White Chocolate Raspberry Cake

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With its delicate crumb, bursts of juicy raspberries, and a rich swirl of white chocolate, this White Chocolate Raspberry Cake is the ultimate dessert indulgence. Each slice is a dreamy blend of tart and sweet, airy yet decadently moist, topped with a raspberry-whipped topping that’s as stunning as it is delicious. Whether it’s served at a brunch, a special gathering, or as a weekend treat, this cake offers a beautiful harmony of flavors and textures.

The pale pink marbled top and speckled interior make this cake visually irresistible, but it’s the flavor combination that truly steals the show. The soft vanilla cake base soaks in the raspberry puree, while the creamy white chocolate adds a luxurious touch without overpowering the fruit. It’s a showstopper that’s surprisingly easy to prepare.

Why You’ll Love This White Chocolate Raspberry Cake

• Balanced sweet and tart flavor
• Stunning marbled look with natural raspberries
• Moist, fluffy texture with a hint of richness
• Perfect for birthdays, brunches, or just because
• Can be made ahead for convenience

Preparation Phase & Tools to Use

To make this White Chocolate Raspberry Cake successfully, gather these key tools:

• Mixing Bowls: Multiple sizes are needed to separate dry and wet ingredients.
• Electric Mixer or Stand Mixer: Helps create a smooth batter and fluffy whipped topping.
• 9×13 Baking Pan: Ensures even baking and provides a nice shape for layering.
• Spatula and Whisk: For folding in ingredients gently and ensuring no lumps.
• Fine Mesh Strainer: Essential for making a smooth raspberry sauce.
• Microwave-Safe Bowl or Double Boiler: To gently melt white chocolate without burning it.

Each tool helps maintain the texture and consistency of the cake, especially when working with delicate fruit and chocolate.

Preparation Tips

For the best results, use room temperature ingredients to help everything blend smoothly and evenly. When melting the white chocolate, do it slowly and stir frequently to prevent seizing. If using frozen raspberries, thaw and drain them first to avoid excess moisture. To get that beautiful marbled effect on top, gently swirl the raspberry puree into the batter with a skewer or knife—don’t overmix. Finally, let the cake cool completely before frosting to keep the topping from melting or sliding.

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Ingredients for this White Chocolate Raspberry Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large egg whites
• 1 tbsp vanilla extract
• 1 cup sour cream (room temperature)
• ½ cup whole milk (room temperature)
• ¾ cup white chocolate chips or chopped white chocolate

For the Raspberry Swirl:

• 1 ½ cups fresh or thawed raspberries
• 3 tbsp sugar
• 1 tsp lemon juice

For the Raspberry Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ½ cup raspberry puree (strained)
• 4 oz cream cheese (optional, for added tanginess)
• 1 tsp vanilla extract
• Pinch of salt

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Step 1: Prepare the Raspberry Swirl

In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Stir and cook until raspberries break down and the mixture thickens (about 5–7 minutes). Strain through a fine mesh sieve to remove seeds. Let it cool completely.

Step 2: Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on high speed until light and fluffy (about 3 minutes).

Step 5: Add Egg Whites and Vanilla

Add egg whites one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 6: Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and the milk + sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—do not overmix.

Step 7: Fold in White Chocolate

Gently fold in the white chocolate chips or chunks using a spatula. This gives the cake rich pockets of sweetness.

Step 8: Layer and Swirl the Batter

Pour half of the batter into the prepared pan and smooth it out. Add a few dollops of the raspberry puree over the batter. Swirl with a knife or skewer. Repeat with remaining batter and more raspberry swirl.

Step 9: Bake the Cake

Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 10: Make the Raspberry Frosting

Beat butter (and cream cheese if using) until smooth and creamy. Gradually add powdered sugar, raspberry puree, vanilla, and a pinch of salt. Beat on medium-high for 3–4 minutes until fluffy.

Step 11: Frost and Garnish

Once the cake is completely cool, spread the frosting evenly over the top. Swirl additional raspberry puree if desired. Garnish with fresh raspberries and edible flowers for an elegant touch.

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Notes

This cake can be customized in many ways—try using dark or milk chocolate instead of white, or substitute strawberries or blueberries for raspberries for a different fruit twist. The texture improves after a day, making it an ideal make-ahead dessert. If you prefer a lighter topping, whipped cream folded with raspberry puree works well too.

Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can lead to a dense or rubbery cake. Mix until just combined.
• Adding hot raspberry puree: Always cool the puree before swirling or adding to frosting, or it will affect the texture.
• Using cold ingredients: Make sure all your dairy and eggs are room temperature to ensure proper emulsification and rise.
• Melting white chocolate improperly: Melt it gently in a double boiler or microwave in short intervals, stirring often to avoid seizing.
• Not allowing the cake to cool: Frosting a warm cake will lead to a melted mess. Patience is key here.

Storage Instructions

Store any leftover White Chocolate Raspberry Cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight and bring to room temp before enjoying.

Estimated Nutrition

Serving size: 1 slice (1/12 of cake)

• Calories: ~420
• Total Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 55mg
• Sodium: 180mg
• Carbohydrates: 52g
• Fiber: 1g
• Sugars: 33g
• Protein: 4g

Frequently Asked Questions

Can I use frozen raspberries?

Yes, just make sure they’re fully thawed and drained before use to avoid excess moisture in the batter.

What’s the best white chocolate to use?

Use high-quality white chocolate bars or chips that contain cocoa butter for the creamiest texture and best melt.

Can I make this cake gluten-free?

Yes, you can substitute a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum for proper texture.

Is the cream cheese in the frosting necessary?

No, it’s optional. It adds a tangy depth, but the frosting works beautifully with just butter as well.

Can I bake this in round pans instead of a 9×13?

Yes, divide the batter between two 9-inch round pans and adjust the baking time to around 25–30 minutes.

How do I achieve the swirl effect?

Add dollops of raspberry puree to the batter and use a knife or skewer to gently swirl through the top without overmixing.

Can I make the cake ahead of time?

Absolutely. The flavors deepen overnight. Store the frosted cake covered in the fridge and let it sit at room temp before serving.

Can I use other berries instead of raspberries?

Definitely! Strawberries, blueberries, or blackberries can be used, though they may need slightly different cooking times for the puree.

Conclusion

White Chocolate Raspberry Cake is the perfect celebration of fruity brightness and creamy decadence. With a soft vanilla base, swirls of tangy raspberry, and a whipped pink frosting, it’s a dessert that looks as delightful as it tastes. Simple enough for beginners and impressive enough for special occasions, it’s sure to become a go-to favorite in your kitchen.

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