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White Chocolate Raspberry Cake: 12 Delicious Layers

White Chocolate Raspberry Cake
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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.

Ingredients

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  • 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

  • Perfect for special events or elegant brunch options.
  • Can be served as a dessert or a sweet treat for any occasion.

Nutrition

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

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