White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake will stop you in your tracks! The combination of moist rich cake, with swirls of raspberries and an sinfully delicious white chocolate frosting, will take your breath away!
This delicious cake made its debut this Sunday for Ben’s birthday dinner! The flavors will remind you of a high class bakery but the good thing is that you can make it at home for less and easier than you think to make!
I made it the day before and then put it in the freezer. This makes it so much easier to frost and keeps the freshness, if you aren’t serving it that day.
- 1 cup melted coconut oil
- 1/2 cup sour cream
- 3 eggs, at room temperature
- 2 cups granulated sugar
- 1 1/2 cups buttermilk
- 1 tablespoon vanilla
- 3 3/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups raspberry jam
- 1 1/2 cups fresh or frozen raspberries (do not thaw if using frozen)
- 3 sticks salted butter, at room temperature
- 2 cups powdered sugar
- 8 ounces white chocolate, melted and cooled
- 1 tablespoon vanilla
- 1/4 cup raspberry jam
- raspberries, for decorating
Preheat oven to 350° F. Grease 2 (8-inch) round cake pans. Line with parchment paper, then cooking spray.
In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter, it shouldn't be fully combined.
Divide the batter among the 2 cake pans and bake for 35-40 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool for five minutes. Run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
To make the frosting. In a bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, and beat until combined.
To assemble, place one cake layer on a serving plate. Spread 1/3 of the frosting over the cake and layer with about 1/4 cup of jam. Repeat with the remaining cake layers. Be careful not to overfill your layers or the cake will be hard to slice. Lightly frost the outside of the cake, then decorate with smashed raspberries. Chill 30 minutes. Serve or store in the fridge for up to 3 days.
Did you try our White Chocolate Raspberry Cake recipe? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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