
  1. In a medium saucepan over medium heat, combine the raspberries, sugar, cornstarch, and lemon juice.
  2. Cook gently, stirring occasionally until the raspberries break down and the mixture thickens (about 5-7 minutes).
  3. Let it cool slightly.
Whip the Frosting
  1. In a clean bowl, beat together the cream cheese and powdered sugar until smooth.
  2. Gradually add the heavy cream and beat until stiff peaks form.
  3. Stir in the vanilla extract.
Assemble the Cake
  1. When the cakes are completely cooled, place one layer on a serving plate.
  2. Spread some of the raspberry filling, then add a layer of frosting.
  3. Gently place the second cake layer on top and frost the entire cake.
  4. Smooth it out for a polished look and garnish with additional raspberries and white chocolate if desired.
Chill and Serve
  1. Let the cake chill for about an hour to set the frosting.
  2. Slice, serve, and enjoy!

Notes

Store any leftover cake in an airtight container in the fridge for about three days. It will not last long!