This raspberry white chocolate cake is classy on the outside and a party on the inside. It is a pink raspberry cake with white chocolate and raspberry jam filling. It is coated in a white chocolate buttercream that tastes like a truffle. All of your friends will be impressed when you pull out the first slice!
How To Make Raspberry Cake
This cake gets its distinct color from the raspberry jello powder. It is bright pink and tastes like raspberries.
- Mix dry ingredients- In a separate bowl, sift the flour, baking powder, and salt together. Make sure to use a sifter to prevent any big flour lumps.
- Beat butter and sugar- Beat the butter and sugar o get the air and height to this cake. It all comes from the air introduced into the butter. Beat for 3 straight minutes. Don't skip this step.
- Add in jello powder- This is where the cake turns pink! Add it in and beat to combine. Make sure to scrape the bowl to get it all combined.
- Add in eggs- This recipe uses both egg whites and eggs. Since this is technically a white cake (minus the jello powder) normally egg whites work. There is whole eggs, however, to add more moisture to the cake.
- Mix in dry ingredients and buttermilk- Alternate between the two to get make sure everything is combined.
How To Prevent Cakes From Sticking To The Pan
First, you need three 8 inch cake pans. Spray the pans with baking non-stick spray. Then, place an 8 inch parchment circle on the bottom of all the pans. Spray the pans again with the baking spray. The baking spray is magic!
Once the cake is done baking, let it sit in the pans for 10 minutes. This allows the cake to slowly pull away from the edges of the pans.
Then, transfer to the cooling rack. It should come right out!
Homemade Raspberry Jam
This homemade jam is actually super easy to make!
First, combine fresh raspberries, sugar, and lemon juice. Cook until the sugar melts. Then, turn it to medium-high and cook for 2 minutes.
Next, let it cook for 20 minutes. This will cause it to become a thick jam consistency.
Check if the jam is ready by doing a wrinkle test. Place a ceramic plate in the freezer. After the jam cooks for 20 minutes, place a small amount on the cold plate.
Wear some gloves (it is really hot) and push the jam with your finger. It should wrinkle slightly. If it doesn't, cook the jam for 2 minutes and check again.
Then, stir in some butter to make it shiny.
Assembling The Cake
Here are my best tips to assemble this cake.
- Use cardboard circles- For easy assembly and transferal to the freezer, use an 8 inch and 10 inch cardboard circle. Tape the 8 inch on top of the ten inch. The cake will go on the 8 inch cake board.
- Small frosting for the glue- Paint a tiny amount of frosting on the cake board. This will make sure the cake doesn't move around while decorating.
- Layers- The first and second layers of the cake will go bottom side down. The last layer will go bottom side up. This allows the flattest surface for the top of the cake.
- Pipe a border- Pipe a thick double border of frosting around the sides of the cake. This will make sure the filling doesn't escape.
- White chocolate ganache first- Per cake layer, smooth the whipped chocolate ganache on the cake.
- Raspberry jam second- Spread the jam over the ganache. Use half of the jam per cake layer
- Crumb coat layer- Once the cake is assembled, apply a light layer of frosting around the cake. Then, freeze for 15 minutes. This will lock all of the cake crumbs into the first layer.
- Frost the cake- Frost the rest of the cake until smooth.
Decorating The Cake
Now it is time to decorate! To get this classy look, top the cake with fresh raspberries, white chocolate squares, and white chocolate chips.
I placed the square on the cake first. Then, I scattered the fresh raspberries around the squares. To finish the look, I placed some white chocolate chips on top of the raspberries.
Now, all of this decoration is optional, but it creates a classy looking cake!
Storing The Cake
The raspberry white chocolate cake needs to be stored in the fridge. Store the cake in a tall cake carrier. This is the one I use to get taller cakes.
You can slice the cake and store in an air tight container. It will be moist in the fridge up to 5 days.
Freezing The Cake
The easiest way to store the cake is individually wrapping the slices in cling wrap. It will be faster to thaw cake per slice instead of the whole cake. It will last up to 30 days in the freezer.
If you want to make the cake ahead of time before decorating, wrap each layer in cling wrap and store in the freezer. Before decorating, leave cake layers on the counter for 1 hour.
Other Cake Recipes To Try
Raspberry White Chocolate Cake
- 3 ¼ cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 ¾ cups White granulated sugar
- ½ cup Raspberry jello the powder
- 4 Egg whites room temperature
- 2 Large eggs room temperature
- 2 teaspoon Pure vanilla extract
- 1 cup Buttermilk room temperature
- 1 lb Fresh raspberries
- 1 ¼ cups White granulated sugar
- 2 tablespoon Lemon juice
- 1 tablespoon Unsalted butter
White Chocolate Ganache
- 1 cup White chocolate chips quality brand guittard or ghirardelli
- ½ cup Heavy cream
- 2 tablespoon Unsalted butter melted
White Chocolate Buttercream
- 2 cups Unsalted butter slightly cold
- 6 cups Powdered sugar sifted
- 6 oz White chocolate melted
- 2 tablespoon Heavy cream
- 1 teaspoon Pure vanilla extract
- Pinch of salt
- Fresh raspberries for decoration
- Preheat oven to 350°F. Spray three 8 inch cake pans with baking non-stick spray. Place an 8 inch parchment circle on the bottom of the pans. Spray again.
- In a mixing bowl, sift the flour, baking powder, and salt. Using a mixer, beat the butter and sugar together. Beat for 3 minutes on medium-high. Add in raspberry jello powder. Mix for 20 seconds. Scrape the bowl and mix until combined.
- Add in vanila and mix. Add in eggs and egg whites one at a time. Scrape bowl halfway through. Make sure all of the butter is mixed in.
- Add in ⅓ of the dry ingredients and half of the buttermilk. Mix until almost combined. Add in another ⅓ of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Mix until just combined. Scrape the bowl and mix again for 10 seconds.
- Pour batter evenly between the three cake pans by using a kitchen scale. Bake for 20-22 minutes. It is done baking when a toothpick inserted comes out clean.
- Let the cakes sit in the pans for 10 minutes. Then, transfer to a cooling rack. Allow the cakes to cool completely.
- In a saucepan over medium, mix the raspberries, sugar, and lemon juice. Heat until sugar is melted. Turn to medium-high. Heat for 2 minutes. Turn heat down to medium-low and cook for 20-22 minutes.
- Place a small ceramic plate in the freezer so it is cold. To test if jam is ready, place a small bit of jam on the plate. Wear gloves and push the jam with your finger to see if it wrinkles. It should slightly wrinkle. Take the jam off the heat.
- Add in the butter. Mix until it is melted. Let it sit in the saucepan for 20 minutes before storing.
White Chocolate Ganache
- Pour white chocolate chips in a bowl. Heat heavy cream in a saucepan over medium-low heat. Heat until hot and steaming. Pour hot cream over white chocolate chips. Let it sit for 1 minute and 30 seconds.
- Mix the chocolate until combined and smooth. Heat the butter in the microwave until melted. Mix the butter with chocolate. If there are small white chocolate flecks, heat the chocolate in the microwave for 10 seconds. Mix thoroughly to see if everything is melted.
- Place white chocolate in the freezer. Every 10 minutes mix the chocolate. Keep doing this process until the chocolate is thick like pudding.
- Use a hand mixer to whip up the white chocolate. Beat on high for less than 30 seconds. Mix until it is fluffy. Don't over mix because it can split.
White Chocolate Buttercream
- Let butter sit on the counter for 30 minutes. This will allow the butter to be slightly cold. While waiting for the butter, sift the powdered sugar.
- Using a mixer, beat the butter on medium-high for 2 minutes. The butter should be light and fluffy. Very slowly, add in the powdered sugar. Mix until combined.
- Chop white chocolate into small pieces and place in a bowl. Heat for 30 seconds. Then, stir. Heat in 15 second intervals until the chocolate starts to melt. Make sure to stir in between. Then, heat in 10 second intervals until it is melted while stirring in between.
- Pour in white chocolate, heavy cream, vanilla, and salt. Mix on low until combined. Beat on high for 4 minutes. Scrape the bowl and mix for 30 seconds.
- Place frosting in the fridge for 15 minutes. Then, stir with a wooden spoon to get rid of air bubbles.
- Place first layer bottom side down. Pipe a double layer of frosting around the edge of the cake to create a barrier. Smooth half of the white chocolate ganache on the cake. Spread half of the jam on top of the white chocolate. Spread until smooth and even.
- Repeat with the second layer. Place the last layer with the bottom side up. Apply a small layer of frosting around the cake for the crumb coat layer. Freeze for 15 minutes.
- Frost the rest of the cake until smooth. Top the cake with fresh raspberries, white chocolate chips, and white chocolate squares.