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White Chocolate Raspberry Layer Cake

Close-up of a moist slice of white chocolate raspberry layer cake showing layers of white cake, thick white frosting, and bright red raspberry filling.
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A detailed recipe for a moist white chocolate cake layered with fresh raspberry filling and covered in white chocolate buttercream frosting. This bakery style layer cake is perfect for special occasions.

Ingredients

Scale
  • For the White Chocolate Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk, room temperature
  • 1/2 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 4 ounces high-quality white chocolate, finely chopped or melted and cooled slightly
  • For the Raspberry Filling:
  • 10 ounces fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • For the White Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces high-quality white chocolate, melted and cooled to room temperature
  • 2–4 tablespoons heavy cream
  • For Assembly:
  • 1/2 cup white chocolate ganache (optional, for drip)

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix on low speed until just combined. Do not overmix.
  4. Gently stir the melted or finely chopped white chocolate into the batter.
  5. Carefully pour the boiling water into the batter and mix on low speed until smooth. The batter will be thin.
  6. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Make the Raspberry Filling: Combine the raspberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries break down, about 5 minutes.
  9. Stir the cornstarch slurry and pour it into the simmering berry mixture. Cook, stirring constantly, until the mixture thickens significantly, about 1 minute.
  10. Remove from heat and transfer the filling to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill completely before using.
  11. Make the White Chocolate Buttercream: Beat the softened butter in a stand mixer until light and fluffy, about 3 minutes.
  12. Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. Add the vanilla and salt.
  13. Pour in the cooled, melted white chocolate. Beat until incorporated.
  14. Add the heavy cream one tablespoon at a time until you reach a smooth, spreadable consistency. Beat on medium-high for 2 minutes to incorporate air.
  15. Assemble the Cake: Level the cooled cake layers if necessary. Place the first layer on your serving plate or cake stand.
  16. Spread a dam of buttercream around the outer edge of the first layer. This prevents the filling from escaping.
  17. Spoon the chilled raspberry filling inside the buttercream dam.
  18. Place the second cake layer on top. Frost the entire cake with the remaining white chocolate buttercream.
  19. If using a ganache drip, gently warm the ganache until pourable and drizzle it over the top edge of the cake. Chill briefly before serving.

Notes

  • To prevent white chocolate from seizing in the buttercream, ensure it is fully melted and cooled to near room temperature before adding it to the butter mixture.
  • If your raspberries bleed into the white cake, use a slightly thicker filling or add a thin layer of plain buttercream around the edge of the cake layer before adding the raspberry filling.
  • For a stable cake, chill the assembled cake for at least 30 minutes before the final frosting coat.

Nutrition

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