why make this recipe

White Chocolate Raspberry Cake is a delightful dessert that perfectly combines the sweet creaminess of white chocolate with the tartness of fresh raspberries. This cake is not only eye-catching but also offers a wonderful flavor balance that makes it a favorite for special occasions, celebrations, or just a treat for yourself. The soft, moist layers paired with creamy frosting make each bite a moment to savor.

how to make White Chocolate Raspberry Cake

Ingredients

2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup buttermilk
4 large eggs
1 tablespoon lemon zest
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh raspberries
1 cup white chocolate, chopped
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, then mix in the buttermilk and lemon zest.
In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
Fold in the fresh raspberries and chopped white chocolate.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and vanilla extract until smooth.
Once the cakes are cool, spread frosting between the layers and on the top and sides. Decorate with additional raspberries if desired.

how to serve White Chocolate Raspberry Cake

Serve the White Chocolate Raspberry Cake at room temperature. You can slice it into pieces and arrange them on a beautiful platter for special occasions. Adding fresh raspberries on top can make it look even more appealing. This cake pairs well with a cup of tea or coffee, making it perfect for gatherings or afternoon treats.

how to store White Chocolate Raspberry Cake

Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, where it will stay fresh for about a week. Make sure to let it come to room temperature before serving for the best taste and texture.

tips to make White Chocolate Raspberry Cake

Ensure all your ingredients are at room temperature for better mixing.
Do not over-mix the batter once you add the flour to keep the cake light and fluffy.
You can use frozen raspberries if fresh ones aren’t available, just make sure to thaw and drain them before folding them into the batter.
Feel free to add more white chocolate for an extra sweet touch.

variation

You can try adding lemon zest or juice to the frosting for a tangy twist. Alternatively, adding a layer of raspberry jam between the cake layers can enhance the raspberry flavor.

FAQs

1. Can I use different types of chocolate?
Yes, you can use milk chocolate or dark chocolate instead of white chocolate if you prefer.

2. Can I make this cake ahead of time?
Yes, you can bake the cake layers ahead of time and store them in the refrigerator. Frost them right before serving for the best results.

3. Is there a gluten-free version of this recipe?
You can substitute all-purpose flour with a gluten-free flour blend, ensuring that it includes a leavening agent for proper rise.