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White Chocolate Raspberry Cake

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This White Chocolate Raspberry Cake is soft, creamy, and bursting with tart raspberries layered between fluffy white cake and rich white chocolate cream cheese frosting. A perfect dessert for celebrations or anytime you want to impress.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 5 large egg whites
  • 1 tablespoon vanilla extract
  • 1 cup whole milk
  • 6 oz white chocolate, melted and cooled
  • 8 oz cream cheese, softened
  • 3–4 cups powdered sugar
  • 1 ½ cups fresh raspberries
  • ½ cup raspberry jam or preserves

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
  2. In a bowl, sift flour, baking powder, and salt.
  3. In a separate bowl, cream butter and sugar until light and fluffy. Add egg whites one at a time, mixing well. Stir in vanilla.
  4. Alternate adding dry ingredients and milk to the butter mixture, mixing just until combined.
  5. Divide batter into pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
  6. For the frosting, beat cream cheese until smooth. Add melted white chocolate and powdered sugar. Beat until fluffy.
  7. To assemble, place one cake layer on a plate, spread with frosting, pipe a border, and fill with raspberry jam and some raspberries. Repeat with remaining layers.
  8. Frost the outside and top with fresh raspberries for decoration.

Notes

  • Use room temperature ingredients for even mixing and better texture.
  • Chill cake layers before frosting for easier assembly.
  • Store in the fridge and let sit at room temp before serving for best flavor.

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