The Perfect White Chocolate Raspberry Cake Recipe

Dive into a world of decadence with our exquisite White Chocolate Raspberry Cake recipe! 🎂✨ Overflowing with the sweet symphony of white chocolate and tangy raspberries, this indulgent dessert is a treat for both the eyes and the taste buds. Whether you’re celebrating a special occasion or simply craving a slice of heaven, join us on a culinary journey as we unveil the secrets to creating this delectable masterpiece. Get ready to elevate your baking game and delight your senses with every bite!



Cake Layers:

  • 6 oz white chocolate, finely chopped
  • 10 tbsp unsalted butter, chopped
  • 1 box white cake mix
  • 1 (3-ounce) box instant white chocolate pudding mix
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 4 large egg whites
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt

Raspberry Filling:

  • 2 cups frozen raspberries
  • 1/4 cup granulated sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp cornstarch

White Chocolate Buttercream:

  • 4 oz white chocolate
  • 1 1/2 cups unsalted butter
  • 5 1/2 to 6 1/2 cups powdered sugar
  • 4 to 6 tbsp milk or heavy cream
  • 2 tsp vanilla extract
  • 1/4 tsp salt



  1. Preheat oven to 350°F.
  2. Line cake pans with parchment.

Bake the Cake:

  1. Melt white chocolate and butter.
  2. Combine with other cake ingredients and divide into pans.
  3. Bake according to package instructions and cool.

Make the Filling:

  1. In a saucepan, cook raspberries, sugar, lemon juice, and cornstarch until thickened.
  2. Allow the mixture to cool before spreading onto the cake layers.


  1. Melt white chocolate.
  2. In a mixing bowl, beat butter until creamy.
  3. Gradually add powdered sugar, milk (or heavy cream), vanilla extract, salt, and melted white chocolate. Mix until smooth.


  1. Layer the cake with raspberry filling and buttercream.
  2. Frost the cake with the remaining buttercream.
  3. Decorate as desired and enjoy! 🎂✨

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