Raspberry White Chocolate New Year Cake

by

Soft vanilla cake with raspberry filling and white chocolate frosting

Introduction

This Raspberry White Chocolate Cake is elegant, festive and perfect for New Year’s celebrations. Soft vanilla cake layers are filled with a bright raspberry compote and finished with a silky white chocolate buttercream frosting. The combination of sweet, tart and creamy flavors makes this cake unforgettable and ideal for winter holidays.

Ingredients

For the Cake Layers

  • 2 and 3/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 and 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk

For the Raspberry Filling

  • 2 cups fresh or frozen raspberries
  • 1/3 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

For the White Chocolate Frosting

  • 1 cup unsalted butter, softened
  • 3 and 1/2 cups powdered sugar
  • 6 ounces melted white chocolate
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Instructions

1. Make the cake layers

  1. Preheat oven to 350°F (180°C). Line two 8 inch pans.
  2. Whisk flour, baking powder and salt.
  3. Beat butter and sugar until pale and fluffy.
  4. Add eggs one at a time. Add vanilla.
  5. Add dry ingredients alternating with milk.
  6. Divide batter and bake 25 to 30 minutes.
  7. Cool completely.

2. Prepare the raspberry filling

  1. In a saucepan combine raspberries, sugar and lemon juice.
  2. Cook on medium until berries break down.
  3. Add cornstarch mixture and stir until thickened.
  4. Cool completely.

3. Make the frosting

Beat butter. Add powdered sugar.
Add melted white chocolate and vanilla.
Add milk to reach creamy texture.

4. Assemble the cake

  1. Place first cake layer. Spread raspberry filling.
  2. Add second layer. Frost with white chocolate buttercream.
  3. Decorate with fresh raspberries or white chocolate curls.

Tips for Success

  • Cool the raspberry filling before assembly to prevent sliding.
  • Do not overmix the batter for a soft crumb.
  • Chill the cake 20 minutes before slicing for clean cuts.
  • Add lemon zest to the frosting for a brighter flavor.
  • Use high quality white chocolate for the best texture.

Frequently Asked Questions

Can I use store bought raspberry jam?
Yes, but homemade filling is fresher and less sweet.

Can I freeze the cake layers?
Yes, wrap tightly and freeze for up to 2 months.

Can I use frozen raspberries?
Absolutely. They work perfectly.

Can I make cupcakes instead?
Yes. Bake 18 to 22 minutes.

Yield, Time and Nutrition

  • Yield: 10 to 12 slices
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes

Estimated Nutrition per slice:
Approx 380 calories, 16g fat, 52g carbs, 4g protein.

Conclusion

This Raspberry White Chocolate Cake delivers a perfect balance of sweetness and tartness with a luxurious frosting. It is elegant, festive and ideal for New Year’s Eve, special occasions or winter celebrations.