There’s something magical about the combination of white chocolate and raspberries. It’s like the culinary version of a rom-com sweet, a little tart, and totally irresistible. If you’ve been dreaming of the perfect dessert that balances indulgence with fruity brightness, this White Chocolate Raspberry Dream Cake will feel like it was made just for you.
Whether you’re juggling meetings, laundry, or little humans asking what’s for dinner this cake gives you a decadent escape without the stress. Packed with white chocolate raspberry cream vibes and layered with a chocolate cake raspberry filling twist, it’s exactly what your next gathering, birthday, or “just because” night-in needs.
Why You’ll Love This White Chocolate Raspberry Dream Cake
First off this isn’t your average raspberry cake. It has:
- A tangy raspberry filling that practically bursts with flavor
- A soft, vanilla-infused sponge that holds everything together beautifully
- And the crowning glory? That dreamy white chocolate raspberry cream that’s smooth, rich, and ready for center stage
Plus, it’s easy to prep ahead (hello, freezer-friendly layers) and has enough wow-factor to impress anyone from picky toddlers to in-laws.
Let’s Talk Raspberry Cake Filling (Because It Deserves a Moment)
The raspberry filling is what really takes this from “just another cake” to something you’ll be texting your friends about. With fresh or frozen raspberries, just the right amount of lemon juice, and a gentle simmer on the stovetop, this raspberry cake filling for chocolate cake becomes jammy and tart like nature’s candy. Pro tip: Save a spoonful for toast the next morning (you’re welcome).
How to Make This Dreamy Cake
Step 1: Make the Raspberry Filling
Start by combining your raspberries, sugar, and lemon juice in a small saucepan over medium heat. Stir until the berries start to break down and get juicy this usually takes 3–4 minutes. Mix the cornstarch with water, then add it in and stir until the mixture thickens into a jammy, ruby-red filling. Let it cool while you prep your batter.
Step 2: Whip Up the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter, oil, and sugar until it’s light and fluffy (think smooth peanut butter consistency). Add in the vanilla, whole egg, and egg whites one at a time. Follow with sour cream and milk, alternating with the dry ingredients. Gently fold in those fresh raspberries.
Step 3: Bake It Up
Pour the batter into your prepared cake pans (two 8-inch pans work great), and bake at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely before filling and frosting.
Estimated Nutrition
Nutrition Facts (per slice, approx. 12 servings):
- Calories: ~330
- Total Fat: 14g
- Carbohydrates: 45g
- Sugar: 27g
- Protein: 4g
- Fiber: 2g
Preparation Time:
- Prep: 25 minutes
- Cook Time: 30 minutes
- Cooling + Assembling: 45 minutes
- Total Time: ~1 hour 40 minutes
Quick Tips for Cake Success
- Fresh or frozen raspberries? Either works just don’t thaw the frozen ones beforehand.
- Sift that flour. It keeps your crumb light and tender.
- Let it cool. A warm cake will melt your cream and make things messy.
- Level up: Add a layer of white chocolate ganache or frosting to bring out the chocolate with raspberry filling cake flavor combo.
How to Serve This Raspberry-Filled Chocolate Cake
This cake is gorgeous on its own but even better with a dollop of whipped cream or a drizzle of white chocolate on top. Want to be fancy? Garnish with fresh raspberries and mint sprigs before serving.
Serve it at:
- Birthday parties
- Brunches
- Book clubs (wine highly encouraged)
- Or honestly, Tuesday nights when you need a win
Prepping Ahead & Storing Leftovers
One of the best parts? This cake stores beautifully.
- Make ahead: Bake the cake layers a day or two in advance. Wrap in plastic and refrigerate.
- Freeze it: Yes, even the filled cake! Wrap slices tightly and freeze for up to 2 months.
- Leftovers: Store covered at room temp for 1 day, or refrigerate for up to 4 days. Let it come to room temp before serving for best flavor.
A Little Backstory…
This cake has become my secret weapon. It all started when I brought a version of it to a neighborhood potluck, and someone actually asked if I bought it from a bakery (cue my smug but humble smile). Now, it’s my go-to for birthdays, girl’s night, or when I just need to bake something pretty that tastes even better than it looks.
FAQ: Everything You’ve Wanted to Know
Can I use a boxed cake mix instead?
Yes! If you’re short on time, a good-quality white or vanilla boxed mix will work. Just add the raspberry filling and some homemade frosting to give it that bakery-made magic.
Is this the same as a chocolate with raspberry filling cake?
Not exactly this one is more vanilla-forward. But if you’re craving a deeper cocoa note, swap out 1/4 cup of flour for cocoa powder in the batter.
Can I double the raspberry filling?
Absolutely. It’s delicious spooned over the top or even layered in between with a little extra white chocolate raspberry cream.
Can I make cupcakes instead?
Yes! Just adjust the bake time to 15–18 minutes and don’t forget to sneak a little raspberry center in each one. Instant hit.
Do I need to strain the seeds out of the filling?
Totally up to you. If you prefer a smoother texture, go ahead and strain. If you’re like me and love the natural feel, leave them in.
What if I don’t have sour cream?
Greek yogurt makes a perfect sub! It keeps the cake moist and tender.
Can I use raspberry jam instead of making the filling?
You can, but homemade is worth it here. The fresh pop of flavor really elevates the whole cake.
Is this similar to a raspberry filled chocolate cake?
Kind of! The flavor profile is similar, especially with the fruit-chocolate combo, but this one’s a lighter, vanilla-based spin.
Final Slice: Why This White Chocolate Raspberry Dream Cake Is a Keeper
If you’re craving something fresh, rich, and a little fancy but don’t want to spend hours in the kitchen this White Chocolate Raspberry Dream Cake is for you. With layers of fruity sweetness and just the right touch of creamy indulgence, it brings the best of white chocolate raspberry cream and raspberry cake filling for chocolate cake all into one delicious bite.
Whether you’re hosting a crowd or just baking for joy, this cake checks all the boxes: easy, beautiful, and absolutely dreamy.
📝 Ingredients and exact quantities listed in the recipe card below!
White Chocolate Raspberry Dream Cake
Equipment
- 8-inch cake pans
- Mixing bowls
- Hand or stand mixer
- Saucepan
Ingredients
Raspberry Filling
- 1 1/2 cups raspberries fresh or frozen (do not thaw if frozen)
- 2 tbsp granulated sugar
- 1/2 tsp lemon juice
- 2 tsp water
- 1 1/2 tsp cornstarch
Cake Batter
- 1 3/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter softened
- 2 tbsp sunflower oil
- 1 1/3 cups granulated sugar
- 1 1/2 tsp pure vanilla extract
- 1 large egg room temperature
- 2 large egg whites room temperature
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 1/4 cups fresh raspberries
Instructions
- Combine raspberries, sugar, and lemon juice in a saucepan over medium heat. Stir until berries break down and release juices (about 3–4 minutes).
- Mix cornstarch and water in a small bowl. Add to saucepan and stir until thickened. Let cool completely.
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter, sunflower oil, and sugar until fluffy. Add vanilla, whole egg, and egg whites, beating after each addition.
- Alternate adding the dry ingredients with sour cream and milk. Fold in fresh raspberries gently.
- Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely.
- Once cakes are cool, layer with raspberry filling and frost with white chocolate raspberry cream as desired.