Sometimes you need a showstopper that tastes like a professional bakery without the all-day fuss. This cake combines the tender crumb of a vanilla oil cake with the tart punch of fresh berries and a cloud-like white chocolate mousse. It is the kind of melt-in-your-mouth texture that usually requires hours, but we are keeping it efficient.
We are pairing moist white cake layers with a whipped white chocolate ganache that feels lighter than air. The tart raspberry filling cuts through the sweetness, creating a perfect balance in every bite. Best of all, the batter comes together quickly using a unique mixing method that ensures a velvety texture.
Why This Recipe is a Keeper
Texture Perfection. By combining butter for flavor and oil for moisture, this cake stays incredibly soft and tender for days. It delivers that coveted ‘melt’ factor we are famous for.
Whipped Ganache. Unlike heavy buttercreams that can be cloying, the frosting here is a whipped ganache. It is silky, stable, and carries the vanilla bean flavor beautifully without overwhelming the palate.
Tart Contrast. The sharp bite of the raspberry filling prevents the white chocolate from becoming too sweet. It is a sophisticated flavor profile that tastes like it came from a patisserie.
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Raspberry White Chocolate Cake
- Total Time: 2 hours 30 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Experience the perfect harmony of tart raspberries and silky white chocolate in this elegant layer cake. Featuring a moisture-rich sponge and a light whipped ganache, it is a sophisticated dessert that remains effortlessly approachable for home bakers.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup sunflower or canola oil
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 2 large egg whites
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup whole milk
- 1 1/2 cups fresh raspberries
- 8 oz high-quality white chocolate bars, chopped
- 2 cups heavy cream, divided
Instructions
- Prepare the raspberry filling by simmering raspberries in a saucepan until thickened, then chill completely.
- Make the ganache base by heating 1 cup of heavy cream with vanilla, pouring it over chopped white chocolate, whisking until smooth, then stirring in the remaining 1 cup of cold cream; refrigerate until cold.
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- Beat softened butter, oil, sugar, and vanilla for 2 minutes; add the whole egg, egg whites, and sour cream, mixing until combined.
- Sift together flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients.
- Gently fold in the fresh raspberries by hand and divide the batter between the prepared pans.
- Bake for 25–30 minutes or until a skewer comes out clean; cool in pans for 20 minutes before transferring to a wire rack.
- Whip the chilled ganache mixture until stiff peaks form, then assemble the cake by piping a frosting dam, filling with raspberry sauce, and frosting the exterior.
Notes
For the cleanest slices, use a sharp knife dipped in hot water and wiped dry between each cut. If the raspberry filling seems too thin, you can whisk in a teaspoon of cornstarch mixed with water while simmering to help it set more firmly.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Express Pantry List
Sour Cream: This is non-negotiable for moisture. The acidity tenderizes the gluten, resulting in a plush crumb.
Oil and Butter: We use both. Butter provides the classic bakery flavor, while sunflower (or canola) oil ensures the cake stays moist even after chilling.
Fresh Raspberries: You will need these for the filling. Fresh is best for texture, but frozen can work if reduced properly.
White Chocolate: Use high-quality bars rather than chips. Chips often contain stabilizers that prevent them from melting into the smooth ganache we need.
How to Make It
Step 1: Prep the Components
Start by making the raspberry filling so it has time to cool and set. Simmer your raspberries until thickened, then chill. For the frosting, heat half the cream with vanilla and pour over the chopped white chocolate. Whisk until smooth, then add the remaining cold cream. Chill this mixture thoroughly—it needs to be fridge-cold to whip up later.
Step 2: Mix the Batter
Preheat your oven to 350°F (175°C) and line two 8-inch pans. In a large bowl, beat the softened butter, oil, sugar, and vanilla for about 2 minutes until pale. Beat in the whole egg, then the egg whites, followed by the sour cream.
Step 3: Combine Dry and Wet
Sift your flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the butter mixture and mix slowly. Pour in half the milk, then repeat with the remaining flour and milk. Beat on high for just 5 seconds at the end to emulsify the batter. Gently fold in fresh raspberries by hand.
Step 4: Bake
Divide the batter evenly between the pans. Bake for 25–30 minutes until a skewer comes out clean. Let them cool in the pans for 20 minutes before transferring to a wire rack. This rest time helps the structure set so they don’t crumble.
Step 5: Whip and Assemble
Once the ganache base is completely cold, whip it with a mixer until thick and fluffy (about 2 minutes). Pipe a dam of frosting around the edge of one cake layer, fill with raspberry sauce, and top with the second layer. Cover the cake in the remaining whipped ganache and garnish with fresh berries.
Meagan’s Texture Secrets
Room Temperature Ingredients. To prevent the batter from curdling, your eggs, sour cream, and milk must be at room temperature. This creates a smooth emulsion which translates to a uniform crumb.
Don’t Skimp on Chilling. The ganache must be very cold before whipping. If you try to whip it while warm, it will curdle or remain soupy. If you are in a rush, use the freezer for 20 minutes, stirring occasionally.
Watch the Whip. When whipping the ganache, stop as soon as it holds stiff peaks. White chocolate can easily become grainy if over-beaten.
For more secrets on achieving the perfect cake texture, browse our Velvet Crumb Collection.
Quick Flavor Swaps
Citrus Twist. Rub lemon zest into the sugar before mixing the batter. The citrus oil pairs wonderfully with the raspberry and cuts the sweetness of the white chocolate.
Blackberry Switch. Swap the raspberries for blackberries for a deeper, earthier fruit flavor that looks stunning against the white frosting.
Almond Essence. Add a 1/2 teaspoon of almond extract to the cake batter for a nutty undertone that complements the fruit.
If you love experimenting with fruit in your desserts, check out our Succulent Fruit Fusion category.
Instant Enjoyment
This cake is best served at room temperature. If it has been in the fridge, let it sit out for 20 minutes before serving. This allows the butter in the sponge to soften, returning the texture to its peak luscious state. Serve with a side of extra fresh berries or a drizzle of tart raspberry coulis.
For more impressive desserts that are easy to serve, look through our Decadent Occasions ideas.
The Sweet Truth
This Raspberry White Chocolate Cake is the ultimate proof that efficient baking can still yield luxurious results. The balance of the tart fruit against the sweet, creamy ganache is simply unmatched. It is a pristine recipe that delivers on the promise of texture.
For more chocolate inspiration, visit our Cocoa Dream Lab. If you enjoyed this technique, you can find the original inspiration at Scientifically Sweet.
