There’s something irresistible about pillowy vanilla cake studded with white chocolate and bright, tart raspberries — it tastes like a celebration in every bite. This White Chocolate Raspberry Dream Cake pairs silky white chocolate frosting with a jammy raspberry filling for layers that are both elegant and comfortingly familiar. Make it for birthdays, bridal showers, or when you want a dessert that looks impressive but is straightforward to pull off.
Why you’ll love this dish
This cake hits a sweet-tart sweet spot. The white chocolate gives a creamy, almost custardy richness while raspberries cut the sweetness with fresh acidity. It’s a great choice when you want a showstopping cake without complicated techniques.
“Light, moist layers with pockets of raspberries and a velvety white chocolate frosting — every forkful tastes like summer.” — a friend who took the first slice and declared it her new favorite
If you’re assembling a dessert table, this cake plays nicely with crunchy or chocolatey bites — try pairing slices with homemade pretzels or salted snacks for contrast, or serve alongside chewy cookies like white chocolate pretzels for textural balance.
How this recipe comes together
This recipe breaks down into three logical parts: the cake layers, the raspberry filling, and the white chocolate buttercream. Expect about 25–30 minutes of hands-on time and 25–30 minutes of bake time. The workflow:
- Mix dry ingredients and cream butter + sugar.
- Alternate adding dry mix and buttermilk for tender layers.
- Fold in melted white chocolate and fresh raspberries last to avoid overmixing.
- Bake the two 9-inch rounds, cool, then prepare a simple stovetop raspberry filling.
- Make the frosting by combining melted white chocolate with butter and powdered sugar.
- Layer, frost, and chill briefly so the filling sets before serving.
This overview prepares you to have bowls ready and an assembly plan so the final frosting step goes smoothly.
What you’ll need
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for cake)
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature (or 1 cup milk + 1 Tbsp lemon juice, rested 5 minutes)
- 1/2 cup white chocolate chips, melted and slightly cooled (for cake)
- 1 cup fresh raspberries (gently folded into batter)
For the raspberry filling:
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the white chocolate frosting:
- 1 cup white chocolate chips, melted and slightly cooled
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream (adjust for consistency)
- 1 teaspoon vanilla extract
Substitutions/notes:
- Frozen raspberries work for the filling; thaw first and drain excess liquid. For the cake batter, use fresh or frozen raspberries that have been tossed with a teaspoon of flour to reduce sinking.
- For a dairy-free option, use plant-based butter, coconut cream instead of heavy cream, and a vegan white chocolate (results will vary).
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
- Whisk together 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl. Set aside.
- In another large bowl, cream 1/2 cup softened butter with 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes on medium speed. Add 3 eggs one at a time, mixing well after each. Stir in 1 tsp vanilla.
- Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup buttermilk: dry, buttermilk, dry, buttermilk, finish with dry. Mix until just combined — don’t overmix.
- Fold in 1/2 cup melted (and cooled) white chocolate chips and 1 cup fresh raspberries gently so they don’t break up too much. If using frozen raspberries, toss with a little flour first.
- Divide batter evenly between the prepared pans and smooth the tops. Bake 25–30 minutes, rotating pans once halfway, until the centers spring back slightly and a toothpick inserted in the center comes out clean.
- Cool cakes in pans 10 minutes, then invert onto a wire rack to cool completely before filling and frosting. Cooling fully prevents the frosting from sliding.
- For the raspberry filling: in a small saucepan combine 1 1/2 cups raspberries, 1/4 cup sugar, 1 Tbsp cornstarch, and 1 Tbsp lemon juice. Cook over medium heat, stirring, until it thickens and becomes glossy (about 3–5 minutes). Mash lightly if you prefer fewer whole berries. Cool completely; refrigerate to set. If you want seedless, press through a fine sieve.
- For the frosting: melt 1 cup white chocolate chips gently (double boiler or short bursts in microwave, stirring frequently). Let cool slightly. Beat 1/2 cup softened butter until creamy, then add the melted white chocolate and beat until smooth. Gradually add 3 cups powdered sugar and enough heavy cream (2–3 Tbsp) to reach spreadable consistency. Stir in 1 tsp vanilla. Chill briefly if too soft.
- Assemble: place one cake layer on a plate or cake board, spread the raspberry filling evenly (leave a small border to prevent overflow), top with the second cake layer. Crumb coat with a thin layer of frosting and chill 15–20 minutes. Finish frosting and smooth. Decorate with extra fresh raspberries or white chocolate shavings. Chill until ready to serve.
Best ways to enjoy it
Serve slices at room temperature for the best flavor and texture — take the cake out of the fridge 20–30 minutes before serving. Pair with:
- A dollop of whipped cream or lightly sweetened crème fraîche.
- A scoop of vanilla bean ice cream for warm-weather dessert.
- Coffee or a fruity rosé to complement the raspberry notes.
If you’re planning a dessert spread, this cake pairs nicely with smaller cookies or bars so guests can sample multiple sweets — consider a batch of chocolate-y snacks such as these Chocolate Blossom Cookies to round out the table.
Storage and reheating tips
- Refrigerator: Because the cake has dairy frosting and a fruit filling, store covered in the fridge. It will keep 2–3 days at best quality. Let it sit 20–30 minutes at room temp before serving.
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight, then bring to room temperature before assembling. Finished, frosted cake can be frozen for up to a month; wrap tightly and thaw in the fridge.
- Reheating: If you want warm slices, microwave single slices for 8–12 seconds (watch closely so white chocolate frosting doesn’t melt). Oven reheating isn’t recommended as it can dry the cake.
- Food safety: Discard any leftover cake kept at room temperature longer than 4 hours.
Pro chef tips
- Room temperature ingredients (eggs, butter, buttermilk) give a smoother emulsion and a more tender crumb.
- To melt white chocolate smoothly: use a double boiler or microwave in short 20-second bursts, stirring between each. Any moisture will cause seizing, so make sure utensils are dry.
- Prevent raspberry bleeding in the batter by tossing fruit with a teaspoon of flour or folding them in at the very end. For the filling, a quick chill helps it thicken so it doesn’t run.
- For tall, even layers: level the cakes with a serrated knife or cake leveler before stacking. A thin crumb coat chills quickly and makes final frosting smooth.
- If your frosting seems too soft, chill for 10–15 minutes and re-whip; if too stiff, add a teaspoon of cream at a time.
Creative twists
- Lemon-raspberry version: add 1 tsp lemon zest to the batter and swap half the vanilla for lemon extract.
- Ganache finish: pour a thin white chocolate ganache over the frosted cake for a glossy top.
- Nutty crunch: sprinkle chopped pistachios or toasted almonds between layers for texture.
- Gluten-free: replace the all-purpose flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Mini versions: bake in cupcake tins for individual raspberry-white chocolate cupcakes (reduce bake time to ~18–22 minutes).
Your questions answered
Q: Can I use frozen raspberries in the cake batter?
A: Yes, but toss them in a teaspoon of flour first and fold in frozen berries gently while still frozen — this reduces bleeding and prevents them from sinking too much.
Q: How can I make the filling seedless?
A: After cooking the raspberry mixture, press it through a fine-mesh sieve into a bowl to remove seeds. Return to heat briefly if needed to thicken.
Q: Can I make this ahead for a party?
A: You can bake the layers a day or two ahead and refrigerate/freeze. Assemble and frost the day of the event for the freshest look. If fully assembled, the cake keeps 2–3 days refrigerated.
Q: What if my white chocolate frosting is grainy or seizes?
A: That usually happens from overheating or contact with water. If it seizes, try stirring in a splash of warm heavy cream to smooth it. For best results, melt chocolate gently and ensure tools are dry.
Q: Is there a vegan version?
A: It’s possible by using plant-based butter, aquafaba or a commercial egg replacer for eggs, non-dairy milk + vinegar as buttermilk substitute, and vegan white chocolate. Expect slightly different texture and flavor; testing is recommended.
If you want a printable shopping list, or help scaling this cake to 9×13 or a taller three-layer version, tell me how many servings you need and I’ll calculate the adjusted quantities.
White Chocolate Raspberry Dream Cake
Ingredients
For the cake layers
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened (for cake)
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature (or 1 cup milk + 1 Tbsp lemon juice, rested 5 minutes)
- 1/2 cup white chocolate chips, melted and slightly cooled (for cake)
- 1 cup fresh raspberries (gently folded into batter)
For the raspberry filling
- 1 1/2 cups fresh or frozen raspberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
For the white chocolate frosting
- 1 cup white chocolate chips, melted and slightly cooled
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tablespoons heavy cream (adjust for consistency)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
- Whisk together 2 1/2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl. Set aside.
- In another large bowl, cream 1/2 cup softened butter with 1 1/2 cups granulated sugar until light and fluffy, about 3–4 minutes on medium speed. Add 3 eggs one at a time, mixing well after each. Stir in 1 tsp vanilla.
Baking
- Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup buttermilk: dry, buttermilk, dry, buttermilk, finish with dry. Mix until just combined — don’t overmix.
- Fold in 1/2 cup melted (and cooled) white chocolate chips and 1 cup fresh raspberries gently so they don’t break up too much. Divide batter evenly between the prepared pans and smooth the tops.
- Bake for 25–30 minutes, rotating pans once halfway, until the centers spring back slightly and a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely before filling and frosting.
Making Raspberry Filling
- In a small saucepan combine 1 1/2 cups raspberries, 1/4 cup sugar, 1 Tbsp cornstarch, and 1 Tbsp lemon juice. Cook over medium heat, stirring, until it thickens and becomes glossy (about 3–5 minutes).
- Cool completely; refrigerate to set. If you want seedless, press through a fine sieve.
Making Frosting
- Melt 1 cup white chocolate chips gently (double boiler or short bursts in microwave, stirring frequently). Let cool slightly.
- Beat 1/2 cup softened butter until creamy, then add the melted white chocolate and beat until smooth.
- Gradually add 3 cups powdered sugar and enough heavy cream (2–3 Tbsp) to reach spreadable consistency. Stir in 1 tsp vanilla.
- Chill briefly if too soft.
Assembly
- Place one cake layer on a plate or cake board, spread the raspberry filling evenly (leave a small border to prevent overflow), and top with the second cake layer.
- Crumb coat with a thin layer of frosting and chill for 15–20 minutes. Finish frosting and smooth.
- Decorate with extra fresh raspberries or white chocolate shavings. Chill until ready to serve.