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.
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
Kathryn says
Has anyone made it using gluten free flour?!
Mel says
I made this cake twice and both times it has sunk. The first time I thought maybe I didn’t cook it long enough. Second time I cooked it longer and it still sunk. Any idea what I’m doing wrong?
Jessica Holmes says
Hi Mel, sorry to hear that. Undercooking cakes is often the culprit for a sunken middle, but if it was fully cooked inside, there might be another reason. I actually wrote a post with seven common reasons for cakes sinking that you might find helpful.
gina says
hi could i make this as a bundt cake? if so how long should i bake it for?
Jessica Holmes says
Hi Gina, I wouldn’t recommend using this recipe for a Bundt cake. The high sugar content will cause the cake to brown too quickly before it’s cooked through.
Rob Chlebicki says
OMG!!!! This cake is DELICIOUS! I didn’t even get to frost it as it tasted AWESOME without it.
I’d like to make this cake for a birthday celebration. I am using a 11″x15″ sheet cake (2″ depth). How many time would I need to multiply this recipe for this size of a cake?
Thanks
Jessica Holmes says
I’m so glad you enjoyed it Rob! You’d actually need to work out the exact volume of your pan. As is, this recipe would make enough batter to fill at 9 by 13 inch pan (quarter sheet pan), so that’s slightly smaller than the one you wish to use. The easiest thing to do apart from using a different pan would be to double the recipe and then use the leftovers to make cupcakes.
Victoria says
Hi there, will this cake be ok for a tiered wedding cake?
And can I add cranberries as well in the batter?
Jessica Holmes says
Hi Victoria, yes and yes! I hope you love it!
Anna says
I followed the recipe and even used raw caster sugar to reduce the sweetness. While I love the idea of this recipe, it was too sweet for me.
Can I reduce the sugar and icing sugar? Also use salted butter instead?
★★★
Jessica Holmes says
Hi Anna, you can definitely use salted butter. And yes you could reduce the sugar in the frosting if you prefer – you may have to adjust the milk quantity so the frosting isn’t too runny. I don’t recommend reducing the sugar in the cake itself – or only just slightly – as sugar not only adds sweetness but moisture and flavour.
Asli says
I made this today for my husband’s birthday and he loved it!! How is it stored best after baking?
★★★★★
Jessica Holmes says
I’m so happy to hear that! You can store any leftovers in an airtight container in the fridge.
Alexandra Magallon says
Sooooo amazing!! Making it again for Mother’s Day
★★★★★
Jessica Holmes says
Amazing! So glad you enjoyed it!
Kristen says
Hi Jess, I’m making this for a friend (he loved it so much last time he asked for it again). Can I substitute the jam in the frosting for freeze dried raspberries ground to a powder?
Jessica Holmes says
Absolutely!!
Alexandra Magallon says
This cake recipe deserves an award! It was so delicious. Moist and the perfect sweetness. I’m writing this one down and making it again!
★★★★★
Jessica Holmes says
Aww! That’s so lovely. So glad you enjoyed it Alexandra!
Karen says
I used fresh raspberries and they sunk to bottom while cooking …. Is it better to use frozen? ……. Still tasted delicious 😋
Jessica Holmes says
Hi Karen, sorry to hear that! It is a common issue with fresh fruit in cakes, particularly if the cake is soft and light. You could try frozen, or try dusting the fresh fruit in a little flour first before folding it in the batter.
Rebecca says
Can you freeze this cake
Jessica Holmes says
Absolutely. I recommend wrapping it tightly in plastic wrap once it’s completely cooled. Then thaw and frost to serve.
Klein says
Hey, could I substitute the almond milk for dairy Milk?
★★★★★
Jessica Holmes says
Yes you can!
Hannah Weger says
How do I adjust this recipe for a 9 inch round pan?
Jessica Holmes says
Hi Hannah, that’s tricky! If you use the recipe as is, the layers will be thinner and cook faster. Otherwise, if you want to scale up the recipe, you’d need to work out the volume and go from there. This post might be useful.
Melanie says
It was delicious except quite a bit heavier than anticipated, perhaps because I used granulated sugar and all purpose flour.
★★★★
Jessica Holmes says
Hi Melanie, I’m glad you enjoyed it! It is meant to a little dense because it’s technically a mud cake with real chocolate in the cake batter – so my guess is you did everything right!