White Chocolate Raspberry Cake

This homemade white chocolate raspberry cake is soft, buttery, and filled with beautiful raspberry swirls. A creamy white chocolate raspberry buttercream and fresh berries make it a stunning dessert for any occasion.

Prep Time20

Cook Time58

Cooling Time, divided2

Total Time3 18

Servings:

Calories: 666kcal

Author: Karin and Ken

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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