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!
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.
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PinDescription
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 oven to 180C (360F). 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
Hi ya
I’m looking for a white chocolate and raspberry layer cake to make as one of 3 tiers for a wedding cake.
If I made this in advance then froze it. Defrosted/iced and decorated 2 days before the wedding would that be ok?
Tia
Hi, yes absolutely! That would be fine.
Hi, I have made this cake twice now. I love this recipe but have had trouble with my raspberries sinking to the bottom.
First time I used frozen raspberries . Second time I used fresh raspberries. But they still sank to bottom of cake. Also will it make a difference if I cut the sugar In half. as I do not like cakes too sweet..
Hi Susan! I’m so glad you enjoyed this cake! Ooh I haven’t had trouble with raspberries sinking. Could you try tossing them in a little flour to coat them before adding them? Or you could add the cake batter to your prepared cake tins and then just add a few raspberries on top? Cutting the sugar will make a difference to taste and texture.
For those struggling with runny buttercream, Step 5 is written in a pretty confusing way. One measurement is an actual amount, the other instruction says 1/3 of the icing sugar– so 1/3 of 3 1/2 cups. I just added a heaping cup of icing sugar at each step, and the consistency was what I wanted. The frosting did turn gray-ish after frosting the cake, which was a disappointment. If I were making this again, I would put more raspberries in the batter, since almost all the raspberry flavor was coming from the frosting, and the cake itself was very moist, but not super flavorful.
Hi Gee, thanks for your comment. I’m glad you found the cake lovely and moist! I’m unsure why your frosting turned gray, I’ve never had that happen to me before. Perhaps it was the type of jam you used. A few drops of pink food gel might help next time.
Can this be made with grandulated sugar and whole milk?
Hi Courtney, yes you can swap caster sugar for granulated sugar 1 for 1 (see the post I wrote about caster sugar here –
https://www.sweetestmenu.com/what-is-caster-sugar/). And you can use whole milk if you like. That’s what I use in my White Chocolate Mud Cake recipe and it’s wonderfully moist –
https://www.sweetestmenu.com/white-chocolate-mud-cake/
I luuurve this cake and have made it a few times. I was wondering if the recipe could be used for cupcakes? And if so, how would you alter the cooking time?
★★★★★
Hi Liz! I’m so glad you enjoyed this cake! It’s one of my faves. You could definitely use it for cupcakes. I would check them around the 16-18 minute mark. Hope that helps!
Hi
Can you just confirm weather it’s best to use fresh or frozen raspberries in the cake mix? I’ve read the above posts about fresh colour not running but frozen is stated in the ingredients list. Many thanks
Hi Sam, either is fine really! I’ve used both before. The cake in the photo was made using frozen raspberries. If you use frozen, just make sure they are actually frozen and haven’t thawed by sitting out on the bench too long, and don’t over mix the batter, then you shouldn’t have a problem with any bleeding. If you have access to fresh raspberries, you can use those. Hope you enjoy the cake!
Hi, I’m planning on making this cake for my little one’s birthday, this seems to be the best recipe but my son is a bit young for chocolate. Do you have any advice for changing the recipe to not add the white chocolate? He loves raspberries, any help would be much appreciated 😀
Hi Ahlia, I don’t recommend doing this recipe without the chocolate as it is a core ingredient. You could try my Chocolate Chip Cake recipe and change the chocolate chips for raspberries if you like – https://www.sweetestmenu.com/chocolate-chip-cake/
Thanks for the quick reply 😊 I ended up keeping the chocolate in but I forgot to add all the milk 😅 so it was a bit dense. Icing was a but runny as well but after I added the fondant it looked alright, My son liked it 😁
★★★★
Haha we’ve all been there! I’m glad you still enjoyed it! ☺️
Hi Jessica,
I have made this cake and it is delicious but my buttercream was really runny so the cake kept ‘moving’ I followed the recipe and used a good quality jam – is there something else I am doing wrong? I tried putting the fridge but the cake went hard so wasn’t as nice to eat. Thanks in advance
Hi Emma! Thanks for getting in touch. Next time, try leaving out the milk to help the buttercream stay thick and creamy!
AMAZING recipe. So easy & fuss free to make. I made this as cupcakes. I used frozen raspberries & coated them in a little of the four to prevent any bleeding. I also used buttermilk instead of the almond milk. I decorated them with buttercream made using Sugar & Crumbs White Chocolate & Raspberry flavoured icing sugar, Delicious! A friend commented that they were the nicest cupcakes she’d had in a long time. I will be making these again for a wedding order I have net year.
This recipe is a definite keeper. Thank you so much Jessica xx
Amazing! Thanks for the wonderful feedback Sharon, they sound like amazing cupcakes! ☺️
Can I use fresh Raspberries instead
Sure can Kate!
Hi, I’ve try the recipe but when I stir in the frozen raspberry the cake batter all pink colour , any suggestions how do I do like yours . Please help. Thank you
★★★★★
Hi Jan! Yes this can happen when using frozen fruit instead of fresh fruit. You need a very light hand, and to try not to overmix. You can even dab the fruit with a paper towel before adding to dry it slightly. Otherwise use fresh raspberries next time! Hope that helps!
Hi me again I was thinking of doing 3 x 6 inch cakes would this recipe be enough for that, also if I made the cake on Thursday and iced Friday would it be ok for Saturday
Hi Kate! Yes and yes! Sounds perfect!
Can you make this as 1 cake instead of 2 separate ones?
Hi Lisa, there would be quite a lot of cake batter and it would alter the baking tin. I recommend sticking with the two!
Hello,
Is it possible to make this recipe substituting almond milk for cows milk or buttermilk?
Thanks in advance
Hi Sandra! Yes you can! Or you might like to try my White Chocolate Mud Cake recipe – https://www.sweetestmenu.com/white-chocolate-mud-cake/
Is the raspberry flavor srong in this cake without the frosting? I have someone wanting a white chocolate raspberry cake for a wedding. I did one sampling of a different recipe but you couldnt taste the raspberry. The white chocolate seemed to over power the raspberry. They want a white chocolate frosting and want to be able to taste the raspberry.
Hi Terri! Raspberries are certainly not a strong flavour, so if you want more raspberries, you could certainly add a few more to the cake batter. Personally, I love the white chocolate and raspberry ratio in this cake ☺️
Hello! Next to the recipe its shows that you can scale the recipe up x1, x2 and x3. If I scaled the recipe up X3 would this be enough for a 12inch round cake tin?
This cake is amazing! Thank you 🙂
★★★★★
Hi Katie, thank you for your comment. I’m actually in the process of trying to remove that scaling information, as it has been automatically added to my recipe cards. It’s not to say it wouldn’t work but I haven’t tested the recipe by doubling or tripling the ingredients so therefore I can’t personally recommend it. In this case, I do think doubling it should be ok for a 12 inch size or making it twice – once for each layer. But I don’t want to recommend it because I haven’t tried it. I hope you understand – I’m sorry I can’t be of more help!
Hi Jessica. I completely understand. Thank you so much for your help 😊