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Easy White Chocolate Raspberry Cake Recipe

Fresh Raspberry and White Chocolate Cake

Sara Coleman
A moist, buttery sponge cake bursting with tart fresh raspberries and creamy white chocolate chunks. This elegant dessert balances sweet and tangy flavors with a tender crumb that is perfect for afternoon tea or special celebrations.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 385 kcal

Ingredients
  

Ingredients

  • 1.5 cups all-purpose flour sifted
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened at room temperature
  • 0.75 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.5 cup sour cream full fat for moisture
  • 1 cup fresh raspberries washed and dried thoroughly
  • 0.5 cup white chocolate chips high quality cocoa butter content
  • 1 tbsp powdered sugar for dusting

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For a make-ahead option, you can freeze the baked cake (without sugar dusting) for up to 1 month. If using frozen raspberries, do not thaw them before adding to the batter to prevent streaking.