This White Chocolate and Raspberry Cake is a luscious and elegant dessert featuring tender vanilla bean cake layers, rich white chocolate buttercream, and a sweet-tart raspberry filling. Perfect for celebrations, this gluten-free cake is as stunning as it is delicious. Fresh raspberries and decorative frosting details make it a showstopper for any occasion.

Ingredients
Vanilla Bean Cake
- 2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour + 1 tablespoon
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 ¼ teaspoons baking powder
- 1 ½ cups butter, room temperature
- 4 large eggs
- 1 ¾ cups sugar
- ⅓ cup vegetable oil
- 1 cup almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon Singing Dog vanilla bean paste
White Chocolate Buttercream Frosting
- 6 oz white chocolate
- 2 sticks butter, softened
- ¼ cup heavy cream + 1 tablespoon
- 2 ¼ cups powdered sugar
- 1 ⅓ teaspoons Singing Dog vanilla extract
- ⅛ teaspoon salt
Raspberry Filling
- Raspberry jam or your preferred raspberry filling
Instructions
Vanilla Bean Cake
- Prepare the Oven and Pans: Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment rounds and lightly grease the sides with coconut oil.
- Make Buttermilk Substitute: Combine the almond milk and apple cider vinegar in a measuring cup. Stir and set aside to curdle.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment, cream 1 ½ cups of butter and half the sugar until light and fluffy (about 1 minute). Add the remaining sugar and vegetable oil, and beat for another minute.
- Incorporate Eggs and Vanilla: Add the vanilla bean paste and two eggs. Mix for 20 seconds. Add the remaining two eggs, scrape down the bowl, and mix for another 20 seconds.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
- Mix Batter: Add half the dry ingredients to the wet ingredients and mix on low until just combined, then increase speed to medium. Add the buttermilk mixture and remaining dry ingredients, mixing for about 90 seconds until smooth.
- Divide and Bake: Evenly divide the batter between the prepared pans. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15 minutes. Run a knife around the edges, then gently turn them out onto the rack to cool completely.
White Chocolate Buttercream Frosting
- Melt White Chocolate: Melt the white chocolate in 20-second intervals in the microwave, stirring after each, until smooth. Let cool for 15 minutes.
- Cream Butter: In a stand mixer, beat the butter on medium speed until creamy. Gradually add the powdered sugar while mixing on low.
- Incorporate Vanilla and Chocolate: Add the vanilla extract and cooled white chocolate. Beat on medium speed for 90 seconds.
- Adjust Consistency: Add heavy cream and salt, and mix until combined and smooth. Adjust consistency with more cream if necessary.
Assemble the Cake
- Layer the Cake: Place the first cake layer on a serving plate or cake stand. Pipe a border of white chocolate buttercream around the edge and fill the center with a layer of raspberry filling.
- Add Second Layer: Place the second cake layer on top and frost the entire cake with the white chocolate buttercream.
- Decorate: Using a star tip, pipe dollops of frosting around the top edge of the cake and a decorative border at the base. Garnish with fresh raspberries on each frosting dollop.
Why You’ll Love This Recipe
- Elegant Presentation: Beautifully frosted and garnished, it’s perfect for any special occasion.
- Gluten-Free Option: Made with Bob’s Red Mill 1:1 gluten-free flour for a tender, airy texture.
- Delicious Combination: The creamy white chocolate buttercream pairs perfectly with the tangy raspberry filling.
- Customizable: Easily adapt the recipe for dairy-free or nut-free diets.
Tips
- Use Room Temperature Ingredients: This ensures a smoother batter and frosting.
- Cool Cakes Completely: Prevent frosting from melting by waiting until cakes are fully cooled.
- Weigh Cake Batter: Divide the batter evenly for even baking.
- Decorate with Precision: Chill the frosting slightly before piping for cleaner edges.
Variations and Substitutions
- Dairy-Free: Use vegan butter and coconut cream for the frosting.
- Nut-Free: Substitute almond milk with oat or soy milk.
- Chocolate Drizzle: Add a white chocolate ganache drizzle for an extra decorative touch.
- Berry Swap: Use strawberry or blackberry filling instead of raspberry.
FAQs
Can I make this cake ahead of time?
- Yes! Bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature.
Can I freeze the cake layers?
- Absolutely. Wrap each layer in plastic wrap and freeze for up to 3 months. Thaw completely before assembling.
What’s the best way to store leftovers?
- Store the frosted cake in an airtight container in the fridge for up to 5 days.
Serving Suggestions
- Serve with a glass of Prosecco or sparkling cider for a festive pairing.
- Add a dollop of whipped cream on the side for extra indulgence.
- Pair with hot tea or coffee for a comforting treat.
Enjoy this White Chocolate and Raspberry Cake for a stunning and delicious dessert that everyone will love!
White Chocolate and Raspberry Cake Recipe
12
servings15
minutes40
minutesIngredients
Vanilla Bean Cake
2 ¼ cups Bob’s Red Mill 1:1 gluten-free flour + 1 tablespoon
3 tablespoons cornstarch
½ teaspoon salt
½ teaspoon baking soda
2 ¼ teaspoons baking powder
1 ½ cups butter, room temperature
4 large eggs
1 ¾ cups sugar
⅓ cup vegetable oil
1 cup almond milk
1 tablespoon apple cider vinegar
1 tablespoon Singing Dog vanilla bean paste
White Chocolate Buttercream Frosting
6 oz white chocolate
2 sticks butter, softened
¼ cup heavy cream + 1 tablespoon
2 ¼ cups powdered sugar
1 ⅓ teaspoons Singing Dog vanilla extract
⅛ teaspoon salt
Raspberry Filling
Raspberry jam or your preferred raspberry filling
Directions
- Vanilla Bean Cake
- Prepare the Oven and Pans: Preheat the oven to 350°F. Line the bottoms of two 8-inch cake pans with parchment rounds and lightly grease the sides with coconut oil.
- Make Buttermilk Substitute: Combine the almond milk and apple cider vinegar in a measuring cup. Stir and set aside to curdle.
- Cream Butter and Sugar: Using a stand mixer with a paddle attachment, cream 1 ½ cups of butter and half the sugar until light and fluffy (about 1 minute). Add the remaining sugar and vegetable oil, and beat for another minute.
- Incorporate Eggs and Vanilla: Add the vanilla bean paste and two eggs. Mix for 20 seconds. Add the remaining two eggs, scrape down the bowl, and mix for another 20 seconds.
- Combine Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, baking soda, and salt.
- Mix Batter: Add half the dry ingredients to the wet ingredients and mix on low until just combined, then increase speed to medium. Add the buttermilk mixture and remaining dry ingredients, mixing for about 90 seconds until smooth.
- Divide and Bake: Evenly divide the batter between the prepared pans. Bake for 33-38 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for 15 minutes. Run a knife around the edges, then gently turn them out onto the rack to cool completely.
- White Chocolate Buttercream Frosting
- Melt White Chocolate: Melt the white chocolate in 20-second intervals in the microwave, stirring after each, until smooth. Let cool for 15 minutes.
- Cream Butter: In a stand mixer, beat the butter on medium speed until creamy. Gradually add the powdered sugar while mixing on low.
- Incorporate Vanilla and Chocolate: Add the vanilla extract and cooled white chocolate. Beat on medium speed for 90 seconds.
- Adjust Consistency: Add heavy cream and salt, and mix until combined and smooth. Adjust consistency with more cream if necessary.
- Assemble the Cake
- Layer the Cake: Place the first cake layer on a serving plate or cake stand. Pipe a border of white chocolate buttercream around the edge and fill the center with a layer of raspberry filling.
- Add Second Layer: Place the second cake layer on top and frost the entire cake with the white chocolate buttercream.
- Decorate: Using a star tip, pipe dollops of frosting around the top edge of the cake and a decorative border at the base. Garnish with fresh raspberries on each frosting dollop.
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