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Easy White Chocolate Raspberry Layer Cake with Buttercream Frosting

White Chocolate Raspberry Dream Cake

This dreamy dessert layers creamy white chocolate, tangy raspberries, and fluffy cake for a show-stopping treat that’s perfect for any occasion.

  • Total Time: 1 hour 40 minutes
  • Yield: 10–12 slices 1x

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1 cup fresh or frozen raspberries (if frozen, do not thaw)
  • 1 cup white chocolate chips or chopped white chocolate
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2–3 tbsp heavy cream (as needed for consistency)
  • 1 tsp vanilla extract
  • Extra raspberries (optional)
  • White chocolate shavings or curls (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy—about 3–4 minutes.
  4. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
  5. Add the flour mixture in three parts, alternating with the milk. Begin and end with flour. Mix just until combined—don’t overmix.
  6. Gently fold the raspberries into the batter. Be careful not to mash them!
  7. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick comes out clean from the center. Let cakes cool completely before frosting.
  8. Melt white chocolate in the microwave in 20-second bursts, stirring between each, until smooth. Let it cool slightly.
  9. In a separate bowl, beat the butter until creamy. Add powdered sugar gradually, then the melted white chocolate, vanilla, and heavy cream. Beat until fluffy and smooth.
  10. Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides. Smooth out or leave rustic—it’s delicious either way!
  11. Top with fresh raspberries and white chocolate curls for an extra dreamy touch.

Notes

Don’t overmix the batter to keep the cake soft. Toss frozen raspberries in a bit of flour before folding into the batter to prevent bleeding. Add lemon zest for a citrus twist or raspberry jam between layers for extra fruitiness.

  • Author: Clara
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 520
  • Sugar: 42g
  • Sodium: 190mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: white chocolate, raspberry, cake, dessert, birthday cake, dream cake