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white chocolate raspberry cake with a slice taken out
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White Chocolate Raspberry Cake Recipe

4.73 from 36 votes
prep 1 hour 15 minutes
cook 35 minutes
Additional Time 4 hours
total 5 hours 50 minutes
Serves 12 -16 slices
White Chocolate Raspberry Cake is made using my 8 inch vanilla cake. It's frosted with white chocolate Swiss meringue buttercream and a homemade fresh raspberry swirl.
Author: Bernice Baran
Servings 12 -16 slices

Equipment

Ingredients

Vanilla Cake

  • 360 grams all-purpose flour, spooned and leveled
  • 4 tsp baking powder
  • 1 tsp fine sea salt
  • 113 grams salted butter, room temperature
  • 400 grams granulated sugar
  • 118 mL canola oil, or any neutral oil
  • 4 large eggs, room temperature
  • 1 Tbsp vanilla extract
  • 227 grams sour cream
  • 240 mL milk, room temperature

Raspberry Filling

  • 170 grams raspberries, fresh or frozen
  • 30 mL lemon juice, 1/2 large lemon
  • 5 grams cornstarch
  • 25 grams granulated sugar
  • Tiny pinch of fine sea salt

White Chocolate Buttercream*

  • 4 large egg whites, room temperature
  • 200 grams granulated sugar
  • 227 grams unsalted butter, room temperature
  • 170 grams white chocolate chips, melted and cooled
  • 1 Tbsp vanilla extract
  • tiny pinch fine sea salt

Method

Vanilla Cake

  1. Preheat the oven to 350°F (177°C) convection and grease and line two 8 inch cake pans. 
  2. In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.
    360 grams all-purpose flour spooned and leveled, 4 tsp baking powder, 1 tsp fine sea salt
  3. Place the room temperature butter and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes, scraping the edge of the bowl halfway through. 
    113 grams salted butter room temperature, 400 grams granulated sugar
  4. Add in the oil and beat for another 1-2 minutes. 
    118 mL canola oil or any neutral oil
  5. Add one egg at a time and beat on medium-high speed for 30-60 seconds, until each one is fully incorporated. Make sure to scrape the bottom of the bowl every so often.
    4 large eggs room temperature
  6. Add the sour cream and vanilla extract and beat just until they're combined.
    1 Tbsp vanilla extract, 227 grams sour cream
  7. Add half of the dry ingredients to the batter, turn the mixer up to low speed and then pour in the milk, followed by the rest of the dry ingredients. 
    240 mL milk room temperature
  8. Distribute the batter evenly among the two cake pans and bake for about 35-40 minutes.  
  9. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. Remove from the oven and flip the cake over onto a tea towel.
  10. Allow the cakes to cool completely. Once they've cooled, slice them in half to make four layers.

Raspberry Cake Filling

  1. In a small pot, over medium heat, combine the raspberries (no need to thaw if they’re frozen) with the sugar, salt, cornstarch and lemon.
    170 grams raspberries fresh or frozen, 30 mL lemon juice 1/2 large lemon, 5 grams cornstarch, 25 grams granulated sugar, Tiny pinch of fine sea salt
  2. Stir until the sugar starts to dissolve and then simmer on medium-low heat for 5-10 minutes, until it’s thickened.
  3. Press the raspberry filling through a sieve if you want it seedless and cool completely and refrigerate before assembling the cake.

White Chocolate Buttercream

  1. Bring a small pot with 1/2 cup of water to a boil and lower the heat to simmer.
  2. Place the egg whites and granulated sugar in the bowl of a stand mixer and place the bowl over the simmering water for 5-10 minutes, whisking intermittently until the granulated sugar is completely dissolved.
    4 large egg whites room temperature, 200 grams granulated sugar
  3. Once the sugar is dissolved, remove the bowl of egg whites from the heat. Use the whisk attachment to beat the egg whites with the sugar. Beat for 7-10 minutes on high speed and then lower the speed to low-medium.
  4. Slowly add 2 Tbsp of butter in at a time. Wait for the butter to incorporate before adding the next chunk. Once all the butter is added, turn the mixer up to high speed for a few seconds, until it comes together.
    227 grams unsalted butter room temperature
  5. Meanwhile, microwave the white chocolate for 15 second intervals, stirring between each interval, until it's completely melted and smooth. Let it cool for 5-10 minutes.
    170 grams white chocolate chips melted and cooled
  6. Then use a rubber spatula to scrape the edge of the bowl. Add the white chocolate, vanilla extract and salt and mix until it's fully combined.
    1 Tbsp vanilla extract, tiny pinch fine sea salt

Assemble

  1. Spread a layer of white chocolate buttercream on top of the first layer of cake. Swirl some raspberry filling on top of the buttercream.
  2. Place the second layer on top and repeat with the third and fourth layers.
  3. Refrigerate the cake for at least 15-30 minutes so it’s solid before frosting the outside with the rest of the buttercream.
  4. Swirl some more raspberry sauce on top of the cake and top with fresh raspberries and white chocolate shavings.

Notes

This amount of buttercream just barely covers the cake, it'll be a semi-naked cake like my photos. Double the buttercream if you want to fully frost the cake. 

Nutrition

Serving: 1gCalories: 616kcalCarbohydrates: 89gProtein: 8gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 9gCholesterol: 85mgSodium: 270mgFiber: 4gSugar: 65g
Course: Layer Cakes
Cuisine: American
Keyword: 8 inch cake, chocolate raspberry cake, white chocolate raspberry cake