White Chocolate Raspberry Cake Recipe

This stunning White Chocolate Raspberry Cake features fluffy vanilla cake layers, a tart raspberry filling, and luscious white chocolate buttercream frosting. Perfect for special occasions or when you want to impress with a deliciously balanced dessert!

Ingredients

Raspberry Cake Filling:

3 cups fresh or frozen raspberries (375g)

2/3 cup granulated sugar (133g)

2 tsp lemon juice (8g)

2 tsp fresh lemon zest (5g)

1/4 cup + 2 Tbsp water, divided (90g)

2 Tbsp cornstarch (15g)

White Cake:

1 cup unsalted butter, room temperature (226g)

3 cups granulated sugar (600g)

1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g)

3 cups cake flour (360g)

2 1/2 tsp baking powder (10g)

1 tsp fine salt (6g)

1 1/2 cups full-fat sour cream, room temperature (360g)

1/4 cup vegetable oil (56g)

2 Tbsp lemon juice (24g)

2 tsp fresh lemon zest (5g)

1 tsp vanilla extract (4g)

Simple Syrup (Optional):

2/3 cup water (160g)

2/3 cup granulated sugar (133g)

White Chocolate Buttercream Frosting:

2 cups unsalted butter, room temperature (452g)

2 Tbsp lemon juice (24g)

2 tsp fresh lemon zest (5g)

2 tsp vanilla extract (8g)

1 tsp fine salt (6g)

7 cups powdered sugar (875g)

1/3 cup heavy cream or whipping cream (80g)

1 1/2 cups white chocolate chips, melted and cooled (260g)

Instructions

Raspberry Cake Filling:

Prepare the Filling: In a saucepan, combine 3 cups of raspberries, 2/3 cup granulated sugar, 2 tsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water. Heat over medium-high until it begins to boil, then reduce to medium-low and simmer for 10-15 minutes.

Strain the Mixture: Pour the mixture through a metal strainer into a bowl, using a spatula to press out all the liquid. Discard the leftover pulp.

Thicken the Filling: In a small bowl, mix 2 Tbsp of water with 2 Tbsp cornstarch to make a slurry. Add this to the strained raspberry filling and stir well.

Cook Again: Return the filling to the pot and cook over medium heat until it thickens, stirring constantly. Cool the filling in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.

White Cake:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Cream Butter and Sugar: Beat 1 cup of softened butter with 3 cups of sugar until light and fluffy. Gradually add 1 cup of egg whites and mix until combined.

Add Dry Ingredients: In a separate bowl, whisk together 3 cups of cake flour, 2 1/2 tsp baking powder, and 1 tsp salt. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.

Add Flavorings: Mix in 1/4 cup vegetable oil, 2 Tbsp lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract until just combined.

Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Simple Syrup (Optional):

Prepare the Syrup: Combine 2/3 cup water and 2/3 cup sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Let it cool before using.

White Chocolate Buttercream Frosting:

Beat Butter: In a large bowl, beat 2 cups of softened butter until smooth.

Add Ingredients: Add 2 Tbsp lemon juice, 2 tsp lemon zest, 2 tsp vanilla extract, and 1 tsp salt. Gradually mix in 7 cups of powdered sugar.

Add Cream and Chocolate: Mix in 1/3 cup heavy cream until combined. Then fold in 1 1/2 cups melted and cooled white chocolate. Beat until the frosting is smooth and fluffy.

Assemble the Cake:

Level the Cakes: If needed, level the tops of the cakes with a serrated knife.

Simple Syrup (Optional): Brush each layer with simple syrup to keep the cake moist.

Add Filling: Place one cake layer on a serving plate, spread a thin layer of frosting, and top with a generous amount of raspberry filling. Repeat with the second layer.

Frost the Cake: Place the final cake layer on top and frost the entire cake with white chocolate buttercream.