Description

This Easy White Chocolate Raspberry Cake combines the rich flavors of white chocolate and fresh raspberries in a moist, fluffy white cake. Layers of raspberry jam and smooth white chocolate ganache add indulgence, while white chocolate buttercream frosting and fresh raspberry decorations create an elegant finish perfect for any special occasion or dessert craving.

Ingredients

Scale

Cake

2 boxes white cake mix (or homemade white cake batter)
3 large eggs
1 1/2 cups water
1 tsp vanilla extract
1 vanilla bean (optional, for added aroma)

Filling

1 cup fresh raspberries (or store-bought raspberry jam)
1/2 cup white chocolate ganache (recipe below)

Ganache

1 cup white chocolate chips
1/4 cup heavy cream
1 tsp vanilla extract

Frosting

1 cup white chocolate buttercream (recipe below)

Decoration

Fresh raspberries or edible flowers for decoration
White chocolate shavings (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Ganache: Melt the white chocolate chips with heavy cream and vanilla extract over a double boiler or in short bursts in the microwave until smooth. Stir continuously to combine and set aside to cool slightly.
Make the Frosting: In a mixing bowl, blend the melted white chocolate (cooled slightly) with softened butter, powdered sugar, and a touch of milk. Mix until smooth and creamy. Add vanilla extract for enhanced flavor.
Bake the Cake Layers: Prepare the white cake batter using the cake mix, eggs, water, vanilla extract, and optional vanilla bean. Pour into greased pans and bake according to package or recipe instructions until a toothpick comes out clean. Let the cakes cool completely.
Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a thin layer of raspberry jam or fresh raspberries evenly over the top. Drizzle half of the white chocolate ganache over the raspberry layer. Gently place the second cake layer on top.
Frost the Cake: Using a spatula or knife, spread the white chocolate buttercream frosting evenly over the entire cake, covering the top and sides smoothly.
Decorate: Garnish the cake with fresh raspberries, edible flowers, and white chocolate shavings for an elegant appearance.
Rest Before Serving: Allow the assembled cake to sit at room temperature for about 15 minutes to let the frosting set slightly for better slicing.
Serve: Serve slices with extra fresh raspberries on the side for added freshness and presentation.
Storage: Best enjoyed within a few hours of assembly. If storing in the refrigerator, bring the cake to room temperature before serving to preserve the frosting’s texture.

Notes

Use fresh, dry raspberries for decorating to prevent frosting from melting.
To achieve a smooth ganache, ensure the double boiler is well-insulated and keep water away from the chocolate to avoid seizing.
If white chocolate buttercream is not available, you can make it by creaming butter with powdered sugar and folding in melted white chocolate.
You can substitute raspberry jam with fresh raspberries for a more natural flavor in the filling.
Bringing the cake to room temperature after refrigeration enhances frosting texture and flavor.