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White Chocolate Raspberry Cake Recipe

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This White Chocolate Raspberry Cake is a decadent layered dessert featuring moist vanilla cake layers infused with almond and vanilla extracts, filled with a luscious raspberry compote and smooth white chocolate whipped ganache. The cake is finished with a rich white chocolate raspberry buttercream frosting and garnished with fresh raspberries, creating a perfect balance of sweet and tart flavors ideal for any special occasion.

Ingredients

Whipped White Chocolate Ganache

  • 8 oz White Chocolate
  • 1/2 cup Heavy Cream

Raspberry Compote Filling

  • 3 cups Raspberries (fresh or frozen)
  • 1/2 cup Sugar
  • 2 tbsp Lemon Juice
  • 1 tbsp Cornstarch
  • 1 tbsp Water

Cake Batter

  • 3 cups All Purpose Flour
  • 1 tbsp Baking Powder
  • 1 tsp Kosher Salt
  • 1/2 cup Salted Butter (room temperature)
  • 1/2 cup Vegetable Oil
  • 2 1/4 cups Sugar
  • 3 large Eggs
  • 3 Egg Whites
  • 1 tbsp Vanilla Bean Paste (or vanilla extract)
  • 1 tsp Almond Extract
  • 3/4 cup Whole Milk (room temperature)
  • 1/4 cup Heavy Cream (room temperature)
  • 1/2 cup Sour Cream (room temperature)

Buttercream Frosting

  • 4 oz White Chocolate
  • 1 1/2 cups Salted Butter (room temperature)
  • 4 cups Powdered Sugar
  • 1 tbsp Vanilla Bean Paste (or extract)
  • 2 tbsp Whole Milk
  • 2 tbsp Reserved Raspberry Puree (from the compote filling)

Instructions

  1. Make the whipped white chocolate ganache: Warm 1/2 cup heavy cream in the microwave for 1 minute in a large glass or medium bowl. Chop 8 oz of white chocolate and add to the warmed cream. Let sit for 2-3 minutes, then stir until smooth and the chocolate is fully melted. If needed, microwave in 15-second increments, stirring between, until melted. Refrigerate for 2-3 hours to cool completely.
  2. Prepare the raspberry compote filling: In a medium saucepan over medium heat, combine 3 cups raspberries, 1/2 cup sugar, and 2 tbsp lemon juice. Cook for 10 minutes, then reduce heat to medium-low and cook for an additional 15-20 minutes, stirring occasionally, until thickened. Mix 1 tbsp cornstarch and 1 tbsp water to make a slurry, then stir it into the raspberry mixture for 3-4 minutes until it becomes jammy. Remove from heat and cool completely, refrigerating if desired.
  3. Preheat and prepare pans: Preheat oven to 350°F (175°C). Brush three 8-inch cake pans with melted butter and dust with flour to coat evenly. This prevents excessive browning and sticking.
  4. Mix dry ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and 1 tsp kosher salt. Set aside.
  5. Cream fats and sugar: In the stand mixer with paddle attachment, combine 1/2 cup salted butter (room temperature), 1/2 cup vegetable oil, and 2 1/4 cups sugar. Beat on medium speed for 3-4 minutes until pale, fluffy, and lightened in color.
  6. Add eggs and extracts: Scrape sides of the bowl, reduce mixer speed to low, and add 3 large eggs one at a time, ensuring full incorporation before adding the next. Add 3 egg whites and mix until combined (about 1 minute). Add 1 tbsp vanilla bean paste and 1 tsp almond extract; mix for 15 seconds.
  7. Combine batter: Add half of the dry ingredients to wet mixture and mix until just combined (~20 seconds). Add 3/4 cup whole milk, 1/4 cup heavy cream, and 1/2 cup sour cream; mix to combine. Add remaining dry ingredients and mix until smooth (~20 seconds). Scrape down bowl to ensure even mixing.
  8. Bake the cake: Divide batter evenly between the three prepared pans. Bake on middle oven rack for 28-32 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in pans for 10 minutes, then invert onto wire racks. Cover with plastic wrap to trap steam and keep moist; cool completely.
  9. Melt white chocolate for buttercream: Chop 4 oz white chocolate and microwave in 30-second intervals, stirring between 15-second increments until fully melted and smooth. Let cool for 15 minutes.
  10. Make buttercream frosting: Clean the stand mixer bowl and paddle. Beat 1 1/2 cups salted butter on medium-high for 5 minutes until fluffy. Add 2 cups powdered sugar and melted white chocolate, beat on low gradually increasing to medium-high for 1 minute. Add remaining 2 cups powdered sugar, 1 tbsp vanilla bean paste, 2 tbsp whole milk, and 2 tbsp reserved raspberry puree. Start on low speed, increase to medium-high and beat for 2 minutes. Scrape bowl and beat an additional 30 seconds until smooth.
  11. Whip chilled white chocolate ganache: Remove ganache from refrigerator and beat with a hand mixer for 3-4 minutes until fluffy and mousse-like.
  12. Assemble the cake – layer 1: Fill a pastry bag with raspberry buttercream. Place one cake layer on a stand and spread half of the whipped white chocolate ganache on top.
  13. Layer and pipe: Pipe a border around the edge of the cake layer, then spoon half of the raspberry compote filling inside the border. Repeat with the second cake layer.
  14. Top and crumb coat: Place the third cake layer on top and cover the entire cake with a thin layer of buttercream frosting (crumb coat). Refrigerate for 30 minutes to set.
  15. Final frosting and decoration: Remove cake from fridge and frost with the remaining buttercream smoothly. Garnish with any leftover fresh raspberries. Chill as desired before serving.

Notes

  • Using fresh or frozen raspberries works well for the compote.
  • Allow the whipped ganache to chill for 2-3 hours for best texture—a thick, mousse-like consistency.
  • Brushing pans with butter and flour helps prevent over-browning compared to nonstick sprays.
  • Room temperature ingredients ensure smooth batter and even mixing.
  • The crumb coat helps lock in crumbs for a smooth final frosting finish.
  • Reserve some raspberry puree from the compote to flavor the buttercream, enhancing raspberry flavor.
  • To keep the cake moist, cover layers with plastic wrap while cooling.
  • If you don’t have vanilla bean paste, good quality vanilla extract works as a substitute.

Find it online: https://bitezly.com/white-chocolate-raspberry-cake-recipe-2/