Ever dream of a cake so light, fruity, and decadent that it feels like a celebration in every bite? That’s exactly what you’re getting with this Raspberry Heaven Cake topped with a luscious white chocolate frosting. Imagine soft, melt-in-your-mouth layers of raspberry goodness paired with a creamy, rich topping—it’s the kind of dessert that makes people sneak back for seconds (or thirds). Trust me, this recipe is pure magic, and it’s surprisingly easy to whip up!
The other day, I baked this for my family, and let me tell you, the kitchen smelled so good it turned into a gathering spot. Before I could even grab my camera for the perfect picture, the cake had practically vanished. If that’s not proof of its crowd-pleasing charm, I don’t know what is.
Why You’ll Love This Raspberry Heaven Cake
- Bursting with Berry Flavor: The fresh raspberry puree infuses the cake with vibrant, fruity sweetness.
- Fluffy and Light Texture: Beaten egg whites create an airy crumb that’s still moist and tender.
- Dreamy White Chocolate Frosting: Rich, smooth, and slightly sweet, the frosting is the perfect complement to the tangy cake.
- Visually Stunning: The bright pink cake topped with creamy white frosting and garnished with freeze-dried raspberries is a showstopper.
- Perfect for Any Occasion: Whether it’s a birthday, brunch, or just because, this cake fits the bill.
Preparation Time and Servings
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Total Time: About 1 hour 10 minutes
- Servings: 12–15 generous slices
Ingredients for Raspberry Heaven Cake
For the Raspberry Cake:
- 3 cups all-purpose flour: Creates a sturdy yet soft base for the cake.
- 3½ tsp baking powder: Gives the cake its rise and fluffiness.
- ¼ tsp salt: Enhances the flavors in the cake.
- 1 cup unsalted butter, softened (2 sticks): Adds richness and moisture.
- 2 cups sugar: Sweetens the cake perfectly without overpowering the raspberry flavor.
- 5 egg whites, room temperature: Whipped to stiff peaks for a light, airy texture.
- 2½ cups fresh raspberry puree: Bursting with natural berry flavor.
- ½ cup whole milk: Balances the richness of the butter and eggs.
- 1 tsp vanilla extract: Adds depth and warmth to the flavor profile.
- 6–10 drops red food color gel (optional): For a more vibrant pink hue.
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened (2 sticks): The creamy base of the frosting.
- 2 cups powdered sugar, sifted: Ensures a silky-smooth frosting.
- 12 oz white chocolate, melted: The star ingredient for a luxurious, creamy topping.
- ⅔ cup heavy cream: Lightens the frosting, making it velvety and spreadable.
- 1 tsp vanilla extract: Complements the white chocolate beautifully.
- ¼ tsp salt: Balances the sweetness.
Garnish:
- ½ cup freeze-dried raspberries, roughly crushed: Adds a pop of flavor, crunch, and visual appeal.
Step-by-Step Instructions
To Make the Raspberry Cake:
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9″x13″ sheet pan with parchment paper, and lightly grease it to ensure easy release.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the butter until creamy and fluffy. Gradually add the sugar, beating until the mixture is pale and fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing until just combined. Avoid overmixing to keep the batter light.
- Incorporate Raspberry Puree: In a separate bowl, whisk together the raspberry puree and milk. Slowly fold this mixture into the batter, ensuring it’s evenly distributed.
- Whip and Fold Egg Whites: In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter in three batches, being careful not to deflate the mixture.
- Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
To Make the White Chocolate Frosting:
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Scrape down the sides as needed.
- Add Melted White Chocolate: With the mixer running on low speed, slowly pour in the melted white chocolate. Increase the speed to medium and beat until smooth and creamy.
- Incorporate Remaining Ingredients: Add the heavy cream, vanilla extract, and salt. Beat on medium-high speed until the frosting is light and spreadable.
Assembly:
- Frost the Cake: Once the cake is fully cooled, spread the white chocolate frosting generously over the top using an offset spatula for smooth, even coverage.
- Add the Garnish: Sprinkle the crushed freeze-dried raspberries over the frosting. Their bright color and tangy flavor make the perfect finishing touch.
- Slice and Serve: Cut the cake into squares or slices, and enjoy!
Serving Suggestions
- Classic Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Brunch Treat: Pair it with a cup of Earl Grey tea or a latte for an indulgent breakfast or mid-morning snack.
- Elevated Dessert: Drizzle a little raspberry sauce over the top for added flair.
Tips for Success
- Room Temperature Ingredients: Ensure all your dairy products and eggs are at room temperature for the best results.
- Whipping Egg Whites: Use a clean, dry bowl to whip the egg whites—any grease or residue can prevent them from forming peaks.
- Draining Raspberries: If your raspberry puree is too watery, strain it slightly to avoid excess liquid in the batter.
- Cooling the Cake: Let the cake cool completely before frosting to prevent the frosting from melting.
- Storage: Keep leftovers in an airtight container at room temperature for up to two days, or in the fridge for up to five days.
Recipe Variations
- Gluten-Free: Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour.
- Dairy-Free: Use dairy-free butter, milk, and cream alternatives.
- Lemon-Raspberry Cake: Add 2 tbsp of fresh lemon juice and 1 tsp of zest to the batter for a citrusy twist.
- Chocolate Raspberry Cake: Swirl some melted dark chocolate into the batter before baking for a marbled effect.
Freezing and Storage
- Freezing the Cake: Once the cake is fully baked and cooled, wrap it tightly in plastic wrap and then in foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge before frosting.
- Freezing Frosted Cake: Place frosted slices on a baking sheet in the freezer until solid, then wrap individually in plastic wrap and store in an airtight container.
Frequently Asked Questions
- Can I use frozen raspberries? Yes, but thaw and drain them thoroughly before pureeing.
- What can I substitute for white chocolate? Cream cheese frosting is a delicious alternative.
- Can I make this cake ahead of time? Absolutely! Bake the cake a day in advance and frost it the day you plan to serve it.
- Do I need food coloring? No, it’s optional. The cake will naturally have a light pink hue from the raspberries.
Conclusion
Raspberry Heaven Cake with Creamy White Chocolate Topping is a dessert that feels as luxurious as it sounds. From the first bite to the last, it’s a symphony of flavors and textures that’s sure to delight anyone lucky enough to taste it. I hope this recipe brings as much joy to your kitchen as it does to mine! Don’t forget to snap a photo and tag me when you share your masterpiece. 💕🍰
Print
Raspberry Heaven Cake with Creamy White Chocolate Topping
- Total Time: About 1 hour 10 minutes
- Yield: 12–15 servings 1x
- Diet: Vegetarian
Description
This Raspberry Heaven Cake is the perfect mix of tangy, fruity flavor and creamy sweetness. The raspberry-infused cake is light and airy, while the white chocolate frosting adds a rich, luscious finish. It’s the ultimate crowd-pleasing dessert for birthdays, brunches, or just because!
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 3½ tsp baking powder
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 egg whites, room temperature
- 2½ cups fresh raspberry puree
- ½ cup whole milk
- 1 tsp vanilla extract
- 6–10 drops red food color gel (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 12 oz white chocolate, melted
- ⅔ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp salt
Garnish:
- ½ cup freeze-dried raspberries, crushed
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9″x13″ pan with parchment.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until fluffy; mix in dry ingredients alternately with raspberry puree and milk.
- Whip egg whites to stiff peaks and fold into the batter. Bake for 40–45 minutes.
- For frosting, beat butter and powdered sugar, mix in melted white chocolate, then add cream, vanilla, and salt.
- Frost cooled cake, garnish with freeze-dried raspberries, and serve!
Notes
- Ensure raspberries are well-drained to prevent excess moisture.
- For a brighter color, adjust food coloring as needed.
- Prep Time: 25 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American