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–+ servings
Pink Raspberry Layer Cake with white chocolate drip. Topped with fresh raspberries

Raspberry White Chocolate Cake

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This gorgeous three layer Raspberry White Chocolate Cake is jam packed with raspberries and topped with creamy white chocolate drip! Featuring a raspberry vanilla cake, raspberry buttercream and raspberry jam filling.
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 12 servings

Equipment

  • Stand mixer

Ingredients

Raspberry Vanilla Cake Layers

  • 360 g All Purpose Flour, about 3 cups measured volumetrically
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 2 cups (400g) White Sugar
  • 4 Large Eggs
  • 1 tbsp Vanilla
  • 1 cup (240ml) Vegetable Oil
  • 1 1/3 cups (320ml) Full Fat Sour Cream
  • 1 cup (125g) Fresh Raspberries

Raspberry Buttercream

  • 7 cups (840g) Confectioners Sugar
  • 2 cups (454g) Unsalted Butter, at room temperature
  • 1 ¾ cups (420ml) Seedless Raspberry Jam, divided
  • Pinch of Salt

White Chocolate Drip

  • 3.5 oz (100g) High Quality White Chocolate, finely chopped
  • 3 tbsp (44g) Heavy Cream

Instructions

Raspberry Vanilla Cake Layers

  • Preheat oven to 350°F, and prepare three 6” springform cake pans with cooking spray and parchment rounds. In a medium to large sized mixing bowl, add the flour, baking powder, and salt, then whisk together to combine.
  • In a stand mixer fitted with paddle attachment, add eggs, sugar and vanilla. Beat on high for around 5 minutes, the mixture should look thick, fluffy, and be tripled in volume. Then, slowly drizzle in the oil. After all the oil has been added, beat for an additional minute.
  • On low, add the dry mixture to the stand mixer in 3 additions, alternating with the sour cream in between. Beat only until the batter becomes smooth. Fold in the raspberries.
  • Divide the batter between the three pans, then bake in the oven for around 45 to 50 minutes, or until a toothpick comes out clean. Allow cakes to cool completely before assembling.

Raspberry Buttercream

  • Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
  • Turn the stand mixer to low and slowly add the confectioners sugar. Beat until completely incorporated, then add in 3/4 cup (180ml) of the raspberry jam and salt. Beat until well-combined and fully incorporated.

Frosting & Finishing the Cake

  • Level off each of the cake layers to remove any doming from the cakes. Spread a thin layer of buttercream across the cut-side of each cake layer.
  • Place one cake layer onto your serving plate or onto a cardboard cake circle. Pipe a frosting dam along the perimeter of the cake layer. Add 1/2 cup (120ml) of raspberry jam into the centre of the dam and spread it out evenly.
  • Add the second layer on top, then repeat step 2.
  • Add the final layer onto the cake, then frost the outside and top with the remaining frosting. Place the cake into the fridge for about 2 hours.
  • Add the chopped chocolate and cream to a heatproof bowl and place over of a pot of simmering water, ensuring the bowl fits tightly over the pot of water and that the bottom does not touch the water. Heat, while stirring with a rubber spatula, until all of the chocolate has melted and everything looks smooth. Set aside to cool slightly. For a perfectly white look, add a small amount of food whitening gel.
  • Remove the cake from the fridge and pour the white chocolate over the top of the cake, then use a spoon to lightly encourage the white chocolate to drip down the sides of the cake. Top the finished cake with more fresh raspberries.