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Ultimate Moist White Chocolate Raspberry Layer Cake with Creamy White Chocolate Frosting

Close-up of a tall slice of white chocolate raspberry cake showing three layers of yellow cake, white frosting, and bright red raspberry filling.
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A recipe for a moist white chocolate layer cake filled with tart raspberry preserves and covered in a rich, creamy white chocolate frosting, perfect for celebrations.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/2 cup white chocolate chips, melted and cooled slightly
  • 1 1/2 cups raspberry preserves or jam
  • 1/2 cup heavy cream
  • 12 ounces high-quality white chocolate, finely chopped (for frosting)
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon lemon juice (for frosting)
  • Fresh raspberries for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the milk and the cooled melted white chocolate until combined.
  6. Gradually add the wet mixture to the dry ingredients, mixing until just combined. Do not overmix.
  7. Divide the batter evenly among the prepared cake pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the white chocolate frosting: Heat the heavy cream until simmering. Pour the hot cream over the finely chopped white chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth (this is your ganache). Let the ganache cool to room temperature.
  10. In a large bowl, beat the 1 cup of softened butter until creamy. Gradually beat in the sifted powdered sugar until smooth.
  11. Beat in the cooled white chocolate ganache and lemon juice until the frosting is light and fluffy.
  12. To assemble, place one cake layer on a serving plate. Spread a thin layer of frosting over the top, followed by half of the raspberry preserves.
  13. Top with the second cake layer, spread with frosting, and the remaining raspberry preserves. Place the final layer on top.
  14. Frost the entire cake with the remaining white chocolate frosting. Decorate the top with fresh raspberries.

Notes

  • For an extra moist cake, you can brush the cooled layers lightly with simple syrup before frosting.
  • Use high-quality white chocolate for the best flavor in both the cake and the frosting.
  • If the frosting becomes too soft while assembling, chill it for 10 minutes before continuing.

Nutrition

Find it online: https://savorsensations.com/white-chocolate-raspberry-cake/