This White Chocolate Raspberry Cake is a from-scratch sour cream Bundt cake with sweet-tart raspberry swirls, finished with pink white chocolate raspberry buttercream, fresh berries, and white chocolate curls. Bake it in a Bundt pan, a 9×13, or as cupcakes and mini Bundts, and it's an impressive cake for birthdays, holidays, and special occasions.
White Chocolate Raspberry Cake at a Glance
- 🍰 Flavor & Texture: Soft, buttery, moist, and slightly dense, with sweet-tart raspberry swirls and creamy white chocolate raspberry buttercream.
- 🛒 Main Ingredients: Flour, butter, egg whites, sour cream, raspberries, white chocolate, and freeze-dried raspberry powder.
- 🥣 Pan: 10-cup Bundt pan (see the pan chart for other pans).
- 🔥 Oven: 350°F for 52-58 minutes.
- ⏱️ Total Time: Approximately 3 hours 15 minutes, including cooling.
- 🍴 Servings: 12 slices.
- 🌱 Dietary Info: Vegetarian; contains wheat, dairy, and eggs.
- ☕ Best Served With: Coffee, tea, or fresh berries.
- 🧊 Make Ahead: Yes, 1-2 days ahead.
- ❤️ Why You Will Love It: Raspberry swirls and pink buttercream without stacking layers.
Summarize and Save This Content On
If you love homemade cakes bursting with fruity flavor, you'll also enjoy our raspberry buttermilk cake. It's another delicious way to turn fresh raspberries into a dessert worth sharing.
My son and I made this cake many times to find our favorite white chocolate raspberry cake. We both loved how moist it stayed the next day, although we still disagree on whether separating the eggs is worth the extra effort!
Jump to:
- White Chocolate Raspberry Cake at a Glance
- Why You Will Love This Recipe
- How We Tested White Chocolate Raspberry Cake
- Ingredients
- How To Make White Chocolate Raspberry Cake
- Pan Size and Bake Time Chart
- Expert Tips
- Storage Directions
- White Chocolate Raspberry Cake FAQs
- Serving Suggestions
- More Raspberry Recipes
- White Chocolate Raspberry Cake
Why You Will Love This Recipe
- Made From Scratch: No boxed cake mix or pudding is needed to create the rich, tender sour cream cake.
- Beautiful Raspberry Swirls: Every slice has fruity ribbons, while the pink white chocolate buttercream adds an elegant finish.
- No Layers to Stack: The Bundt shape looks impressive without filling or frosting multiple cake layers.
How We Tested White Chocolate Raspberry Cake
We tested fresh and frozen raspberries, raspberry jam, mixing methods, pans, and frosting to find the best results.
- Pans: We baked this same batter in seven pan setups (see the chart below). The 10-cup Bundt gave a taller, fuller cake that looked prettier, while the larger 12-cup pan spread the same batter out and baked up shorter.
- Raspberry Fillings: Fresh berries created the cleanest swirls. ½-¾ cup of raspberry jam made sweeter, softer ribbons and a moister, denser crumb.
- Eggs and Mixing: I preferred adding the egg whites gradually for a smoother batter. My son mixed everything together and also tried whole eggs. Both approaches produced delicious cakes, although whole eggs made the crumb richer and less pale.
- Cream Cheese Frosting: Adding 4 ounces of softened cream cheese to the buttercream gave just enough tanginess without overpowering the white chocolate. It was slightly softer but still pipeable after a brief chill, and more cream cheese made it tangier and less stable at room temperature.
- Buttercream: Cooled melted white chocolate created smooth frosting that piped without milk. Frosting a cake before it had cooled completely softened the buttercream.
- Next-Day Results: The cake remained moist, and the raspberry flavor became slightly more pronounced.
Ingredients
This homemade cake uses familiar baking staples, raspberries, and white chocolate. Freeze-dried raspberry powder gives the buttercream its natural pink color and berry flavor.
For the Raspberry Cake
- Dry Ingredients: All-purpose flour, baking powder, baking soda, and salt provide structure and lift.
- Butter and Sugar: Unsalted butter and granulated sugar create a rich, tender crumb.
- Egg Whites: Give the cake structure while keeping its color light.
- Vanilla Extract: Adds a subtle sweetness and aroma.
- Sour Cream and Milk: Keep the cake moist with a soft, slightly dense texture. Plain Greek yogurt can replace the sour cream.
- Raspberries: Create the fruity swirls and the sweet-tart flavor.
For the White Chocolate Raspberry Buttercream
- Butter and Powdered Sugar: Form the creamy, pipeable frosting base.
- White Chocolate: Adds richness and smooth chocolate flavor. We used Hershey's white chocolate, melted and cooled before mixing it into the buttercream.
- Vanilla Extract: Complements the chocolate and berries.
- Freeze-Dried Raspberry Powder: Adds natural pink color and concentrated raspberry flavor without extra moisture. Buy ready-made powder or finely grind freeze-dried raspberries, and add more to taste for a deeper color and stronger flavor.
For the Topping
- Fresh Raspberries and White Chocolate Curls: Add color, texture, and an attractive finishing touch.
Find the exact measurements and printable instructions in the recipe card below.
How To Make White Chocolate Raspberry Cake
This cake comes together in six straightforward steps. Prepare the batter, gently swirl in the raspberries, bake, and finish with homemade buttercream once completely cooled.
Step 1: Prepare the Pan and Dry Ingredients. Preheat the oven to 350°F. Thoroughly butter and flour a 10-cup Bundt pan. Whisk together the flour, baking powder, baking soda, and salt.
Step 2: Make the Cake Batter. Beat butter and sugar until light and fluffy, about 2-3 minutes. Add the egg whites gradually, followed by vanilla and sour cream. Mix in half the dry ingredients, then the milk and remaining dry ingredients, just until combined.
Step 3: Add the Raspberries. Lightly mash the raspberries if needed. Fold into the thick batter just a few times, leaving visible streaks. Spoon into the prepared pan and smooth the top.
Step 4: Bake and Cool. Bake for 52-58 minutes, until a toothpick inserted away from the berries comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack. Allow approximately 2 hours of total cooling before frosting.
Step 5: Make the Buttercream. Melt white chocolate in 15-second microwave intervals, stirring until smooth, then cool. Beat butter until creamy, gradually adding powdered sugar. Mix in the cooled chocolate, vanilla, and raspberry powder until smooth and fluffy.
Step 6: Frost and Decorate. Pipe the buttercream over the cooled cake using a round piping tip, allowing it to fall down the sides. Finish with fresh raspberries and white chocolate curls.
Pan Size and Bake Time Chart
This batter works in several pans. Use this chart for yields, bake times, and buttercream amounts.
| Pan | Makes | Bake at 350°F | Cool Before Frosting | Buttercream |
|---|---|---|---|---|
| 10-cup Bundt pan | 1 cake | 52-58 minutes (up to 60) | About 2 hours | 1½ times |
| 12-cup Bundt pan | 1 shorter cake | 50-58 minutes | About 2 hours | 1½ times |
| 9×13-inch pan | 1 cake, 1½-2 inches tall | 40-48 minutes (start checking at 35-40) | About 1½ hours | 2 times |
| 9×9-inch cake pan, at least 3 inches tall | 1 cake, 2½-3 inches tall | 50-60 minutes (start checking at 45) | About 2 hours | 1½ times for a full layer |
| Cupcake liners, ½ to ⅔ full | 20-24 cupcakes | 18-22 minutes | About 45 minutes | 1½ times |
| 1-cup mini Bundt cavities (two 6-cavity pans), ½ to ⅔ full | 12 cakes | 20-28 minutes | About 45 minutes | 1½ times |
| 2-cup mini Bundt pans, ½ to ⅔ full | About 6 cakes | 22-30 minutes | About 60 minutes | 1½ times |
For another beautiful cake, try our air fryer lemon raspberry bundt cake, or for a simpler raspberry dessert, our raspberry jello poke cake.
Expert Tips
- Measure Flour Carefully: Spoon flour into the measuring cup and level it rather than packing it down, which can make the cake dry.
- Use Room-Temperature Ingredients: Softened butter, egg whites, sour cream, and milk combine more evenly.
- Check Dark Pans Early: Dark Bundt pans can brown the outside faster, so watch for doneness before the end of the baking window.
Storage Directions
Room Temperature: Store the frosted cake covered in a cool place for up to 2 days. Refrigerate it if you use the cream cheese frosting.
Refrigerator: Store in an airtight container for up to 5 days. Let slices sit at room temperature for 20-30 minutes before serving.
Freezer: Wrap the unfrosted cake tightly and freeze for up to 3 months. Thaw in the refrigerator before frosting for the best texture.
Make Ahead: Prepare the cake and frosting separately 1-2 days in advance. Refrigerate the frosting, then soften and rewhip before decorating.
White Chocolate Raspberry Cake FAQs
Yes. The batter works in a 12-cup Bundt pan, a 9×13-inch pan, a 9×9-inch cake pan that is at least 3 inches tall, cupcake liners, and mini Bundt pans. The chart above gives the yield, bake time, and buttercream amount for each.
Yes. Thaw and drain them thoroughly before folding into the batter. They bleed slightly more than fresh berries, but the flavor is still delicious.
Detailed Bundt pans have grooves where batter can cling, and mini Bundt pans stick even more easily. In our testing, buttering and flouring every crevice released the cake more reliably than baking spray. Let a large Bundt rest in the pan for 15 minutes before inverting, or 10 minutes for minis.
Excess raspberry moisture, too much jam, or underbaking can leave wet pockets. Check doneness in a plain section of cake instead of through a raspberry swirl.
Serving Suggestions
- Coffee and Tea: Serve with freshly brewed coffee, espresso, or black tea to balance the sweet buttercream.
- Fresh Fruit: Pair with extra raspberries, strawberries, or mixed berries for a refreshing contrast.
- Special Occasions: Display on a cake stand for bridal showers, Mother's Day, Easter, or holiday dessert tables.
If you can't resist white chocolate and raspberries together, don't miss our white chocolate raspberry cookies and white chocolate raspberry ice cream. They're a delicious alternative when you're craving something smaller than a slice of cake.
More Raspberry Recipes
Love raspberry desserts? Here are a few more recipes to try next.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
White Chocolate Raspberry Cake
Equipment
- 10 cup bundt pan or 12 cup if necessary
Ingredients
Raspberry Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 5 large egg whites room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream room temperature
- ½ cup whole milk room temperature
- 1 ½ cups frozen raspberries thawed and well drained or fresh
White Chocolate Raspberry Buttercream
- ¾ cup unsalted butter softened
- 2 ½ cups powdered sugar
- 4 oz white chocolate melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon freeze-dried raspberry powder store-bought or homemade
Topping
- Fresh raspberries
- White chocolate curls or shavings
Instructions
- Prepare the Pan and Dry Ingredients. Preheat oven to 350°F. Generously grease and flour a 10-12 cup Bundt pan, coating every crevice. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Make the Cake Batter. Beat butter and sugar until light and fluffy, about 2-3 minutes. Mix in egg whites, vanilla, and sour cream. Add half the dry ingredients, followed by the milk and remaining dry ingredients, mixing just until combined.
- Add the Raspberries. Lightly mash the thawed, well-drained raspberries. Gently fold into the batter a few times, leaving visible streaks for a swirled effect. Spoon into the prepared pan and smooth the top.
- Bake and Cool. Bake for 52-58 minutes, until a toothpick inserted into a plain cake section comes out with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack. Allow approximately 2 hours of total cooling time before frosting.
- Make the Buttercream. Melt white chocolate in 15-second microwave intervals, stirring until smooth, then cool. Beat butter until creamy, gradually adding powdered sugar. Mix in the cooled chocolate, vanilla, and raspberry powder until smooth and fluffy.
- Frost and Decorate. Transfer buttercream to a piping bag fitted with a round tip. Pipe over the cooled cake, allowing frosting to drape down the sides. Garnish with fresh raspberries and white chocolate curls.
Notes
- Pan: A 10-cup Bundt pan gives a taller, fuller cake. A 12-cup pan spreads the batter into a shorter cake and bakes in 50-58 minutes.
- Other Pans (350°F): 9×13-inch, 40-48 minutes (start checking at 35-40), about 1½-2 inches tall. Cool in the pan for 10 minutes, then on a wire rack for about 1 hour before frosting. 9×9-inch cake pan at least 3 inches tall, 50-60 minutes (start at 45). Cupcakes, 20-24, filled ½-⅔ full, 18-22 minutes. 1-cup mini Bundt cavities, 12 cakes from the full recipe, 20-28 minutes. 2-cup mini Bundts, about 6 cakes, 22-30 minutes. Fill minis ½-⅔ full and grease and flour every groove. Pull each one when a toothpick in a plain spot has a few moist crumbs.
- Buttercream Amounts: The card makes the original amount, which is enough for a drizzle or pipe on a Bundt, a light swirl on cupcakes, or a light top on about 6 mini Bundts. We prefer 1½ times the buttercream for everything except the 9×13-inch cake, where double is perfect but too heavy on the others.
- White Chocolate: We used Hershey's. Cool the melted white chocolate completely before mixing it in.
- Cream Cheese Frosting: Beat 4 ounces of softened cream cheese with the butter before adding the remaining frosting ingredients. Chill for 10-15 minutes if too soft to pipe.
- Raspberries: Fresh berries make cleaner swirls. Thaw and drain frozen berries thoroughly.
- Jam Variation: Replace the berries with ½-¾ cup of smooth, spreadable raspberry jam, added in dollops. Fold gently, and allow 3-5 extra baking minutes if needed.
- Eggs and Yogurt: Five whole eggs can replace the egg whites for a richer, less pale cake. Plain Greek yogurt can replace the sour cream.
- Raspberry Powder: Use store-bought powder or grind freeze-dried raspberries into a fine powder. Sift if needed for smooth buttercream. Add more to taste for stronger raspberry flavor and deeper pink color.
- Storage: Store the frosted cake covered at cool room temperature for 1-2 days, or refrigerate for up to 5 days. Refrigerate it if you use the cream cheese frosting. Freeze unfrosted for up to 3 months.
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