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Decadent Layered White Chocolate Raspberry Cake with Cream Cheese Frosting

A close-up slice of white chocolate raspberry cake featuring layers of yellow sponge, white frosting, and bright red raspberry filling, topped with fresh raspberries.
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Create an impressive centerpiece dessert with this decadent white chocolate raspberry cake. This recipe balances sweet white chocolate cake layers with a tart homemade raspberry filling and a rich, silky white chocolate cream cheese frosting. It is perfect for birthdays, holidays, or any special celebration.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 1/2 cups fresh or frozen raspberries (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 4 ounces white chocolate, melted and cooled
  • 1/4 cup heavy cream
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. In a separate bowl, whisk together the eggs, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the melted and cooled white chocolate chips.
  6. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  8. Make the white chocolate cream cheese frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar until fully incorporated. Beat in the melted and cooled white chocolate and heavy cream until the frosting is light and fluffy.
  9. Assemble the cake: Place one cake layer on a serving plate. Spread a layer of white chocolate cream cheese frosting over the top. Spoon half of the cooled raspberry filling over the frosting. Repeat with the second layer. Place the final cake layer on top.
  10. Frost the entire cake with the remaining white chocolate cream cheese frosting. Decorate the top with fresh raspberries.
  11. Chill the cake for at least 30 minutes before slicing for the best texture.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with a simple syrup made from equal parts sugar and water before frosting.
  • If you prefer a stronger white chocolate flavor in the cake, substitute 1/4 cup of the milk with melted white chocolate in the cake batter.
  • This recipe makes a great showstopper white cake recipe for any gathering.

Nutrition

Find it online: https://kitchenuser.net/white-chocolate-raspberry-cake-recipe/