Description
An elegant, moist white chocolate cake layered with tart raspberries and creamy white chocolate frosting—perfect for celebrations or a luxurious dessert.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 6 oz white chocolate, melted and cooled
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh raspberries
- ½ cup raspberry jam
- 1 tablespoon flour (for tossing raspberries)
Frosting:
- 8 oz white chocolate, melted and cooled
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment.
- Whisk flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy. Add eggs one at a time.
- Mix in melted white chocolate and vanilla. Alternate adding dry ingredients and buttermilk, starting and ending with flour.
- Toss raspberries in flour and fold into the batter.
- Divide batter between pans. Swirl ¼ cup jam into each.
- Bake for 30–35 minutes. Cool completely on a rack.
- Beat all frosting ingredients until smooth. Layer and frost the cakes.
- Chill for 30 minutes before slicing. Garnish as desired.
Notes
- Use high-quality white chocolate, not almond bark.
- Tossing raspberries in flour helps prevent sinking.
- Chill cake before frosting for clean layers.
- Store leftovers covered in the fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: white chocolate raspberry cake, elegant dessert, celebration cake, white chocolate frosting, fruity cake recipe