White Raspberry Cake: A Light and Elegant Dessert
This white raspberry cake is the perfect balance of delicate vanilla cake layers and bright, tangy raspberry filling. It’s stunning enough for special occasions yet surprisingly simple to make at home.
The combination of fluffy white cake and fresh raspberries creates a dessert that’s both visually impressive and incredibly delicious. Whether you’re celebrating a birthday, bridal shower, or just treating yourself, this cake delivers bakery-quality results.
Why You’ll Love This Recipe
White raspberry cake offers the elegance of a professional bakery cake without the complicated techniques. The moist, tender crumb pairs beautifully with the sweet-tart raspberry filling, creating layers of flavor in every bite.
This recipe uses simple ingredients you likely already have in your pantry. The white cake base is incredibly versatile, and the raspberry filling can be made with fresh or frozen berries.
The cake stays moist for days and actually tastes even better on day two. It’s perfect for making ahead when you’re planning for gatherings or celebrations.
Read More: Raspberry Layer Cake
Ingredients You’ll Need
The ingredient list is straightforward and easy to find at any grocery store. Here’s what you’ll need for both the cake and the raspberry filling.
For the White Cake:
For the Raspberry Filling:
For the Frosting:
How to Make the Cake Layers
Start by preheating your oven to 350°F and preparing three 8-inch round cake pans with butter and parchment paper. This ensures your cakes release perfectly every time.
In a large bowl, cream the butter and sugar until light and fluffy, about 4 minutes. Add egg whites one at a time, beating well after each addition, then mix in vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt. Combine milk and sour cream in another bowl. Alternate adding dry ingredients and milk mixture to the butter mixture, beginning and ending with dry ingredients.
Divide batter evenly among the three pans and bake for 25 to 28 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
White Raspberry Cake: A Light and Elegant Dessert
Course: DessertCuisine: AmericanDifficulty: Moderate12
30
minutes58
minutes1
hour28
minutesA stunning three-layer white cake filled with homemade raspberry filling and covered in silky vanilla buttercream. Perfect for celebrations or any time you want an elegant, delicious dessert.
Ingredients
- White Cake Layers
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
5 large egg whites, room temperature
1 tablespoon vanilla extract
1 cup whole milk, room temperature
½ cup sour cream, room temperature
- Raspberry Filling
3 cups fresh or frozen raspberries
¾ cup granulated sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
- Vanilla Buttercream
1½ cups unsalted butter, softened
5 cups powdered sugar, sifted
â…“ cup heavy cream
2 teaspoons vanilla extract
Pinch of salt
- For Decoration
Fresh raspberries
White chocolate shavings (optional)
Directions
- Make the cake layers
- Preheat oven to 350°F. Grease three 8-inch round cake pans, line bottoms with parchment paper, and grease the paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
- Add egg whites one at a time, beating well after each addition. Mix in vanilla extract.
- Combine milk and sour cream in a measuring cup. Add flour mixture to butter mixture in three additions, alternating with milk mixture, beginning and ending with flour. Mix on low speed just until combined.
- Divide batter evenly among prepared pans and smooth the tops. Bake for 25–28 minutes until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks. Remove parchment paper and cool completely.
- Make the raspberry filling
- Combine raspberries, sugar, and cornstarch in a medium saucepan over medium heat.
- Stir constantly until mixture comes to a boil and thickens, about 8–10 minutes, until it coats the back of a spoon.
- Remove from heat and stir in lemon juice. Transfer to a bowl and cool completely. Filling will thicken as it cools.
- Make the buttercream
- Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
- Gradually add powdered sugar one cup at a time, beating on low speed after each addition.
- Add heavy cream, vanilla, and salt. Beat on high speed for
Notes
- Make-Ahead: Cake layers can be baked, cooled, wrapped tightly, and frozen for up to 3 months. Raspberry filling can be made up to 3 days ahead and refrigerated.
Storage: Store covered cake at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature 30 minutes before serving. - Substitutions: Use frozen raspberries if fresh aren’t available. No need to thaw them first. You can replace sour cream with an equal amount of Greek yogurt.
Frosting Consistency: If buttercream is too thick, add cream one tablespoon at a time. If too thin, add more powdered sugar ¼ cup at a time.
Leveling Cakes: For perfectly flat layers, use a serrated knife or cake leveler to trim any domed tops before assembling.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 685 |
| Total Fat | 32g |
| Saturated Fat | 20g |
| Cholesterol | 85mg |
| Sodium | 195mg |
| Total Carbohydrates | 95g |
| Dietary Fiber | 2g |
| Sugars | 72g |
| Protein | 5g |
Preparing the Raspberry Filling
Making homemade raspberry filling is easier than you might think. In a medium saucepan, combine raspberries, sugar, and cornstarch over medium heat.
Stir constantly as the mixture comes to a boil and thickens, about 8 to 10 minutes. The filling should coat the back of a spoon when it’s ready. Remove from heat and stir in lemon juice.
Transfer the filling to a bowl and let it cool completely before using. It will thicken even more as it cools. You can make this a day ahead and store it covered in the refrigerator.
Making the Buttercream Frosting
Beat room temperature butter in a large bowl until creamy and smooth, about 2 minutes. This step is crucial for achieving a silky frosting texture.
Gradually add powdered sugar one cup at a time, beating well after each addition. Pour in heavy cream, vanilla extract, and a pinch of salt, then beat on high speed for 3 to 4 minutes.
The frosting should be light, fluffy, and hold stiff peaks. If it’s too thick, add a tablespoon more cream. If too thin, add more powdered sugar.
Assembling Your Layer Cake
Place the first cake layer on your serving plate or cake stand. Spread half of the cooled raspberry filling over the top, leaving a small border around the edges.
Add the second cake layer and repeat with the remaining raspberry filling. Top with the third cake layer and press down gently to secure everything.
Apply a thin crumb coat of frosting all over the cake and refrigerate for 30 minutes. This seals in crumbs and makes the final frosting layer smooth and professional-looking. Finish with remaining frosting, decorating as desired with fresh raspberries.
Storage and Make-Ahead Tips
This white raspberry cake stays fresh at room temperature for up to 2 days if stored in a cake dome or covered container. The buttercream protects the cake layers from drying out.
For longer storage, refrigerate the cake for up to 5 days. Let it sit at room temperature for 30 minutes before serving for the best texture and flavor.
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before assembling and frosting.
Recipe Tips for Success
Room temperature ingredients are essential for this recipe. Cold eggs or butter won’t incorporate properly and can result in a dense cake. Plan ahead and let everything sit out for about an hour.
Don’t overmix the batter once you add the flour. Mix just until the dry ingredients disappear to keep your cake tender and light.
Use a kitchen scale for the most accurate measurements, especially with flour. Too much flour is the most common reason for dry cake. If measuring by cup, spoon flour into the measuring cup and level it off without packing.
Customization Ideas
While raspberries are classic, you can swap them for strawberries, blackberries, or a mix of berries. Adjust the sugar in the filling based on the sweetness of your chosen fruit.
Add a teaspoon of almond extract to the cake batter for a subtle nutty flavor that pairs beautifully with raspberries. This is a popular variation for wedding cakes.
For a lemon raspberry version, add 2 tablespoons of lemon zest to the cake batter and replace some of the milk with fresh lemon juice. The citrus brightness complements the berries perfectly.
Frequently Asked Questions
Can I use a different size cake pan for this recipe?
Yes, you can use two 9-inch pans instead of three 8-inch pans for a two-layer cake. Increase the baking time to 30 to 35 minutes and check for doneness with a toothpick. The cake will have a different appearance but the same delicious flavor. You can also make this as a 9×13 inch sheet cake, baking for 35 to 40 minutes.
Why is my cake dense instead of fluffy?
Dense cake usually results from overmixing the batter after adding flour, using cold ingredients, or measuring flour incorrectly. Make sure all ingredients are at room temperature, mix just until the flour disappears, and measure flour by spooning it into the cup rather than scooping. Expired baking powder can also cause density issues, so check the date on your container.
Can I make this cake without eggs?
Since this recipe uses only egg whites, it’s difficult to substitute successfully without changing the texture significantly. However, you can try using aquafaba (liquid from canned chickpeas) as a replacement, using 3 tablespoons of aquafaba for each egg white. Whip the aquafaba to soft peaks before folding it into the batter. The result will be slightly different but still delicious.
