Print

White Chocolate Raspberry Cake

White Chocolate Raspberry Cake
Print Recipe

White Chocolate Raspberry Cake is a luscious dessert that perfectly balances the creamy sweetness of high-quality white chocolate with the bright, tangy freshness of ripe raspberries. This moist, tender cake is easy to prepare, making it ideal for bakers of all skill levels. Elegant enough for special occasions yet simple enough for everyday enjoyment, it features layers of fluffy cake and smooth white chocolate frosting, topped with fresh raspberries and white chocolate shavings for a stunning finish.

Ingredients

Scale

Cake Ingredients

  • 6 oz good-quality white chocolate, melted
  • 1 1/2 cups fresh raspberries
  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 1/2 tsp baking powder
  • 1 tsp vanilla extract

Frosting Ingredients

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 3 oz white chocolate, melted

Optional Garnishes

  • Fresh raspberries
  • White chocolate shavings
  • Mint leaves

Instructions

  1. Prepare the White Chocolate: Gently melt white chocolate using a double boiler or microwave in short 15-second intervals, stirring frequently to prevent scorching. Set aside to cool slightly but remain fluid.
  2. Mix the Batter: In a large bowl, cream softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract. Gradually fold in the melted white chocolate and sifted dry ingredients (flour and baking powder) until combined.
  3. Fold in Raspberries: Lightly toss fresh raspberries with a small amount of flour to prevent sinking, then gently fold them into the batter, taking care not to crush them to maintain their shape and flavor bursts.
  4. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour cake pans. Pour the batter evenly into pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Avoid overbaking to keep the cake moist and tender.
  5. Prepare the Frosting: Whip heavy cream with powdered sugar until stiff peaks form. Gently fold in melted white chocolate for a smooth, creamy frosting that complements the cake’s flavor perfectly. Chill if necessary for easier spreading.
  6. Assemble and Decorate: Once the cake layers are completely cooled, spread frosting evenly between layers, and then over the top and sides of the cake. Decorate with fresh raspberries, white chocolate shavings, and optional mint leaves for an elegant finish.

Notes

  • Use room temperature ingredients for smoother batter and better rise.
  • Fold raspberries gently to prevent bleeding and maintain texture.
  • Don’t overbake; check the cake early to keep it moist and tender.
  • Chill the frosting to achieve perfect spreading and piping consistency.
  • Coat raspberries lightly with flour before folding to prevent sinking.
  • Use fresh berries for garnish to add bursts of freshness and vibrant color.

Nutrition

Keywords: white chocolate cake, raspberry cake, berry dessert, white chocolate raspberry cake, gluten-free cake option, creamy frosting, fresh berries dessert

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