Go Back
Raspberry White Chocolate Delight

Raspberry White Chocolate Delight

Indulge in the Raspberry White Chocolate Delight a luscious cake with perfect balance of sweet and tart flavors ideal for any special occasion.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 people
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.75 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup melted white chocolate, slightly cooled
  • 1 cup raspberry preserves (seedless is easier to spread!)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar
  • 0.5 cup melted white chocolate, cooled (for frosting)
  • 2 tbsp heavy cream (for frosting)

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • Mixing bowls (medium and large)
  • Hand mixer or stand mixer
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C) and grease three 8-inch round cake pans, lining the bottoms with parchment paper.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla and melted white chocolate.
  5. Alternate adding the dry ingredients and buttermilk, starting and ending with the dry ingredients.
  6. Divide the batter among the three prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Let cool completely.
  7. For the frosting, beat the softened butter and powdered sugar together, starting slow to avoid a sugar cloud.
  8. Mix in the cooled, melted white chocolate and heavy cream until smooth and fluffy.
  9. Place one cake layer on a plate, spread raspberry preserves over it, add the next layer, and repeat.
  10. Frost the outside of the cake with white chocolate frosting, chill for at least 30 minutes, and garnish with fresh raspberries and white chocolate shavings.

Notes

Use room temperature ingredients for the best mixing results. Don’t overmix the batter once you add the dry ingredients to ensure a tender cake. Store leftovers covered in the refrigerator for up to 4 days or freeze the unfrosted layers for up to 2 months. You can substitute ingredients like buttermilk with yogurt or milk mixed with vinegar for a similar effect. Consider making variations like Lemon Raspberry or Chocolate Raspberry for different flavor profiles.