This stunner of a cake has vanilla layers with raspberries, filled and frosted with the creamiest white chocolate buttercream. All flavors live together without overpowering each other, and the components can be made ahead, so making this recipe doesn't feel daunting. This is the layer or birthday cake answer to our extremely popular white chocolate bundt cake with raspberries.
A showstopper that's not hard to make
If you haven't tried the combination of white chocolate and raspberries in a cake, it's wonderful and worth trying.
Layer cakes can seem daunting. The even layers, the right amount of filling and frosting and making it look nice can make even more experienced bakers a bit apprehensive. And with good reason: we want our cakes to bring raves.
This recipe is the answer to many of your comments about our adapting our most popular bundt cake (the beautiful raspberry white chocolate ganache cake in case you wonder) into a birthday layer cake.
Cake recipes with white chocolate
Through the years I have tried to achieve different types of crumbs in cakes. And, at some point, I realized that adding some melted white chocolate made them incredibly tender without compromising the overall flavor if the amount was small.
For this cake, we're adding a larger amount as we are specifically making white chocolate cake layers.
I use it finely chopped or shaved (from a block with a kitchen knife). This way, it bakes and disappears into the crumb but makes it silky—the best of both worlds.
Ingredient list
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- White chocolate: use your favorite baking bar, finely chopped. White chocolate chips were used by a reader with great results (I haven't tried them yet).
- Raspberries: my first choice is always fresh raspberries because they're sweeter and have less water content. But frozen raspberries work just as well, and I use them a lot because I make this cake year-round.
- Buttermilk: it adds a tangy undertone and creates that tender, wonderful crumb we love about this cake.
- Baking powder: make sure it's not expired.
- Eggs: large, fresh ones.
Steps to make this cake
Dry ingredients
It's important to sift the flour mixture to avoid clumps or impurities. And it helps with fluffiness.
You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
White chocolate
Grate or chop it very finely. You can use white chocolate chips too, but I like more the first option. The idea is for the chocolate to become part of the crumb, that's why it's better to add it finely chopped.
Vintage Kitchen Tip
After incorporating flour in a cake batter, we don't want to develop gluten, as it will toughen the baked cake. So mix *just* until it's all well incorporated but don't overbeat. I like to end mixing with a silicon spatula to ensure the ingredients are fully integrated.
Round pans
Bake it in 2 or 3 pans, depending on how many layers you want the final cake to be. This way, they bake evenly, faster and there's no chance of berries sinking to the bottom.
Test for doneness
Use a toothpick or cake tester in the middle of the cake to check that it's done. It should come out clean.
Make sure the oven is preheated and at the right temperature.
Buttercream
We use white chocolate buttercream to fill and frost the cake. It gives it the extra white chocolate flavor boost to live up to its name.
The key here is not to overpower the flavor of the raspberries. If you want more filling, make the layer thicker, or bake the cake in 3 pans and you get an extra layer of filling.
Frosting
I'm not much of a fan of piping or perfect decorations, so I go for a rustic look made with a spatula.
But you can take the time to make smooth sides and pipe rosettes, flowers or whatever suits your interest.
Raspberries in a layer cake
They pair fantastically with white chocolate.
Baking the cake layers in 2 or 3 separate pans, solves the issue of berries sinking to the bottom.
- Fresh raspberries: stir them with a few tablespoons of the flour amount in the recipe before adding them to the batter. That way they will move less when the cake is baked and will be better distributed.
- Frozen berries: it's a great way to make this cake year-round, especially around the holidays. Use them directly, without thawing.
Raspberry filling variation: add a thin layer of a good raspberry jam with the white chocolate buttercream.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Raspberries: I use fresh berries when available, but frozen ones work too. You can increase the amount to ½ cup more.
- Liquid: I love buttermilk because it tenderizes the crumb and adds a tanginess that balances the sweetness of the chocolate and sugar, but you can easily substitute it. You can make it at home and it's explained in the recipe notes.
- Batter: take the time to cream butter and sugar well, but refrain from mixing it too much after adding the chocolate and berries unless you want the raspberries to stain the whole cake. It might be fun, too.
- Storing: the cake layers keep well for several days, wrapped in plastic wrap, and freeze well for a month. Unless storing leftovers, I recommend freezing the plain layers without the buttercream and assembling it the day you plan to serve it.
Related recipes you might like:
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White Chocolate Raspberry Cake
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Ingredients
For the white chocolate cake layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoons salt
- ¾ cup unsalted butter
- 1 ½ cups granulated sugar
- 3 eggs, at room temperature
- 1 ¼ cup buttermilk, or whole milk with 1 tablespoon lemon juice.
- 1 teaspoon vanilla extract
- 3 ounces white chocolate, very finely chopped or grated
- 1 ¼ cups fresh or frozen raspberries, plus extra for decoration
For the white chocolate buttercream:
- 1 cup butter, softened
- 2 cups powdered sugar
- 7 ounces white chocolate, melted
- ½ teaspoon vanilla
- pinch of salt
- heavy or whipping ream, if needed
Instructions
For the cake:
- Preheat oven to 350ºF (180°C). Butter or use baking spray on three 8-inch round cake pans with removable bottoms.
- Sift 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder and ½ teaspoons salt. Set aside. I have the ingredients measured and sift them directly over the batter.
- In a large bowl, beat ¾ cup unsalted butter for a minute until creamy. Slowly add 1 ½ cups granulated sugar and beat for 3 more minutes.
- Add 3 eggs one at a time, beating well after each addition.
- Beginning and ending with dry ingredients, add them in 3 parts alternating with 1 ¼ cup buttermilk and 1 teaspoon vanilla extract in 2 parts.
- Add 3 ounces white chocolate, melted, and mix with a spatula.
- Pour the batter into the prepared pans, diving evenly.
- Scatter 1 ¼ cups fresh or frozen raspberries (if frozen, use directly without thawing) over the batter, dividing evenly.
- Bake about 20-25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack and remove from the pans.
For the white chocolate buttercream frosting:
- In a large mixing bowl, beat the 1 cup butter, softened, for 30-40 seconds, until creamy and smooth using an electric mixer or stand mixer with the paddle attachment.
- Gradually add 2 cups powdered sugar, ½ cup at a time, and beat on low speed until well combined. Scrape down the sides of the bowl as needed.
- Add 7 ounces white chocolate, ½ teaspoon vanilla and a pinch of salt to the butter mixture. Beat at medium-low speed until the ingredients are fully incorporated. If needed for a spreadable consistency, add heavy or whipping ream, one tablespoon at a time, while continuing to beat the mixture.
- Once all the ingredients are well combined and the desired consistency is achieved, increase the mixer speed to medium-high and beat the buttercream to achieve a smooth texture for 2-3 minutes until it becomes light and fluffy. Taste the buttercream and adjust the sweetness or flavor if desired. You can add more powdered sugar for a sweeter taste or additional vanilla extract for more flavor.
- If you're not using it immediately, store it in an airtight container in the refrigerator. Allow it to come to room temperature before using and give it a quick whisk to restore its fluffy texture.
To assemble the cake:
- Invert the cooled cake layers so the bottom becomes the top. The surface is smoother; that's why we do this.
- Place the first cake layer on a cake plate and spread a layer of white chocolate buttercream. Smooth with a spatula, leaving about half an inch around the edges without filling.
- Place the second cake layer on top and gently press. The filling will expand, sealing the edges.
- Repeat with the rest of the white buttercream and the last cake layer. If making 3 layers, you'll have 2 of filling.
- Frost the sides and top of the cake with more buttercream, making it as thick or as thin as you want to.
- Decorate with fresh raspberries. You can also pipe more buttercream or sprinkle some edible flowers.
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