Description

Decadent and divine, this Heavenly White Chocolate Raspberry Cake combines tender vanilla layers with tart raspberries and a rich white chocolate frosting. A beautiful and delicious dessert perfect for celebrations or sweet indulgence.

Ingredients

For the Cake:

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1 1/2 cups fresh or frozen raspberries (do not thaw if frozen)

For the White Chocolate Frosting:

1 cup white chocolate chips or chopped white chocolate
1/4 cup heavy cream
1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 tsp vanilla extract
Pinch of salt

Optional Garnishes:

Extra raspberries
White chocolate curls
Edible flowers

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Instructions

Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
Make the cake batter: Whisk flour, baking powder, and salt in a bowl. In a large bowl, beat butter and sugar until fluffy (3–4 minutes). Add eggs one at a time, then mix in vanilla.
Combine wet and dry: Alternate adding flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Fold in raspberries: Gently fold in raspberries. Divide batter evenly among pans and smooth the tops.
Bake: Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting: Heat white chocolate and cream in a microwave or double boiler until melted and smooth. Cool slightly. Beat butter until creamy. Gradually beat in powdered sugar, vanilla, salt, and melted chocolate mixture until fluffy.
Assemble and decorate: Frost between cake layers and over the top and sides. Garnish with raspberries, white chocolate curls, and edible flowers if desired.

Notes

Use fresh raspberries for a firmer texture; frozen gives a juicier bite.
Ensure cakes are fully cooled before frosting to prevent melting.
Cake can be made a day in advance and stored in the fridge.