Description
This White Chocolate Raspberry Cake is a dreamy dessert that combines light, fluffy white cake with juicy bursts of raspberry and a rich, creamy swirl of white chocolate raspberry frosting. Perfect for celebrations, brunches, or whenever you want a crowd-pleasing sweet treat, this easy recipe is a must-try if you're looking for quick breakfast ideas, elegant dinner ideas, or a reliable go-to for healthy snack-inspired desserts. With a stunning marbled top and a melt-in-your-mouth texture, it's the ultimate showstopper cake that’s both simple and special.
Ingredients
1 ¾ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened
4 large egg whites
1 cup buttermilk
1 ½ teaspoons vanilla extract
1 ¼ cups fresh raspberries
4 oz white chocolate, melted
1 cup heavy cream
¾ cup powdered sugar
¼ cup raspberry jam
Instructions
1. Preheat oven to 350°F (175°C). Grease and optionally line a 9x13-inch baking pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy.
4. Add egg whites one at a time, beating after each addition. Stir in vanilla extract.
5. Alternately add the dry ingredients and buttermilk, starting and ending with dry. Mix just until combined.
6. Gently fold in raspberries, being careful not to break them apart.
7. Pour the batter into the prepared pan and smooth the top. Bake 35–40 minutes or until a toothpick comes out clean. Let cool completely.
8. To make the frosting, melt the white chocolate and cool slightly. Beat heavy cream and powdered sugar until soft peaks form.
9. Fold in the melted white chocolate. Swirl in the raspberry jam gently without overmixing.
10. Frost the cooled cake. Decorate with more raspberries or white chocolate curls if desired.
Notes
Make sure your white chocolate is good quality—it melts smoother and tastes richer.
For extra lift, ensure your baking powder is fresh (replace every 6 months).
The marbled effect in the frosting looks best if you stop swirling just before it fully blends.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: easy recipe, white chocolate raspberry cake, dessert ideas, breakfast cake, raspberry cake