Description
Looking for a show-stopping dessert that’s as easy to make as it is beautiful? This White Chocolate Raspberry Cake is the perfect blend of creamy sweetness and bright berry flavor. A soft, vanilla-infused cake base is swirled with tangy raspberries and topped with a luscious white chocolate frosting that melts in your mouth. Ideal for quick breakfast treats, elegant dinner ideas, or fun food ideas for parties, this easy recipe combines everyday ingredients with stunning results. Perfect for birthdays, brunches, or any special occasion when you want a dessert that dazzles.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large egg whites, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
1/2 cup sour cream
1 cup raspberries, fresh or frozen (unthawed if frozen)
3/4 cup raspberry jam or preserves
1 teaspoon lemon juice (optional)
1 cup unsalted butter (for frosting), softened
2 1/2 cups powdered sugar
6 ounces white chocolate, melted and cooled
2 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)
Pinch of salt
Fresh raspberries (for garnish)
White chocolate curls (optional garnish)
Edible flowers (optional garnish)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch cake pan. Line with parchment paper.
2. Whisk together flour, baking powder, and salt in a bowl.
3. In a stand mixer, beat butter and sugar until light and fluffy (3-4 minutes).
4. Add egg whites one at a time, mixing well after each. Stir in vanilla.
5. Alternate adding dry ingredients and milk/sour cream mixture into the butter mix. Start and end with dry ingredients.
6. Gently fold in raspberries with a spatula.
7. Pour batter into prepared pan. Drop spoonfuls of jam on top and swirl gently with a knife or toothpick.
8. Bake for 35-40 minutes, or until a toothpick comes out clean. Let cool in pan 10 minutes, then cool fully on a wire rack.
9. Beat softened butter for frosting until creamy. Slowly add powdered sugar.
10. Add cooled white chocolate, vanilla, salt, and cream. Beat until fluffy and smooth.
11. Spread frosting on cooled cake using an offset spatula.
12. Garnish with raspberries, white chocolate curls, or edible flowers. Slice and serve.
Notes
Toss frozen raspberries in flour to keep them from sinking.
Let melted white chocolate cool slightly before adding to frosting.
Allow the cake to fully cool before frosting for best results.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg