You’ll love this stunning White Chocolate Raspberry Layer Cake. Two layers of moist white chocolate mud cake covered in a cheat’s raspberry buttercream. This post is sponsored by Almond Breeze.
I’m in white chocolate raspberry heaven ❤️
This cake is everything. It’s soft and moist with beautiful flavour, and a pretty pop of colour thanks to the creamy raspberry buttercream.
If you’re looking for an easy layer cake that’s sure to impress – look no further!
Today, I’ve teamed up with Almond Breeze to bring you my new favourite cake. One that I just know you’re going to love.
I’ve wanted to share a recipe for a white chocolate cake for a long time. But it’s taken quite a while for me to find the perfect white chocolate cake that will rival any chocolate cake. But it’s finally here and I’m over-the-moon with the result.
Using the classic melt and mix method, this cake is very simple to make but delivers delicious results every time. Dotted with frozen raspberries, the cake itself is light but moist with a crisp crust. And it pairs perfectly with the fruity raspberry buttercream.
For a quick and easy raspberry frosting, I simply use a good quality raspberry jam – just like my favourite Lemon Raspberry Cake. It adds instant flavour and colour but keeps the thick, luscious texture of the buttercream.
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So not only does the frosting taste on point, it also spreads easily, making it the perfect frosting for a layer cake. Light. Creamy. Delicious.
Add a few fresh raspberries on top and boom! The perfect White Chocolate Raspberry Layer Cake. I’ve made this cake too many times to count these last few weeks and honestly, I could eat it face-first straight out of the oven.
The soft buttery white chocolate cake has a lovely crumb, almost a mud cake texture, with colour and freshness from the raspberries.
So what’s my secret for the gorgeous flavour and texture of the white chocolate cake? A good dose of good quality white chocolate, lots of butter and almond milk. Let me show you just how easy this cake is to make in the video below!
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
White Chocolate Raspberry Layer Cake
A delicious white chocolate raspberry mud cake with a creamy raspberry buttercream.
Ingredients
White chocolate raspberry cake
- 230 grams (1 cup / 2 sticks) unsalted butter, chopped
- 300 grams (2 cups) white chocolate
- 200 grams (1 cup) caster sugar or granulated sugar
- 240 ml (1 cup) Original Almond Breeze Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 grams (2 and 1/2 cups) plain flour or all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 100 grams (1 cup) frozen raspberries
Raspberry buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons full fat or whole milk
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar, sifted
- 1/2 cup good-quality raspberry jam
- Fresh raspberries, to decorate
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line two 8-inch round cake pans with baking or parchment paper.
- In a medium saucepan, add butter, white chocolate, sugar and almond milk. Place on medium heat, stirring until smooth and sugar has dissolved. Set aside for a few minutes to cool slightly.
- Add eggs and vanilla to cooled white chocolate mixture and stir until combined. Add flour, baking powder and salt and stir until combined – don’t worry if the batter is a little lumpy. Gently fold through the raspberries.
- Divide the cake batter between the two cake tins and place in the oven for approximately 30-35 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
- To make the raspberry buttercream, add butter to a large mixing bowl. Beat with an electric mixer until light and fluffy. Add vanilla and beat again. Add 1/3 icing sugar and 1 tablespoon of milk and beat until smooth and creamy. Add 1/3 icing sugar and 1 tablespoon of milk and beat again. Finally, add the remaining 1/3 icing sugar and beat until smooth. Add raspberry jam and beat until smooth and creamy.
- Place one cake layer onto a cake board or stand. Cover the top with raspberry buttercream. Place second cake layer on top (upside down for a nice flat top). Frost the top and sides of cake. Top with fresh raspberries.
Notes
Raspberry jam: For a smooth frosting as pictured, put your raspberry jam through a sieve to get rid of the seeds before adding into your buttercream.
Nutrition Information
Teresa says
The flavor and texture of this cake is absolutely perfect! The best I’ve ever made. I wish seedless raspberries existed. I may try it again with a fresh raspberry compote, strained and swirled. Any thoughts?
Jessica Holmes says
Wow that’s wonderful to hear Teresa! I haven’t tried with a raspberry compote but that might work. Or you could use it in-between the layers.
C says
I have been following this recipe for a couple years now and I’ve found some tweaks that really help with the moisture of this cake.
I love butter and use butter as much as I can but, butter in cake bases does nothing for the overall result. Swapping it out 1:1 for the oil of course choice will elevate this immensely.
Also, I’ve never once used almond milk. I am trying to understand the need for almond milk as this is not a dairy free recipe. I’ve used whole milk and 2% interchangeably.
I also add an extra 1/4c flour for a better rise, and with the baking powder, heaping taps, as opposed to leveled to help keep the centers from falling flat.
This will call for a much more moist cake, yet fuffy opposed to dense and flat.
Jessica Holmes says
Thanks for your feedback C! Glad you’ve had success tweaking this recipe.
Adreanna says
Hey, I’m wanting to make this cake for my daughter’s first birthday. Would it be possible to swap out the almond milk for whole fat cows milk? Or will it not work? Thank you!
Jessica Holmes says
Absolutely Adreanna! Hope you enjoy it!
Emily says
I’ve made this cake once or twice before and love how it turns out. Just wondering whether I could make this in a cupcake tin, for kids birthday. If you’ve tried this, can you let me know the time to cook?
Jessica Holmes says
Hi Emily, so glad you love this one! You could definitely make it into cupcakes. I’d check them around the 18-20 minute mark, but you’ll know they’re ready when they spring back to the touch or a skewer inserted into the centre comes out clean.