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Decadent White Chocolate Raspberry Layer Cake with Silky White Chocolate Buttercream

A decadent slice of white chocolate raspberry cake showing three layers of vanilla cake, white frosting, and bright red raspberry filling.
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You will make this moist white chocolate raspberry cake for your next celebration. This recipe delivers a gourmet dessert featuring layers of fluffy cake, tart raspberry filling, and a smooth white chocolate frosting that impresses every guest.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup white chocolate chips, melted and cooled
  • 1 cup fresh or frozen raspberries
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch (for filling)
  • 1/2 cup water (for filling)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/2 cup white chocolate, melted and cooled (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together the flour, 1 1/2 cups sugar, baking powder, and salt for the cake batter.
  3. Beat in the softened butter until the mixture resembles coarse crumbs.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, combine the milk and the cooled melted white chocolate chips. Gradually add this mixture to the dry ingredients, mixing until just combined. Do not overmix.
  6. Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the raspberry filling: In a small saucepan, combine the raspberries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and let it cool completely.
  8. Make the white chocolate buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high. Beat until light and fluffy.
  9. Beat in the cooled melted white chocolate, vanilla extract, and salt until the frosting is smooth and silky.
  10. Assemble the cake: Place one cake layer on a serving plate. Spread a thin layer of buttercream over the top, followed by half of the cooled raspberry filling. Repeat with the second layer. Top with the final cake layer.
  11. Frost the entire cake with the remaining white chocolate buttercream. Decorate with fresh raspberries if desired.

Notes

  • For an extra moist white chocolate cake, you can substitute buttermilk for the whole milk in the batter.
  • If you want a copycat flavor similar to Nothing Bundt Cakes, add a small amount of almond extract to the buttercream.
  • Chill the cake layers for 30 minutes before frosting to prevent crumbling.

Nutrition

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