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Are you looking for a delicious white chocolate raspberry cake recipe?

This summer, make this white chocolate raspberry cake that’s insanely delicious! By the end of this tutorial, you’ll be able to make this bakery-worthy cake.

This White Chocolate Raspberry Cake is made with tender white cake layers filled with homemade raspberry jam and creamy white chocolate buttercream. Then the cake is topped with fresh raspberries and white chocolate curls.

The secret to this white cake recipe is sour cream and clear vanilla extract. The sour cream adds moisture and keeps it light. The clear vanilla extract is full-body vanilla without the amber coloring.

The raspberry jam is made with fresh raspberries, sugar, and lemon juice. It’s a sweet and tart jam that beautifully complements the soft white cake layers and creamy white chocolate buttercream frosting.

The frosting is made with butter, powdered sugar, salt, vanilla extract, and melted white chocolate. White chocolate is the key ingredient.

Finally, you’ll learn how to make white chocolate curls that are the best final touch to the cake.

This white chocolate raspberry cake is perfect for birthdays, brunches, or any family get-together!

Tips for success:

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three 6-inch round cake layers or two 8-inch round cake layers.
You need 1 cup buttermilk; if you don’t have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze for up to one month.
You can make the buttercream and raspberry jam filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Ensure the buttercream is at room temperature before re-whipping; if needed, add 1 Tablespoon of heavy cream to make buttercream smooth.
Serve at room temperature and use a hot knife to get clean cake slices!

What Tools You May Need:

5-quart, Stand Mixer with mixing bowl & paddle attachment
3, 6-inch cake pans or 2, 8-inch cake pans
Offset spatula
8-inch or 10-inch white cake board
Serrated knife or cake leveler
Turntable
Cake scraper or bench scraper
Whisk or sifter
Rubber Spatula
Non-Stick Cooking Spray and Parchment Paper
Ice Cream Scooper with Trigger Release (for dividing cake batter evenly)
Piping Bags (I use reusable silicone bags)
Baking sheet pan, half sheet
Mixing bowls
Measuring cups and measuring spoons
Cake Stand, optional

Here’s how to make this white chocolate raspberry cake!

Let’s Get Baking!

How to Make White Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.
Add the egg whites, one at a time, to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add sour cream. The mixture may look broken, and that’s okay. Scrape down the sides of the bowl.
Next, add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour or overnight.

Sweet & Tart Raspberry Jam Filling

In a medium saucepan, mix the raspberries, sugar, and lemon juice. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil.
In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula.
Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula.
Pour the raspberry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming or store in an airtight container. Set aside to fully cool.

How to Make White Chocolate Buttercream Frosting

In a medium microwavable bowl, heat the white chocolate chips in 30 seconds increments until mostly melted. Use a rubber spatula or spoon to mix until all the chocolate is melted. Set aside to cool for 5 minutes.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add half powdered sugar, followed by the cream and melted white chocolate. Add the remaining powdered sugar.
Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles, or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

How to Make White Chocolate Curls

In a small microwavable bowl, heat the white chocolate chips or (candy melts) 30 seconds increments until mostly melted. Use a rubber spatula or spoon to mix until all the chocolate is melted.
On the back of a baking sheet pan, pour the melted chocolate on the back and spread thin with the offset spatula.
Allow to sit for a few minutes, about 3-5 minutes. The goal here is to wait for the chocolate to go from shiny on top to a matte finish. (Note: If your kitchen is colder, this will set quickly. If your kitchen is warmer, it may take longer to set for the matte finish).
When the chocolate is matte or slightly hardened, start at one end of the pan, holding the offset spatula at a 45° angle and pulling the spatula towards you. The chocolate will begin to curl on its own. If the chocolate is breaking off into pieces and not curling, then it’s too hard, and you may need to re-melt it.
Continue this process of holding the offset spatula at a 45 angle and making curls. Work in ½ inch wide sections for best results. Work quickly if your chocolate is hardening. Quick tip wipe off the spatula in between scrapes for best results.
Place chocolate curls into a bowl or airtight container. For storage, leave at room temperature away from direct sunlight.

Putting It All Together

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the cakes’ dome to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake, then pipe two rings of buttercream around the edge, creating a well. Add 1/4 cup of raspberry jam inside the circle of buttercream.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides using an offset spatula and cake scraper.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Place fresh raspberries around the tops edge.
Add the white chocolate curls on the top and bottom edge of the cake.
Serve cake at room temperature and enjoy!

Happy Decorating!

Hey, if you liked this tutorial, you really should check out Cake Decorating for Beginners, my signature masterclass. I coach you on everything I teach on these cake tutorials on a deeper level so that you can uplevel your baking and decorating skills. We 10x it to get the results you want most impressive cakes that your friends and family will love. Like any new skill, it’s essential to learn from the ground up to build a foundation so that you can take on any cake challenge. It is an investment your future self will thank you for. Check it out at XOKatieRosario.com/cake-masterclass. I will see you there!

Watch The How-to Video Below:

Print Recipe

White Chocolate Raspberry Cake

Soft white cake layers with creamy white chocolate buttercream, tart raspberry jam, and white chocolate curls.

Prep Time1

Cook Time1

Cooling/Decorating Time2

Total Time4

Course: Dessert

Cuisine: American

Keyword: Baking, Buttercream, Cake Decorating, Cake Recipe, Chocolate, Frosting, raspberry jam

Servings: 1 6-inch round cake

Author: Katie

Ingredients

White Cake

1 cup (or 2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar
5 large egg whites
1/2 cup sour cream
3 cups cake flour (or 2 ¾ cup ap flour & ¼ cup cornstarch)
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
2 teaspoons clear vanilla extract

Raspberry Jam Filling

1 1/2 cups raspberries, fresh or frozen
1/2 cup granulated sugar
1 Tablespoon lemon juice
2 Tablespoons cornstarch
2 Tablespoons water

White Chocolate Buttercream

2 cups (or 4 sticks) unsalted butter, slightly cold, and cut into cubes
1 teaspoon salt
1 teaspoon clear vanilla
7 1/2 cups powdered sugar
10 ounces white chocolate, melted
2-4 Tablespoons heavy whipping cream

Garnish

Fresh raspberries
White chocolate curls

Instructions

White Cake

Preheat the oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.
Add the egg whites, one at a time, to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add sour cream. The mixture may look broken, and that's okay. Scrape down the sides of the bowl.
Next, add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds and scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour or overnight.

Raspberry Jam Filling

In a medium saucepan, mix the raspberries, sugar, and lemon juice. Continue mixing with a rubber spatula over low-medium heat until the sugar has dissolved and the berries begin to boil.
In a small bowl, combine the cornstarch and water. Add cornstarch mixture to the boiling berries and continue to stir with a rubber spatula.
Continue cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spatula.
Pour the raspberry filling into a small bowl to cool. Press plastic wrap directly onto the surface to prevent a skin from forming or store in an airtight container. Set aside to fully cool.

White Chocolate Buttercream

In a medium microwavable bowl, heat the white chocolate chips in 30 seconds increments until mostly melted. Use a rubber spatula or spoon to mix until all the chocolate is melted. Set aside to cool for 5 minutes.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add half powdered sugar, followed by the cream and melted white chocolate. Add the remaining powdered sugar.
Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Before using, turn the mixer on low and mix for 2 minutes to push out any air bubbles, or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

White Chocolate Curls

In a small microwavable bowl, heat the white chocolate chips or (candy melts) 30 seconds increments until mostly melted. Use a rubber spatula or spoon to mix until all the chocolate is melted.
On the back of a baking sheet pan, pour the melted chocolate on the back and spread thin with the offset spatula.
Allow to sit for a few minutes, about 3-5 minutes. The goal here is to wait for the chocolate to go from shiny on top to a matte finish. (Note: If your kitchen is colder, this will set quickly. If your kitchen is warmer, it may take longer to set for the matte finish).
When the chocolate is matte or slightly hardened, start at one end of the pan, holding the offset spatula at a 45° angle and pulling the spatula towards you. The chocolate will begin to curl on its own. If the chocolate is breaking off into pieces and not curling, then it's too hard, and you may need to re-melt it.
Continue this process of holding the offset spatula at a 45 angle and making curls. Work in ½ inch wide sections for best results. Work quickly if your chocolate is hardening. Quick tip wipe off the spatula in between scrapes for best results.
Place chocolate curls into a bowl or airtight container. For storage, leave at room temperature away from direct sunlight.

Assemble

Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the cakes' dome to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board.
Layer a chilled cake, cut side up onto the cake board. Place a thin layer of buttercream on top of the cake, then pipe two rings of buttercream around the edge, creating a well. Add 1/4 cup of raspberry jam inside the circle of buttercream.
Place another cake layer cut side up over the top. Repeat the process for another layer—Crumb coat and freeze for 30 minutes.
Then add a thicker layer of buttercream and smooth the sides using an offset spatula and cake scraper.
Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Place fresh raspberries around the tops edge.
Add the white chocolate curls on the top and bottom edge of the cake.
Serve cake at room temperature and enjoy!

Notes

Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
A single batch of this cake recipe makes three 6-inch round cake layers or two 8-inch round cake layers.
You need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own.
To make cake flour at home, mix 2 ¾ cups all-purpose flour and ¼ cup cornstarch. Sift or whisk together to get rid of any lumps.
Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze for up to one month.
You can make the buttercream and raspberry jam filling a day ahead and refrigerate them overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping. If needed, add 1 Tablespoon of heavy cream to make buttercream smooth.
Serve at room temperature and use a hot knife to get clean cake slices!