Baking doesn’t have to be complicated to be memorable. My grandmother always taught me that the best treats rely on honest flavors, like the pairing of sweet cream and tart berries. This raspberry white chocolate cake is a perfect example of how basic ingredients can come together to create something truly comforting.
The white chocolate adds a subtle richness that balances perfectly with the zip of fresh raspberries. We use sour cream in the batter to keep the crumb tender and moist for days. This is the kind of cake that tastes even better after the flavors settle, making it a reliable choice for any gathering.
A Perfect Treat for Any Occasion
There is a special kind of comfort in a cake that balances sweetness with a bit of tartness. You will love this recipe because it relies on familiar ingredients to create a flavor that feels special without being fussy.
The crumb is incredibly tender, thanks to the sour cream and butter-oil blend. The white chocolate adds a creamy vanilla note that isn’t overpowering, while the raspberries cut through the sugar for a refreshing finish. It is a forgiving recipe that results in a sturdy yet soft cake, perfect for stacking.
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Raspberry White Chocolate Cake
- Total Time: 3 hours 10 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This elegant layer cake pairs a tender sour cream crumb with tart fresh raspberries and a luxurious whipped white chocolate ganache. It is a perfectly balanced dessert that offers a sophisticated flavor profile while remaining simple enough for any home baker to master.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup sunflower oil
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 large egg whites
- 1/2 cup full-fat sour cream
- 1/2 cup whole milk
- 1 1/2 cups fresh raspberries
- 10 ounces high-quality white chocolate, finely chopped
- 1 1/2 cups heavy cream, divided
- 1 cup fresh raspberries (for the filling)
Instructions
- Preheat your oven to 350°F and line the bottoms of two 8-inch round cake pans with parchment paper.
- Prepare the ganache base by simmering half of the heavy cream and vanilla, then pouring it over the chopped white chocolate; whisk until smooth, stir in the remaining cold cream, and chill for at least 2 hours.
- Cook the raspberry filling in a small saucepan over medium heat until it has thickened, then set aside to cool completely.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter, sunflower oil, sugar, and vanilla for 2 minutes until light and fluffy.
- Beat in the whole egg followed by the egg whites, then stir in the sour cream until well combined.
- Alternately add the dry ingredients and the milk to the wet mixture, starting and ending with the flour; beat on high for 5 seconds at the end to ensure smoothness.
- Gently fold the fresh raspberries into the batter by hand to prevent them from breaking.
- Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a skewer comes out clean.
- Let the cakes cool in the pans for 20 minutes before transferring them to a wire rack to cool completely.
- Whip the chilled white chocolate ganache with a mixer until thick and fluffy.
- Assemble by piping a ring of frosting on the first cake layer, spreading the raspberry filling inside, topping with the second cake layer, and frosting the exterior.
Notes
To ensure your white chocolate ganache whips up perfectly, make sure the white chocolate is finely chopped before adding the hot cream. If you find the cake layers are slightly domed after baking, you can gently level them with a serrated knife once they are completely cool for a flatter stacking surface.
- Prep Time: 40 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
This recipe uses pantry staples you likely already have on hand. The key here is using good quality ingredients for the simplest, best flavor.
- All-Purpose Flour: The backbone of our cake. Just plain flour works best here for a structure that holds the berries.
- Baking Powder & Baking Soda: We use both to help the cake rise and stay light despite the rich ingredients.
- Butter & Oil: I use a mix of unsalted butter for flavor and sunflower oil to keep the cake moist for longer.
- Sugar & Vanilla: Granulated sugar for sweetness and a good splash of pure vanilla extract for that warm, bakery scent.
- Eggs: You will need one whole egg and two egg whites. The whites help keep the batter fluffy and light.
- Sour Cream & Milk: Full-fat sour cream is my secret for a tender crumb. Whole milk thins the batter just enough.
- Fresh Raspberries: These add bursts of fruit flavor. You can use frozen if you need to, but fresh is wonderful when in season.
- White Chocolate: Use a high-quality bar for the frosting and filling, not chips, as they melt much smoother.
How to Make It
Step 1: Prep Your Kitchen
Start by preheating your oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper. I usually skip greasing the sides because it helps the batter climb higher, but you can lightly grease them if you prefer.
Step 2: Prepare the Filling and Frosting Base
Ideally, make the raspberry filling and the ganache base ahead of time. For the frosting, bring half the cream and vanilla to a simmer, pour it over the chopped white chocolate, and whisk until smooth. Whisk in the remaining cold cream and chill the bowl in the fridge for at least 2 hours. Cook your raspberry filling until thickened, then let it cool completely.
Step 3: Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a larger bowl, beat the softened butter, oil, sugar, and vanilla for about 2 minutes until it looks pale and fluffy. Beat in the whole egg, then the egg whites until smooth. Mix in the sour cream.
Step 4: Combine the Batter
Slowly mix half of the flour mixture into the wet ingredients. Pour in half of the milk and mix gently. Repeat with the remaining flour and milk. Give it a quick beat on high for just 5 seconds to bring it all together. Gently fold in the raspberries by hand so they don’t break apart.
Step 5: Bake and Cool
Divide the batter evenly between your pans. Bake for 25 to 30 minutes. You want the tops to be lightly golden and a skewer inserted in the center to come out clean. Let them cool in the pans for 20 minutes, then turn them out onto a wire rack to cool completely.
Step 6: Whip and Assemble
Once the cake is cool and your ganache base is very cold, whip the ganache with a mixer until it is thick and fluffy. Place one cake layer on a plate, pipe a ring of frosting around the edge, and spread the raspberry filling inside the ring. Top with the second layer and cover the whole cake with the remaining whipped ganache.
Jesse’s Simple Tips
Baking should be relaxing, so here are a few simple ways to get the best results every time.
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature. This helps the batter come together smoothly without curdling.
- Don’t Overmix: When you add the flour, mix just until the streaks disappear. Overworking the batter can make the cake tough instead of tender.
- Chilling the Bowl: For the whipped ganache, the mixture needs to be ice cold to whip up properly. If your kitchen is warm, chill your mixing bowl and whisk attachment for 10 minutes before whipping.
- Storage: This cake keeps wonderfully in the fridge. In fact, the moisture from the raspberries and sour cream makes it taste even better the next day. It is perfect for Classic Favorites where reliability is key.
Simple Swaps
If you want to change things up, this reliable base recipe is easy to adapt.
- Citrus Twist: Rub a little lemon zest into the sugar before creaming the butter. Lemon pairs beautifully with raspberry and white chocolate.
- Berry Swap: You can substitute the raspberries for blackberries or chopped strawberries if you prefer. Just keep the pieces small so they don’t sink.
- Yogurt Substitute: If you are out of sour cream, plain full-fat Greek yogurt works just as well to keep the cake moist.
- Decoration: For a festive look suitable for Party Cakes & Events, top the cake with white chocolate shavings or fresh edible flowers.
Comfort Time
This cake is best served at room temperature to let the white chocolate frosting soften slightly. It is the kind of dessert that feels right at home on a Sunday afternoon.
Slice it generously and serve it with a hot cup of black coffee or tea to balance the sweetness. If you are serving this for a summer gathering, a side of fresh berries makes it look extra special. For more fresh ideas, check out our Fruit & Garden section.
Simple Truth
I hope this raspberry white chocolate cake brings a little bit of simple comfort to your kitchen. It is a labor of love that pays off in reliable, honest flavor that everyone enjoys. Whether you are baking for a birthday or just because, this recipe is one you can count on.
If you are interested in the science behind why these ingredients work so well together, you might enjoy this detailed look at a white chocolate raspberry cake. For simpler treats to fill your cookie jar, try our Cute & Quick Bakes.
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