Print

Ultimate Moist White Chocolate Raspberry Layer Cake with Creamy White Chocolate Buttercream

A moist slice of white chocolate raspberry cake with white frosting and visible raspberry filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create this stunning layer cake that balances the sweetness of white chocolate with the tartness of fresh raspberries. This recipe delivers a moist crumb and a rich, creamy frosting, making it perfect for any special celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, finely chopped
  • 1 cup fresh or frozen raspberries (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1 1/2 cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup white chocolate, melted and cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt for the cake layers.
  3. Add the softened butter, eggs, buttermilk, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed until just combined, scraping down the sides of the bowl.
  4. Gently fold in the chopped white chocolate chips. Do not overmix.
  5. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  6. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  7. Prepare the creamy white chocolate buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  8. Beat in the cooled melted white chocolate, vanilla extract, and salt until the frosting is light and fluffy.
  9. Assemble the cake: Place one cooled cake layer on a serving plate. Spread a layer of white chocolate buttercream over the top, followed by half of the cooled raspberry filling.
  10. Place the second cake layer on top, spread with more buttercream, and then the remaining raspberry filling. Top with the final cake layer.
  11. Frost the entire cake with the remaining white chocolate buttercream. Decorate the top with fresh raspberries before serving.

Notes

  • For the moistest cake layers, ensure your buttermilk and eggs are at room temperature before mixing.
  • To prevent the raspberry filling from making the cake soggy, make sure it is completely cool before layering.
  • If you want a richer white chocolate flavor in the frosting, use high-quality white chocolate.

Nutrition

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