White Chocolate Raspberry Layer Cake

This elegant layer cake combines moist white chocolate cake, tart raspberry filling, and silky white chocolate buttercream. It’s perfect for birthdays, anniversaries, holidays, or any special occasion.

Yield

One 8-inch (20 cm) three-layer cake
Serves 12–14

Ingredients

For the White Chocolate Cake

2½ cups (315 g) all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup (225 g) unsalted butter, softened
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
170 g (6 oz) white chocolate, melted and cooled
1 cup (240 mL) whole milk, room temperature

For the Raspberry Filling

3 cups fresh or frozen raspberries
½ cup (100 g) sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

For the White Chocolate Buttercream

1½ cups (340 g) unsalted butter, softened
450–500 g (4–4½ cups) powdered sugar
170 g (6 oz) white chocolate, melted and cooled
2 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

Decoration (Optional)

Fresh raspberries
White chocolate curls or shavings
Edible flowers
Powdered sugar

Step 1: Make the Raspberry Filling

Combine raspberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for 5–7 minutes, stirring occasionally.
Mix cornstarch and water to form a slurry.
Stir the slurry into the raspberry mixture.
Cook for another 1–2 minutes until thickened.
Remove from heat and cool completely.
Refrigerate until ready to use.

Step 2: Prepare the Cake Layers

Preheat oven to 175°C (350°F).
Grease and line three 8-inch cake pans with parchment paper.
Whisk together flour, baking powder, and salt.
In a large bowl, beat butter and sugar until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each addition.
Mix in vanilla and melted white chocolate.
Add dry ingredients in three additions, alternating with milk.
Mix just until combined.

Bake

Divide batter evenly among the pans.
Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes.
Transfer to wire racks and cool completely.

Step 3: Make the White Chocolate Buttercream

Beat butter until creamy and smooth.
Gradually add powdered sugar.
Mix in melted white chocolate.
Add cream, vanilla, and salt.
Beat for 3–4 minutes until fluffy.

If needed, adjust consistency:

Add more powdered sugar for a thicker frosting.
Add a little cream for a softer frosting.

Step 4: Assemble the Cake

Place the first cake layer on a serving plate.
Spread a thin layer of buttercream.
Pipe a buttercream border around the edge.
Fill the center with half of the raspberry filling.
Add the second layer and repeat.
Place the final cake layer on top.

Step 5: Frost the Cake

Apply a thin crumb coat.
Refrigerate for 20–30 minutes.
Cover the cake with the remaining buttercream.
Smooth the sides and top.

Step 6: Decorate

Decorate with:

Fresh raspberries around the top edge
White chocolate curls in the center
Additional buttercream swirls
A light dusting of powdered sugar

Storage

Refrigerate for up to 4 days.
Bring to room temperature for 30–45 minutes before serving.
Cake layers can be frozen for up to 2 months.

Tips for Success

Use high-quality white chocolate for the best flavor.
Ensure the melted white chocolate is cooled before adding it to the batter or frosting.
Chill the raspberry filling completely to prevent it from making the layers slide.
If the cake feels soft while decorating, refrigerate it for 15–20 minutes before continuing.

Flavor Profile

This cake balances:

Sweet, creamy white chocolate
Bright, slightly tart raspberry filling
Rich, buttery frosting

The contrast between the sweet cake and tangy berries creates a bakery-style dessert that’s both luxurious and refreshing. 🍰🤍🫐✨