White Chocolate Raspberry Cake

This white chocolate raspberry cake is a three layer vanilla cake filled with white chocolate frosting and raspberry jam. It is a perfect balance of sweet white chocolate and tart raspberry.

This white chocolate raspberry cake is the perfect way to celebrate special occasions with a dessert that you will remember. It tastes amazing and always impresses. It is the perfect cake for a fan of white chocolate or events where you need to impress like a bridal shower or baby showers.

For more cake recipes, try The Best Carrot Cake, Nutella Cake, and Moist Chocolate Cake.

Why This White Chocolate Raspberry Cake Recipe Works

• Raspberry flavor- The raspberry jam brings a strong raspberry flavor to this delicious cake.
• White chocolate frosting- The sweet white chocolate flavor is the perfect counterpart to the tartness of the raspberries.
• Homemade jam- The raspberry jam is super simple to make and tastes so good you may want to make extra for later!

Ingredient Notes for White Chocolate Raspberry Layer Cake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Unsalted butter- Pull this out 2 hours before baking.
• Oil- Use canola oil, vegetable oil, or olive oil.
• Eggs- Pull the large eggs out 2 hours before baking to get to room temperature.
• Buttermilk- Use full fat or reduced fat buttermilk. Pull this out 2 hours before baking.
• Sour cream- Pull this out 2 hours before baking.
• Powdered sugar- Make sure this is sifted to avoid gritty frosting.
• Raspberries- You can use fresh berries or frozen raspberries for this. The frozen will simply take a little longer to cook into jam.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven’t tested this gluten free. Let me know if you do.
• Buttermilk- You can also do 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for 10 minutes before using.

Step By Step Instructions – Vanilla Cake

Here is how to make and bake this white chocolate raspberry cake.

STEP 1: Prep. Preheat the oven to 350°F. Meanwhile, spray three 8-inch cake pans with baking spray. Line the bottoms of the pans with parchment paper and spray them again.

STEP 2: Dry ingredients. Sift the cake flour with the baking powder, baking soda, and salt into a medium bowl.

STEP 3: Beat butter, oil, and sugar. Use a separate bowl and a mixer to beat the butter, oil, and sugar on high speed for 2 minutes.

STEP 4: Wet ingredients. Add the eggs, vanilla extract, and sour cream to the butter mixture. Mix them in on medium speed until combined. It is okay if it is a little chunky due to the sour cream.

STEP 5: Combine. Add 1/3 of the flour mixture and half of the buttermilk and mix on low. Add another 1/3 of the flour mixture and the remaining buttermilk, mix on low speed. Finish with the remaining dry ingredients.

STEP 6: Bake cakes. Pour the batter into the 3 pans equally. Bake them for 22-25 minutes. They are done when a toothpick inserted into the middle of the cake comes out clean.

Start the jam and frosting during this baking time.

STEP 7: Cool. Let the cakes cool in their hot pans for 10 minutes. Transfer them to a cooling rack to cool completely.

Step By Step Instructions – Raspberry Jam and White Chocolate Frosting

Here is how to make the raspberry jam and white chocolate frosting for the white chocolate raspberry cake.

STEP 1: Cook jam. Heat the raspberries and sugar in a medium saucepan over medium heat. Continue to heat them as the berries soften and begin leaking juices. Eventually the heating will cause the jam to thicken. It should be 1 cup of jam. If you have more, continue to cook for a few minutes.

STEP 2: Cool jam. Pour the jam into a heat resistant container and let it cool completely before using it.

STEP 3: Melt white chocolate. Melt the white chocolate chips for the frosting in the microwave in 20 second intervals. Continue to stir and heat until the chocolate is melted. While it heats, sift your powdered sugar into a medium bowl.

STEP 4: Beat butter. Use a mixer to beat the butter for 3 minutes on high speed. Scrape the sides of the bowl.

STEP 5: Combine. Add the powdered sugar to the butter and mix it in on low speed.

STEP 6: Beat frosting. Add the vanilla extract, salt, and melted white chocolate. Mix it in on low speed until combined, then switch to high speed and beat until the frosting is creamy.

Step By Step Instructions – Assembling the Cake

Here is how to assemble the white chocolate raspberry cake.

STEP 1: Shape cakes. Use a serrated knife to cut off any uneven domes on top of the cakes. Place a small spot of frosting on your decorating board to act as adhesive while you decorate.

STEP 2: First layer. Place the first cake layer down and frost the top of the cake with 3/4 cups of frosting. Pipe a border of frosting around the edge and fill it with 1/2 of the raspberry jam.

STEP 3: Second layer. Place the second layer down and repeat STEP 2.

STEP 4: Final layer. For the last layer, place the cake layer upside down so that the flattest side is on top.

STEP 5: Crumb coat. Frost the entire outside of the cake in a very light layer of frosting. Then, place the cake in the freezer for 15 minutes to make the frosting set and lock in crumbs.

STEP 6: Frost the cake. Frost the cake the rest of the way all around. Place it in the freezer again for 10 minutes.

Expert Baking Tips

• Properly measure the flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cake to be dry.
• To easily remove the cake from the pan, make sure to first spray the pan with baking nonstick spray. Then, line bottom with parchment paper and spray it again to make sure that the paper does not stick to the bottom of the cake too much. If you miss any spots with the spray they can stick and tear the cake so be thorough.
• For high altitudes add 2 Tbsp of flour to the cake batter.

FAQ

Recipe Variations

• White chocolate strawberry cake- You can substitute strawberries for the raspberries if you prefer.
• Cream cheese frosting- If you would prefer a raspberry jam cake with cream cheese frosting you can use the frosting from this recipe instead.
• Store-bought jam- If you do not want to make homemade jam, you can use a store-bought raspberry jam instead. I recommend homemade jam for best results because it has a better texture and flavor, but it is not necessary.

Special Tools

• Cake pans: I use Wilton 8-inch cake pans.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.
• Cake turntable: I use this nice Ateco cast iron turntable because it is high quality and it spins seamlessly. Some other turntables are a little jerky when they turn.
• Cake scraper: I use a metal scraper to get smooth cakes.
• Piping bags: I like these 18- inch piping bags since they hold more.
• Piping tip: I love this Wilton 1M to pipe frosting.

Storing and Freezing

Store this white chocolate raspberry cake in an airtight container like a cake carrier. Store in the fridge up to 5 days.

You can freeze the white chocolate raspberry cake in individual slices. Place the cake slices in an airtight container and freeze up to 30 days.

Other Fruity Cake Recipes To Try

Try these raspberry recipes too!

• Lemon Raspberry Rolls
• Chocolate Raspberry Cake
• Raspberry Muffins
• Vanilla Raspberry Cake
• Raspberry White Chocolate Cookies

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.