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’ve used a good quality raspberry jam. It adds instant flavour and colour but keeps the thick, luscious texture of the buttercream.
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!
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White Chocolate Raspberry Layer Cake
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 14
- Category: Cake
- Cuisine: American
Description
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
- 240 ml (1 cup) Original Almond Breeze Milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 350 grams (2 and 1/2 cups) plain flour
- 2 teaspoons baking powder
- 100 grams (1 cup) frozen raspberries
Raspberry buttercream
- 230 grams (1 cup / 2 sticks) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 435 grams (3 and 1/2 cups) icing 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 tins 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 and baking powder 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
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
- Serving Size: 1 slice of cake
- Calories: 671
Keywords: Cake, White Chocolate, Raspberry, Dessert
This looks delicious…could I make it in 6” pans instead of 8”? I am wondering how long to bake for and if it would make three layers or would they be to thin?
Hi Lisa, yes this makes either a 3 layer 6-inch cake or 2 layer 8-inch cake. You may have to adjust the cooking time – the cakes will be ready when a skewer inserted in the middle comes out clean.
Buttercream is beautiful and I never normally manage to make buttercream well. I dropped half of my mixture on the floor so I didn’t actually manage to build a whole cake! Didn’t get the rise I was expecting, probably half of what your layers are?
★★★★
So glad you enjoyed the buttercream Ashleigh! And I hate it when things like that happen in the kitchen. If your cakes didn’t rise as much as mine, was it because you didn’t use all the cake batter? Otherwise I’d maybe check your baking powder hasn’t expired. In saying that, this recipe makes two risen but fairly flat top cakes as you can see in the video.
Hi there. Would regular milk work in this recipe?
Hi Laura, yes that would be fine!
Hi, can I use self raising flour instead of plain flour? Would the quantity be the same? Thanks.
Hi Clare, the proportions are not quite the same so I recommend following the recipe and using plain flour if you can!
This cake tastes delicious, thank you! I found it quite sweet so increased the amount of raspberries the second time round, to balance it out.
The only issue I had was with the outside? Both times the outside crust of the cake came out dry and brittle, but the inside was only just cooked. Any advice? I’d love to use this as a layer for my wedding cake but at the moment it’s too tricky to cut – the outside snaps apart!
★★★★
Hi Rachel, so glad you enjoyed the cake! The outside can brown quite quickly due to the high sugar content. You could try covering it with aluminium foil near the end of cooking to help the outside from cooking too fast. Or you could always trim the top and sides.