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The first time I made this White Chocolate Raspberry Cake for a dinner party, it garnered more attention than the main course. It’s the recipe friends and family request for every birthday, celebration, or just because. It’s more than a cake; it’s a masterpiece of textures and flavors. Imagine layers of the softest vanilla cake soaked in sweet milk, a tangy burst of homemade raspberry jam, and an incredibly silky white chocolate cream cheese frosting. This is the ultimate baking project that yields pure, elegant deliciousness.
Why You’ll Love This Raspberry Cake Recipe
- Unbelievably Moist & Soft: The vanilla soak ensures every single bite is tender and delicious.
- Perfect Flavor Balance: Sweet white chocolate, tangy cream cheese, and fresh raspberries create a heavenly combination.
- Impressively Delicious: This cake looks and tastes like it came from a professional bakery.
- Step-by-Step Success: My detailed instructions make this elegant cake easy to bake!
Recipe Overview: White Chocolate Raspberry Layer Cake
- Yield: 1 beautiful three-layer 6-inch cake (or two-layer 8-inch cake)
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Cooling/Chilling Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
White Chocolate Raspberry Cake Ingredients
For the Perfect Vanilla Cake Layers:
- 2 ½ cups (315g) all-purpose flour, spooned & leveled
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170g) unsalted butter, room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cups (300ml) whole milk, room temperature
For the Vanilla Soak:
- ½ cup (120ml) whole milk
- 1 tsp vanilla extract
For the Easy Raspberry Filling:
- 1 ½ cups (190g) fresh or frozen raspberries
- 3 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
For the White Chocolate Cream Cheese Frosting:
- 1 cup (170g) high-quality white chocolate chips, melted & cooled
- 8 oz (226g) full-fat cream cheese, room temperature
- ½ cup (113g) unsalted butter, room temperature
- 3 cups (360g) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of salt
Garnish: Fresh raspberries, white chocolate shavings.
How to Make White Chocolate Raspberry Cake
Step 1: Make the Raspberry Filling
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the raspberries break down and become juicy (about 5-7 minutes).
In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Whisk this into the raspberry mixture and bring to a simmer for 1-2 minutes, until thickened. Remove from heat, let cool completely, then place in the fridge to set. 🍯
Step 2: Bake the Fluffy Vanilla Cake Layers
- Prep: Preheat your oven to 350°F (175°C). Grease and line three 6-inch (or two 8-inch) cake pans with parchment paper.
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, using a hand mixer or stand mixer, cream the softened butter and sugar together on medium-high speed for 2-3 minutes, until light and fluffy.
- Add Eggs & Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl. Mix in the vanilla extract.
- Combine: With the mixer on low, add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix!
- Bake: Divide the batter evenly between the prepared pans. Bake for 23-28 minutes (for 6-inch) or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. 🧁
Step 3: Prepare the Frosting & Soak
- Melt Chocolate: Carefully melt the white chocolate in short bursts in the microwave, stirring between each burst. Let it cool to room temperature.
- Cream Cheese Base: In a large bowl, beat the cream cheese and butter together until completely smooth and creamy.
- Add Sugar & Flavor: Gradually add the sifted powdered sugar on low speed until incorporated. Add the vanilla extract and a pinch of salt.
- Incorporate Chocolate: Finally, pour in the cooled, melted white chocolate and beat on medium speed until the frosting is smooth, fluffy, and well combined.
- Vanilla Soak: Simply stir the milk and vanilla extract together in a small jug.
Step 4: Assemble Your Masterpiece!
- Level Cakes: If your cake layers have domed tops, use a serrated knife to level them off.
- Soak: Place the first cake layer on your serving plate or cake board. Use a pastry brush to generously brush the top with the vanilla milk soak.
- Frost & Fill: Spread a thin layer of white chocolate frosting over the first layer. Pipe a dam of frosting around the edge to hold the filling. Spoon half of the cooled raspberry filling inside the dam and spread it evenly.
- Repeat: Place the second cake layer on top and repeat the process: soak, frosting dam, and raspberry filling.
- Crumb Coat: Place the final cake layer on top (bottom-side up for a flat surface). Brush with the remaining soak. Apply a thin crumb coat of frosting over the entire cake. Chill for 20 minutes to set the crumb coat.
- Final Frost: Apply a final, thick, and beautiful layer of frosting. Smooth the sides and decorate with a piping tip, fresh raspberries, and white chocolate shavings! 🍫
Pro Tips for the Best Cake
- Room Temperature is KEY: This is non-negotiable for a smooth, lump-free batter and frosting. Cold ingredients will cause the frosting to seize.
- Don’t Overmix: Mix the cake batter only until the ingredients are combined. Overmixing develops gluten, leading to a tough cake.
- Cool Everything Completely: Warm cakes will melt the frosting, and warm chocolate will ruin the frosting’s texture. Patience is a virtue here!
- Chill for Clean Slices: For picture-perfect slices, refrigerate the assembled cake for at least 1 hour before slicing. This sets the frosting and filling, giving you clean cuts.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought raspberry jam instead?
A: Absolutely! For a shortcut, use about ½ cup of a high-quality, seedless raspberry jam. This will save you time, though the flavor of the homemade filling is truly special.
Q: Why did my cream cheese frosting get soupy?
A: This almost always happens if the cream cheese or butter was too warm, or if the melted white chocolate was still warm when added. Ensure all ingredients are at cool room temperature before mixing. If your frosting is runny, pop the whole bowl into the refrigerator for 20-30 minutes to firm up before re-whipping.
Q: What’s the best way to melt white chocolate?
A: The microwave method is easiest. Use a microwave-safe bowl and heat in 20-second bursts at 50% power, stirring well between each burst. This prevents it from scorching. You can also use a double boiler on the stove.
Q: Can I make this elegant layer cake in advance?
A: Yes! The baked cake layers can be wrapped tightly in plastic wrap and frozen for up to 2 months. Thaw in the refrigerator before assembling. The raspberry filling can be made and stored in the fridge for up to 5 days. The fully assembled cake stores beautifully in the fridge for up to 4 days.
How to Store Raspberry Cream Cheese Cake
Due to the cream cheese frosting, this cake must be refrigerated. Store it in an airtight cake carrier or loosely covered with plastic wrap. It will stay fresh for up to 4 days. Let it sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
There you have it! The most perfect, decadent, and moist white chocolate raspberry cake you’ll ever make. This stunning dessert is guaranteed to steal the show and become a new family favorite.
If you try this recipe, please leave a comment and a star rating below! I love hearing how it turns out for you. What’s your favorite occasion to bake a show-stopping layer cake? 🥰
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