Go Back
–+ servings
Decadent White Chocolate Raspberry Delight

Decadent White Chocolate Raspberry Delight

Indulge in the Decadent White Chocolate Raspberry Delight—moist layers, tangy raspberry swirls, and creamy frosting in every slice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake
  • 2.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.75 cups sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 0.5 cup melted white chocolate, cooled slightly
Filling
  • 1 cup raspberry preserves (seedless or with seeds)
Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 0.5 cup melted white chocolate, cooled
  • 2 tbsp heavy cream

Equipment

  • Electric hand mixer or stand mixer
  • Parchment paper
  • Offset spatula
  • Three 8-inch round cake pans
  • Veggie peeler (for chocolate curls)

Method
 

  1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
  1. In one bowl, whisk together flour, baking powder, baking soda, and salt.
  1. In another, beat softened butter and sugar until light and fluffy, about 3–4 minutes.
  1. Add eggs one at a time, followed by vanilla and cooled melted white chocolate.
  1. Alternate adding the dry mixture and buttermilk, starting and ending with flour. Mix until smooth.
  1. Divide the batter evenly between pans and bake for 25–30 minutes until a toothpick comes out clean. Let the cakes cool completely.
  1. For the frosting, beat softened butter until creamy. Slowly add powdered sugar until smooth.
  1. Add cooled melted white chocolate and heavy cream to the frosting; beat on medium-high until light and fluffy, about 2–3 minutes.
  1. Place one cake layer on a plate, spread 1/3 cup raspberry preserves, and top with the second layer. Repeat with the third layer.
  1. Frost the entire cake with a thin crumb coat and chill for 15 minutes. Apply a final smooth layer of frosting.
  1. Chill the cake for at least 30 minutes before serving. Garnish with fresh raspberries and white chocolate shavings.

Nutrition

Calories: 350kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 220mgPotassium: 80mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For a dairy-free option, use plant-based butter and coconut-based white chocolate. If you're out of buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let sit for 5 minutes. To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Store leftovers in the fridge for up to 4 days. Cover with a cake dome to keep moist. You can prepare the un-frosted cake layers in advance and freeze them for up to 2 months. Thaw before assembling. Enjoy this delightful cake!
Tried this recipe?Let us know how it was!