1-First Step: Prepare the Raspberry Compote Start with the raspberry compote since it needs to chill for at least 1 hour. Combine fresh or frozen raspberries with sugar, cornstarch, and lemon juice in a saucepan over medium heat. Stir until the mixture thickens into a compote, then remove from heat and let it cool completely in the fridge. This step adds a tangy layer that complements the cake’s sweetness.

2-Second Step: Preheat and Prep the Oven and Pans Preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper for easy removal. Sift together the all-purpose flour, baking powder, baking soda, and salt into a bowl to ensure even distribution and avoid dense spots in your White Chocolate Raspberry Cake.

3-Third Step: Mix the Cake Batter In a large bowl, beat the softened unsalted butter, sunflower oil, granulated sugar, and vanilla extract until fluffy and light. Add the whole egg, then the egg whites one at a time, followed by the full-fat sour cream. Alternate adding the dry ingredients and whole milk, starting and ending with the flour mixture, to keep the batter smooth. Gently fold in the fresh raspberries to maintain their shape and add bursts of flavor.

4-Fourth Step: Bake the Cake Layers Divide the batter evenly between the prepared pans and bake for 25-30 minutes. Check doneness by inserting a skewer into the center; it should come out clean with lightly golden tops. Let the layers cool completely in the pans before removing. This ensures the White Chocolate Raspberry Cake stays moist and easy to handle. For a link to more frosting ideas, see our chocolate buttercream frosting recipe on the site.

5-Fifth Step: Make the Frosting Heat half the heavy cream with vanilla until simmering, then pour it over chopped pure white chocolate. Let it rest for 2 minutes, whisk until smooth, and cool for 5 minutes. Add the remaining cold cream, chill for at least 2 hours or overnight, then whip until fluffy for a silky frosting that tops your cake perfectly.

6-Final Step: Assemble and Decorate Pipe a border of frosting on one cake layer, add the chilled compote inside, top with the second layer, and frost the exterior. Decorate with fresh raspberries for a beautiful finish. Serve immediately or store as needed for the best flavor in your White Chocolate Raspberry Cake.