This White Chocolate Raspberry Cake is rich and decadent, but it will be hard not to keep going back for seconds!
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With three layers of rich white chocolate cake, filled with raspberry fruit filling and frosted with a sweet white chocolate frosting, this cake will quickly become a favorite. Plus, it’s a fairly easy one to bake and assemble.
White Chocolate Raspberry Cake
- Cake flour: cake flour has a lower protein content than all-purpose flour, which produces delicate and fine crumbed cakes like this one.
- Baking powder: leavens the cake.
- Granulated sugar: flavors the cake batter and incorporates and dissolves easily into the cake batter.
- Salt: helps enhance flavor.
- Eggs: bind, thicken, emulsify and leavens.
- Raspberry emulsion: enhances the cake flavor. Bakers Tip: Strawberry extract can be used as a substitute in equal parts.
- Buttermilk: adds a tangy flavor, as well as tenderizes and creates a fluffy crumb. Bakers Tip: Sour cream or yogurt can be substituted for buttermilk. Both are acidic and produce similar results.
- Unsalted butter: is rich in flavor and also helps determine the cakes crumb. Fat coats the flour stopping its ability to form too much gluten. Bakers Tip: Always use unsalted butter since different brands of butter have different amounts of salt in them.
- Melted white chocolate: adds flavor to the white chocolate raspberry cake layers.
Raspberry Filling
Place thawed raspberries in a blender or food processor and puree until smooth. Over a bowl pour raspberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
Place raspberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord if using. Chill for about 2-3 hours in the refrigerator until ready to use.
TIP: The frozen raspberries can be substituted with any frozen fruit of your choice.
White Chocolate Frosting
In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and melted chocolate and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
Crumb Coating
Pipe the remaining frosting in the piping bag on to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.
Crumb coating cakes is great for keeping loose crumbs out of your final layer of frosting and for helping seal in your cake and giving you a great foundation to start decorating on.
Assembly Tips
- Trim cake to create flat cake layers if needed.
- Keep filling at 1/2 cup to prevent over filling.
- Use a crumb coat to seal in loose crumbs.
- Chill the cake before applying a final layer of frosting and decorating.
Cake Decorating Tools
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 4 cup liquid measuring cup (or bowl)
- Food processor
- Sieve
- Nonslip mat
- Cake turntable
- 8-inch round cake board
- Piping bags
- Coupler or round piping tip
- Offset cake spatula
- 8-inch round acrylic disc
- Parchment paper
- Cake scraper
- Wilton piping tip #1M
- White chocolate shavings, for garnish
- Fresh raspberries, for garnish
- Fresh mint, for garnish
Cake Decorating Garnishes
- Fresh raspberries: Obviously the best fresh fruit to serve with this cake. Wash and dry the raspberries well before topping them on the cake.
- Fresh mint: Green brings out the colors of this cake as well as a bit of flavor. Be sure to top with fresh mint right before serving for the best color.
- White chocolate shavings: I felt this cake needed another layer of decoration so I used a vegetable peeler and shaved a white chocolate bar for some simple texture on the edge and top of the cake.
White Chocolate Raspberry Cake Baking Schedule
- Day 1: Bake cake layers and prepare raspberry filling.
- Day 2: Make frosting, assemble and serve.
Make Ahead
- Raspberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
- Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
- Frosting is best prepared the day of assembly.
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White Chocolate Raspberry Cake
Rich and decadent White Chocolate Raspberry Cake has three layers of white chocolate cake filled with raspberry filling and frosted with white chocolate frosting. Lastly it's decorated with fresh raspberries and mint leaves and a few white chocolate shavings.
Ingredients
SPECIAL TOOLS
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- 4 cup liquid measuring cup (or bowl)
- Food processor
- Sieve
- Nonslip mat
- Cake turntable
- 8-inch round cake board
- Piping bags
- Coupler or round piping tip
- Offset cake spatula
- 8-inch round acrylic disc
- Parchment paper
- Cake scraper
- Wilton piping tip #1M
- White chocolate shavings, for garnish
- Fresh raspberries, for garnish
- Fresh mint, for garnish
WHITE CHOCOLATE CAKE
- 3 cups (12 ounces) cake flour
- 1 tablespoon baking powder
- 1 1/2 cups (10.5 ounces) granulated sugar
- 3/4 teaspoons salt
- 4 large eggs
- 1 teaspoon raspberry emulsion
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 cup (2 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature
- 1 cup (8 ounces) white chocolate, melted
RASPBERRY FILLING
- 12 ounces frozen raspberries, thawed
- 1/4 cup (1.75 ounces) granulated sugar
- 3 tablespoons cornstarch mixed with 3 tablespoons water
- Fresh lemon juice to taste
- 3 tablespoons Chambord, optional
WHITE CHOCOLATE BAKERY FROSTING
- 1 cup (16 tablespoons/225 grams) unsalted butter, at room temperature
- 1/4 cup (50 grams) shortening
- 6 ounces white chocolate, melted and slightly cooled
- Pinch of salt
- 3 1/4 cup (13 ounces/410 grams) powdered sugar, sifted
- 1/2 cup heavy cream, plus more if needed
- 2 teaspoons raspberry emulsion
Instructions
WHITE CHOCOLATE CAKE
- Adjust and oven rack to the center position and heat oven to 325 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
- Place white chocolate in a microwave safe bowl and heat on 30 second intervals, stirring between each interval until the chocolate is smooth. Set aside to cool slightly.
- In the bowl of a stand mixer, add the flour, baking powder, sugar and salt and mix on medium speed until combined.
- In a 4 cup measuring cup, add the eggs, raspberry emulsion, buttermilk and sour cream and whisk to combine.
- Slowly add the butter to the mixer bowl with the dry ingredients, one tablespoon at a time. Mix until the mixture resembles pea sized balls of flour.
- Reserve 1/2 cup of the wet ingredients and add the remaining into the dry ingredients. Mix on medium-high speed for 2 to 3 minutes, until combined. Add the reserved 1/2 cup wet ingredients to the batter and mix until combined on medium speed, about 30 seconds. Add the melted chocolate and mix on medium speed until combined.
- Divide the cake batter into the prepared cake pans and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached, rotating pans halfway through baking.
- Let cakes cool in their pans for 15 minutes, then invert them on to cooling racks to cool completely.
RASPBERRY FILLING
- Place thawed raspberries in a blender or food processor and puree until smooth. Over a bowl pour raspberry puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
- Place raspberry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord if using. Chill for about 2-3 hours in the refrigerator until ready to use.
WHITE CHOCOLATE FROSTING
- In the bowl of a stand mixer with the paddle attachment attached, beat the butter, shortening and melted chocolate and salt on medium speed until light and fluffy, about 8 minutes. Add the powdered sugar, heavy cream, and emulsion and slowly mix until combined, about 1 minute.
- Increase the mixer speed to medium-high and beat until light and fluffy, about 6 minutes.
ASSEMBLE CAKE
- Place a nonslip mat on top of your cake turntable. Place an 8-inch cake board on top. Spread a small amount of frosting in the center of the cake board to act as glue for the cake. Center one cake layer on the cake board. Fit a piping bag with a round tip or coupler and fill the piping bag with about 1 cup frosting. Pipe a frosting dam around the edge of the cake. Spread about 1/2 cup raspberry filling over the top with an offset cake spatula, smoothing the filling out all the way to the frosting dam.
- Place the second cake layer on top and pipe another frosting dam around the edge. Spread another 1/2 cup filling on top in an even layer, spreading it all the way to the frosting dam. Place the last cake layer on top (bottom side up) and gently press down to adhere.
CRUMB COATING
- Pipe the remaining frosting in the piping bag on to the top of the cake and with an offset cake spatula, spread a thin layer of frosting over the top and sides of the cake, catching any loose crumbs and sealing them in. Refrigerate or freeze the cake for 15 to 30 minutes.
FROSTING THE CAKE
- Apply a large dollop of frosting on top of the cake and spread out evenly. Line an 8-inch round acrylic disc with parchment paper with a bit of frosting. Line up the acrylic disc with the bottom cake board and gently press on to the top of the cake to adhere. Add more frosting to the sides of the cake, making sure to cover the bottom cake board completely, and gently press a cake scraper against the acrylic disc and bottom cake board. Slowly rotate the cake turntable all the way around to create a smooth finish on the side of the cake. Chill the cake in the refrigerator or freezer for 15 to 30 minutes.
- Line a rimmed baking sheet with parchment paper. Carefully pick up the cake by the bottom cake board with one hand and with the other hand, apply the white chocolate shavings to the bottom edge of the cake over the rimmed baking sheet.
- Insert a small offset spatula under the acrylic disc and rotate the turntable until the disc releases. Peel off the parchment paper. Add more frosting to the top of the cake to fill in any gaps if needed. Smooth out the top of the cake with an offset cake spatula while rotating the turntable.
DECORATING
- Fit a piping bag with Wilton piping tip #1M and fill remaining frosting. Pipe 8 swirls on the edge of the cake and top each swirls with a fresh raspberry, mint and a white chocolate shavings. Carefully transfer to a cake pedestal and serve.
Notes
Raspberry filling can be made up to 5 days in advance, stored in an airtight container in the refrigerator.
Cake layers can be made up to 3 days in advance, wrapped in plastic wrap in an airtight container in the refrigerator.
Frosting is best prepared the day of assembly.
Assembled cake can be stored in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 530Total Fat: 24gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 119mgSodium: 475mgCarbohydrates: 71gFiber: 3gSugar: 36gProtein: 9g
*Nutrition information is an estimate and will vary.*
Sean c
Thursday 24th of September 2020
You say 10 oz of raspberries (2 cups) for cake. But 2 cups for 24oz raspberries (2 cups) for the filling. Its confusing because how can both of those be 2 cups?
Mary
Friday 25th of September 2020
Yes that is confusing. Sorry about that. I've updated the recipe. Thanks for calling it to my attention.