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Decadent White Chocolate Raspberry Layer Cake

A moist slice of white chocolate raspberry cake showing layers of white cake, bright red raspberry filling, and white frosting.
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This recipe creates an elegant, moist layer cake balancing sweet white chocolate with tart raspberry filling, perfect for celebrations.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/4 cup water (for filling)
  • 8 ounces cream cheese, softened (for frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 4 ounces white chocolate, melted and cooled (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, 1 3/4 cups granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the egg whites, milk, and vanilla extract.
  5. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Gently fold in the slightly cooled melted white chocolate chips.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the raspberry filling: Combine raspberries, 1/4 cup sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and let it cool completely.
  10. Prepare the white chocolate frosting: Beat the cream cheese and 1 cup butter until smooth. Gradually add the powdered sugar, beating until light and fluffy. Beat in the vanilla extract.
  11. Slowly mix in the cooled melted white chocolate until fully incorporated and smooth.
  12. To assemble the elegant layer cake: Place one cooled cake layer on a serving plate. Spread half of the cooled raspberry filling over the first layer.
  13. Top with the second cake layer. Frost the entire cake with the white chocolate frosting. Use extra raspberries for garnish if desired.

Notes

  • For a truly gourmet white chocolate dessert, chill the assembled cake for at least one hour before slicing. This allows the frosting and filling to set firmly.
  • If you prefer a richer chocolate flavor, substitute 2 ounces of the white chocolate in the frosting with white chocolate ganache.
  • To achieve a moist white chocolate cake recipe, ensure your milk and egg whites are at room temperature before mixing.

Nutrition

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