White Chocolate Raspberry Cream Cake (Print View)

Moist vanilla sponge layered with creamy white chocolate filling and tangy raspberry compote, topped with fresh raspberries and whipped cream.

# What You'll Need:

→ Cake Layers

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon 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 teaspoons 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 teaspoon vanilla extract

→ Raspberry Compote

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

→ Topping

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

# Step-by-Step 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 combined.
03 - Beat butter and granulated sugar in a large bowl until light and fluffy. 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. Begin and end with flour mixture. 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 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. Cook over medium heat until berries break down, about 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 microwave, stirring frequently. Let cool slightly. Beat cream cheese and powdered sugar until smooth. Add melted white chocolate and vanilla, beat until combined. 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 one cake layer on 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.
10 - Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate for at least 1 hour before serving to allow flavors to meld.

# Expert Suggestions:

01 -
  • The white chocolate cream is impossibly silky and not too sweet, unlike heavy buttercream frostings
  • Fresh raspberry compote cuts through the richness with bright tangy bursts in every bite
  • This cake actually tastes better after chilling overnight, making it perfect for make ahead entertaining
02 -
  • Room temperature ingredients create an emulsion that traps air pockets for a lighter cake texture
  • The white chocolate cream needs at least 2 hours in the fridge to firm up enough for spreading
  • Chilling the assembled cake is essential or the layers will slide when you try to slice it
03 -
  • Freeze the cake layers wrapped in plastic for up to 3 months if you want to get ahead of a big event
  • Add a tablespoon of raspberry liqueur to the compote for an adults only version

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