Imagine slicing into a tall, luxurious cake where each forkful is pure elegance. The sweet creaminess of white chocolate melts into fluffy, moist layers, while vibrant ribbons of tangy raspberry swirl through every bite. It’s rich yet delicate, decadent yet refreshing — a showstopper for weddings, birthdays, or any celebration that deserves more than “just cake.”
This White Chocolate Raspberry Dream Cake isn’t just dessert — it’s a centerpiece. One glance at those smooth, pale layers crowned with soft pink swirls, and guests will be lining up with plates in hand.
Table of Contents
Why You’ll Love This Recipe
- Romantic flavor pairing – Sweet, creamy white chocolate perfectly balances the tart brightness of fresh raspberries.
- Stunning presentation – Smooth white frosting and blush-pink swirls create an effortless, professional bakery look.
- Perfect for celebrations – Birthdays, bridal showers, anniversaries — this cake shines in any spotlight. If you’re celebrating a little one, try our Smash Cake for an adorable first-birthday alternative.
- Make-ahead friendly – Bake the layers a day early, assemble the next morning, and still serve it fresh.
- Customizable – Adjust the raspberry intensity or swap in other fruits for a new twist.
Ingredients You’ll Need
For the Cake Layers
- Cake flour – For a tender, bakery-style crumb that’s light yet holds its shape.
- Granulated sugar – Adds sweetness and helps keep the layers moist.
- Unsalted butter – Softened, for a rich, creamy texture.
- Eggs – Provide structure and help create a soft, golden crumb.
- Whole milk – Keeps the cake extra moist while adding a subtle richness.
- Vanilla extract – Enhances the flavor without overpowering the white chocolate.
- Baking powder – The key to tall, fluffy layers.
For the Raspberry Swirl
- Fresh raspberries – Bursting with tart-sweet juice, perfect for contrast.
- Sugar – Sweetens the raspberry sauce just enough.
- Lemon juice – Brightens the flavor and helps the sauce set.
For the White Chocolate Frosting
- White chocolate – Use high-quality bars or chips for the smoothest melt.
- Heavy cream – Creates a silky texture in the ganache base.
- Powdered sugar – Gives the frosting a cloud-like finish.
- Butter – For structure and a creamy mouthfeel.
Step-by-Step Instructions
1. Make the Raspberry Swirl
In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer gently until the berries break down and the sauce thickens slightly. Strain to remove seeds, then cool completely.
2. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. In a mixing bowl, cream butter and sugar until pale and fluffy. Add eggs one at a time, mixing well. Stir in vanilla.
3. Add Dry Ingredients
In a separate bowl, whisk cake flour and baking powder. Alternate adding the dry mixture and milk into the butter mixture, starting and ending with dry ingredients. Mix just until combined — don’t overmix.
4. Bake the Layers
Divide batter evenly among pans. Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembling.
5. Make the White Chocolate Frosting
Gently melt white chocolate with heavy cream over a double boiler or in short microwave bursts. Let cool slightly. Beat butter until creamy, then add powdered sugar. Slowly mix in cooled ganache until smooth.
6. Assemble the Cake
Place the first cake layer on a stand. Spread a thin layer of frosting, then drizzle raspberry sauce in loose swirls. Repeat with remaining layers. Frost the outside of the cake smoothly, then add more raspberry swirls on top for a marbled effect.
7. Chill and Serve
Refrigerate for at least 30 minutes before slicing for clean, neat cuts.
Pro Tips for Success
- Use room temperature ingredients – They blend more smoothly for a tender crumb.
- Don’t skip straining the raspberry sauce – It keeps your cake layers perfectly smooth.
- Chill the layers before frosting – This reduces crumbs and makes decorating easier.
- High-quality white chocolate is worth it – It melts creamier and tastes richer.
- Store leftovers covered in the fridge – Best enjoyed within 3 days. For a lighter dessert that’s just as beautiful, try our airy Cloud Cake Recipe.
Flavor Variations
- Lemon White Chocolate – Add lemon zest to the batter and replace half the raspberry sauce with lemon curd.
- Dark Chocolate Raspberry – Swap the white chocolate frosting for a dark chocolate ganache.
- Mixed Berry Swirl – Use a blend of raspberries, blueberries, and strawberries. For an adorable mini version, check out our Mini Bento Cake Recipe.
Serving Ideas
- Garnish with fresh raspberries and edible flowers for a wedding-worthy finish.
- Pair with chilled champagne for anniversaries or engagement parties.
- Serve with a scoop of vanilla bean ice cream for extra indulgence. Or, for a coffee-lover’s dream pairing, make our energizing Protein Coffee Recipe.
FAQs
Do raspberry and white chocolate go together?
Absolutely. The creamy sweetness of white chocolate balances the tart brightness of raspberries beautifully. It’s a classic flavor pairing in both cakes and candies, making every bite taste rich but never heavy.
What is a Marie Antoinette cake?
A Marie Antoinette cake is often a lavish, multi-tiered creation decorated with pastel colors, florals, and ornate details — inspired by the French queen’s love for opulence. While it’s not a specific recipe, many versions feature flavors like raspberry, rose, and champagne.
What is the secret ingredient to a moist cake?
Moist cakes usually come down to using the right balance of fat, sugar, and liquid. Ingredients like whole milk, sour cream, or even a touch of mayonnaise can add extra tenderness. And don’t overbake — that’s the fastest way to dry out a cake.
Is the white chocolate raspberry cake from Costco good?
Yes, Costco’s white chocolate raspberry cake has a loyal fan base. It’s known for its sweet frosting, generous raspberry filling, and soft layers. But making a homemade version — like this recipe — lets you control the sweetness, quality of chocolate, and presentation.
Quick Recap
This White Chocolate Raspberry Dream Cake is an elegant, flavorful masterpiece perfect for life’s biggest celebrations. Soft white cake layers, luscious white chocolate frosting, and tangy raspberry swirls come together in a dessert that tastes as beautiful as it looks.
Pin this recipe now so you’ll have it ready for your next special occasion — or bake it this weekend and watch it disappear slice by slice.
White Chocolate Raspberry Dream Cake
Equipment
- 8-inch round cake pans
- mixing bowls
- Electric mixer
- saucepan
- Cooling Rack
Ingredients
- 2 1/2 cups cake flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cups whole milk, room temperature
- Nonstick spray and parchment rounds for three 8-inch pans
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar (for sauce)
- 1 tbsp fresh lemon juice
- 12 oz white chocolate, chopped
- 3/4 cup heavy cream
- 1 cup unsalted butter, softened
- 3 1/2-4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- pinch fine sea salt
Instructions
- In a saucepan, combine raspberries, sugar, and lemon juice. Simmer until thick and syrupy. Strain to remove seeds and cool completely.
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans with parchment.
- Whisk cake flour, baking powder, and salt in a bowl.
- Beat softened butter and granulated sugar until pale and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
- Divide batter into pans. Bake 22–26 minutes, until a toothpick comes out clean. Cool completely.
- Heat cream until steaming, pour over white chocolate, let sit, then stir until smooth. Cool. Beat butter until creamy, add powdered sugar, vanilla, and salt, then beat in cooled ganache until fluffy.
- Place first cake layer on stand, spread frosting, and swirl raspberry sauce. Repeat with remaining layers. Frost outside and add decorative raspberry swirls.
- Chill cake for at least 30 minutes before slicing for neat layers.