white chocolate raspberry cake recipe

Written BySheba G Updated On
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The Best white chocolate raspberry cake recipe

I have been making this white chocolate raspberry cake for years and it never fails to impress. My kids ask for it every birthday and it has become our go to dessert for family gatherings. The combination of sweet white chocolate and tart raspberries is just perfect. Plus the raspberries add a good dose of vitamin C and fiber so I feel a little better about serving something sweet. It is moist and tender and the white chocolate gives it a rich creamy flavor without being too heavy. Whether it is for a holiday dinner or just a Sunday treat this cake always brings smiles around our table.

White Chocolate Raspberry Cake

4.7 from 1647 votes

A moist and tender cake studded with fresh raspberries and swirled with melted white chocolate. The tartness of the berries balances the sweetness of the white chocolate perfectly.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
4 ounces white chocolate chopped
1 cup fresh raspberries

For the Glaze

2 ounces white chocolate chopped
2 tablespoons heavy cream

👨‍🍳Directions

1Preheat oven to 350 degrees F. Grease and flour a 9 inch round cake pan.
2In a medium bowl whisk together flour baking powder and salt.
3In a large bowl beat butter and sugar with an electric mixer until light and fluffy about 3 minutes.
4Add eggs one at a time beating well after each addition. Mix in vanilla.
5Gradually add the flour mixture alternating with the milk starting and ending with flour. Mix just until combined.
6Melt 4 ounces chopped white chocolate in a small saucepan over low heat stirring constantly. Let cool slightly.
7Gently fold the melted white chocolate into the batter until just swirled. Do not overmix.
8Gently fold in the raspberries. Pour batter into prepared pan and spread evenly.
9Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes then turn out onto a wire rack to cool completely.
10For the glaze melt 2 ounces white chocolate with heavy cream in a small saucepan over low heat stirring until smooth. Drizzle over cooled cake.

🔧Equipment

9 inch round cake pan
Mixing bowls
Electric mixer
Spatula
Small saucepan
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 75mg🧂Sodium: 220mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 35g🥩Protein: 5g

📝Notes

You can use frozen raspberries but do not thaw them first. Fold them in gently to avoid breaking them up.

Watch Video Of How White Chocolate Raspberry Cake Works

This white chocolate raspberry cake is a simple yet elegant dessert that works for any occasion. It is moist and flavorful and the raspberries add a nice tang. I have brought it to potlucks and family dinners and it always gets eaten up fast.

❓ Frequently Asked Questions About White Chocolate Raspberry Cake

1. Can I use frozen raspberries instead of fresh?

Yes you can use frozen raspberries. Do not thaw them before adding to the batter. Fold them in gently to keep them from breaking apart.

2. How should I store leftover cake?

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

3. Can I use white chocolate chips instead of a bar?

White chocolate chips work fine but they contain stabilizers that may keep them from melting as smoothly. Use a good quality white chocolate bar for the best results.

4. Can I make this cake gluten free?

Yes you can substitute a 1 to 1 gluten free all purpose flour blend. The texture may be slightly denser but it will still be delicious.

5. Why did my white chocolate seize up when melting?

White chocolate can seize if it gets too hot or if any water gets into the bowl. Melt it slowly over low heat and stir constantly. If it seizes add a teaspoon of vegetable oil and stir until smooth.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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