How do I know you’ll love this cake? Because you’ve asked for it for many years. When I owned my dessert company (Simply Sweet Desserts) and made cakes for weddings and special events this was my most popular cake! My brother, my friends and many, many others have had this exact cake on their special day. And now you can bake it at home!
You can design this white chocolate raspberry cake as you please; add the raspberries on top, add flowers, or keep it plain. The fun part about making cakes is designing them to your unique stye. Here, I love the red, lush and bright berries that cover the top and contrast the velvety smooth white chocolate icing. And it’s an impressive and easy way to decorate a cake.
The raspberries and the white chocolate are the true heros for this cake. It’s a simple buttermilk cake that has added raspberries folded into the batter to create pockets of sweet juicy fruit. The icing is doused between 3 layers and covered all over. It’s velvety smooth, buttery and sweet. It’s simply irresistible!
- All-purpose flour
- Baking powder & baking soda
- Unsalted butter
- Granulated sugar & icing sugar
- Vanilla extract
- Buttermilk or soured milk
- Fresh raspberries
- Whipping cream
- White chocolate
Tips for Success
- When making a layered cake the best option is to use as many pans as layers. This will help with even baking and not overbaking the cake. Each individual layer will be moist and baked the same. It will make it easier to stack and create an even looking cake. And it will help with crumb control so your icing isn’t full of cake crumbs. This raspberry cake has 3 layers so for best results you’ll want to use 3 cake pans. In this recipe I used Wilton 9″ round cake pans from Bulk Barn.
- To easily stack a cake without any issue you’ll want the cakes to be partially frozen. As soon as your cakes are baked throw them into the freezer to firm up. Again this will help with stacking an even cake, with crumb control and will even make icing the cake easier.
- Make sure to build your cake on a cake board or right on the cake stand. There’s nothing worse than making a pretty cake and then not being able to move it!
- Don’t skimp on the icing between the layers. The icing is what holds everything together and will also help even out each layer. You want that icing dripping off the sides! It will also make icing the entire cake painless! Trust me on this one!
How to Make a White Chocolate Raspberry Cake
Step One: Make your batter and add fresh raspberries, gently fold the berries into the batter (I like to break the raspberries in half or into smaller pieces). Spoon the batter evenly into your prepared pans and bake. Immediately place the baked cakes in the freezer to firm up.
Step Two: While your cakes are in the freezer make your icing. Now let’s build the cake! Using a large bread knife, carefully trim the tops of the cakes to make flat even layers. Build your cake on a cake board or right on your cake stand. Place a dollop of icing in the middle of the board or cake stand. Add your first cake layer. Next, add a heaping amount of icing and spread out over the cake, letting lots of icing fall over the sides. Add your next cake layer and repeat, letting the icing fall off the sides again. Add your top layer and add icing, again let the icing fall off the sides. Smooth the top so it’s flat and even.
Step Three: Using an offset spatula run the spatula along the sides with the icing that is hanging off the cake. Make sure the sides are thick with icing and don’t worry about the icing being even. Just make sure it’s nice and thick. Now place the offset spatula at the bottom of the cake and gently run the spatula up the cake to create a long indent. Continue placing the offset spatula at the bottom and running it up the cake beside the last indent. Repeat until the cake is completely covered. Then add fresh raspberries to the top of the cake.Print
White Chocolate Raspberry Cake
This white chocolate raspberry cake will be your most popular cake to serve for a special day or for the holidays. And that’s a promise! The cake has 3 layers, is filled with bursts of juicy sweet raspberries and is coated in a fluffy sweet white chocolate buttercream icing. To top it off, fresh raspberries are piled on top to create a show stopper of a dessert!
- Prep Time: 25 mins
- Cook Time: 30 mins
- Total Time: 55 minutes
- Yield: 16 1x
- Category: Dessert
- Cuisine: American
- 3 1/2 cups all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups buttermilk or sour milk*, at room temperature
- 2 half pints (12 oz) fresh raspberries
- 4 1/2 cups icing sugar, sifted
- 1 cup unsalted butter, at room temperature
- 4 Tablespoons fresh whipping cream
- 2.5–3 oz white chocolate, melted
- 2 half pints (12 oz) fresh raspberries
- Preheat the oven to 350˚F. Line three 9″ round cake pans with parchment paper and grease the sides (if you only have two pans that will work too). Set them aside.
- In a large bowl, add flour, baking powder, soda, and salt together. Mix to combine and set aside.
- In the bowl of a stand mixer, add butter and slowly add sugar together beating until light and fluffy. Add eggs one at a time and continue to beat until well incorporated. Add vanilla.
- Now add the dry ingredients and the buttermilk to the butter mixture; making 3 additions of dry ingredients and 2 of buttermilk. Your batter should be airy and light, be careful not to overmix the batter.
- Add fresh raspberries to the batter and gently fold the berries into the batter (I like to break the raspberries in half).
- Spoon the batter evenly into your prepared pans.
- Place the pans into the middle of the oven and bake for 25 – 30 minutes or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking time.
- Immediately place the baked cakes in the freezer (right in the pans).
- Meanwhile, make your icing. In a large bowl of a stand mixer add icing sugar and butter together, beat on low and slowly add your whipping cream. Continue to beat while adding the melted chocolate. Beat on high until airy, light and fluffy.
- Build your cake. Take cakes out of the freezer and remove them from the cake pans (and parchment paper on the bottoms). Using a large bread knife, carefully trim the tops of the cakes to make flat even layers. Dust any crumbs off the cakes.
- Build your cake on a cake board or right on your cake stand. Place a dollop of icing in the middle of the board/cake stand. This is to keep your cake in place. Add your first cake layer. Next, add a heaping amount of icing and spread out over the cake, letting lots of icing fall over the sides.
- Add your next cake layer and repeat, letting the icing fall off the sides again. Add your top layer and add icing, again let the icing fall off the sides. Smooth the top so it’s flat and even.
- Using a large offset spatula run the spatula along the sides with the icing that is hanging off the cake. Make sure the sides are thick with icing and don’t worry about the icing being even.
- Make the design. Now place the offset spatula at the bottom of the cake and gently run the spatula up the cake. This will leave a long indent. Continue placing the spatula at the bottom and running it up the cake beside the last indent. Repeat until the cake is completely covered in indents.
- Add fresh raspberries to the top of the cake once ready to serve.
*Sour Milk – if you don’t have buttermilk you can make your own. Add 2 1/4 cups of milk to a bowl (or large measuring cup). Remove 2 tablespoons of the milk. Now add 2 tablespoons of lemon juice and stir together. Let milk sit for 5-8 minutes. The milk will begin to form lumps and thicken. Volia, you now have buttermilk!
The cake will last 4 days stored in the fridge.
- Serving Size: 1 of 18
- Calories: 609
- Sugar: 58.9g
- Sodium: 368mg
- Fat: 29.6g
- Saturated Fat: 18.1g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 84.1g
- Fiber: 5.6g
- Protein: 5.9g
- Cholesterol: 101mg
Keywords: White Chocolate, Raspberry, Cake, Dessert, Holidays, Christmas
Yes, you can sub frozen raspberries for the inside of the cake but not for the top. Be careful not to overmix the batter when using frozen fruit; work quickly and gently hold the fruit to combine.
Yes, you can use 8 inch cake pans instead of 9 inch pans. Typically you can use 1 inch smaller or larger than what a recipe calls for. You may need to adjust your bake time. A larger pan may need less time and a smaller pan may need a little longer.
The best way to make a layered cake in advance is to make your cake layers and freeze them until ready to build and ice. It’s best to ice a cake with fresh icing. Wrap each layer tightly in plastic wrap and freeze up to a month.
This blog post has been sponsored by Bulk Barn Canada where you can find all your baking needs! All opinions are my own and I’m so happy to work with brands I love so I can continue to share these recipes with all of you! I hope you guys get to a Bulk Barn soon and try out this recipe.
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