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White Chocolate Raspberry Cake

White Chocolate Raspberry Layer Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 4 oz white chocolate, melted and cooled slightly
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream, at room temperature
  • 2 cups fresh or frozen raspberries
  • 1/4 cup sugar, plus more for filling
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 oz white chocolate, melted and cooled (for frosting)
  • 2 cups powdered sugar
  • 1 to 2 tablespoons heavy cream, as needed

Method
 

  1. Combine raspberries, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook, stirring often, for 5 to 7 minutes until thickened and glossy. Cool completely.
  2. Beat the softened butter and sugar on medium speed for 3 to 4 minutes until fluffy. Add eggs one at a time, then vanilla, mixing well after each.
  3. Mix in the melted white chocolate. Whisk flour, baking powder, baking soda, and salt together. Add dry ingredients to the batter in three additions, alternating with sour cream, starting and ending with flour. Fold just until combined.
  4. Preheat oven to 350°F (175°C). Divide batter between two greased 8-inch round pans. Bake 28 to 32 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
  5. Beat cream cheese, butter, and melted white chocolate until smooth. Gradually add powdered sugar, then heavy cream if needed for spreadability. Fill and frost the cake with the frosting and raspberry filling. Swirl the top and scatter fresh raspberries before serving.

Notes

The raspberry filling needs to cool completely before assembly, so plan on about 30 minutes of cooling time. If you’re short on time, spread the filling on a plate and pop it in the fridge to speed things up.