White Chocolate Raspberry Cake Recipe – Perfect Mascarpone Frosting

Last Updated on 2 months by Neha Deshmukh

White Chocolate Raspberry Cake Recipe – Perfect Mascarpone Frosting

Hey everyone! If you’re anything like me, you believe a little sweetness can make everything better. And let me tell you, this White Chocolate Raspberry Cake is seriously next-level sweet. I first made this for my sister’s birthday, and it was an instant hit – she’s been requesting it every year since! It’s surprisingly easy to make, and the combination of creamy white chocolate, tangy raspberries, and a dreamy mascarpone frosting is just… chef’s kiss.

Why You’ll Love This Recipe

This isn’t just another cake recipe. It’s a little slice of heaven! Here’s why you’ll fall in love:

• Flavor Explosion: The delicate sweetness of white chocolate perfectly complements the tartness of fresh raspberries.
• Silky Smooth Frosting: Mascarpone cheese takes the frosting to a whole new level of richness and creaminess. Forget everything you thought you knew about frosting!
• Relatively Easy: Don’t let the fancy ingredients intimidate you. This cake is totally achievable for bakers of all levels.
• Beautiful Presentation: It looks as good as it tastes, making it perfect for special occasions.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 4 oz white chocolate chips (about 115g)
• 1.25 cups milk (about 300ml)
• 2.5 cups all-purpose flour (about 315g)
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.75 cup unsalted butter, softened (about 170g)
• 1.25 cups white granulated sugar (about 250g)
• 3 eggs
• 1 teaspoon vanilla extract
• 8 oz mascarpone cheese (about 225g)
• 1 cup heavy whipping cream (about 240ml)
• 2 tablespoons white granulated sugar (about 25g)
• 0.5 teaspoon vanilla extract
• Fresh raspberries, for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• White Chocolate: Please, please use good quality white chocolate! It really impacts the flavor. I prefer using a brand with a higher cocoa butter content for a smoother melt.
• Mascarpone: This Italian cream cheese is the star of the frosting. It’s incredibly smooth and adds a subtle tang. Don’t skip it! If you absolutely can’t find it, see the FAQs for substitution ideas.
• Flour: Depending on where you are in India, flour types can vary. If your flour feels very dense, you might want to use slightly less – start with 2.25 cups and add more if needed.
• Milk: Full-fat milk works best for richness, but you can use lower-fat milk if you prefer.

Step-By-Step Instructions

Alright, let’s get baking!

1. Melt the White Chocolate: In a saucepan, combine the milk and white chocolate chips. Gently simmer over low heat, stirring constantly until the chocolate is completely melted and smooth. Remove from heat and let it cool completely. This is important – you don’t want to cook the eggs later!
2. Prep the Pans: Preheat your oven to 350°F (175°C). Grease two or three 6-inch cake pans and line the bottoms with parchment paper. To help your cakes bake flat (and who doesn’t want that?), wrap the pans with damp baking strips.
3. Cream Butter & Sugar: In the bowl of a stand mixer (or using a hand mixer), cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs & Chocolate: Add the eggs one at a time, mixing well after each addition. Then, pour in the cooled white chocolate mixture and blend until everything is nicely combined.
5. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This helps to ensure everything is evenly distributed.
6. Combine Wet & Dry: Gently fold the dry ingredients into the wet batter until just combined. Be careful not to overmix – that can lead to a tough cake.
7. Bake!: Divide the batter evenly between the prepared cake pans. If you want to make some cupcakes too, reserve a little batter for those! Bake the cakes for about 40 minutes, and the cupcakes for 17 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely: Let the cakes cool in the pans for about 10 minutes before inverting them onto wire racks to cool completely.
9. Make the Frosting: While the cakes are cooling, make the frosting. In a clean bowl, whip together the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Don’t overwhip, or it might become grainy.
10. Assemble & Enjoy: Once the cakes are completely cool, assemble the layers with a generous amount of frosting between each. Cover the entire cake with the remaining frosting and garnish with fresh raspberries.

Expert Tips

• Room Temperature Ingredients: Using room temperature ingredients (especially butter and eggs) helps everything blend together smoothly.
• Don’t Overbake: Overbaked cakes are dry cakes! Start checking for doneness a few minutes before the recommended baking time.
• Cool Completely: Seriously, let the cakes cool completely before frosting. Otherwise, the frosting will melt!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: My friend Priya is vegan, and she’s had amazing success using plant-based butter, milk, and cream alternatives in this recipe. It works beautifully!
• Gluten-Free Adaptation: For a gluten-free version, use a good quality gluten-free flour blend. I recommend one that contains xanthan gum.
• Spice Level: N/A – This cake is all about delicate flavors!
• Festival Adaptations: This cake is perfect for birthdays, anniversaries, or even Christmas! For Christmas, you could add a sprinkle of edible glitter or decorate with festive sprinkles.

Serving Suggestions

This cake is delicious on its own, but here are a few ideas to elevate your serving:

• Serve with a scoop of vanilla ice cream.
• Pair with a cup of chai or coffee.
• Garnish with a dusting of powdered sugar.

Storage Instructions

• Room Temperature: Store leftover cake in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, store in the refrigerator for up to 5 days.
• Freezer: You can freeze the cake layers (without frosting) for up to 2 months. Wrap them tightly in plastic wrap and then in foil.

FAQs

1. Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them tightly wrapped at room temperature. Frost the cake just before serving.

2. What is the best way to prevent the cake from drying out?

Wrapping the cake layers tightly in plastic wrap is key. You can also brush them with a simple syrup (equal parts sugar and water, heated until the sugar dissolves) before frosting.

3. Can I use a different type of berry instead of raspberries?

Absolutely! Strawberries, blueberries, or blackberries would all be delicious.

4. What does mascarpone cheese taste like, and can I substitute it?

Mascarpone is a creamy, slightly sweet Italian cream cheese. If you can’t find it, you can substitute it with a mixture of equal parts cream cheese and heavy cream.

5. My cake layers are domed, how can I avoid this?

Using baking strips wrapped around the pans helps to create even heat distribution and prevent doming. Also, make sure your oven temperature is accurate!