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.
Lisa says
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?
Jessica Holmes says
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.
Ashleigh says
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?
Jessica Holmes says
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.
Laura McEvoy says
Hi there. Would regular milk work in this recipe?
Jessica Holmes says
Hi Laura, yes that would be fine!
Clare says
Hi, can I use self raising flour instead of plain flour? Would the quantity be the same? Thanks.
Jessica Holmes says
Hi Clare, the proportions are not quite the same so I recommend following the recipe and using plain flour if you can!
Rachel says
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!
Jessica Holmes says
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.
Bernie says
Can you use semi skimmed milk instead of almond milm
Jessica Holmes says
Hi Bernie, I haven’t tried myself but I think it would be fine!
Lauren Thornton says
Hello, have you tried making this cake with gluten free flour before? I’m really keen to try it but worried that sometimes gluten free flour can make a drier cake? Any suggestions would be greatly appreciated
Jessica Holmes says
Hi Lauren, I haven’t tried myself so I’m not sure – sorry!
Cass says
Disappointing. My cake came out heavy and hard. Followed recipe to the t. Hard to cut and not like the description of light and crumbly. I don’t know what happened. On a good note the icing was amazing.
Jessica Holmes says
Hey Cass, sorry to hear your cake didn’t work out. I’m unsure how it could be hard to cut? Is it possible you over baked it? Shoot me an email at hello@sweetestmenu.com if you’d like to troubleshoot.
amy power says
This is the best cake I have ever had.. Not at all dry, incredibly yummy! Made this once as a 2 layed cake and yesterday made them as cupcakes. They went down a treat!
Jessica Holmes says
I love hearing that Amy! Thank you so much for the lovely feedback!
Michael says
Sorry. I meant I let the cakes cool 30 minutes. Also it was to say what can you do to Sorry doing this on a phone.
Jessica Holmes says
Hi Michael, it sounds like your cakes were still warm. Even if they are slightly warm they will melt the icing unfortunately. Maybe store it in the fridge for 30mins or so to help stabilise and cool the cakes completely?
Michael says
What can you do RO keep the icing from being runny. It got runny on the cake not when mixed up. I let cakes cook 30 min too.
Cheri Johnstone says
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
Jessica Holmes says
Hi, yes absolutely! That would be fine.
Susan says
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..
Jessica Holmes says
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.
Gee says
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.
Jessica Holmes says
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.
Courtney says
Can this be made with grandulated sugar and whole milk?
Jessica Holmes says
Hi Courtney, yes you can swap caster sugar for granulated sugar 1 for 1 (see the post I wrote about caster sugar here). 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.