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White Chocolate Raspberry Cake

A heavenly dessert that perfectly balances rich white chocolate flavors with tart raspberries, featuring fluffy white chocolate frosting and raspberry preserves.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.75 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Frosting and Toppings
  • 1.5 cups raspberry preserves
  • 2 cups white chocolate, melted and cooled slightly
  • 1.5 cups unsalted butter, softened
  • 4 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • Fresh raspberries for decoration
  • Raspberry preserves for topping
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, vegetable oil, and vanilla extract, mixing until smooth.
  4. Gradually stir in the boiling water until the batter is smooth.
  5. Pour the batter evenly into the prepared pans.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Spread a layer of raspberry preserves on top of one cake layer, then scatter fresh raspberries on top.
  2. Place the second cake layer on top.
  3. In a bowl, beat the cooled melted white chocolate and softened butter until smooth and fluffy.
  4. Gradually add powdered sugar, heavy cream, and vanilla extract, beating until creamy.
  5. Frost the top and sides of the cake with the white chocolate frosting.
  6. Decorate the top with fresh raspberries, drizzle with raspberry preserves, and dust with powdered sugar.

Notes

Ensure your eggs and butter are at room temperature for better integration. Sift flour and cocoa powder for a lighter cake. Cool cake layers completely before frosting.