Description
This White Chocolate Raspberry Cake is a show-stopping dessert that beautifully balances the richness of creamy white chocolate with the vibrant tartness of fresh raspberries. Perfect for those in search of quick dessert ideas, elegant brunch options, or a stunning cake for special events. This easy recipe features a soft vanilla base, fresh raspberry swirls, and a dreamy raspberry frosting that melts in your mouth. Whether you’re exploring new food ideas or need a crowd-pleasing treat, this cake fits effortlessly into your list of go-to breakfast ideas, healthy snack options, or weekend dinner desserts.
Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large egg whites
1 tablespoon vanilla extract
1 cup sour cream, room temperature
½ cup whole milk, room temperature
¾ cup white chocolate chips or chopped white chocolate
1 ½ cups fresh or thawed raspberries
3 tablespoons sugar
1 teaspoon lemon juice
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup raspberry puree, strained
4 ounces cream cheese (optional)
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. In a saucepan, cook raspberries, sugar, and lemon juice until thickened. Strain and cool completely.
2. Preheat oven to 350°F (175°C). Grease and line a 9×13 baking pan.
3. In a bowl, whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, cream butter and sugar until fluffy.
5. Add egg whites one at a time, then stir in vanilla.
6. Alternate adding dry ingredients with milk and sour cream. Mix until just combined.
7. Fold in white chocolate gently.
8. Layer half the batter in pan, swirl raspberry puree. Repeat with remaining batter and swirl again.
9. Bake 35–40 minutes or until a toothpick comes out clean. Cool completely.
10. For frosting, beat butter (and cream cheese if using) until creamy. Add powdered sugar, raspberry puree, vanilla, and salt. Beat until fluffy.
11. Frost the cooled cake and garnish with raspberries or edible flowers.
Notes
Let the raspberry puree cool fully before using it in the batter or frosting.
For a lighter frosting, replace cream cheese with whipped cream.
This cake tastes even better the next day as the flavors meld.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: white chocolate raspberry cake, easy cake recipe, brunch dessert, berry cake, moist cake, fruit swirl cake