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This White Chocolate Raspberry Cake is love at first bite! It’s a delicate and dreamy cake with homemade raspberry puree, topped with fluffy white chocolate buttercream that will remind you of eating a slice of cake from your favorite bakery.
White Chocolate and Raspberry Cake (Easy Recipe with Box Mix Hack!)
I spent weeks creating, testing, and tweaking a tiered layer cake version of this recipe for my niece’s wedding. She wanted something elegant but cozy, and the combination of fluffy white cake, tart raspberry puree, and creamy white chocolate buttercream checked all the boxes. It was a labor of love, but watching her cut into it on her big day was worth it. After the wedding, I wanted the sweet, buttery, smooth cake again, but did not want to spend the time making the layers. So, I tweaked the recipe again to make it into a 9×13-inch cake and am sharing it with you!
Ingredients & Substitutions
Here’s everything you need to make this white chocolate raspberry cake, including simple substitutions.
White Cake
- 14.25 oz white cake mix- The ultimate shortcut for a soft, moist base. Any brand works fine here.
- ⅔ cup sour cream – Adds richness and moisture without making the cake too heavy. Greek yogurt can also work.
- ¾ cup buttermilk – Gives the cake a subtle tang and tender crumb. No buttermilk? Use regular milk with 2 teaspoons of lemon juice or vinegar stirred in. Let it sit for 5 minutes before using.
- 4 large egg whites – Keeps the cake light in color and texture. Save the yolks for a curd or custard!
- ⅓ cup coconut oil, melted – Gives a hint of flavor and keeps the crumb moist. You can swap in canola or vegetable oil if preferred.
- 1 tablespoon vanilla extract – Boosts the flavor of the cake and complements the white chocolate buttercream beautifully.
Raspberry Puree
- 6 oz raspberries – Fresh or frozen both work. This is where the tart, fruity contrast comes in.
- ¼ cup water – Helps blend the berries into a smooth puree.
- 2 tablespoons sugar – Sweetens the raspberries just enough to balance their natural tartness.
- 1 teaspoon lemon juice – Brightens up the raspberry flavor and adds a subtle zing.
- ⅛ teaspoon salt – A tiny amount that helps sharpen the berry flavor and balance the sweetness.
White Chocolate Vanilla Buttercream
- 4 oz white chocolate bark, chopped – Melts smoothly into the butter for a creamy, sweet base.
- 1 cup salted butter, softened – Salted butter cuts the sweetness and balances out the white chocolate. Unsalted also works just ¼ teaspoon to the frosting.
- 5 cups powdered sugar – For structure, sweetness, and that dreamy, spreadable texture.
- 2 tablespoons vanilla extract – Deepens the buttercream flavor and enhances the white chocolate.
- ¼ cup heavy whipping cream – Helps whip the frosting to a soft, fluffy consistency.
Garnishes (optional)
- Fresh raspberries and white chocolate shavings – For a beautiful and flavorful finishing touch.
How To Make White Chocolate Raspberry Cake
Ready to bring this beauty to life? Here’s how to make the cake step-by-step, from fruity raspberry swirl to fluffy white chocolate frosting.
- Start with the raspberry puree: Blend raspberries and water until smooth. Strain to remove seeds, then simmer the juice with sugar, lemon juice, and salt. Boil briefly, cool completely, and set aside.
- Combine the cake mix, sour cream, buttermilk, egg whites, melted coconut oil, and vanilla in a large mixing bowl. Mix until smooth and creamy.
- Pour the batter into a greased 9×13-inch pan. Spoon the raspberry puree on top in lines or dollops, then gently swirl it into the batter with a toothpick.
- Bake for 25 to 30 minutes in a preheated 325°F oven or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- While the cake bakes, make the white chocolate frosting. Melt the chopped white chocolate and let it cool. Cream the butter, then blend in the cooled chocolate. Add 3 cups of powdered sugar gradually, then mix in the vanilla and cream. Add the remaining sugar and beat on medium-high for 5 minutes until fluffy. Adjust with more cream or sugar as needed.
- Once the cake is fully cooled, spread the buttercream over the top. For a fun twist, pipe decorative swirls or borders. Garnish with fresh raspberries and white chocolate curls. Slice and serve.
White Chocolate and Raspberry Cake Recipe Tips
- Don’t over-swirl! A few gentle figure-eights with a toothpick are all you need for a pretty marbled effect.
- Use room-temperature ingredients for a smoother batter and fluffier frosting.
- Make extra raspberry puree. Sometimes I dress up this white chocolate and raspberry cake by making a double batch of the raspberry puree and serving it with cake slices.
Make It A Meal
I love to serve a fun drink with this cake, like this Dirty Dr. Pepper, Swig Shark Attack Drink Copycat, and Life’s A Peach Swig Copycat.
White Chocolate Raspberry Cake
This White Chocolate Raspberry Cake combines a moist white cake swirled with raspberry puree and topped with a rich white chocolate buttercream. It's the perfect fruity dessert for any occasion!
Equipment
- Blender
- fine-mesh strainer
- Small saucepan
- measuring cups and spoons
- large mixing bowl
- Hand or stand mixer
- Rubber spatula
- 9×13-inch baking dish
- Microwave safe-bowl
- Offset spatula or butter knife
Ingredients
WHITE CAKE
- 14.25 oz white cake mix, any brand will do
- ⅔ cup sour cream
- ¾ cup buttermilk
- 4 large egg whites
- ⅓ cup coconut oil, melted
- 1 Tablespoon vanilla extract
RASPBERRY PUREE
- 6 oz raspberries
- ¼ cup water
- 2 Tablespoons sugar
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
WHITE CHOCOLATE VANILLA BUTTERCREAM
- 4 ounces white chocolate bark, chopped small
- 1 cup salted butter, softened
- 5 cups powdered sugar
- 2 Tablespoons vanilla extract
- ¼ cup heavy whipping cream
GARNISHES (all optional)
- White Chocolate shavings
- Fresh Raspberries
- Extra raspberry puree
Instructions
RASPBERRY PUREE
- In a blender, add the raspberries and water, and blend until a sauce-like texture forms.
- Using a fine strainer, strain the raspberry mixture until only the seeds are left.
- Place the raspberry mixture in a saucepan and, on low heat, add in the sugar, lemon juice, and salt.
- Stir until the sugar has dissolved.
- Increase the heat to medium-high and let it boil for 5 minutes, stirring occasionally.
- Pour the raspberry mixture into a glass container and let it cool completely for about 30 minutes on the counter or 15 minutes in the refrigerator.
- Preheat the oven to 325°F and spray a 9×13-inch baking dish with nonstick spray; set aside.
WHITE CAKE
- In a large bowl, mix together the cake mix, sour cream, buttermilk, egg whites, coconut oil, and vanilla extract until combined.
- Pour the cake batter into the prepared baking dish.
- Drizzle the raspberry puree over the cake batter, and using a toothpick, gently swirl it into the batter.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely.
WHITE CHOCOLATE BUTTER CREAM FROSTING
- While the cake is baking, add the white chocolate pieces to a small bowl. Microwave for 30 seconds, then remove the bowl and mix the chocolate. Repeat this process for 10 seconds until the chocolate is melted.
- Set the chocolate aside and let it cool to room temperature.
- In a stand mixer, add and cream the butter for 1-2 minutes.
- Slowly add in the white chocolate until it is nice and creamy.
- Add the powdered sugar 1 cup at a time, until you have added 3 cups.
- Add in the vanilla and heavy cream and mix until combined.
- Add the remaining powdered sugar one cup at a time.
- Whip on a medium-high speed for 5 minutes.
- You may need to add more cream or powdered sugar to get the desired consistency. If the frosting is too stiff, add in 1 Tablespoon of cream at a time; if the frosting is too runny, add in 1 Tablespoon of powdered sugar at a time.
FROST THE CAKE
- Spread the frosting evenly on top of the cake.
- You can even add some frosting to a piping bag and pipe a decorative design with it.
- Garnish with Raspberries and white chocolate shavings.
- Serve and Enjoy!
Notes
To store: Cover the cake and refrigerate for up to 5 days. For the best texture, let slices come to room temperature before serving.
To freeze: You can freeze the cake (frosted or unfrosted) in slices or as a whole. Wrap tightly and store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight.
Make ahead: The raspberry puree and buttercream can be made a day ahead and stored in the fridge. Just bring the frosting back to room temperature and re-whip before using.
Nutrition
Serving: 1slice, Calories: 638kcal, Carbohydrates: 89g, Protein: 4g, Fat: 31g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 57mg, Sodium: 427mg, Potassium: 137mg, Fiber: 1g, Sugar: 73g, Vitamin A: 658IU, Vitamin C: 4mg, Calcium: 136mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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White Chocolate Raspberry Cake Recipe FAQs
Can I use frozen raspberries instead of fresh?
I prefer to use fresh raspberries, but frozen ones can be used as an alternative. Just be sure to thaw them first and then drain any excess liquid before making the puree.
Do I need to strain the raspberry puree?
I recommend not skipping this step as it helps remove the seeds from the puree, resulting in a smoother texture.
Can I use a different cake mix flavor?
The white cake mix lets the raspberry and white chocolate flavors shine, which I love. I have not tested other flavors, but I imagine a vanilla or lemon cake mix would also work well.
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