Raspberry and white chocolate is a combination that never disappoints. This White Chocolate Raspberry Cake is soft, moist, and bursting with real raspberry flavor swirled into a delicate white chocolate base. Topped with a creamy frosting and fresh raspberries, it’s a showstopper dessert that looks just as good as it tastes.

Perfect for brunch, showers, birthdays, or just a cozy weekend treat, this cake balances rich sweetness with the fruity tang of raspberries. Plus, it uses simple ingredients you likely already have in your kitchen, making it a practical yet impressive bake.

Preparation Phase & Tools to Use

To prepare this cake flawlessly, you’ll want to have the right tools:

Electric mixer or stand mixer: For achieving a smooth, fluffy batter without overworking the flour.
Mixing bowls: You’ll need at least two, one for wet ingredients and one for dry.
Rubber spatula: Crucial for folding in raspberries gently to prevent breaking them apart.

8×8 or 9×9 baking pan: These sizes help create a thick, bakery-style slice.
Parchment paper or non-stick spray: Keeps the cake from sticking and allows for easy removal.
Toothpick or cake tester: Ensures your cake is perfectly baked through.

These tools aren’t just for convenience—they ensure consistency in texture, flavor, and appearance every time you bake this beauty.

Ingredients for the White Chocolate Raspberry Cake

All-purpose flour – Provides structure and a soft crumb.
Baking powder – Helps the cake rise and stay fluffy.

Salt – Balances sweetness and enhances flavors.
Granulated sugar – Sweetens and tenderizes the cake.
Eggs – Bind the batter and add moisture.

Vanilla extract – Rounds out the flavors with a warm, cozy note.
Butter – Adds richness and flavor depth.
Whole milk – Keeps the cake moist and soft.

Fresh raspberries – Brings tartness and vibrant color.
White chocolate chips or chunks – Melt into pockets of creamy sweetness.
Cream cheese (for frosting) – Adds tang and richness to the topping.

Powdered sugar (for frosting) – Sweetens the frosting smoothly.
Heavy cream or milk (for frosting) – Adjusts consistency of frosting.

How To Make the White Chocolate Raspberry Cake

Step 1: Prep Your Tools and Oven

Preheat the oven to 350°F (175°C). Line your baking pan with parchment paper or spray generously with non-stick spray.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy using an electric mixer.

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

Step 5: Combine Wet and Dry

Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined.

Step 6: Fold in Raspberries and White Chocolate

Gently fold in the raspberries and white chocolate chips using a rubber spatula. Be careful not to break the berries.

Step 7: Bake

Pour batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

Step 8: Make the Frosting

Beat cream cheese until smooth. Add powdered sugar and heavy cream and beat until creamy. Swirl on top of the cooled cake.

Serving and Storing Your White Chocolate Raspberry Cake

This cake is best served chilled or at room temperature, allowing the frosting to set and flavors to meld. Garnish with extra raspberries or a light dusting of powdered sugar just before serving for a bakery-style presentation.

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze individual slices wrapped in plastic and foil for up to 2 months.

Frequently Asked Questions

How do I prevent the raspberries from sinking?

Lightly coat them in a bit of flour before folding into the batter to help suspend them.

Can I use frozen raspberries?

Yes, but do not thaw them first. Use straight from the freezer and expect slightly more moisture.

What white chocolate is best?

Use high-quality white chocolate bars or chips. Avoid candy melts for baking.

Can I make this cake gluten-free?

Absolutely—substitute a 1:1 gluten-free flour blend designed for baking.

How can I enhance the frosting flavor?

Try adding a splash of raspberry extract or a little lemon zest to brighten the flavor.

Want More Cake Ideas with a Fruity Twist?

If you love this White Chocolate Raspberry Cake, you’ll probably enjoy these other delicious desserts:

Pineapple Coconut Dream Cake for a tropical, creamy delight.
Strawberry Crunch Pound Cake with layers of nostalgia and crunch.
Easy Texas Turtle Sheet Cake if you’re in the mood for rich, nutty chocolate.

Lemon Blueberry Loaf for a zesty, berry-filled option.
Indulgent Kentucky Butter Cake when you’re craving buttery decadence.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out. Did you swirl in extra jam? Top with white chocolate shavings? I love hearing your creative twists on my recipes. Questions are welcome too—let’s bake better together!

White Chocolate Raspberry Cake

Author: Olivia McKenney

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Description

This White Chocolate Raspberry Cake blends creamy white chocolate with the fresh tang of raspberries for a soft, moist dessert that’s as pretty as it is delicious. Perfect for brunches, birthdays, or whenever you crave a fruity twist on a classic cake.

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper or spray with non-stick spray.

2. In a bowl, whisk flour, baking powder, and salt.

3. In another large bowl, beat butter and sugar with an electric mixer until fluffy.

4. Add eggs one at a time, then mix in vanilla extract.

5. Alternate adding dry ingredients and milk to the wet mixture. Mix just until combined.

6. Gently fold in raspberries and white chocolate using a rubber spatula.

7. Pour batter into the pan and bake for 35–40 minutes or until a toothpick comes out clean.

8. Let the cake cool completely.

9. To make frosting, beat cream cheese until smooth. Add powdered sugar and cream, beat until fluffy.

10. Spread frosting on cooled cake. Garnish with extra raspberries if desired.

Notes

Don’t overmix the batter once flour is added to avoid a dense texture.

If using frozen raspberries, add them frozen to avoid streaking the batter.

For extra raspberry flavor, swirl in a tablespoon of raspberry jam before baking.