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This raspberry white chocolate cake is so fresh and delicious. It has super soft raspberry cake layers, a soft white chocolate buttercream and is filled with raspberry jam. A perfect spring and summer cake.
This fresh and soft raspberry white chocolate cake is a perfect spring and summer cake. This layer cake is full of raspberry flavor that combines beautifully with the white chocolate from the buttercream. This raspberry white chocolate cake recipe is the perfect cake for baby showers, birthdays and other celebrations.
For more cake recipes, try my Strawberry Lemon Cake, Raspberry Lemon Cake and Raspberry Pistachio Cake.
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WHY THIS RECIPE WORKS
- Raspberry cake layers: These cake layers are so soft and full of raspberries.
- White chocolate buttercream: There is lots of white chocolate in this buttercream for the most delicious flavor.
- Showstopper layer cake: The layer cake is a showstoppers and is perfect for a party or birthday.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Raspberries: You can use frozen or fresh raspberries for the cake layers. I use frozen.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender cupcake.
- Greek yogurt: Greek yogurt makes for a softer texture and more tender cake. Measure out the Greek yogurt and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
STEP BY STEP INSTRUCTIONS
Here is how to make and bake this Raspberry White Chocolate Layer Cake. This recipe needs stand mixer with a paddle attachment, or a hand mixer. You will need 3 x 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 170ºC/ 340ºF conventional oven. Prepare a 3 x 20 cm (8-inch) round cake pans lined with baking paper.
STEP 1: In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.
STEP 2: Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.
STEP 3: Then add the eggs, Greek yogurt, milk, oil and vanilla extract to the dry ingredients and with the electric mixer mix it all together until smooth. Divide the batter in the baking pan and bake for 22-25 minutes or until a cake tester comes out clean.
STEP 4: Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
STEP 5: For the buttercream, in your stand mixer, use the paddle attachment, or with a hand mixer, mix the butter on high speed until light and fluffy.
STEP 6: Add the white chocolate ganache and mix it in until incorporated. Add the sifted powdered sugar in 3 portion, mixing it on low speed, until each addition is fully incorporated.
STEP 7: Place the first cake layer on your serving dish. Add 2 big scoops of buttercream and even it out. Then add 2 tablespoon of raspberry jam and even it out with a spoon. Repeat the process for the next cake layer. Add the last cake layer and add the remaining buttercream, and even it out over the cake. Finish the cake with fresh berries on top of the cake.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Yes, make each element the day before, so you only need to assemble it the next day. Store the cake layers in the freezer well wrapped in plastic wrap, the next day defrost them 1 hour before assembling the cake. Store the white chocolate buttercream in the fridge covered by plastic wrap or in an airtight container. Let it come to room temperature and give it a good mix before assembling the cake.
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, replace it 1:1 with full-fat sour cream.
HOW TO STORE
Store the raspberry white chocolate layer cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. It's best enjoyed within a few days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Raspberry White Chocolate Layer Cake
Equipment
Ingredients
RASPBERRY CAKE
- 340 g all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 300 g granulated sugar
- 140 g butter room temperature
- 4 large eggs room temperature
- 160 g Greek yogurt room temperature
- 80 g whole milk
- 80 g vegetable oil e.g. canola oil
- 1 ½ teaspoon vanilla extract
- 200 g frozen raspberries you can also use fresh raspberries
WHITE CHOCOLATE BUTTERCREAM
- 200 g white chocolate
- 70 g heavy cream
- 300 g butter cool room temperature
- 500 g powdered sugar
- 2 teaspoon vanilla extract
ASSEMBLING
- 4 tablespoon raspberry jam
- Fresh raspberries for decorating optional
Instructions
RASPBERRY CAKE
- Preheat the oven at 170ºC/ 340ºF conventional oven and prepare 3x 20 cm (8 inch) cake pans lined with parchment paper.
- In a large mixing bowl, sift all-purpose flour, baking powder, baking soda and salt. Then add granulated sugar and mix it together so everything has been combined.340 g all-purpose flour, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt, 300 g granulated sugar
- Then add the butter and with a hand mixer or in a stand mixer, using the paddle attachment, mix it together until the butter has coated the dry ingredient and it looks like a sandy texture.140 g butter
- Then add the eggs, Greek yogurt, milk, oil and vanilla extract and with the electric mixer mix it all together until smooth. Make sure there are no lumps left in the batter.4 large eggs, 160 g Greek yogurt, 80 g whole milk, 80 g vegetable oil, 1 ½ teaspoon vanilla extract
- Divide the batter in the baking pans and top them each with raspberries. Bake them for 22-25 minutes or until a cake tester comes out clean.200 g frozen raspberries
- Let the cakes cool on a wire rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
WHITE CHOCOLATE BUTTERCREAM
- For the buttercream, melt the chopped white chocolate and heavy cream together over a double boiler or in the microwave. Let it cool down to room temperature in the fridge (it’s important that it’s not too hot) while making the buttercream.200 g white chocolate, 70 g heavy cream
- Take the butter out of the fridge 10 minutes before starting. Cut the butter into cubes. Sift the powdered sugar.300 g butter, 500 g powdered sugar
- In your stand mixer, use the paddle attachment, or with a hand mixer, mix the butter for 4 minutes on medium/high speed. Scrape down the sides of the bowl and mix for an additional 2 minutes.
- Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter.
- Add the sifted powdered sugar in 3 portions, mixing it on low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, add the vanilla extract, and mix for 1 minute on low/medium speed.2 teaspoon vanilla extract
ASSEMBLING
- Place the first cake layer on your serving dish on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
- Add 2 big scoops of buttercream and with an offset spatula, even it out. Then add 2 tablespoon of raspberry jam and even it out. Leave the outer edge of the cake free so the raspberry jam doesn’t spill out. Repeat the process for the next cake layer. Add the last cake layer and cover the whole cake in a thin crumb coat.4 tablespoon raspberry jam
- Place it in the fridge for 20 minutes, so it’s easier to cover the whole cake in the remaining buttercream.
- Add the remaining frosting, and even it out over the cake. Finish it by decorating with fresh raspberries.Fresh raspberries for decorating
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