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Decadent & Moist White Chocolate Raspberry Layer Cake with Silky Buttercream

A tall slice of moist white chocolate raspberry cake showing layers of white cake, raspberry filling, and white frosting, topped with fresh raspberries.
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Create an elegant, moist layer cake featuring the perfect balance of sweet white chocolate and tart fresh raspberries, finished with a rich, silky white chocolate buttercream. This recipe is designed to be impressive yet accessible for your next celebration.

Ingredients

Scale
  • For the Moist White Chocolate Cake Layers:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • 4 ounces good quality white chocolate, finely chopped
  • For the Fresh Raspberry Filling:
  • 10 ounces fresh or frozen raspberries
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • For the Silky White Chocolate Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces good quality white chocolate, melted and slightly cooled
  • 2–4 tablespoons heavy cream
  • For Assembly:
  • 1 cup fresh raspberries for garnish

Instructions

  1. Prepare the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the milk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix on low speed until just combined. Do not overmix.
  4. Place the finely chopped white chocolate in a heatproof bowl. Pour the boiling water over the chocolate and let it sit for 1 minute, then whisk until smooth.
  5. Slowly pour the melted chocolate mixture into the cake batter while mixing on low speed until smooth.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 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 and 1/4 cup sugar. Cook over medium heat, stirring occasionally, until the raspberries break down, about 5 minutes.
  8. In a small cup, whisk together the cornstarch and 1 tablespoon of water to create a slurry. Pour the slurry into the simmering raspberries and stir constantly until the mixture thickens, about 1 minute. Remove from heat and let the filling cool completely.
  9. Prepare the White Chocolate Buttercream: Beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the sifted powdered sugar, beating until smooth.
  10. Add the vanilla extract and salt. Beat until combined.
  11. Pour in the slightly cooled melted white chocolate and beat until incorporated. Add heavy cream, one tablespoon at a time, until you reach a smooth, spreadable consistency. Beat on medium-high speed for 2 minutes to make it light and fluffy.
  12. Assemble the Cake: Place one cooled cake layer on your serving plate. Spread the cooled raspberry filling evenly over the first layer.
  13. Top with the second cake layer.
  14. Use an offset spatula to apply a thin crumb coat of white chocolate buttercream over the entire cake. Chill the cake for 15 minutes.
  15. Apply the final, thicker layer of white chocolate buttercream to the top and sides of the cake. Decorate the top edge with fresh raspberries before serving.

Notes

  • For the best flavor balance, use high-quality white chocolate for both the cake and the frosting.
  • If you want a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
  • Make the raspberry filling ahead of time and chill it completely before using it between the layers to prevent the cake from sliding.

Nutrition

Find it online: https://blissbatter.com/white-chocolate-raspberry-cake-recipe/