White Chocolate Raspberry Cake Recipe (Easy & Delicious!)
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.
Servings: 16 slices
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)
Instructions
- Preheat the oven to 350°F and grease three 8-inch round pans.
- Mix flour, baking powder, and salt in a medium bowl.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add egg whites one at a time, mixing well after each.
- Pour in the buttermilk, oil, and vanilla. Mix until smooth.
- Gradually add the dry ingredients to the wet mixture.
- Fold in the white chocolate chips and raspberries gently.
- Divide the batter evenly into the pans and bake for 34 minutes or until a toothpick comes out clean.
- Let the cakes cool in pans for 10 minutes, then transfer to wire racks.
- Spread a thin layer of raspberry jam between each cake layer before frosting.