White Chocolate Raspberry Cake

A luscious layered dessert bursting with sweet-tart raspberries and creamy white chocolate, this White Chocolate Raspberry Cake is as stunning as it is delicious. Each bite gives me the perfect balance between moist, fluffy vanilla cake and tangy raspberry compote, all wrapped in a silky white chocolate buttercream. It’s a showstopper I love to bring out for special occasions or when I feel like baking something unforgettable.

Why You’ll Love This Recipe

I love how this cake combines the richness of white chocolate with the brightness of raspberries. The layers are soft and buttery, with a tender crumb that holds up beautifully to the creamy frosting. The raspberry compote adds just the right touch of tartness to cut through the sweetness, and the white chocolate buttercream is irresistibly smooth and decadent. Whether I’m making it for a birthday, holiday, or just a weekend baking session, this cake always leaves a lasting impression.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temperature

1 3/4 cups granulated sugar

4 large eggs

1 tsp vanilla extract

1 cup whole milk

1/2 tsp almond extract (optional)

1 cup fresh or frozen raspberries (do not thaw if frozen)

1 tbsp all-purpose flour (for tossing raspberries)

For the Raspberry Compote:

1 1/2 cups raspberries

2 tbsp sugar

1 tbsp lemon juice

1 tsp cornstarch mixed with 1 tbsp water

For the White Chocolate Buttercream:

1 cup unsalted butter, room temperature

3 1/2 cups powdered sugar

6 oz white chocolate, melted and cooled slightly

1 tsp vanilla extract

2–3 tbsp heavy cream or milk

Directions

I preheat the oven to 350°F (175°C) and prepare three 8-inch cake pans by greasing and lining them with parchment paper.

In a bowl, I whisk together flour, baking powder, and salt.

In a large mixing bowl, I cream the butter and sugar until light and fluffy, about 3–4 minutes.

I beat in the eggs one at a time, then add the vanilla and almond extract.

Alternating between wet and dry, I add the flour mixture and milk, starting and ending with the flour. I mix until just combined.

I toss the raspberries in 1 tbsp of flour and gently fold them into the batter.

Then I divide the batter evenly into the pans and smooth the tops.

I bake the cakes for 25–30 minutes, or until a toothpick inserted into the center comes out clean. After baking, I let them cool completely.

To make the Raspberry Compote:

In a saucepan over medium heat, I combine raspberries, sugar, and lemon juice. Next I cook until the berries begin to break down, about 5 minutes.

I stir in the cornstarch slurry and let it cook for another 1–2 minutes until thickened. Then I let it cool fully.

To make the White Chocolate Buttercream:

I beat the butter until creamy.

I gradually add powdered sugar, beating until fluffy.

Then I mix in the cooled melted white chocolate and vanilla.

I add heavy cream one tablespoon at a time until the consistency is smooth and spreadable.

To Assemble the Cake:

I place the first cake layer on a serving plate and spread a thin layer of buttercream on top, followed by a spoonful of raspberry compote.

ThenI repeat this process with the second layer.

I add the final cake layer and frost the entire cake with the remaining buttercream.

I decorate with fresh raspberries and white chocolate curls, then chill the cake for about 30 minutes for cleaner slices.

Servings and timing

This cake makes 12 generous servings.

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Calories: Approximately 520 kcal per serving

Variations

I sometimes use raspberry jam in place of the compote if I’m short on time.

For a deeper flavor, I like to toast the white chocolate before adding it to the buttercream.

I’ve also made this cake using a raspberry mousse layer instead of compote for a more elegant twist.

Swapping almond extract for lemon zest gives the cake a fresh citrusy note.

When I want more color, I add a touch of raspberry puree to the frosting for a light pink hue.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4 days. It keeps best in an airtight cake container.
Before serving, I let it sit at room temperature for about 30 minutes to soften the buttercream.
If I’ve frozen the cake layers ahead of time, I thaw them overnight in the fridge before assembling. Fully assembled slices can also be frozen for up to 1 month—just wrap tightly in plastic and foil.

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FAQs

What’s the best way to keep raspberries from sinking in the cake?

I toss them in a tablespoon of flour before folding them into the batter. This helps distribute them evenly and prevents sinking.

Can I use white chocolate chips instead of a white chocolate bar?

Yes, I’ve used good-quality white chocolate chips with success. Just be sure they melt smoothly before adding them to the buttercream.

Do I need to strain the raspberry compote?

I don’t usually strain it, as I enjoy the texture from the seeds and fruit. But if I want a smoother compote, I’ll pass it through a fine mesh sieve.

Can I make this cake ahead of time?

Absolutely. I often bake the cake layers a day in advance and store them wrapped in plastic wrap. I make the buttercream and compote the same day I plan to assemble.

What can I use instead of almond extract?

If I don’t have almond extract, I just leave it out or use lemon zest or a bit more vanilla extract for a different flavor profile.

Conclusion

This White Chocolate Raspberry Cake is one of my go-to celebration desserts for a reason. It’s packed with flavor, visually stunning, and incredibly satisfying to make and eat. From the tender cake layers to the silky buttercream and tangy berry filling, every element works together beautifully. Whether I’m baking for a holiday or just because, this cake always hits the mark.

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