White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delicious mix of sweet white chocolate and tangy raspberries in every bite. This stunning dessert is perfect for any occasion, from celebrations to family gatherings.

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This White Chocolate Raspberry Cake is the perfect mix of sweet and fruity flavors. Each bite bursts with creamy white chocolate and juicy raspberries, making it an irresistible treat for any occasion. The soft, fluffy cake layers are topped with a decadent white chocolate frosting for the ultimate dessert experience. You won’t be able to resist this delightful combination!

You can follow the guide below with step-by-step photos and directions, but don't worry; this recipe is easy to make. We’ve included pro tips and tricks to help you along the way, then you can check out the most frequently asked recipe questions and answers to ensure your cake turns out perfectly!

This White Chocolate and Raspberry Cake is a showstopper for any special occasion or gathering. You can whip up this delicious dessert in just over an hour, and it’s worth every minute.

The combination of creamy white chocolate and tart raspberries creates a mouthwatering flavor that’s perfect for parties, potlucks, or family dinners. With its light, fluffy layers and rich frosting, this cake stands out and is sure to impress everyone who takes a bite!

What you'll need to make this Raspberry and White Chocolate Cake recipe:

For The Raspberry Filling:

• 10-ounce bag of frozen raspberries
• ⅓ cup of granulated sugar
• 1 tablespoon of fresh lemon juice
• 2 tablespoons of cornstarch
• 1½ tablespoons of water

For The White Cake:

• 15.25-ounce boxed white cake mix
• 3.3-ounce box of instant white chocolate pudding mix
• ½ cup of liquid egg whites (or the whites from 4 large eggs), room temperature
• 1 cup of whole milk, room temperature
• ½ cup of canola oil
• 1 teaspoon of clear vanilla flavoring

For The White Chocolate Buttercream Frosting:

• 12 ounces of white chocolate baking bar, chopped
• 2 cups of unsalted butter, cool to room temperature
• ½ teaspoon of salt
• 6 cups of powdered sugar, sifted
• 5 tablespoons of heavy cream
• 1½ teaspoons of clear vanilla flavoring

Optional Garnish:

• Fresh raspberries
• White chocolate shavings

Follow along with our pictures and step-by-step instructions to make this delicious White Chocolate Raspberry Cake recipe. Don’t forget to check out the tips and tricks listed below for extra help. Let’s get started!

For The Raspberry Filling

FIRST STEP: Add the frozen raspberries, granulated sugar, and lemon juice into a 3-quart saucepan over medium heat. 

Next, bring to a boil and cook for three to four minutes, stirring often to ensure the raspberries do not burn.

SECOND STEP: Whisk together the cornstarch and water in a small bowl until the cornstarch is fully dissolved. While whisking constantly, add the cornstarch slurry to the raspberries.

THIRD STEP: Cook the raspberries for an additional one to two minutes or until the mixture starts to thicken up. 

Remove from the heat and allow the raspberry filling to cool completely before adding to the cake layers. The filling will thicken as it cools. 

Once the raspberries have cooled down, transfer them to a bowl and cover them with plastic wrap. 

Refrigerate the raspberry filling for two hours or until ready to add to the cake. Be sure that your filling is completely cool before adding to your cake layers.

For The White Cake

FIRST STEP: Preheat the oven to 350°F. Spray three (8-inch round) cake pans with baker’s spray, then set it aside.

SECOND STEP: Add the boxed white cake mix, white chocolate instant pudding mix, liquid egg whites, whole milk, canola oil, and clear vanilla flavoring in a large mixing bowl. 

Beat with a handheld electric mixer on medium speed for two minutes or until no lumps remain.

THIRD STEP: Evenly divide the batter between the prepared cake pans and spread it into an even layer using a small offset spatula. This will be a thick batter. 

You can use a kitchen scale to weigh the pans to ensure you have evenly divided the batter. Each pan should get approximately one cup of batter. 

Bake for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.

FOURTH STEP: Allow the cake to cool in the pans for ten minutes before transferring them to a wire rack to cool completely before adding the raspberry filling and frosting.

For The White Chocolate Buttercream Frosting

FIRST STEP: In a microwave-safe bowl, melt the chopped white chocolate baking bar for one to two minutes in 30-second intervals, whisking between each interval until smooth. 

Set aside and allow to cool.

SECOND STEP: In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, add the unsalted butter and salt. Beat for one to two minutes or until light and fluffy.

THIRD STEP: Add the powdered sugar, one cup at a time, and beat until all the powdered sugar has been incorporated.

You will need to start the mixer on low and build up the speed, as this will prevent you getting powdered sugar all over your counter.

Stop and scrape down the sides and bottom of the bowl between additions to ensure your frosting is evenly mixed.

FOURTH STEP: With the mixer on medium speed, slowly add the cooled melted white chocolate until fully mixed into the butter. 

Add the heavy cream and clear vanilla flavoring to the frosting and mix for an additional two to three minutes or until the white chocolate mixture is smooth and fluffy. 

FIFTH STEP: Remove 1½ cups of the frosting from the bowl and add it to a piping bag fitted with a piping tip or a large zip-top bag with the corner snipped off. 

This is to be used for the garnish and piping around the edge of each layer to keep the raspberry filling from bleeding into the cake’s frosting.

For The Cake Assembly

FIRST STEP: If your cake layers are slightly domed in the center, you can use a large serrated knife to create a level cake layer. 

Place one of the cake layers onto a large plate or cake stand. 

Spread a thin layer of the white chocolate frosting onto the cake layer, then with the reserved frosting in the piping bag, pipe a thin circle around the outer edge of the cake. 

Spread half of the chilled raspberry filling over the frosted cake layer, keeping it inside the piped circle around the edge of the cake. 

Place the cake into the freezer for 10-15 minutes, then remove from the freezer and repeat for the second cake layer. 

Freeze the cake again for another 10-15 minutes before adding the final cake layer.

SECOND STEP: Place the third layer onto the top and add the remaining white chocolate frosting to the top and sides of the cake. Be sure to smooth the frosting out as evenly as possible.

THIRD STEP: With the remaining frosting in the piping bag, pipe a decorative border around the outer edge of the top of the cake. 

Add a circle of fresh raspberries around the inside of the piped frosting, then add white chocolate shavings to the center of the top of the cake.

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White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delicious mix of sweet white chocolate and tangy raspberries in every bite. This stunning dessert is perfect for any occasion, from celebrations to family gatherings.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Refrigerate filling for 2 hours, cool cakes for 10 minutes, place in freezer for 20 minutes 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 18 minutes mins

Course Cake, Dessert, Desserts

Cuisine American

Servings 12

Calories 978 kcal

Ingredients

  

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Raspberry Filling

• 10 ounces frozen raspberries
• ⅓ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 1½ tablespoons water

White Cake

• 15.25 ounces white cake mix
• 3.3 ounces instant white chocolate pudding mix
• ½ cup liquid egg whites (or the whites from 4 large eggs, room temperature)
• 1 cup whole milk (room temperature)
• ½ cup canola oil
• 1 teaspoon clear vanilla flavoring

White Chocolate Buttercream Frosting

• 12 ounces white chocolate baking bar (chopped)
• 2 cups unsalted butter (cool room temperature)
• ½ teaspoon salt
• 6 cups powdered sugar (sifted)
• 5 tablespoons heavy cream
• 1½ teaspoons clear vanilla flavoring

Optional Garnish

• Fresh raspberries
• White chocolate shavings

DIRECTIONS

 

Raspberry Filling

• Add the frozen raspberries, granulated sugar, and lemon juice into a 3-quart saucepot over medium heat, bring to a boil, and cook for 3-4 minutes stirring often to ensure the raspberries do not burn.
• Whisk together the cornstarch and water in a small bowl until the cornstarch is fully dissolved. While whisking constantly, add the cornstarch slurry to the raspberries.
• Cook the raspberries for an additional 1-2 minutes or until the mixture starts to thicken up. Remove from the heat and allow the raspberry filling to cool completely before adding to the cake layers. The filling will thicken as it cools. Once the raspberries have cooled down, transfer them to a bowl and cover them with plastic wrap. Refrigerate the raspberry filling for 2 hours or until ready to add to the cake. Be sure that your filling is completely cool before adding to your cake layers.

White Cake

• Preheat oven to 350°F. Spray 3 (8-inch round) cake pans with baker’s spray. Set aside.
• Add the boxed white cake mix, white chocolate instant pudding mix, liquid egg whites, whole milk, canola oil, and clear vanilla flavoring in a large mixing bowl. Beat with a handheld mixer on medium speed for 2 minutes or until no lumps remain.
• Evenly divide the batter between the prepared cake pans and spread it into an even layer using a small offset spatula. This will be a thick batter. You can use a kitchen scale to weigh the pans to ensure you have evenly divided the batter. Each pan should get approximately 1 cup of batter. Bake for 18-20 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Allow the cake to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before adding the raspberry filling and frosting.

White Chocolate Buttercream Frosting

• In a microwave-safe bowl, melt the chopped white chocolate baking bar for 1-2 minutes, in 30-second intervals, whisking between each interval until smooth. Set aside and allow to cool.
• In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, add the unsalted butter and salt. Beat for 1-2 minutes or until light and fluffy.
• Add the powdered sugar, one cup at a time, and beat until all the powdered sugar has been incorporated. You will need to start the mixer on low and build up the speed to avoid getting powdered sugar all over your counter. You will need to stop and scrape down the sides and bottom of the bowl between additions to ensure your frosting is evenly mixed.
• With the mixer on medium speed, slowly add the cooled melted white chocolate until fully mixed into the butter. Add the heavy cream and clear vanilla flavoring to the frosting and mix for an additional 2-3 minutes or until the frosting is smooth and fluffy.
• Remove 1½ cups of the frosting from the bowl and add it to a piping bag fitted with a piping tip or a large zip-top bag with the corner snipped off. This is to be used for the garnish and piping around the edge of each layer to keep the raspberry filling from bleeding into the cake’s frosting

To assemble the cake layers

• If your cake layers are slightly domed in the center, you can use a large serrated knife to create a level cake layer. Place one of the cake layers onto a large plate or cake stand. Spread a thin layer of the white chocolate frosting onto the cake layer, then with the reserved frosting in the piping bag, pipe a thin circle around the outer edge of the cake. Spread half of the chilled raspberry filling over the frosted cake layer, keeping it inside the piped circle around the edge of the cake. Place the cake into the freezer for 10-15 minutes, then remove from the freezer and repeat for the second cake layer. Freeze the cake again for another 10-15 minutes before adding the final cake layer.
• Place the third cake layer onto the top and add the remaining white chocolate frosting to the top and sides of the cake, being sure to smooth the frosting out as evenly as possible.
• With the remaining frosting in the piping bag, pipe a decorative border around the outer edge of the top of the cake, add a circle of fresh raspberries around the inside of the piped frosting, followed by an addition of white chocolate shavings to the center of the top of the cake.

Notes

• The raspberry filling needs a minimum of 1-2 hours to chill before adding to the cake layers.
• Make sure that all your ingredients are at room temperature. This will help ensure that your cake does not rise too much while baking and then sink in the center as it cools, and for your frosting, it is smooth and lump-free when mixed.
• You can make your raspberry filling up to 24 hours ahead of time to allow plenty of time for your filling to chill completely before adding it to your cake. Store it in a covered container in the refrigerator.
• Since we are adding substitutions and additional ingredients to enhance the boxed white cake mix, you will need to follow the recipe and NOT the instructions on the back of the box when mixing the cake batter.
• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your layer cake as the suggested baking time approaches.
• PRO TIP: We used a 1000-watt microwave and melted the white chocolate at 100% power. If your microwave has a different wattage, then you will need to adjust the power percentage and time accordingly.

Nutrition

Calories: 978kcal | Carbohydrates: 123g | Protein: 6g | Fat: 54g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 708mg | Potassium: 188mg | Fiber: 2g | Sugar: 98g | Vitamin A: 1169IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 1mg

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