Heavenly White Chocolate Raspberry Cake

A luscious, dreamy dessert layered with tender vanilla cake, sweet-tart raspberries, and rich white chocolate frosting. This Heavenly White Chocolate Raspberry Cake is a showstopper for birthdays, celebrations, or whenever you crave something truly divine.

Why You’ll Love This Recipe
Elegant Flavor Combination: The sweet richness of white chocolate perfectly complements the tartness of fresh raspberries, creating a harmonious balance in every bite.

Moist and Tender Crumb: The use of whole milk and butter ensures a soft, moist texture that melts in your mouth.

Stunning Presentation: With its layers of vibrant raspberries and creamy white chocolate frosting, this cake is as beautiful as it is delicious.

Versatile for Occasions: Ideal for birthdays, anniversaries, or any special gathering where you want to impress your guests.

Make-Ahead Friendly: The cake can be prepared in advance, allowing flavors to meld beautifully over time.

Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:
2½ cups all-purpose flour

2½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

1¾ cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

1½ cups fresh or frozen raspberries (do not thaw if frozen)

For the White Chocolate Frosting:
1 cup white chocolate chips or chopped white chocolate

¼ cup heavy cream

1 cup unsalted butter, softened

3½ cups powdered sugar

1 teaspoon vanilla extract

Pinch of salt

Optional Garnishes:
Extra raspberries

White chocolate curls

Edible flowers

Directions
Preheat and Prepare Pans: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Combine Wet and Dry Ingredients: Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.

Fold in Raspberries: Gently fold in the raspberries, being careful not to overmix.

Bake: Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare Frosting: In a small saucepan, heat the white chocolate and heavy cream over low heat, stirring until smooth. Let cool to room temperature.

Beat Butter and Sugar: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth.

Add White Chocolate Mixture: Slowly beat in the cooled white chocolate mixture, vanilla extract, and a pinch of salt until the frosting is light and fluffy.

Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining layers. Frost the top and sides of the cake.

Garnish: Decorate with extra raspberries, white chocolate curls, and edible flowers as desired.

Servings and Timing
Servings: 12 slices

Preparation Time: 30 minutes

Baking Time: 25–30 minutes

Cooling Time: 1 hour

Total Time: Approximately 2 hours

Calories: Approximately 450 kcal per slice

Variations
Lemon Zest Addition: Add 1 tablespoon of lemon zest to the batter for a citrusy twist.

Almond Flavor: Substitute ½ teaspoon of almond extract for vanilla extract in the frosting for a nutty flavor.

Berry Mix: Use a combination of raspberries, blueberries, and blackberries for a mixed berry version.

Chocolate Layers: Replace one of the cake layers with a chocolate cake layer for a chocolate-raspberry fusion.

Cream Cheese Frosting: Use cream cheese frosting instead of white chocolate frosting for a tangier flavor profile.

Storage/Reheating
Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating: Bring refrigerated cake slices to room temperature before serving for the best texture and flavor.

FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Do not thaw them before adding to the batter to prevent excess moisture.

How do I prevent the raspberries from sinking to the bottom?
Toss the raspberries in a tablespoon of flour before folding them into the batter to help suspend them evenly throughout the cake.

Can I make the cake layers in advance?
Absolutely. Bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for up to 3 months.

Is it necessary to use whole milk?
Whole milk provides the best texture and richness, but you can substitute with 2% milk if needed.

Can I use white chocolate chips instead of chopped white chocolate?
Yes, white chocolate chips can be used, but ensure they are of good quality for the best flavor and melting properties.

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