Moist White Chocolate Raspberry Layer Cake Recipe

Ingredients & Substitutions

Everything you need to make this White Chocolate Raspberry Cake, plus simple swaps.

White Cake

• 14.25 oz white cake mix — A handy shortcut for a soft, moist base; any brand works.
• ⅔ cup sour cream — Adds richness and keeps the cake tender; Greek yogurt is an acceptable substitute.
• ¾ cup buttermilk — Gives a slight tang and tender crumb. No buttermilk? Stir 2 teaspoons lemon juice or vinegar into regular milk and let sit 5 minutes.
• 4 large egg whites — Keeps the cake light in color and texture.
• ⅓ cup coconut oil, melted — Keeps the crumb moist; can substitute canola or vegetable oil.
• 1 tablespoon vanilla extract — Enhances the cake and complements the white chocolate buttercream.

Raspberry Puree

• 6 oz raspberries — Fresh or frozen (thaw first) provide bright tartness.
• ¼ cup water — Helps blend the berries smoothly.
• 2 tablespoons sugar — Balances the tartness.
• 1 teaspoon lemon juice — Brightens the raspberry flavor.
• ⅛ teaspoon salt — Enhances and balances flavor.

White Chocolate Vanilla Buttercream

• 4 oz white chocolate bark, chopped — Melts into the butter for a silky, sweet frosting.
• 1 cup salted butter, softened — Salted butter balances the sweetness; use unsalted and add ¼ teaspoon salt if preferred.
• 5 cups powdered sugar — Provides structure and the classic buttercream texture.
• 2 tablespoons vanilla extract — Deepens flavor.
• ¼ cup heavy whipping cream — Helps whip the frosting to a light, spreadable consistency.

Garnishes (optional)

• Fresh raspberries and white chocolate shavings for a pretty finish.

How To Make White Chocolate Raspberry Cake

Follow these steps to make the raspberry swirl cake and the white chocolate buttercream.

1. Make the raspberry puree: Blend raspberries with water until smooth. Strain through a fine-mesh strainer to remove seeds. In a small saucepan, combine the strained puree, sugar, lemon juice, and salt. Simmer briefly until the sugar dissolves and the mixture thickens slightly. Cool completely and set aside.
   
2. Prepare the cake batter: In a large bowl, mix together the white cake mix, sour cream, buttermilk, egg whites, melted coconut oil, and vanilla until smooth.
3. Assemble: Pour the batter into a greased 9×13-inch pan. Spoon the cooled raspberry puree over the batter in lines or dollops, then swirl gently with a toothpick for a marbled effect.
4. Bake: Preheat the oven to 325°F and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before frosting.
   
5. Make the white chocolate buttercream: Melt the chopped white chocolate and let it cool to room temperature. Cream the softened butter until smooth, then add the cooled white chocolate and mix until combined. Add 3 cups of powdered sugar, then the vanilla and heavy cream. Add the remaining powdered sugar and beat on medium-high for about 5 minutes until light and fluffy. Adjust consistency with extra cream or powdered sugar as needed.
   
6. Frost and finish: Spread the buttercream evenly over the cooled cake. Pipe decorative swirls if desired and garnish with fresh raspberries and white chocolate curls. Slice and serve.
   

White Chocolate and Raspberry Cake Recipe Tips

1. Don’t over-swirl. A few gentle figure-eights with a toothpick create a pretty marble without blending away the puree.
2. Use room-temperature ingredients. This helps create a smoother batter and fluffier frosting.
3. Make extra raspberry puree. A double batch is great to serve alongside each slice for extra fruity brightness.

White Chocolate Raspberry Cake

This White Chocolate Raspberry Cake combines a moist white cake swirled with raspberry puree and topped with a rich white chocolate buttercream. It’s an ideal fruity dessert for any occasion.

Prep: 40 mins

Cook: 38 mins

Cooling Time: 30 mins

Total: 1 hr 48 mins

Servings: 12 people

Equipment

• Blender
• Fine-mesh strainer
• Small saucepan
• Measuring cups and spoons
• Large mixing bowl
• Hand or stand mixer
• Rubber spatula
• 9×13-inch baking dish
• Microwave-safe bowl
• Offset spatula or butter knife

Ingredients

WHITE CAKE

• 14.25 oz white cake mix
• ⅔ cup sour cream
• ¾ cup buttermilk
• 4 large egg whites
• ⅓ cup coconut oil, melted
• 1 Tablespoon vanilla extract

RASPBERRY PUREE

• 6 oz raspberries
• ¼ cup water
• 2 Tablespoons sugar
• 1 teaspoon lemon juice
• ⅛ teaspoon salt

WHITE CHOCOLATE VANILLA BUTTERCREAM

• 4 oz white chocolate bark, chopped
• 1 cup salted butter, softened
• 5 cups powdered sugar
• 2 Tablespoons vanilla extract
• ¼ cup heavy whipping cream

GARNISHES (optional)

• White chocolate shavings
• Fresh raspberries
• Extra raspberry puree

Instructions

RASPBERRY PUREE

• Blend raspberries and water until saucy. Strain to remove seeds.
• Simmer the strained puree with sugar, lemon juice, and salt until the sugar dissolves and the mixture thickens slightly. Cool completely.
• Preheat oven to 325°F and spray a 9×13-inch pan with nonstick spray.

WHITE CAKE

• Whisk together the cake mix, sour cream, buttermilk, egg whites, coconut oil, and vanilla until combined.
• Pour batter into the prepared baking dish. Drizzle the raspberry puree over the top and gently swirl with a toothpick.
• Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.

WHITE CHOCOLATE BUTTERCREAM

• Microwave the white chocolate in short bursts, stirring until fully melted. Cool to room temperature.
• Cream the butter 1–2 minutes, then add the cooled white chocolate and mix until smooth.
• Add powdered sugar 1 cup at a time until you’ve added 3 cups. Add vanilla and heavy cream, then the remaining sugar one cup at a time.
• Whip on medium-high for 5 minutes. Adjust texture with 1 tablespoon increments of cream or powdered sugar as needed.

FROST THE CAKE

• Spread the frosting evenly over the cooled cake or pipe decorative swirls.
• Garnish with fresh raspberries and white chocolate shavings. Serve and enjoy.

Notes

To store: Cover and refrigerate for up to 5 days. For best texture, bring slices to room temperature before serving.

To freeze: Frosted or unfrosted, wrap tightly and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.

Make ahead: Raspberry puree and buttercream can be made a day ahead and refrigerated. Bring the frosting to room temperature and re-whip before using.

Nutrition

Serving: 1 sliceCalories: 638 kcalCarbohydrates: 89 gProtein: 4 gFat: 31 gSaturated Fat: 20 gSodium: 427 mgSugar: 73 g

Nutrition information is an approximation.

Additional Info

Course: Dessert

Cuisine: American

White Chocolate Raspberry Cake Recipe FAQs

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