Name: White Chocolate Raspberry Cake Recipe (Easy & Delicious!)
Prep time: 30 min
Cook time: 34 min
Total time: 64 min
Ingredients: 3 cups all-purpose flour; 2 1/2 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, room temperature; 2 1/2 cups sugar; 5 egg whites; 1 1/2 cups buttermilk, room temperature; 1/3 cup vegetable oil; 2 tsp vanilla extract; 1 1/2 cups white chocolate chips; 1 1/2 cups raspberries (fresh or frozen); 1/2 cup raspberry jam (for filling)

Jump to Recipe

Ever had one of those desserts that stops the conversation mid-sentence? This white chocolate raspberry cake recipe did exactly that at my last dinner party. It’s the kind of cake that doesn’t just sit quietly on the table—it demands attention. We’re talking three layers of fluffy vanilla cake dotted with juicy raspberries, stacked with rich white chocolate buttercream. There’s a tart raspberry jam swirl running through each bite that makes you pause, close your eyes, and wonder why you ever settled for plain vanilla anything. And don’t worry, you won’t need a culinary degree or any exotic ingredients. Just a bit of patience and a sweet tooth. Perfect for birthdays, baby showers, or just a Tuesday you feel like celebrating. This cake isn’t fussy—it’s just really good. So tie your apron, crank up your favorite playlist, and let’s bake something memorable.

1) Key Takeaways
2) Easy White Chocolate Raspberry Cake Recipe
3) Ingredients for White Chocolate Raspberry Cake
4) How to Make White Chocolate Raspberry Cake
5) Tips for Making White Chocolate Raspberry Cake
6) Making White Chocolate Raspberry Cake Ahead of Time
7) Storing Leftover White Chocolate Raspberry Cake
8) Try these Cakes next!
9) White Chocolate Raspberry Cake
10) Nutrition

1) Key Takeaways

Three-layer cake with white chocolate chips and fresh raspberries
Uses a simple vanilla cake base enriched with buttermilk and oil
Perfect balance of tart raspberry and creamy white chocolate
Ideal for birthdays, special events, or just sweet cravings
Can be prepped a day ahead for convenience

2) Easy White Chocolate Raspberry Cake Recipe

This white chocolate raspberry cake recipe holds a sweet spot in my heart—and in my fridge more often than I’d like to admit. The first time I made it, I wasn’t expecting the white chocolate to melt so beautifully into the crumb, or for the raspberries to sink just enough to create these gorgeous bursts of berry jam in every bite. It was a happy accident. One of those rare times the kitchen gods say, “We got you.”

The method is easy to follow, and the results? Downright bakery-worthy. You don’t need to be a pastry chef or own a stand mixer that costs more than your car. A whisk, a bowl, and a bit of patience go a long way. And the smell? Oh, the smell of vanilla, butter, and raspberry drifting through the kitchen is reason enough to try it.

We’ll start with a tender vanilla cake base, load it with white chocolate chips and fresh raspberries, then layer it with a white chocolate buttercream and a ribbon of raspberry jam. It’s a cake that walks the tightrope of rich and tart, soft and sweet. Trust me, you’ll want to eat it for breakfast the next morning—and maybe again for lunch. At Elena Cooks, we don’t judge.

3) Ingredients for White Chocolate Raspberry Cake

All-purpose flour: The backbone of our cake. It gives the structure we need without making the cake dense or heavy.

Baking powder: This lifts the batter so we get soft, fluffy layers rather than flat pancakes pretending to be cake.

Salt: Just a touch to balance the sweetness and wake up all the other flavors.

Unsalted butter: Room temperature makes it cream perfectly with the sugar. Butter brings richness and a flavor that oil alone just can’t match.

Granulated sugar: Not too much, just enough. It sweetens and gives our cake a light texture and golden crust.

Egg whites: They give lift and tenderness. Plus, they keep the color pale which really makes those raspberries pop.

Buttermilk: Adds moisture and a gentle tang. It’s our not-so-secret ingredient that makes the crumb tender.

Vegetable oil: For that soft, moist bite that lasts even the next day—if you have leftovers, that is.

Vanilla extract: Because every good cake needs that cozy, familiar backdrop of real vanilla.

White chocolate chips: They melt slightly while baking, giving pockets of creamy sweetness throughout the cake.

Raspberries: Fresh or frozen both work. They add bright, juicy bursts that balance the sweetness with a little zing.

Raspberry jam: For layering between the cake layers—adds moisture, flavor, and that extra something special.

4) How to Make White Chocolate Raspberry Cake

Step 1. Preheat your oven to 350°F and grease three 8-inch round cake pans. I also line the bottoms with parchment paper for peace of mind. Nobody wants to dig their masterpiece out with a spoon.

Step 2. In a medium bowl, whisk together the flour, baking powder, and salt. It’s a quick step that makes sure everything’s distributed evenly—and avoids salty surprises.

Step 3. In a large bowl, beat the softened butter with the sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it. You want it pale and creamy—it should almost look whipped.

Step 4. Add in the egg whites one at a time, mixing well after each. Don’t rush this part. A smooth batter here means a smooth cake later.

Step 5. Pour in the buttermilk, oil, and vanilla. Mix until smooth. It might look a little curdled at first. That’s totally normal. Keep going—it comes together beautifully.

Step 6. Gradually add the dry ingredients to the wet, mixing on low until just combined. Overmixing is the enemy of soft cake.

Step 7. Gently fold in the white chocolate chips and raspberries. Don’t stir too hard or you’ll smash the berries. A few streaks are fine.

Step 8. Divide the batter evenly between the pans and bake for about 34 minutes. Your kitchen will smell like vanilla heaven by minute 20. You’ll know it’s ready when a toothpick poked in the center comes out clean or with a few moist crumbs.

Step 9. Let the cakes cool for 10 minutes in the pans, then transfer them to wire racks to cool completely. Don’t rush it—frosting warm cake is a mess you don’t want.

Step 10. Once cool, spread raspberry jam on two of the layers before stacking. Frost with white chocolate buttercream and admire your gorgeous creation.

5) Tips for Making White Chocolate Raspberry Cake

Let’s be honest—baking a cake from scratch feels intimidating the first few times. But trust me, this white chocolate raspberry cake recipe doesn’t bite. It’s more forgiving than it looks, and if I can pull it off in a kitchen the size of a closet, you’ve got this too.

First, don’t skip sifting the dry ingredients. It helps prevent clumps and gives your batter a smoother texture. Also, tossing the raspberries in a bit of flour keeps them from sinking to the bottom like sugary shipwrecks. We want those berries to float through every layer, not disappear.

Finally, let everything come to room temperature—eggs, buttermilk, even the butter. Cold ingredients don’t mix well. Room temp makes everything creamy and smooth. You’ll notice the difference in the final cake, I promise.

6) Making White Chocolate Raspberry Cake Ahead of Time

I get it. Sometimes you want to be that person who “just whipped up a three-layer cake” without sweating in the kitchen for hours. The good news? This cake loves a little nap in the fridge.

You can bake the cake layers a day or two in advance, let them cool, then wrap tightly in plastic wrap and chill. They stay moist and flavorful. The white chocolate buttercream can be made ahead, too—store it in the fridge and bring it to room temp before using.

If you’re layering with raspberry jam, do that the day you’re serving it. It keeps the middle fresh and the layers from sliding. This kind of prep work means less last-minute chaos and more time enjoying dessert (and compliments).

7) Storing Leftover White Chocolate Raspberry Cake

Leftovers? That’s a funny word when you’re talking about this cake, but just in case, here’s what to do. Store any slices in an airtight container in the fridge. They’ll stay fresh for up to five days, though the texture of the cake and the buttercream is best within the first two.

If you’re prepping slices for guests or just nibbling throughout the week, I like to pop a slice in the microwave for about ten seconds. It softens the frosting just enough to taste like it was freshly made.

And if you’re really thinking ahead, yes—this cake freezes beautifully. Wrap slices in plastic wrap, then foil, and freeze for up to a month. Instant dessert, whenever you need it.

8) Try these Cakes next!

9) White Chocolate Raspberry Cake