Tart raspberries and sweet white chocolate are an amazing combination. This Raspberry white chocolate cake is made with raspberry cake layers and white chocolate buttercream.
Table of Content
I will be very honest. I am not a huge fan of white chocolate. I'm more a dark chocolate kinda person. The darker the chocolate the happier I am. I can happily nibble on 80% bitter dark chocolate while everyone looks at me wondering why I like it.
But, raspberries, being naturally tart, make an amazing combination with white chocolate. Who knew, right? I was surprised that I enjoyed this cake so much. In fact, I could not stop. It was so delicious.
About this cake
This is my oil-based vanilla cake batter that gets a generous sprinkle of raspberries making it a raspberry cake.
You can add fresh raspberries, but I like to freeze my raspberries just for an hour before I break them into pieces and sprinkle them on the cake. Why? The fresh raspberries are softer, so they tend to bleed pink color into the cake. I wanted a fairly white cake. So, freezing them prevented the bleeding. Also, freezing them makes it easier to break them apart rather than crushing the fresh ones.
The frosting is where the white chocolate comes in. If you've tried my popular white chocolate buttercream, then you know it's so good. If I remember correctly, one of my readers said that she could not believe white chocolate frosting could be so delicious. True!
As you can see in the video, the process is very simple and easy. The timeline for decorating the cake:
- Prepare batter - 10 mins
- Bake the raspberry cake - 35 mins
- Cool the cake completely - 3 hours or overnight
- Prepare white chocolate buttercream frosting - 15 mins
- Prepare simple syrup - 10 mins
- Assemble the cake:
- Crumb coat - 10 mins
- Chill cake - 15 mins
- Second coat - 10 mins
- Chill cake - 15 mins
- Smooth cake - 10 mins
- Pipe designs - 10 mins
Ingredients and substitutes
- Cake flour - Makes the cake soft and tender. If you don't have cake flour, you can use this homemade cake flour substitute made with all-purpose flour.
- Oil - Gives a moist and light cake. Use unflavored cooking oil, no olive, or other flavored oils.
- Eggs - Always use large eggs, about 50 to 60 grams each.
- Sugar - I am using white granulated sugar, so I can have a nice white cake batter. And yet, you can certainly use brown sugar for a more caramel-like flavor.
- Sour cream - Gives the cake a nice soft crumb and rich flavor. You can make sour cream at home. Yogurt is a great substitute for sour cream.
- Vanilla extract - Always use good quality vanilla for the best flavor. I am using homemade vanilla extract, but you can also use vanilla sugar or vanilla bean paste.
Step by step instructions
Raspberry cake
- Preheat oven to 170 C / 340 F.
- Grease and line two 7-inch round cake pans (or three 6-inch pans).
- Sift flour with baking powder, baking soda, and salt.
- Whip eggs into a mixer bowl using a whisk attachment (or hand mixer) on medium for two minutes.
- Gradually, add sugar, a little at a time, whipping constantly on medium.
- Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
- Slowly add the cooking oil.
- Then, add the vanilla and almond extract.
- Add the sour cream - combine well
- Finally, add the flour in three batches. (do not over mix)
- Pour batter into prepared baking pans.
- Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink in.
- Tip - using cake strips around the cake will prevent a dome.
- Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.
White chocolate buttercream
- Melt the white chocolate in the microwave or double boiler – set aside to cool.
- Cream butter and sugar until light and foamy (no cheating). Whip for a good few minutes so you incorporate some air in.
- Add vanilla and salt – mix some more.
- Lastly, add the melted and cooled white chocolate.
- The chocolate will make the buttercream firm, which is great for piping.
- If necessary, add one or more tablespoons of cream to bring to consistency.
Assemble
- When cooled, cut off any dome.
- Cut each layer in half horizontally, giving you a total of four layers.
- Moisten each cake layer with sugar syrup to keep the layers moist.
- Place one layer on the cake board or cake stand.
- Add a generous amount of buttercream.
- Sprinkle some chopped fresh raspberries.
- Place a second cake layer on top.
- Add more buttercream and raspberries until you have stacked all four layers.
- Place in the fridge for at least 15 minutes.
- Add more buttercream on the top and sides of the cake.
- Use a bench scraper for the sides and spatula to smooth the top.
Decorate
- You can keep this cake as simple as you want. Here's what I did with this cake.
- Tint about 1 ½ cup buttercream with red color.
- Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video.
- Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top.
- Sprinkle with more fresh or frozen raspberries.
More similar recipes
- Raspberry Filling for Cakes Pies and Desserts
- Chocolate cake with whipped cream
- Classic chocolate cake
- White Chocolate Ganache Recipe
- See all chocolate cakes or see all layer cake recipes
Frequently asked questions
This egg cake will last for 3 to 4 days at room temperature. You can keep it in the fridge for up to a week. Make sure to cover the cut side of the cake well to prevent it from drying out.
No, this recipe works better with oil. But, you can use my vanilla birthday cake recipe, which uses my butter-based cake recipe. Then, add the raspberries in the batter just before baking.
Yes, you can certainly use brown sugar, just make sure to combine it well with the eggs. Also notes, that brown sugar will give a slight color to the batter.
Yogurt is a good substitute for sour cream. If you don't have sour cream or yogurt you can use buttermilk. Homemade buttermilk can be made at home in just 5 minutes. See here for details
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Printable Recipe
Raspberry White Chocolate Cake
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Video
Ingredients
Cake
- 2 ¾ cups (340 g) Cake flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Eggs large
- ¾ cup (180 ml) Cooking oil
- 1 ½ cup (300 g) Sugar white
- 1 cup (240 ml) Sour cream
- 2 teaspoon Vanilla extract
- ¼ teaspoon Almond extract
- 16 oz (450 g) Raspberries fresh or frozen
White chocolate buttercream
- 12 oz (340 g) Butter (3 sticks) unsalted room temperature
- 2 ¾ cups (330 g) Powdered sugar confectioners sugar
- 10 oz (280 g) White chocolate (1 ¾ cup)
- 2 teaspoon Vanilla
- ¼ teaspoon Salt
- 3 tablespoon Whipping cream or milk, for consistency
Instructions
Cake
- Preheat oven to 170 C / 340 F.
- Grease and line 2 x 7-inch round cake pans (or 3 x 6-inch pans).
- Sift flour with baking powder, baking soda, and salt.
- Whip eggs into a mixer bowl using a whisk attachment (or hand mixer) on medium for two minutes.
- Gradually, add sugar, a little at a time, whipping constantly on medium.
- Once all the sugar is in, turn the mixer to medium-high and whip until light and fluffy – ribbon stage.
- Slowly add the cooking oil.
- Then, add the vanilla and almond extract.
- Add the sour cream - combine well
- Finally, add the flour in three batches. (do not over mix)
- Pour batter into prepared baking pans.
- Sprinkle the chopped fresh or frozen raspberries. Give it a gentle swirl and tap a few times to help them sink in.
- Tip - using cake strips around the cake will prevent a dome.
- Bake in a preheated oven for about 25 to 30 minutes or until a skewer inserted in the center comes out clean.
- Cool in the pan for 5 minutes then remove from the pan and cool completely before you store or decorate.
White chocolate buttercream
- Melt the white chocolate in the microwave or double boiler – set aside to cool.
- Cream butter and sugar until light and foamy. (no cheating. Whip for a good few minutes so you incorporate some air in)
- Add vanilla and salt – mix some more.
- Lastly, add the melted and cooled white chocolate.
- The chocolate will make the buttercream firm, which is great for piping.
- If necessary, add one or more tablespoons of cream to bring to consistency.
Assemble
- When cooled, cut off any dome.
- Cut each layer in half horizontally giving you a total of four layers.
- Moisten each cake layer with sugar syrup to keep the layers moist.
- Place one layer on the cake board or cake stand.
- Add a generous amount of buttercream.
- Sprinkle some chopped fresh raspberries
- Place a second cake layer on top.
- Add more buttercream and raspberries until you have stacked all four layers.
- Place in the fridge for at least 15 minutes.
- Add more buttercream on the top and sides of the cake.
- Use a bench scraper for the sides and spatula to smooth the top.
Decorate
- You can keep this cake as simple as you want. Here's what I did with this cake.
- Tint about 1 ½ cup buttercream with red color.
- Add to a piping bag with a round tip (or no tip) to create the bottom pattern. Pipe dots and spread them upwards with a spatula as shown in the video.
- Put the remaining buttercream in a piping bag with a star tip to pipe swirls on top.
- Sprinkle with more fresh or frozen raspberries.
Recipe Notes
Tips for making this raspberry white chocolate cake
- Make sure all the ingredients are at room temperature before you start baking.
- Use large size eggs - a large size egg is about 60 grams in weight. If not sure, weight and add more egg if necessary
- Add the sugar to the whipping eggs gradually. This will ensure the eggs whip the eggs light and fluffy.
- Whip the eggs until light and fluffy - this will ensure a light and airy cake.
- Similarly, add the oil gradually to the whipped eggs. You want the eggs to emulsify in the eggs not curdle.
- You can add the sour cream on its own or along with the flour as long as you do it carefully. Best is to add sour cream and flour alternating to each other.
- Once you add flour do not over mix the batter.
- Add the raspberries to the batter. I like to leave them on top but you can swirl them into the batter. Frozen raspberries don't sink and don't bleed quickly
- Cool the cake completely before frosting - at least 3 to 6 hours.
- Always simple syrup the cakes before frosting
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Jammy
Hi Veena,
Can I use the white chocolate buttercream under fondant? And also, what should be the consistency of the melted and cooled white chocolate when it is added to the buttercream mixture? Should it be peanut butter consistency or runnier than that?
I’m thinking to make this cake for my daughter’s bday but also thinking of covering it with fondant for decorations.
Thank you.
Veena Azmanov
Hey Jammy, The melted chocolate must be cooled completely otherwise it will seize in the buttercream. Yes, you can cover a cake frosted with this buttercream with fondant too.
Jammy
Thank you Veena. Appreciate you taking time to answer my question.
Elaine
Making this for my daughter’s lockdown 30th birthday. Love the video, it really helps.
Veena Azmanov
Happy Birthday to your daughter. Let me know, how it was?
Jayne crayton
I can hardly wait o make this. Just wondering if it would work for. Cupcakes?
Veena Azmanov
Yes, Jayne, it will also work for cupcakes
Arshia
Would the recipe work with blueberries instead of raspberries?
Veena Azmanov
Yes, Arshia. This would work with blueberries or strawberries too