A warm welcome to this simple, pretty cake
This Heavenly White Chocolate Raspberry Cake is light, sweet, and full of fresh raspberries. It looks special but is easy to make. If you like white chocolate and bright berry flavor, this cake is for you. For more similar ideas, check out this white chocolate raspberry dream cake: white chocolate raspberry dream cake ideas.
What makes this cake worth baking
This cake is tender and moist from white chocolate, and the raspberries add a fresh, tart contrast. It’s a good choice for birthdays, small gatherings, or a simple treat at home. If you enjoy mousse-style desserts, you may also like a lighter mousse option such as this mousse cake version.
How to make Heavenly White Chocolate Raspberry Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1/2 cup melted white chocolate
- 1 cup fresh raspberries
- Extra raspberries (for garnish)
- White chocolate shavings or curls (for garnish)
- Whipped cream or cream cheese frosting (for garnish)
Directions:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 4 minutes).
- Add eggs one at a time, beating well after each.
- Stir in melted white chocolate until smooth.
- Gradually add the dry ingredients in three additions, alternating with the milk — begin and end with dry ingredients. Mix gently until just combined.
- Fold in raspberries carefully to avoid breaking them.
- Divide the batter evenly between pans and smooth the tops.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely. To serve, frost with cream cheese frosting or light whipped cream and garnish with fresh raspberries and white chocolate curls for a stunning finish.
Best ways to serve this cake
Serve slices at room temperature so the flavors come through. A light dusting of powdered sugar or a dollop of whipped cream makes it feel special. For pairing ideas with bolder chocolate, see some dark-and-raspberry combos here: dark chocolate raspberry pairings.
How to store your cake so it stays fresh
- If you frost with cream cheese, keep the cake covered in the fridge for up to 4 days.
- For unfrosted layers, wrap each layer tightly in plastic wrap and keep in the fridge for up to 3 days or freeze for up to 2 months.
- Thaw frozen layers in the fridge before frosting.
Smart tips to make this cake turn out great
- Use room-temperature eggs and butter for a smooth batter.
- Fold raspberries gently so they don’t break and bleed into the batter.
- If your white chocolate is thick when melted, let it cool slightly before adding to the batter.
- For texture and flavor ideas inspired by chocolate-raspberry cakes, try these tips: dark chocolate raspberry tips.
Fun ways to change the recipe
- Add 1 tsp vanilla extract or a bit of lemon zest to brighten the flavor.
- Swap raspberries for strawberries or blackberries if you prefer.
- For a layered look, alternate cake rounds with raspberry jam and whipped cream.
- Make mini cupcakes using the same batter; bake 12–15 minutes at 350°F.
Nutritional note
Nutrition varies by portion size and toppings. A rough estimate per slice (1/12 cake) with light frosting: about 300–400 calories, 15–20 g fat, 40–50 g carbs, and 3–5 g protein. For precise values, check the exact brands and amounts you use.
Serving ideas the whole family will enjoy
- Slice and serve with fresh berries on the side for a pretty plate.
- Offer small slices with coffee or tea after dinner.
- Make mini dessert plates with a scoop of vanilla ice cream and a drizzle of raspberry sauce.
What pairs well with this cake
- Drinks: coffee, black tea, or a glass of cold milk. Sparkling wine or a light rosé also works for special occasions.
- Sauces: warm raspberry coulis or chocolate drizzle.
- Sides: vanilla ice cream, lemon sorbet, or plain whipped cream to balance the sweetness.
Frequently asked questions
Q: Can I use frozen raspberries?
A: Yes. Thaw and drain them well, then fold in gently. They may bleed more color into the batter.
Q: Can I replace the white chocolate with milk or dark chocolate?
A: You can, but it will change the flavor and color. Dark chocolate will give a richer, less sweet cake.
Q: How do I prevent raspberries from sinking?
A: Toss them lightly in a tablespoon of flour before folding into the batter. That helps them stay suspended.
Q: Is cream cheese frosting the best choice?
A: It’s a popular choice because it balances sweetness. Whipped cream keeps the cake lighter if you prefer.
Conclusion
If you want another white chocolate raspberry take, try this detailed version at Baker by Nature: White Chocolate Raspberry Cake Recipe – Baker by Nature. For a pretty from-scratch bake with extra tips, see Chelsweets’ guide: White Chocolate Raspberry Cake: Delicious Recipe from Scratch. If you’d like a dairy-free or raw vegan twist, check this raw vegan cheesecake idea: Raw Vegan White Chocolate and Raspberry Cheesecake {Gluten …}.
Heavenly White Chocolate Raspberry Cake
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened Use room-temperature for best results.
- 1 cup granulated sugar
- 3 large eggs Room temperature is recommended.
- 1/2 cup milk
- 1/2 cup melted white chocolate Let cool slightly before adding.
- 1 cup fresh raspberries Fold in gently to avoid breaking.
For the garnish
- Extra raspberries For serving.
- White chocolate shavings or curls For garnish.
- Whipped cream or cream cheese frosting For topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy (about 4 minutes).
- Add eggs one at a time, beating well after each addition.
- Stir in melted white chocolate until smooth.
- Gradually add the dry ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix gently until just combined.
- Fold in raspberries carefully to avoid breaking them.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Serving
- To serve, frost with cream cheese frosting or light whipped cream and garnish with fresh raspberries and white chocolate curls.
