White Chocolate Raspberry Cream Cake (Printable Version)

Luscious layered cake with vanilla sponge, white chocolate cream filling, and fresh raspberry compote topped with whipped cream.

# What You'll Need:

→ Cake Layers

01 - 2 ½ cups all-purpose flour
02 - 2 ½ tsp baking powder
03 - ½ tsp salt
04 - ¾ cup unsalted butter, room temperature
05 - 1 ½ cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 cup whole milk, room temperature
08 - 2 tsp vanilla extract

→ White Chocolate Cream Filling

09 - 8 oz white chocolate, chopped
10 - 1 ½ cups heavy cream, cold
11 - 8 oz cream cheese, softened
12 - ⅓ cup powdered sugar
13 - 1 tsp vanilla extract

→ Raspberry Compote

14 - 2 cups fresh or frozen raspberries
15 - ⅓ cup granulated sugar
16 - 2 tsp lemon juice
17 - 1 tbsp cornstarch mixed with 2 tbsp water

→ Topping

18 - 1 cup heavy cream, cold
19 - 2 tbsp powdered sugar
20 - 1 tsp vanilla extract
21 - Fresh raspberries and white chocolate curls (optional)

# Step-by-Step:

01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add flour mixture to butter mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
06 - In a saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook until berries break down, 4-5 minutes. Stir in cornstarch slurry and cook until thickened, about 1 minute. Remove from heat and cool completely.
07 - Melt white chocolate gently over a double boiler or in 30-second intervals in the microwave. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beating to combine. Whip heavy cream to soft peaks, then fold into white chocolate mixture. Refrigerate until set.
08 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
09 - Place one cooled cake layer on a serving plate. Spread with half the white chocolate cream, then top with half the raspberry compote. Repeat with second layer. Frost top and sides with whipped cream. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving.

# Expert Advice:

01 -
  • The contrast between tangy raspberry and silky white chocolate is the kind of balance that keeps you going back for just one more sliver
  • Despite looking impressive, this cake comes together with straightforward techniques you already have in your kitchen
  • It keeps beautifully for days, meaning you can make it ahead and still serve something showstopping
02 -
  • Room temperature ingredients are not just a suggestion they are the difference between a dense, tough cake and one that practically melts in your mouth
  • The white chocolate filling needs time to set up in the fridge, so do not rush this step or you will have a sliding mess when you try to frost the cake
  • Cooling the cake layers completely is absolutely non-negotiable because warm cake will melt that beautiful cream filling right out the sides
03 -
  • When folding whipped cream into the white chocolate mixture, use a rubber spatula and fold gently to preserve all that air you whipped in
  • If your raspberry compote seems too thick, add a tablespoon of water and if it is too thin, cook it down another minute

Go Back