Ever since I shared my Raspberry & White Chocolate Cupcake recipe I've been asked many times for a cake version. It's such a popular flavour combination - sweet and creamy white chocolate mixed with fruity fresh raspberries. They belong together! This Raspberry & White Chocolate Cake combines these flavours in three stunning layers, filled and topped with a silky white chocolate buttercream.
There's three different kinds of raspberry flavour in this cake - fresh in the cake and on top, freeze dried for decoration and raspberry jam between the cake layers. You're not short of white chocolate either with white chocolate chips mixed into the sponge, melted white chocolate in the buttercream and white chocolate curls for decoration on top. I have packed the flavours in everywhere I could!
This is such an amazing showstopper cake, I love three layer cakes for special occasions. They are so tall and impressive, and they make a great centerpiece! However, if you want to make a smaller version for other events, check the recipe notes for details on how to do this.
How to make Raspberry & White Chocolate Cake
To make the cake, mix the butter and sugar together until fluffy, then mix in the eggs and vanilla extract.
Next, mix in the self raising flour, then fold in the raspberries and white chocolate chips and divide the mixture between the cake tins.
To decorate, make a white chocolate buttercream. Pipe the buttercream on the bottom sponge around the edge and fill the centre with jam.
Can this cake be made with two layers?
Yes! Please check the notes after the recipe at the bottom of this post for details. It can also be made with one layer.
Can this cake be made in different size cake tins?
Yes! If you would like to make this cake in different size tins, please check my Conversion Guide to find out how to adjust the recipe.
Can this recipe be made into cupcakes?
Yes! Please head to my Raspberry & White Chocolate Cupcakes post for the recipe.
How should the Raspberry & White Chocolate Cake be stored and can it be frozen?
The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the raspberries and other decoration). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled.
To do this and avoid damage to the decoration, freeze it either in an airtight container. Or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers.
Tips for making the Raspberry & White Chocolate Cake:
- I get my freeze dried raspberries in bulk from Amazon, but I have also seen them in Sainsburys and Waitrose in smaller pots.
- The white chocolate curls I used to decorate the cake were from Lemon Vanilla (they were a gift from the company).
- I used an Ateco 828 nozzle to pipe the buttercream on the cake - you can use any nozzle you prefer.
Recommended equipment & ingredients*
- 8″ cake tins
- Mixing bowls
- Cooling rack
- Kitchen scales
- Electric hand mixer
- Piping bags
- Freeze dried raspberries
- Ateco 828 piping nozzle
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More raspberry & white chocolate recipes...
Raspberry & White Chocolate Cake
For the cake
- 500 g Butter or baking spread
- 500 g Caster sugar
- 2 tsp Vanilla extract
- 9 Eggs large
- 500 g Self raising flour
- 300 g Fresh raspberries
- 150 g White chocolate chips
For the buttercream
- 350 g Butter
- 700 g Icing sugar
- 175 g White chocolate melted
- 2 tbsp Milk
For the filling and decoration
- 100 g Raspberry jam
- 16 Fresh raspberries
- 2 tbsp Freeze dried raspberries
- White chocolate curls or grated white chocolate
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep
- Make the sponge by mixing the butter and caster sugar in a large bowl, ideally with an electric mixer, until fluffy and pale
- Add the eggs and vanilla extract, and whisk until fully incorporated
- Add the self raising flour and whisk in gently until you can't see any flour anymore
- Toss the fresh raspberries and white chocolate chips in a little flour, just enough to lightly coat them (this will help them stop sinking), then fold them in gently with a silicone spatula or wooden spoon
- Divide the mixture between the tins, use scales for accuracy
- Bake them for 35-40 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- Make the buttercream by mixing together the butter and icing sugar, then add the melted white chocolate and mix until smooth. You can do this by hand or with an electric whisk. Add the milk a little at a time
- If the cakes have domed on top, level them off with a cake leveller or a serrated knife
- Put one of the sponges on your plate or cake stand, and pipe a border of buttercream around the edge of the sponge. Fill the centre with more buttercream and then the raspberry jam
- Add the second layer and do the same
- Add the final layer, pipe larger rosettes all around the edge and smaller ones in the centre, then decorate with the fresh raspberries around the edge, and sprinkle the freeze dried raspberries and white chocolate curls all over
- Serve immediately, store leftovers in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cake recipes!
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