If you have a sweet tooth and love that perfect balance of fruity and creamy, you are going to fall head over heels for this White Chocolate Chip Raspberry Cake Recipe. It’s a delightful cake where tender, moist crumb meets the luscious sweetness of white chocolate chips and the bright, juicy pop of fresh raspberries. Every bite feels like a celebration, whether for a special occasion or just because you deserve a little indulgence today. This cake effortlessly brings together simple ingredients into something truly extraordinary that friends and family won’t stop raving about.
Ingredients You’ll Need
The magic of this White Chocolate Chip Raspberry Cake Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a starring role, creating a cake that’s wonderfully tender with bursts of raspberry freshness and creamy white chocolate richness.
- 2 ½ cups all-purpose flour: This provides the perfect structure and softness for the cake’s base, ensuring it’s light yet holds together beautifully.
- 1 ½ tsp baking powder: Helps the cake rise gracefully for a fluffy texture.
- ½ tsp baking soda: Adds lift and subtle tenderness to the crumb.
- ¼ tsp salt: Balances sweetness and enhances the overall flavors.
- ½ cup unsalted butter, softened: Creates richness and moisture, giving the cake a luxurious mouthfeel.
- 1 cup granulated sugar: Sweetens the cake without overpowering the delicate raspberry and white chocolate flavors.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 tsp vanilla extract: Brings warmth and depth to the batter.
- 1 cup sour cream (or Greek yogurt): Adds tangy moisture that keeps the crumb tender and soft.
- 1 cup fresh raspberries (or frozen, thawed): Bursts of natural fruity sweetness that elevate every bite.
- 1 cup white chocolate chips: Melts lightly and introduces creamy, sweet pockets throughout the cake.
- For the frosting:
- 1 cup heavy cream: The base for a smooth, rich frosting.
- 8 oz white chocolate, chopped: Melts into the cream for luxurious, velvety sweetness.
- 1 tsp vanilla extract: Enhances the frosting with fragrant warmth.
How to Make White Chocolate Chip Raspberry Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start things off right by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or use parchment paper to make sure your cake releases effortlessly after baking.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which is key for a uniform rise and tender crumb.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and sugar until pale and fluffy—this takes about 2 to 3 minutes. This step is important—it’s what creates an airy texture that makes your cake tender. Then, beat in eggs one at a time, followed by the vanilla extract to infuse your batter with aroma and flavor.
Step 4: Alternate Adding Dry Ingredients and Sour Cream
Gradually mix the flour mixture into the butter blend, alternating with your sour cream. Starting and ending with the dry ingredients prevents the batter from becoming too wet while keeping it perfectly smooth. Be gentle and mix just until combined for a tender cake.
Step 5: Fold in Raspberries and White Chocolate Chips
Carefully fold in the fresh raspberries and white chocolate chips. Take your time here to avoid smashing the raspberries—those bright bursts of fruit are the star of this cake.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and smooth the surface. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to rest for 10 minutes in the pan before transferring it to a wire rack to cool completely—this resting period is crucial for easy removal and perfect texture.
Step 7: Craft the White Chocolate Frosting
Warm the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat, then add your chopped white chocolate, stirring until silky and fully melted. Stir in vanilla extract and let the frosting stand until it thickens slightly—this luscious frosting makes the cake shine.
Step 8: Frost and Decorate
Once the cake has completely cooled, spread the white chocolate frosting evenly over the top and sides. For a stunning finish, sprinkle on fresh raspberries and a few extra white chocolate chips. It’s not just beautiful—it’s a flavor explosion waiting to happen.
Step 9: Slice and Savor
Cut generous slices and savor the moist cake layered with creamy frosting and tangy raspberry jewels. It’s a treat that tastes as good as it looks and always leaves everyone asking for seconds.
How to Serve White Chocolate Chip Raspberry Cake Recipe
Garnishes
Fresh raspberries and additional white chocolate chips are perfect garnishes that enhance the cake’s aesthetic and amplify its delicious flavor combination. If you want to add a touch of elegance, dust the top lightly with powdered sugar or sprinkle chopped pistachios for a lovely color contrast and crunch.
Side Dishes
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A light mixed berry salad or a refreshing glass of sparkling lemonade compliments the cake’s sweetness and adds a lovely freshness.
Creative Ways to Present
Turn this cake into a centerpiece by serving it on a decorative cake stand and surrounding it with fresh raspberries and edible flowers. For a party, try slicing the cake into petite squares and offering it on a platter with cheerful toothpicks. You can even serve individual slices topped with a drizzle of raspberry coulis for added flair.
Make Ahead and Storage
Storing Leftovers
Keep your leftover White Chocolate Chip Raspberry Cake Recipe fresh by storing it in an airtight container in the refrigerator. It will stay moist and delicious for up to 3 days—perfect for enjoying a sweet treat throughout the week.
Freezing
If you want to prepare in advance or save leftovers for later, wrap the cake tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. To thaw, leave it overnight in the fridge and let it come to room temperature before serving.
Reheating
Although best enjoyed cool, if you prefer a slightly warmed slice, pop it in the microwave for 10 to 15 seconds. Avoid overheating to preserve the delicate texture and flavor, especially with that creamy white chocolate frosting melting on top.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just thaw them first and gently pat dry to minimize extra moisture, which can affect the cake’s texture. Frozen raspberries still bring that lovely flavor and color to the cake.
Is Greek yogurt a good substitute for sour cream?
Yes, Greek yogurt works wonderfully as a slightly healthier alternative. It gives the same tangy moisture to your batter, keeping the cake tender and flavorful.
Can I use white chocolate chunks instead of chips?
Definitely. White chocolate chunks will melt beautifully in the cake, creating pockets of creamy sweetness. Chips or chunks both work—choose your favorite texture.
How do I prevent raspberries from sinking to the bottom while baking?
Toss the raspberries in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake, so you get bursts of raspberry in every bite.
Can I make this cake gluten-free?
Yes, by swapping the all-purpose flour for a quality gluten-free flour blend designed for baking, you can enjoy this cake gluten-free. Just be mindful that texture might vary slightly depending on the blend you use.
Final Thoughts
This White Chocolate Chip Raspberry Cake Recipe is a delightful journey in every bite. From its tender crumb to the creamy, melting white chocolate, and those gorgeous pops of fresh raspberry, it promises pure joy on your plate. Whether you’re baking for a celebration or treating yourself on a quiet afternoon, this cake offers comfort, elegance, and irresistible flavor. Give it a try—you might just find your new favorite dessert to share with friends and family!
Print
White Chocolate Chip Raspberry Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This White Chocolate Chip Raspberry Cake is a delightful blend of moist cake, creamy white chocolate frosting, and vibrant raspberries. Perfect for any celebration or a special treat, this cake combines the sweetness of white chocolate chips with the tartness of fresh raspberries, all wrapped in a tender, fluffy cake base.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 cup fresh raspberries (or frozen, thawed)
- 1 cup white chocolate chips
For the Frosting:
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 1 tsp vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- Make the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside for later use.
- Cream the butter and sugar: In a large bowl, using a mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet butter mixture, alternating with the sour cream. Start and end with the dry ingredients. Mix gently and just until combined to avoid overmixing which can toughen the cake.
- Fold in raspberries and white chocolate: Carefully fold in the fresh raspberries and white chocolate chips, taking care not to break up the raspberries too much to preserve their shape and bursts of flavor.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the frosting: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped white chocolate. Stir continuously until the chocolate is fully melted and the mixture is smooth. Stir in the vanilla extract and let the frosting cool slightly until it thickens to a spreadable consistency.
- Frost the cake: Once the cake is completely cooled, spread the white chocolate frosting evenly over the top and sides of the cake. For an elegant touch, garnish with additional fresh raspberries and white chocolate chips.
- Serve: Slice the cake into 8 to 10 servings and enjoy the delicious combination of moist cake, creamy frosting, and fruity raspberry bursts.
Notes
- Use room temperature ingredients for better mixing and a lighter cake texture.
- Handle the raspberries gently to keep them intact and avoid crushing them during folding.
- You can substitute sour cream with Greek yogurt for a slight tang and added moisture.
- Make sure the cake is completely cool before frosting to prevent the frosting from melting.
- Store the cake in the refrigerator if not serving immediately, and bring it to room temperature before serving for the best flavor and texture.
