Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

White Chocolate Raspberry Cake

A moist and fluffy white chocolate cake layered with Swiss meringue buttercream and fresh raspberries, combining the sweetness of white chocolate with the tartness of raspberries for a delightful dessert.

  • Total Time: 1 hour
  • Yield: 12 1x

Ingredients

Scale
  • 6 oz white chocolate, chopped (or white chocolate chips)
  • 2 cups milk
  • 3 1/3 cups all-purpose flour
  • 1 tbsp baking powder
  • 3/4 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter, room temperature
  • 8 oz white chocolate, chopped, melted and cooled
  • 500 g fresh raspberries, divided
  • 6 tbsp raspberry jam (optional)

Instructions

  1. Heat milk and white chocolate together until melted and combined; cool to room temperature.
  2. Preheat oven to 350°F. Grease and flour three 8-inch cake pans and line with parchment paper.
  3. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  4. Using a stand mixer with paddle attachment, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  5. Add eggs one at a time, fully incorporating each before adding the next, then add vanilla extract.
  6. Alternate adding the dry ingredients and the chocolate milk mixture to the butter mixture until combined.
  7. Divide batter evenly among prepared pans and bake until a toothpick inserted comes out clean, about 25-30 minutes; cool completely.
  8. For the buttercream, whisk egg whites and sugar over a double boiler until warm, then whip to stiff peaks for Swiss meringue.
  9. Gradually add butter to the meringue, then fold in melted white chocolate until smooth.
  10. To assemble, reserve 1/3 of the raspberries for garnish and roughly chop the rest.
  11. Place one cake layer on a serving plate, spread raspberry jam evenly, then top with buttercream and press half the chopped raspberries into the frosting.
  12. Repeat layering with the next cake layer and frost top and sides with remaining buttercream.
  13. Decorate top with reserved whole raspberries.

Notes

1. Use room temperature ingredients for best cake texture.
2. Cooling the chocolate milk mix before adding prevents scrambling the eggs.
3. Seedless raspberry jam can be used to enhance raspberry flavor without seeds.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 45g
  • Sodium: 250mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 110mg