Can I use frozen raspberries instead of fresh?

Yes! Frozen raspberries work well. Toss them in flour before folding into the batter to prevent color bleeding and sinking.

How do I keep raspberries from sinking to the bottom?

Coating raspberries lightly in flour and folding them in at the last step helps keep them suspended in the batter.

What frosting pairs best with this cake?

White chocolate buttercream, cream cheese frosting, or whipped white chocolate ganache all complement the tart raspberries beautifully.

How far in advance can I make this cake?

You can bake layers 2–3 days ahead, wrap them well, and store them in the fridge. Frost on the day of serving for maximum freshness.

White Chocolate Raspberry Cake – Best Recipe (2025)

Name: White Chocolate Raspberry Cake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 8 oz (225 g) white chocolate, chopped; 2 1/2 cups (300 g) cake flour; 2 tsp baking powder; 1/2 tsp salt; 1 cup (230 g) unsalted butter, softened; 1 3/4 cups (350 g) granulated sugar; 4 large eggs, room temperature; 2 tsp vanilla extract (or almond extract); 1 cup (240 ml) whole milk; 1 1/2 cups (180 g) fresh raspberries (or frozen, tossed in flour); 8 oz (225 g) cream cheese or mascarpone; 1/2 cup (115 g) unsalted butter, softened (for frosting); 3 cups (360 g) powdered sugar; 1/2 cup (120 ml) heavy cream (for frosting)

White Chocolate Raspberry Cake

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This White Chocolate Raspberry Cake is a moist, elegant dessert that combines creamy white chocolate with tart raspberries. Perfect for weddings, holidays, or any celebration, it features fluffy cake layers, luscious white chocolate frosting, and bursts of fruity flavor in every bite.

Author: Emily
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

8 oz (225 g) white chocolate, chopped
2 1/2 cups (300 g) cake flour
2 tsp baking powder
1/2 tsp salt
1 cup (230 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract (or almond extract)
1 cup (240 ml) whole milk
1 1/2 cups (180 g) fresh raspberries (or frozen, tossed in flour)
8 oz (225 g) cream cheese or mascarpone
1/2 cup (115 g) unsalted butter, softened (for frosting)
3 cups (360 g) powdered sugar
1/2 cup (120 ml) heavy cream (for frosting)

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Instructions

Melt the white chocolate gently over a double boiler or in the microwave in short bursts. Set aside to cool slightly.
In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
Cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix in vanilla extract, then gradually add the melted white chocolate.
Alternate adding the flour mixture and milk to the batter, beginning and ending with flour. Mix until just combined.
Toss raspberries lightly in flour and gently fold them into the batter.
Divide batter evenly into prepared cake pans and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.
Cool cake layers completely before frosting.
Prepare frosting: beat cream cheese and butter until smooth, then add powdered sugar and heavy cream. Whip until fluffy. Fold in melted white chocolate if desired for extra richness.
Assemble the cake by layering frosting between cooled cake layers, then frost the outside. Garnish with fresh raspberries and chocolate curls.

Notes

Frozen raspberries can be used; toss in flour to prevent sinking.
Gluten-free flour may be substituted for dietary needs.
For a richer frosting, try white chocolate ganache instead of cream cheese frosting.
Bake layers 2–3 days ahead and frost on the day of serving for best results.

Find it online: https://recipeshots.com/white-chocolate-raspberry-cake/