Introduction

This White Chocolate Raspberry Cake combines fluffy white cake layers with a tangy raspberry filling and a luscious white chocolate buttercream. Perfect for special occasions, its balance of sweet and tart flavors will delight any dessert lover.

A tall, smooth cream-colored cake stands on a white round cake stand with a metallic base, decorated with soft red and pink brushstroke floral patterns and small gold leaf bits scattered on its sides. The top of the cake is adorned with a mix of fresh roses in red, pink, and white, along with some raspberries and small purple flowers set against green leaves, creating a colorful and elegant floral arrangement. In front of the cake, a white plate holds a slice showing three thick layers of white cake separated by two vivid red raspberry jam layers. Surrounding the main cake are bowls of fresh raspberries and remnants of white and pink frosting in glass dishes placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups fresh or frozen raspberries (375g)
2/3 cup granulated sugar (133g), divided
2 tsp lemon juice (8g), divided
2 tsp fresh lemon zest (5g), divided
1/4 cup + 2 Tbsp water (90g), divided
2 Tbsp cornstarch (14g)
3 cups cake flour (360g)
3 cups granulated sugar (600g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g), divided
1 cup (2 sticks) unsalted butter, room temperature (226g)
1 cup carton egg whites or 7 large egg whites, room temperature (240g) or 4 large whole eggs
1 1/2 cups full-fat sour cream, room temperature (360g)
2 Tbsp vegetable or canola oil (30g)
1 Tbsp fresh lemon zest (zest of 1 large lemon) (6g)
1 tsp vanilla extract or vanilla bean paste (4g)
2/3 cup water (160g)
2/3 cup granulated sugar (133g) for simple syrup
2 cups (4 sticks) unsalted butter, room temperature (454g) for frosting
2 Tbsp lemon juice (24g) for frosting
2 tsp fresh lemon zest (5g) for frosting
2 tsp vanilla extract or vanilla bean paste (8g) for frosting
7 cups powdered sugar (904g or a 2 lb. bag)
1/3 cup heavy whipping cream, room temperature (80g)
1 1/2 cups white chocolate chips, melted and cooled (260g)

Instructions

Step 1: Make the raspberry filling by combining raspberries, 2/3 cup sugar, 2 tsp lemon juice, 2 tsp lemon zest, and 1/4 cup water in a saucepan over medium-high heat. Stir until boiling, then reduce to medium-low and simmer for 10–15 minutes. Remove from heat.
Step 2: Strain the raspberry mixture through a metal strainer into a bowl using a spatula to push through the juice. Discard seeds or compost them. (Skip straining if you prefer seeds.)
Step 3: Mix 2 Tbsp water with cornstarch to create a slurry, then stir it into the strained raspberry juice. Pour back into the rinsed saucepan.
Step 4: Heat the mixture on medium-high, stirring constantly until it boils. Reduce to medium-low and cook a few more minutes until thickened. Let cool, then refrigerate for at least 1 hour or overnight.
Step 5: Preheat oven to 340°F (171°C). Prepare four 7-inch or three 8-inch cake pans with parchment and grease.
Step 6: Whisk together cake flour, 3 cups sugar, baking powder, and 1 tsp salt. Add 1 cup butter and mix on low until it resembles moist sand.
Step 7: Add egg whites or eggs and mix on medium speed until just combined.
Step 8: Mix in sour cream, oil, lemon zest, and vanilla extract on medium speed, scraping the bowl as needed.
Step 9: Divide batter evenly among pans (about 450g per 7-inch pan or 600g per 8-inch pan). Bake 35–38 minutes, rotating pans halfway. A toothpick should come out with a few crumbs.
Step 10: Cool pans 10 minutes, loosen cake edges with an offset spatula, then freeze layers for 45 minutes. Remove layers, level tops, and trim sides to remove caramelization.
Step 11: (Optional) Prepare simple syrup by boiling 2/3 cup water with 2/3 cup sugar until clear. Cool and set aside. Brush cake layers with syrup before assembling for moistness.
Step 12: Make the white chocolate buttercream by beating 2 cups butter on low until smooth. Add lemon juice, lemon zest, vanilla, and 1 tsp salt; beat on low.
Step 13: Gradually add powdered sugar on low, halfway adding heavy cream. Mix in melted white chocolate slowly, scraping bowl as needed until smooth.
Step 14: Adjust frosting consistency with cream or powdered sugar as needed. Stir gently by hand for extra smoothness. Set half the frosting aside; place remaining frosting in a piping bag.
Step 15: Assemble cake by brushing layers with simple syrup, stacking with frosting and raspberry filling between layers. Pipe a frosting ring to hold filling in place. Chill cake until firm between steps.
Step 16: Apply a crumb coat of frosting, chill until firm, then add a final thick layer and smooth. Decorate as desired with extra frosting, fresh raspberries, or flowers.

Tips & Variations

Make the raspberry filling a day ahead to intensify flavor and ensure perfect thickness.
Use a digital scale to evenly divide cake batter for uniform layers.
For a raspberry twist on the frosting, fold in 1/2 cup freeze-dried raspberry powder with 1/3 cup heavy cream or seedless raspberry jam.
If you prefer a seed-free filling, be sure to strain the raspberry mixture thoroughly.
Chilling cake layers before assembling prevents breakage and makes trimming easier.

Storage

Store the assembled cake in the refrigerator, covered, for up to 4 days. Bring to room temperature before serving for best flavor. Simple syrup can be refrigerated for up to a month. Leftover frosting keeps well in an airtight container in the fridge for up to 1 week and can be rewhipped before use.

How to Serve

A close-up view of a small square piece of white sponge cake on a gold fork, showing two layers of soft white cake separated by a thick layer of bright red raspberry jam and a thin layer of creamy white frosting underneath the jam. In the background, three slices of a layered cake sit on stacked white plates, each slice showing three layers of light white cake with two layers of the same red jam inside, all covered in a smooth white frosting. A single fresh raspberry is visible near the fork on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work perfectly. If using fresh, ensure they are ripe and wash them before use. Either will give you a delicious filling.

Is it okay to use whole eggs instead of egg whites?

Yes, you can substitute 1 cup egg whites with 4 large whole eggs. This will slightly change the texture but still yield a moist and tender cake.