White Chocolate Raspberry Cream Cake (Printable Version)

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

# 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)

# How to Make It:

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 - In a large bowl, beat butter and sugar 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 in the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
06 - Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries break down, 4-5 minutes. Stir in cornstarch slurry and continue cooking 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, 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 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. Decorate with fresh raspberries and white chocolate curls if desired. Refrigerate at least 1 hour before serving.

# Expert Tips:

01 -
  • The contrast between tart raspberries and sweet white chocolate creates pure magic in every layer
  • This cake looks impressive but comes together with simple techniques anyone can master
02 -
  • Let your cake layers cool completely before assembling, otherwise the filling will melt and slide everywhere
  • The white chocolate cream needs proper chilling time to set, so don't rush this step or your layers might slip
03 -
  • Use an offset spatula to frost the cake, as it gives you much more control and creates those professional, smooth edges
  • Chill your cake for 15 minutes after applying a thin crumb coat of whipped cream, then add the final layer for the cleanest finish possible

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