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.
Iggy says
LOVE LOVE THIS!
Jaisy says
Hi Jessica.. Cake looks really good..I am gonna try it this week.. Just one question.. Can I reduce the icing sugar quantity in the butter cream frosting? If yes, how much can I reduce?
Jessica Holmes says
Hi Jaisy, it’s up to you! I recommend following the recipe as is, but if you reduce the sugar in the frosting, you might also need to reduce the milk so it’s not too runny.
Jaisy says
Thanks a lot
Teresa says
Looks and sounds so delicious! My kids don’t like raspberries. Do you think strawberries would work? If so, do they have to be frozen? Local strawberries are available now. Thanks!
Jessica Holmes says
Hi Teresa, fresh strawberries will work beautifully!
Karl says
My partner doesn’t like almonds so not sure the almond milk will work as desired with her taste buds. Your regular white chocalate mud cake uses regular milk instead. Would it be okay to just swap these out?
Jessica Holmes says
Hi Karl, you can’t taste the almonds but yes, you can use regular milk if you prefer!
B says
Hi, can we use buttermilk instead of almond milk? Thanks, B
Jessica Holmes says
I haven’t tried it but it should be ok.
Ellen says
Hi there! I’m looking at baking this for my nans 70th as it looks incredible and she is a huge fan of the raspberry and white chocolate blondies! I was hoping to do a 3 layer cake in 8” tins.. how would this change the measurements?!
Jessica Holmes says
How exciting Ellen! To ensure the cake works out perfectly for your nan, I wouldn’t recommend changing the measurements. I would either make it twice to create four 8-inch layers. Or make it twice and make three 8-inch cakes and use the leftover batter to make some extra cupcakes/muffins. Hope that helps!
Ella says
Hello,
I was thinking of using 3 6 inch tins instead of the 2 8 inch. Do I need to increase the ingredients or cooking time at all?
Jessica Holmes says
Hi Ella, that’s totally fine! The ingredients and method will be the same, and the cooking time will be around the same as well!
Kayla Taylor says
I’m planning on having this made for my birthday and I have a guest who is tree-nut free. Could I use regular cows milk for this recipie?
Jessica Holmes says
Yes! I hope you enjoy it!
Kayla Taylor says
IT. WAS. A HIT.!!! SO SOOOOO DELISH!!
Jessica Holmes says
Yay! SO happy to hear that!
Rachel says
Hi there! I was just wondering if this cake was stable enough to cover in fondant? I am worried that the raspberries may bleed through? I would be most grateful for your advice. Thanks.
Jessica Holmes says
Hi Rachel, I haven’t tried myself but I think it would be fine!
Eleisha says
Hi, just wondering if this cake can be made ahead of time and frozen?
Thanks 🙂
Jessica Holmes says
Yes definitely!
Alec says
Hi! I was just wondering, should the white chocolate be melted before being added, and if not, what form would be the best i.e. chips, chopped
Jessica Holmes says
Hi Alec, good question! Depends what chocolate you are using, but if it’s a bar, just have it roughly broken into pieces, while buttons/melts can go straight in. I don’t recommend chocolate chips as they’re not designed to melt but rather hold their shape.
Mushili says
Hi Jessica
This looks like a great recipe! I would like to try it but wanted to know if it’s possible to use buttermilk instead of the almond milk? Also I live in the uk and have no idea what a “mud cake” is. Is the texture different from Normal sponge cake?
Jessica Holmes says
Hi, mud cake is a lot denser than a light sponge. It has a buttery and rich crumb. Perhaps you might want to try my White Chocolate Mud Cake recipe which uses regular milk.
Victoria says
Mad this several times and people love it. Very moist and rich. Great recipe.
Jessica Holmes says
So glad you enjoyed it Victoria!
Sue says
This is such a lovely cake. The only problem was that my raspberries all ended up at the top of the cake instead of dotted throughout. I used frozen raspberries
Do you have a tip to get them evenly through the cake?
Jessica Holmes says
So glad you enjoyed it Sue! I haven’t had that problem before. Perhaps you could try fresh ones next time and dust them in flour beforehand.
Sue says
Thanks Jessica, I’ll try that next time.
Jenna says
If you coat the raspberries in flour before you put them in the batter, that should help them spread more throughout the cake instead of having them all at the top/bottom
Shriya Kakad says
Hey there! Is there a way I can substitute the eggs? I’m planning on making an eggless version of this cake so wanted to know a good sub? (My friend isn’t vegan so butter is fine, it’s jusf the egg!)
Jessica Holmes says
Hi Shriya, I haven’t tested this cake without eggs I’m sorry.