Go Back

White Chocolate Raspberry Cake

A tender vanilla cake layered with fresh raspberries and topped with a silky white chocolate ganache, making it a refreshing and elegant dessert that feels homemade.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Truly soften for better texture.
  • 1 cup milk
  • 3 large eggs Add gradually, mixing each fully.
  • 1 tablespoon baking powder Ensure even distribution.
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries Fold gently to keep intact.
Ganache Ingredients
  • 8 ounces white chocolate, chopped
  • 1 cup heavy cream Heat until simmering.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing until smooth after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together flour and baking powder.
  6. Alternately mix dry ingredients and milk into the butter mixture until just combined.
  7. Gently fold in the fresh raspberries.
  8. Divide the batter between prepared pans and smooth the tops.
Baking
  1. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Making the Ganache
  1. Heat the heavy cream until simmering, then pour over the chopped white chocolate. Stir until smooth.
Assembling the Cake
  1. Once the cakes are cool, place one layer on a serving plate, spread ganache over the top, then add the second layer.
  2. Pour the remaining ganache over the top and let it drip down the sides.
  3. Refrigerate until the ganache is set.

Notes

For best texture, let the cake sit at room temperature for a few minutes before serving. Store covered in the refrigerator.