This delicious cake with fluffy layers, velvety white chocolate frosting and raspberry coulis is a pure perfection! You can make it from scratch in just about two hours.
Delicious moist layers, covered by raspberry coulis and velvety cream cheese frosting: The White Chocolate Raspberry Cake is a real show stopper! It is also relatively quick to prepare with simple ingredients.
If you like raspberries, don't miss also my Chocolate Raspberry Cheesecake and the Black and White Cake.
What makes this recipe so good
- This cake has naturally moist and fluffy layers. That is because of their mixing method - starting with the dry ingredients and finishing with milk, very similarly to the Best Birthday Cake.
- The combination of raspberry coulis, white chocolate frosting and fluffy layers is just divine.
- It is not very sweet, still you can adjust the sugar according to your taste - see Variations below.
- This Raspberry White Chocolate cake is quick and easy to make. It doesn't need to stay in the fridge more than 1-2 hours before serving due to the amazingly soft layers.
Ingredients
Here are some of the important ingredients for this recipe:
- Baking soda+ baking powder: I like this combination because it is stronger and also helping to create a softer cake. But don't forget to add a tablespoon of vinegar to the milk as it is an important neutraliser for the soda.
- Butter + Oil: Another combination I like as the butter brings flavor to the cake and the oil makes it moister.
- Raspberries: Feel free to use frozen raspberries for the coulis since they are usually cheaper, and fresh for decoration.
- Cream Cheese: Use natural and full fat cream cheese.
- Sour Cream: For this recipe to work the sour cream should be at least 20% fat.
The complete list of ingredients with their quantities is in the recipe card below the post!
Preparation steps
Start by mixing all the dry ingredients in a bowl. Add the soft butter and beat with the mixer at a low speed until soft crumbs.
Add oil, vanilla and eggs and keep mixing at a low speed.
Add the milk with the vinegar and mix until smooth.
Pour the batter into two cake pans and bake at 360℉/ 180℃ for about 30 minutes.
Cook the raspberries at a low heat for 3-4 minutes and then process them in a blender. Pass the coulis through a fine mesh sieve.
Prepare the frosting by mixing the cream cheese, sour cream and vanilla. Gradually add the white chocolate.
Cut each layer horizontally in two.
Assemble the cake with the frosting and the raspberry coulis between the layers.
Daniela's Tip
When melting the white chocolate, avoid overheating it! It will seize and might not be suitable to add to the frosting. Make sure the water in the double boiler is just very hot but not boiling.
Other important tips
- Don't overbake the cake layers! Test them with a toothpick when you see that the edges have become golden brown and have detached from the side of the pan.
- Маке sure all ingredients are at room temperature. This is even more important for the frosting as the warm chocolate may sieze immediately if added to cold frosting.
Variations
There is a number of adjustments you can make in this cake:
- You can add powdered sugar in the frosting and some more sugar in the raspberry coulis if you prefer it sweeter.
- If you are feeling generous, you can add more fresh raspberries over the frosting and the coulis between the layers.
- Instead of the current frosting, this cake would go well also with my other White Chocolate Frosting and even with the Mascarpone Frosting.
This is one of the most amazing cakes that you can bake, no matter if it is summer or fall! I am sure everyone on your party would love it.
And if you made it, don't forget to let me know how it went!
More raspberry desserts
- Chocolate Raspberry Cake
- Raspberry Cheesecake Cake
- Peach Raspberry Tiramisu
- Chocolate Raspberry Cinnamon Rolls
- Layered Chocolate Mousse with Raspberry Sauce
- Raspberry Cookies
- Raspberry Loaf Cake with Lemon White Chocolate Glaze
📝 Recipe
White Chocolate Raspberry Cake
This delicious cake with fluffy layers, velvety white chocolate frosting and raspberry coulis is a pure perfection! You can make it from scratch in just about two hours.
Equipment
- 1 Electric mixer
- 2 cake pan
Servings: 12
Ingredients
For the cake layers:
- 1/ ⅞ cups/ 220 g all-purpose flour
- ⅓ teaspoon baking soda
- 1,5 teaspoon baking powder
- ⅞ cup/ 180 g caster sugar
- ¼ cup/ 60 g butter, soft
- ¼ cup/ 60 ml olive oil
- 3 large eggs
- ¾ cup/ 180 ml milk
- 1 tablespoon vinegar
- 2 teaspoon vanilla extract
For the Raspberry Coulis:
- 250 g/ 2 cups raspberries, fresh or frozen + more for decoration
- 2 tablespoon sugar
For the Frosting:
- 350 g/ 12.3 oz cream cheese, room temperature
- ⅞ cup / 200 g sour cream, full fat, room temperature
- 2 teaspoon vanilla extract
- 150 g / 5.3 oz white chocolate, + more for decoration
Instructions
Cake layers:
- Preheat the oven to 360℉/ 180℃. Line two 7 inch/ 18 cm cake pans with circles of parchment paper. Grease the pans very well inside.
- In a large mixing bowl or the bowl of a stand mixer place the flour, baking soda, baking powder and sugar. Whisk very well until combined. Add the soft butter and start the mixer at a very low speed. Mix until small crumbs are formed and the butter is completely dispersed within the flour.
- If you don't use a stand mixer, you can use a fork instead to mix the butter with the flour easier.
- Add the olive oil and continue mixing until the whole flour is covered.
- Add the eggs and vanilla and mix again at a low speed until smooth.
- At the end add the milk, mixing until absorbed in the batter.
- Divide the batter between the two pans. Bake for about 30-35 minutes or until a toothpick inserted in the centre comes out clean and the tops and edges of the layers are golden brown.
- Let the layers cool completely before assembling the cake.
Raspberry Coulis:
- While the layers are cooling, place the raspberries and the sugar in a small saucepan over medium to high heat on the stove. Mix from time to time. When the mixture starts boiling, lower the heat and let simmer for just 3-4 minutes.
- Remove the raspberries from the heat and let them cool a bit. Use an immersion blender or a food processor to blend the mixture.
- Then pass the coulis through a fine mesh sieve. You can skip this step but it is highly recommended. Pour the coulis into a small pitcher or a glass measuring cup.
Frosting:
- Place the cream cheese, the sour cream and vanilla extract into a large mixing bowl. Beat for about 2 minutes with an electric mixer - first at a medium and then at a high speed - until the mixture is smooth and fluffy.
- Melt the white chocolate on a double boiler (in a heatproof bowl over very hot but not boiling water - the bowl should not touch the water). Remove the bowl from the heat when the chocolate is almost melted but a few small pieces still remain. Mix continuously to cool a bit and melt completely.
- Gradually add the white chocolate to the frosting, beating with the mixer after each addition, until smooth. If the frosting seems runny after the whole chocolate is mixed in, place it in the fridge for 15-20 minutes.
To assemble the cake:
- Using a long serrated knife cut each layer horizontally in 2 equal parts.
- Place one layer on a serving plate and pour ¼ of the raspberry coils on top. Spread about ¼ of the frosting over.
- Continue the process until you finish all the layers. Spread the last part of the coils over the top layer (you may reserve a bit for decoration but it is not mandatory). Spread the remaining frosting on top. You can also spread a little bit on the sides as I did on the photos, if you have enough.
- Place the frosted cake in the fridge for about 1-2 hours. Decorate with fresh raspberries and chocolate shaves just before serving.
Notes
Store the cake for up to 4 days in the fridge, covered. You can also freeze it, sliced and placed in airtight containers, for up to 2 months.
It is highly advisable to use room temperature ingredients for the cake layers and even more for the frosting. If the frosting ingredients are cold, the melted chocolate may seize when you add it.
If you don’t have experience in melting and mixing chocolate into frosting, I recommend you to read the article Working with Chocolate: a guide for beginners.
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