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White Chocolate Raspberry Cake

A crowd-pleasing dessert that combines sweet white chocolate with tart raspberries, featuring tender layers and a smooth frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 cup unsalted butter, softened Use real unsalted butter for best flavor.
  • 4 large eggs Room temperature for better emulsification.
  • 1 cup milk Room temperature.
  • 2 1/2 tsp baking powder Use fresh for best results.
  • 1 tsp vanilla extract
  • 1 cup raspberry preserves Seedless preferred for texture.
Frosting Ingredients
  • 1 cup white chocolate, melted Choose high-quality white chocolate.
  • 2 cups powdered sugar Sifted to avoid lumps.
  • 1/4 cup heavy cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round pans.
  2. In a large bowl, cream 1 cup softened butter with 1 1/2 cups sugar until light and fluffy, about 3–5 minutes.
  3. Beat in eggs one at a time, mixing well after each. Stir in 1 cup milk and 1 tsp vanilla extract.
  4. In another bowl, whisk together 2 cups flour and 2 1/2 tsp baking powder. Gradually add to the creamed mixture and fold gently until just combined.
Baking
  1. Divide the batter evenly between prepared pans. Bake for 25–30 minutes, or until a toothpick in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Assembly
  1. Spread 1 cup raspberry preserves evenly on top of one cake layer. Place the second layer on top.
  2. Make the frosting by melting 1 cup white chocolate until smooth. Beat with 1/4 cup heavy cream until glossy. Gradually add 2 cups powdered sugar until you reach spreadable consistency.
  3. Frost the top and sides of the cake with the frosting.
  4. Add fresh raspberries on top if desired.

Notes

For the best texture, serve at room temperature. Store in the refrigerator for up to 4 days or freeze for up to 2 months. For clean slices, use a hot knife.