White Chocolate Raspberry Cream Cake (Print Version)
Moist vanilla sponge layered with creamy white chocolate filling and vibrant raspberry compote, topped with fresh raspberries and whipped cream.
# What You 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)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, and salt in a medium bowl until well blended.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir 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 into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire rack to cool completely.
06 - Combine raspberries, granulated sugar, and lemon juice in a saucepan over medium heat. Cook for 4-5 minutes until berries break down. Stir in cornstarch slurry and cook for 1 additional minute until thickened. Remove from heat and cool completely.
07 - Melt white chocolate gently in a double boiler or microwave, stirring frequently. 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 and fold into white chocolate mixture. Refrigerate until set.
08 - Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
09 - Place first cake layer on serving plate. Spread with half the white chocolate cream, followed by half the raspberry compote. Repeat with second layer. Frost top and sides with whipped cream.
10 - Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.
# Insider Tips:
01 -
- The white chocolate cream achieves this impossibly lush texture that feels like eating a cloud
- Tart raspberry cuts through the sweetness so every bite feels balanced, never cloying
- It looks like something from a fancy bakery but comes together with patience anyone can master
02 -
- Every component must be completely cool before assembling. Warm compote will melt your cream filling into a puddle.
- The compote needs to chill until it sets. Spreading warm fruit filling creates a slide apart situation.
- This cake tastes better after sitting overnight. The flavors meld together beautifully in the refrigerator.
03 -
- Chill your cake layers in the freezer for thirty minutes before frosting. This simple trick prevents the dreaded slide apart when you cut the final cake.
- Use an offset spatula. It makes spreading filling evenly so much easier than a regular knife.