Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (300 g) cake flour
- 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt
- 1 3/4 cups (350 g) sugar
- 3/4 cup (170 g) unsalted butter, room temp + 1/3 cup (80 ml) neutral oil
- 4 large eggs, room temp
- 1 cup (240 ml) whole milk + 1/2 cup (120 g) sour cream
- 2 tsp vanilla extract
- 10 oz (280 g) good white chocolate, melted and cooled (split between cake, buttercream, frosting)
- 2 1/2 cups (300 g) raspberries (fresh or frozen) or 1 1/2 cups good raspberry preserves
- 3 1/3 cups (400 g) powdered sugar for buttercream and frosting (plus more as needed)
- 8 oz (225 g) cream cheese, full fat
- Heavy cream or milk, as needed to thin frostings
- Fresh raspberries, white chocolate shards, freeze-dried raspberries for decorating
Do This
- 1. Prep three 8-inch (20 cm) round pans, line with parchment, and preheat oven to 350°F (175°C). Melt white chocolate and let cool to lukewarm.
- 2. Make cake batter: cream butter, oil, and sugar; beat in eggs and melted white chocolate; alternate adding dry ingredients with milk/sour cream mixture. Bake 25–30 minutes, then cool completely.
- 3. Cook raspberry filling with sugar, lemon juice, and a little cornstarch until thick and jammy, then cool fully (or use good-quality raspberry preserves).
- 4. Beat butter with powdered sugar, salt, vanilla, cream, and melted white chocolate to make the white chocolate buttercream.
- 5. Beat cream cheese and butter, then add powdered sugar, melted white chocolate, vanilla, and cream to make the white chocolate cream cheese frosting.
- 6. Level cakes. Layer: cake, thin layer of buttercream, dam of buttercream, raspberry filling inside the dam. Repeat, then chill to set.
- 7. Crumb coat with cream cheese frosting, chill, then apply a smooth final coat. Decorate with fresh raspberries, white chocolate shards, and crushed freeze-dried raspberries.
Why You’ll Love This Recipe
- Delicate, moist white chocolate cake layers with a tender crumb that stay soft for days.
- Bright, slightly tart raspberry filling that beautifully balances the sweetness of white chocolate.
- Double frosting situation: white chocolate buttercream between the layers and white chocolate cream cheese frosting on the outside.
- Showstopping finish with fresh raspberries, white chocolate shards, and a dusting of freeze-dried raspberry powder.
Grocery List
- Produce: Fresh raspberries (for filling and decoration), lemon (for filling, optional), freeze-dried raspberries (for garnish, optional but recommended).
- Dairy: Unsalted butter, whole milk, sour cream, cream cheese, heavy cream or milk (for frostings), eggs.
- Pantry: Cake flour (or all-purpose plus cornstarch), granulated sugar, powdered (confectioners’) sugar, white chocolate, vanilla extract, neutral oil, baking powder, baking soda, fine salt, cornstarch (for filling), parchment paper.
Full Ingredients
White Chocolate Cake Layers (3 x 8-inch rounds)
- 2 1/2 cups (300 g) cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, softened to room temperature
- 1/3 cup (80 ml) neutral oil (such as canola, sunflower, or light olive oil)
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 6 oz (170 g) good-quality white chocolate, finely chopped and melted, then cooled until just lukewarm
Raspberry Filling (or use Preserves)
- 2 1/2 cups (about 300 g) fresh or frozen raspberries
- 1/3 cup (65 g) granulated sugar (adjust to taste depending on berry sweetness)
- 1 tbsp fresh lemon juice (optional but brightens flavor)
- 1 tbsp cornstarch
- 1 tbsp cold water
- Pinch of salt
- Shortcut option: 1 1/2 cups (about 450 g) good-quality raspberry preserves, slightly warmed and stirred until spreadable
White Chocolate Buttercream (for layering)
- 1 cup (225 g) unsalted butter, softened to room temperature
- 2 1/2 cups (300 g) powdered (confectioners’) sugar, sifted
- 1/4 tsp fine sea salt
- 2 tsp pure vanilla extract
- 4 oz (115 g) white chocolate, melted and cooled to lukewarm
- 2–4 tbsp heavy cream or milk, as needed for consistency
White Chocolate Cream Cheese Frosting (for the outside)
- 8 oz (225 g) full-fat brick-style cream cheese, cold but slightly softened at edges
- 1/2 cup (115 g) unsalted butter, slightly cool room temperature
- 2 1/2–3 cups (300–360 g) powdered (confectioners’) sugar, sifted
- 4 oz (115 g) white chocolate, melted and cooled to lukewarm
- 2 tsp pure vanilla extract
- Pinch of fine sea salt
- 1–3 tbsp heavy cream or milk, as needed for a smooth, spreadable consistency
Decoration
- 1–2 cups fresh raspberries (for the top and around the base)
- 2–4 oz (55–115 g) white chocolate, for shards or curls
- 2–3 tbsp freeze-dried raspberries, crushed into a fine powder
- Optional: extra white chocolate shavings for added texture
Step-by-Step Instructions
Step 1: Prepare pans, oven, and white chocolate
Preheat your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with circles of parchment paper, then lightly grease the parchment as well. This helps the delicate white chocolate cake release cleanly.
Finely chop all of the white chocolate you will need (6 oz for the cake, 4 oz for the buttercream, and 4 oz for the cream cheese frosting, plus extra for decoration if making shards). Place 6 oz (170 g) of chopped white chocolate (for the cake) in a heatproof bowl and melt it gently in the microwave in 15–20 second bursts, stirring between each, or over a double boiler. Once melted, set aside to cool until just lukewarm; it should be fluid but not hot, so it does not scramble the eggs or seize when mixed into the batter.
Step 2: Make the white chocolate cake batter
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and neutral oil together on medium speed until creamy and fully combined, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, 3–4 minutes, scraping down the bowl once or twice.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla extract. With the mixer on low speed, slowly pour in the cooled melted white chocolate and mix just until incorporated.
In a separate jug, whisk together the milk and sour cream until smooth. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk/sour cream mixture (dry-wet-dry-wet-dry), beginning and ending with the dry. Mix just until the batter is smooth and no dry streaks remain; do not overmix or the cake can become dense.
Step 3: Bake and cool the cake layers
Divide the batter evenly among the three prepared pans. The easiest way to do this is to weigh the filled pans with a kitchen scale, or use a measuring cup to portion the batter as evenly as possible. Smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for 25–30 minutes, or until the cakes are lightly golden at the edges, the centers spring back lightly when touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pans from the oven and place them on a wire rack. Let the cakes cool in the pans for 10–15 minutes. Then run a thin knife around the edges to loosen and gently invert each layer onto the rack. Peel off the parchment and allow the cake layers to cool completely to room temperature before filling and frosting. Slightly warm layers will cause frostings to melt and slide.
Step 4: Make the raspberry filling
While the cakes are baking or cooling, prepare the raspberry filling. In a medium saucepan, combine the raspberries, sugar, lemon juice (if using), and a pinch of salt. Stir over medium heat until the berries begin to release their juices and break down, about 3–5 minutes.
In a small bowl, stir together the cornstarch and cold water until smooth. Pour this slurry into the bubbling raspberry mixture, stirring constantly. Continue to cook for another 1–3 minutes, or until the filling thickens and looks glossy. It should be thick enough to mound on a spoon; it will thicken a bit more as it cools.
Remove the pan from the heat. If you prefer a smoother filling, you can press it through a fine-mesh sieve to remove most of the seeds. Transfer the filling to a shallow bowl and cover the surface with plastic wrap to prevent a skin from forming. Let cool completely. If it becomes too stiff once cooled, briefly whisk or stir it to loosen before using. As a shortcut, you can skip this step and use good-quality raspberry preserves.
Step 5: Make the white chocolate buttercream
Once the cake layers and raspberry filling are cool, prepare the white chocolate buttercream for the inner layers. Melt 4 oz (115 g) white chocolate in the same way as before and let it cool to lukewarm.
In a large bowl, beat the softened butter on medium speed until smooth and creamy, about 1–2 minutes. Add the sifted powdered sugar and salt. Start mixing on low speed until the sugar is mostly incorporated (to avoid a sugar cloud), then increase to medium-high and beat for 2–3 minutes until very light and fluffy.
Pour in the cooled melted white chocolate and vanilla extract. Beat on medium speed until fully blended and the buttercream is silky and smooth, 1–2 minutes. Add 2–4 tbsp heavy cream or milk, 1 tablespoon at a time, until you reach a spreadable, pipeable consistency that will hold its shape but is not stiff. Set aside at cool room temperature; if your kitchen is very warm, place it in the fridge for 10–15 minutes and then rewhip briefly.
Step 6: Make the white chocolate cream cheese frosting
Melt the remaining 4 oz (115 g) white chocolate and allow it to cool to lukewarm. In a large bowl, beat the cream cheese on medium speed until smooth and lump-free, 1–2 minutes. Add the slightly cool butter and beat together until completely combined and creamy, another 1–2 minutes, scraping down the bowl as needed.
Add the sifted powdered sugar, salt, and vanilla extract. Start mixing on low speed until the sugar is incorporated, then increase to medium-high and beat until the frosting is smooth and a bit fluffy, 2–3 minutes.
With the mixer on low, slowly pour in the cooled melted white chocolate and mix until fully combined and silky. If the frosting seems too thick, add heavy cream or milk, 1 teaspoon at a time, until it is smooth and spreadable but still holds soft peaks. If it feels too soft to frost cleanly, chill it for 15–20 minutes, then give it a quick mix to restore its texture.
Step 7: Level, fill, and stack the cake
If your cake layers have domed, use a long serrated knife to carefully level the tops so they are flat. Save the trimmings for snacking or crumbling over ice cream.
Place one cake layer, cut side up, on a cake board or serving plate. Secure it with a small dab of frosting underneath to keep it from sliding. Spread a thin layer of white chocolate buttercream over the top, about 1/4 inch (6 mm) thick. Then, using a piping bag fitted with a round tip (or just a zip-top bag with the corner snipped off), pipe a “dam” of buttercream around the outer edge of the layer; this will keep the raspberry filling from leaking out.
Spoon about half of the raspberry filling inside the buttercream dam and gently spread it into an even layer. Top with the second cake layer, pressing gently to secure. Repeat: a thin layer of buttercream, a buttercream dam, and the remaining raspberry filling. Place the final cake layer on top, bottom side up for the flattest surface. Make sure the stack is straight, then chill the cake in the fridge for 20–30 minutes to firm up before crumb coating.
Step 8: Crumb coat, frost, and decorate
Once the stacked cake has chilled, apply a thin crumb coat of the white chocolate cream cheese frosting. Spread a very thin layer over the entire cake, filling in any gaps between layers and trapping loose crumbs. Smooth it with an offset spatula or bench scraper. Chill the cake again for 20–30 minutes until the crumb coat is firm to the touch.
Apply a thicker, final layer of cream cheese frosting all over the cake. Use your spatula or scraper to smooth the sides and top, or create soft rustic swoops for texture. If desired, chill briefly to help set the frosting before decorating.
To make white chocolate shards, spread melted white chocolate in a thin layer on a sheet of parchment or the back of a baking tray. Chill until firm, then break into elegant shards. Arrange fresh raspberries in clusters on top of the cake and around the base. Tuck white chocolate shards among the berries. Finally, crush freeze-dried raspberries into a powder and lightly dust the top edge of the cake and some of the frosting for a beautiful berry “ombre” effect. Slice with a sharp, warm knife, wiping it clean between cuts for neat layers.
Pro Tips
- Use room temperature ingredients. Butter, eggs, milk, and sour cream should all be at room temp so the batter emulsifies smoothly and bakes evenly.
- Cool white chocolate properly. The melted white chocolate must be fluid but not hot; if it is too warm, it can melt the butter or curdle the batter and frostings.
- Do not skip the buttercream dam. A ring of buttercream around each layer keeps the raspberry filling from squishing out and makes slicing much neater.
- Chill between stages. Brief chilling after stacking and again after the crumb coat helps the cake stay stable and makes frosting and decorating easier.
- Adjust sweetness to taste. If you prefer a less sweet cake, use a slightly thinner layer of buttercream and a generous amount of tart raspberry filling to balance the flavors.
Variations
- Lemon Raspberry White Chocolate Cake: Add the finely grated zest of 1–2 lemons to the cake batter and 1–2 tablespoons lemon juice to the raspberry filling for a brighter, citrusy twist.
- Raspberry White Chocolate Cupcakes: Bake the cake batter in lined muffin tins (about 18–24 cupcakes) at 350°F (175°C) for 18–22 minutes. Core each cupcake, fill with raspberry filling, top with white chocolate buttercream or cream cheese frosting, and garnish with a raspberry and a small shard of white chocolate.
- Extra Berry Cake: Fold 1 cup (120 g) of fresh raspberries tossed in a little flour into the cake batter for bursts of fruit inside the layers, and top the finished cake with mixed berries (raspberries, strawberries, blueberries).
Storage & Make-Ahead
The fully assembled cake keeps well, covered, in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh fruit, it should be stored chilled, but for the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving.
You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature for 1 day or in the fridge for 2 days. For longer storage, freeze the wrapped layers (plus an extra layer of foil or a freezer bag) for up to 2 months; thaw overnight in the fridge, still wrapped, then bring to room temperature before assembling.
The raspberry filling can be made 2–3 days in advance and stored in an airtight container in the refrigerator. White chocolate buttercream and cream cheese frosting can be made 1 day ahead; cover and refrigerate, then bring to cool room temperature and re-whip briefly before using. Decorate with fresh raspberries just before serving so they stay plump and vibrant.
Nutrition (per serving)
Approximate values for 1 slice (1/12 of the cake): about 560 calories; 31 g fat; 19 g saturated fat; 70 g carbohydrates; 57 g sugar; 6 g protein; 1–2 g fiber; 320 mg sodium. Values will vary based on exact ingredients, portion sizes, and decoration amounts.
