This fun and delicious cake is a perfect treat for any occasion! It’s fluffy, loaded with sweet white chocolate, and filled with tangy raspberries that give it a fresh taste.
When I bake this cake, the aroma fills my kitchen and I can hardly wait to slice into it. I love serving it with a dollop of whipped cream on top—it’s simply delightful!
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the cake. You can use whole wheat flour for a healthier twist, but it may change the texture slightly. Just remember to adjust the liquid if needed.
Butter: Unsalted butter keeps control of the saltiness. If you’re short on butter, you can substitute with an equal amount of vegetable oil or use coconut oil for a different flavor.
White Chocolate: This brings sweetness and richness. If you’re not a fan, you can use semi-sweet chocolate or even yogurt for a lighter option, but it’ll alter the taste!
Raspberries: Fresh raspberries provide a wonderful tartness. Frozen raspberries are great too; just make sure to thaw and drain them well to avoid excess moisture in the cake.
Cream Cheese: For the frosting, cream cheese adds a tangy flavor and creamy texture. If you’re looking for a lighter version, consider using Greek yogurt mixed with a little powdered sugar.
How Do You Ensure Your Cake is Moist and Delicious?
Getting that perfect cake texture is crucial! Here are some tips:
- Make sure your butter is softened but not melted. This helps trap air and create a fluffier texture.
- Be careful not to overmix. Once you add the flour, mix until just combined to avoid a dense cake.
- Folding in the raspberries gently is key. You want them to be evenly distributed without breaking apart too much, which preserves their beautiful color.
- Cool the cake completely before adding the frosting. This prevents the frosting from melting off.
By following these tips and using quality ingredients, you’ll end up with a cake that’s sure to impress!
Easy White Chocolate Raspberry Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 6 oz white chocolate, melted and slightly cooled
- 1 ½ cups fresh raspberries (or frozen, thawed and drained)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 4 oz white chocolate, melted and cooled
- 1 cup fresh raspberries (for garnish)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 30 to 35 minutes to bake, along with some cooling time. Don’t forget to chill the finished cake for at least an hour to let the frosting set. So, be ready for about 2 hours of total time before you can dig in and enjoy this delicious cake!
Step-by-Step Instructions:
1. Prepping the Oven and Pans:
First things first! Preheat your oven to 350°F (175°C). While it’s heating, take two 8-inch round cake pans and grease them well with butter or non-stick spray, then dust with flour to prevent the cakes from sticking. Set them aside.
2. Mixing the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the baking powder and salt before they meet the rest of the ingredients. Set this bowl aside for later.
3. Creaming Butter and Sugar:
In a large mixing bowl, use an electric mixer (or a good old-fashioned whisk if you’re feeling strong) to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s a crucial step for getting that airy cake texture!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This will make your cake taste deliciously fragrant!
5. Incorporating White Chocolate:
Pour in the melted white chocolate and mix until everything is well combined. The chocolate should be cool enough that it won’t scramble the eggs—so don’t rush this step!
6. Combining Dry and Wet Ingredients:
Now, it’s time to mix in the dry ingredients. Gradually add the flour mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture. Mix each addition just until combined; overmixing can lead to a dense cake.
7. Adding Raspberries:
Gently fold in the raspberries with a spatula, taking care not to crush them too much to maintain their lovely color. You want little bursts of raspberry goodness throughout your cake!
8. Baking the Cake:
Divide the cake batter evenly between the two prepared pans and smooth the tops out. Place them in the oven and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. The cakes should be lightly golden on top.
9. Cooling the Cakes:
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
10. Preparing the Frosting:
While those cakes are cooling, it’s time to make the frosting! In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and beat until fluffy. Finally, mix in the melted white chocolate until everything is beautifully combined.
11. Assembling the Cake:
Once your cakes have cooled completely, place one layer on a serving plate. Spread a generous layer of frosting over the top. Gently place the second cake layer on top and frost the top and sides of the entire cake. Be as generous as you like with the frosting!
12. Garnishing:
For the final touch, garnish the top with fresh raspberries. They not only look pretty but add a nice pop of color and flavor!
13. Chill and Serve:
Refrigerate the cake for at least an hour before serving to allow the frosting to set nicely. Then slice, serve, and enjoy your beautiful, moist white chocolate raspberry cake with friends and family!
FAQ for Easy White Chocolate Raspberry Cake
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain excess moisture before adding them to the batter. This will help avoid making the cake too wet.
How Do I Make This Cake More Chocolatey?
If you want a richer chocolate flavor, consider adding chocolate chips (dark or semi-sweet) to the batter along with the raspberries. You could also use cocoa powder in conjunction with the flour—just reduce the amount of flour by about ¼ cup to maintain the right balance.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake layers a day in advance, wrap them in plastic wrap, and store them in the fridge. Just frost the cake the day you plan to serve it for the best texture and flavor!
What’s the Best Way to Store Leftover Cake?
Store any leftover cake in an airtight container in the fridge for up to 3-4 days. If you want to keep it fresh for longer, you can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Just thaw it in the fridge when you’re ready to enjoy it again!
