White Chocolate Raspberry Cake

If there's one cake that feels like a celebration with every bite, it's this White Chocolate Raspberry Cake. I was inspired to make this after a brunch where someone brought a basic vanilla cake swirled with raspberry jam—and while it was tasty, I knew I could create something far more luscious. This version is everything I wanted: tender white cake, fresh raspberries tucked inside, and a dreamy swirl of raspberry and white chocolate frosting on top. The flavor combination is classic yet striking, and the presentation? Show-stopping.

I love how the tartness of the raspberries balances the sweetness of white chocolate. The texture is incredibly soft and moist, thanks to the buttermilk base, and every layer offers something a little different—from juicy berry pockets to creamy frosting with that signature tang and silkiness. It's a cake that feels fancy without being fussy, and I can't wait for you to try it.

Why You’ll Love This White Chocolate Raspberry Cake

This cake brings together the best of both worlds: richness from the white chocolate and brightness from the raspberries. It's perfect for birthdays, brunches, or anytime you want a dessert that impresses without requiring a pastry degree. The marbled frosting effect alone is worth making it!

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for this cake—they hold their shape beautifully and burst with flavor. Frozen raspberries can also be used, but they tend to bleed more into the batter, so expect a slightly more rustic look. If using frozen, don’t thaw them before folding into the cake to minimize extra moisture.

Options for Substitutions

• White Chocolate: You can use white chocolate chips or a bar, but make sure it's high quality—this makes a big difference in the frosting.
• Buttermilk: Don’t have buttermilk? You can substitute with a mix of milk and lemon juice (1 tablespoon lemon juice per 1 cup milk—let it sit 5 minutes).
• Gluten-Free Option: Swap the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
• Egg-Free Option: Use a commercial egg replacer or try applesauce (¼ cup per egg). The texture will be a bit denser but still moist.
• Vegan Option: Combine plant-based milk and vinegar for a vegan buttermilk, and use dairy-free white chocolate and a vegan egg substitute.

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Ingredients for This White Chocolate Raspberry Cake

• All-Purpose Flour – Forms the base of the cake structure and gives it a soft crumb.
• Granulated Sugar – Sweetens the batter and helps with moisture retention.
• Baking Powder – Lifts the cake and ensures a fluffy texture.
• Salt – Enhances all the other flavors and balances the sweetness.
• Unsalted Butter – Adds richness and a tender crumb to the cake.
• Egg Whites – Keep the cake light in color and contribute to a delicate texture.
• Buttermilk – Provides tang and keeps the cake moist; the acidity helps activate the baking powder.
• Vanilla Extract – Infuses warmth and depth into the batter.
• Fresh Raspberries – Provide bursts of tartness and color throughout the cake.
• White Chocolate – Used in the frosting for a creamy, luxurious finish.
• Heavy Cream – Whips into the frosting for a light, fluffy texture.
• Powdered Sugar – Sweetens and stabilizes the frosting without grittiness.
• Raspberry Jam – Swirled into the frosting to intensify the berry flavor and create a gorgeous marbled look.

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Step 1: Prepare the Cake Pan and Oven

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper if desired for easy removal. This size gives you tall, generous cake slices that bake evenly.

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Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is distributed evenly so your cake rises properly.

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Step 3: Cream the Butter and Sugar

Using a stand mixer or hand mixer, cream the softened butter and granulated sugar until light and fluffy—about 3 minutes. This step is crucial for aerating the batter.

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Step 4: Add Egg Whites and Vanilla

Add the egg whites one at a time, beating well after each addition. Then mix in the vanilla extract. This keeps the batter light and helps build a smooth, cohesive texture.

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Step 5: Alternate Adding Dry Ingredients and Buttermilk

Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—don’t overmix or the cake may be tough.

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Step 6: Fold in Raspberries

Gently fold in the fresh raspberries with a spatula. Be careful not to break them too much—you want those juicy berry pockets intact.

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Step 7: Bake

Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

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Step 8: Make the White Chocolate Raspberry Frosting

Melt the white chocolate and let it cool slightly. In a large bowl, beat the heavy cream and powdered sugar until soft peaks form. Fold in the melted white chocolate, then swirl in the raspberry jam for a marbled effect. Don’t overmix—the swirls are the charm.

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Step 9: Frost and Garnish

Spread the frosting over the cooled cake and use a spatula to create soft waves. Top with extra raspberries and edible flowers if you’re feeling fancy.

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How Long to Prepare the White Chocolate Raspberry Cake

Prep Time

Preparing the batter, folding in raspberries, and melting the white chocolate for the frosting takes about 25–30 minutes. The most time-consuming step is gently folding in the raspberries without breaking them, which helps keep the cake beautiful and flavorful.

Baking and Cooling Time

Baking takes around 35–40 minutes, depending on your oven. Allow at least 1 hour for the cake to cool completely before frosting. If you're in a rush, place it in the fridge (uncovered) for faster cooling.

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Tips for Perfect White Chocolate Raspberry Cake

• Use room temperature ingredients for the batter—this ensures they mix more evenly and helps prevent curdling.
• Don’t overmix after adding the flour. Mix until just combined to maintain a soft crumb.
• Be gentle with the raspberries to avoid staining the entire batter.
• Cool the cake completely before frosting or the frosting will melt and slide.
• For extra elegance, pipe decorative swirls on top with leftover frosting and garnish with white chocolate curls.

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Watch Out for These Mistakes While Cooking

• Using low-quality white chocolate can lead to greasy or grainy frosting.
• Overbaking the cake dries it out; check at 35 minutes and every 2 minutes after.
• Skipping the cooling step before frosting can make your beautiful swirls melt into a mess.
• Using thawed raspberries without draining them leads to a watery batter.
• Not measuring flour correctly (scoop-and-level method) can make the cake dense.

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What to Serve With White Chocolate Raspberry Cake?

1. Fresh Berry Salad

A light, citrusy berry medley with mint is the perfect refreshing side to balance the sweetness.

2. Raspberry Coulis

Drizzle on plates for a restaurant-style presentation and flavor boost.

3. Vanilla Bean Ice Cream

Cold, creamy, and subtly flavored—pairs beautifully with the fruity tang of raspberries.

4. Sparkling Rosé

A glass of sparkling rosé or raspberry lemonade elevates the whole dessert experience.

5. White Chocolate Mocha

This sweet, creamy drink complements the cake's flavors for a cozy afternoon treat.

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Storage Instructions

Room Temperature

If you're planning to eat the cake within a day, it can be stored covered at room temperature in a cool place. Make sure it's in an airtight container to prevent drying out.

Refrigerator

For longer storage (up to 4 days), refrigerate the cake in a tightly sealed container. The frosting will firm up slightly, so let the cake sit at room temperature for 15–20 minutes before serving for best texture.

Freezer

You can freeze individual slices (without garnish) wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight, then let sit at room temp before serving.

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Estimated Nutrition

(Per slice, assuming 12 servings):

• Calories: 410
• Total Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 49g
• Sugar: 31g
• Protein: 5g
• Fiber: 2g
• Sodium: 220mg
• Cholesterol: 60mg

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Frequently Asked Questions

Can I use raspberry jam instead of fresh raspberries in the batter?

You can swirl raspberry jam into the batter, but it will be sweeter and won’t have the same juicy texture as fresh berries.

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it the day of serving. Store covered at room temp or in the fridge.

How do I keep the raspberries from sinking?

Toss them in a little flour before folding into the batter. This helps them stay suspended while baking.

Can I make this cake into cupcakes?

Absolutely. Just reduce the baking time to 18–22 minutes and keep an eye on them.

Can I use white chocolate frosting from a can?

You can, but homemade frosting is creamier, fresher, and much more flavorful—it’s worth the extra few minutes.

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Conclusion

This White Chocolate Raspberry Cake is a dessert that makes every occasion feel special. The tender white cake filled with juicy raspberries and topped with a marbled white chocolate raspberry frosting is both visually stunning and irresistibly delicious. Whether it’s for a birthday, baby shower, or just a weekend treat, it’s a recipe you’ll want to bake again and again.

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