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Recipe: White Chocolate Raspberry Birthday Cake

February 17, 2011

I am finally getting around to posting these birthday cake recipes from Creamie’s party a few weeks ago.  Enjoy!

white chocolate raspberry cake

White Chocolate Raspberry Cake

(modified from tasteofhome)

  • 3/4 cup soft butter
  • 2 1/4 cups sugar
  • 4 eggs
  • 1 cup white chocolate chips, melted and cooled
  • 1 tsp vanilla extract

Cream together butter and sugar until fluffy.  Add eggs one at a time, mixing well after each addition.  Beat in melted chocolate and vanilla.  In a separate bowl mix together dry ingredients

  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tea baking soda
  • 1 cup buttermilk (don’t mix with dry stuff)

Add flour mixture to butter mixture, alternately with buttermilk until well combined. Divide batter evenly between two well greased and floured 9″ round cake pans.  Bake at 350 degrees for 28-32 minutes until a toothpick comes out clean.  Cool 10 minutes in pan before turning out onto a wire rack to finish cooling.


  • 2 cups fresh or frozen raspberries
  • 3/4 cup water
  • 1/2 cup sugar
  • 3 TB cornstarch

In a small saucepan bring raspberries and water to a boil.  Reduce heat and simmer for five minutes.  Strain raspberry mixture into a separate bowl, pressing berries through a fine sieve and discard seeds.  In the same saucepan combine sugar and cornstarch, and stir in raspberry puree until smooth.  Bring mixture to a boil, cook and stir for two minutes until thick.  When cool, spread between the cake layers.


  • 1 8 oz package cream cheese (or neufatchel cheese)
  • 1 cup white chocolate chips, melted and cooled (or you can use vanilla chips)
  • 1 12 oz carton container of cool whip (or use 1 1/2 cups very stiffly whipped cream)

Beat cream cheese until fluffy, add chocolate chips and then fold in whipped cream.  Spread over cake and garnish with fresh raspberries.  Store in refrigerator.

15 Comments leave one →
  1. February 17, 2011 1:18 pm

    This looks and sounds so tasty! I’m going to try making it. Thanks for posting the recipe!

  2. February 17, 2011 1:26 pm

    YUM!!!!!! Soooo making this!

  3. Kim permalink
    February 17, 2011 1:43 pm

    Thank you!! I am so excited to make this sometime. It was so yummy!!

  4. February 17, 2011 1:45 pm

    Wow…this looks delicious! I’ll definitely be giving it a try! Thanks for the recipe! 🙂

  5. lacey permalink
    February 17, 2011 3:01 pm


  6. February 17, 2011 3:31 pm

    Oh E! This looks amazing.
    So delicious I can imagine.
    La xo

  7. Lynda B permalink
    February 17, 2011 3:41 pm

    As I was one of the people who begged for this (with a pretty please, glitter and a cherry on top!) thank you very much for taking the effort to type it out. I shall make this soon, and let you know the results…drooling at the thought, mmmmmm….

  8. February 18, 2011 8:42 am

    Yummm, just the kind of thing my family would love. Clarice

  9. February 21, 2011 2:08 pm


    Mmmmm. I love raspberry anything. I’m going to save this recipe and do it when the raspberries come on in the garden at the end of next summer. It will be devine.

    xo -El

  10. Erika Barber permalink
    August 13, 2011 4:26 pm

    Love this cake it is so favorable and super easy to make. Wonderful cake thank you!

  11. Eva permalink
    April 8, 2012 2:59 pm

    Made this cake yesterday for my mom’s birthday and everyone loved it!! Absolutely love the recipe and can’t wait to make it again. Thanks 🙂

  12. Kat permalink
    June 23, 2013 8:58 pm

    Made this cake today for bbq, it was gone within seconds. The cake has flavor but would like it to be more moist but it was still good. Raspberry middle jelly was great, loved that. Frosting was tasty. Everything worked great together. Will make this again.

  13. indalu permalink
    October 9, 2014 11:44 am

    My son wanted a raspberry BDay cake. This one sounded great, but there are issues with the recipe. Using 3 9″ pans with a baking time of about 19 mins worked reasonably well, but the texture was very dense and heavy. Suggest to anyone who might be considering making this that the baking powder be increased to 1 tbsp (instead of 1 tsp). Would also recommend cake flour. The white chocolate flavor did not come through at all. I only saved it by making a raspberry buttercream that I used between the layers.


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