My new White Chocolate Raspberry Brownie Cake will steal your heart the moment you bite into it. With white chocolate cake layers, brownie-filled raspberry cream filling, chocolate ganache and white chocolate buttercream, this cake is light and decadent all at the same time!
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White Chocolate Raspberry Brownie Cake
It’s time to thank Westin again for his brilliant flavor combination! White chocolate, raspberries, and brownies were made for each other – and putting them into a cake was a winning idea! Thanks, Westin!
For this delicious White Chocolate Raspberry Brownie Cake, We’ll be making white chocolate cake layers, raspberry cream filling, brownies, chocolate ganache, and white chocolate buttercream.
It may sound like a lot, but don’t let that stop you from making this cake! You can easily spread out the different elements over the course of a few days. Plus, we’re using a box brownie mix to speed up the process just a tad!
How to Make White Chocolate Cake
This white chocolate cake is adapted from my White Chocolate Peppermint Cake. In the white chocolate peppermint cake layers, we’re using melted white chocolate. The melted white chocolate adds great flavor, but does make the cake slightly more dense.
I wanted to play around with this recipe a bit, so I switched up the melted white chocolate for white chocolate instant pudding mix – with hopes of getting great flavor and a light and fluffy texture.
These layers are just as delicious as they are light and fluffy.
FAQ About White Chocolate Cake
What if I don’t have white chocolate instant pudding mix? No stress! You can use the recipe for my White Chocolate Peppermint Cake (minus the peppermint extract) and still get an awesome flavor and texture in your cake.
Can I make cake layers ahead of time? Of course! If you make your cake layers ahead of time, allow the layers to cool completely, wrap in plastic wrap and freeze until you’re ready to decorate. Thirty to 60 minutes before you plan to stack and decorate your cake, remove layers from the freezer.
How do I know when my cake layers are done? Cake layers are done with a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
How to I make sure my cake layers are moist? This one is a bit of a lengthier answer, so check out the section below for all my tips for making moist cake layers.
Tips for Making Moist Cake From Scratch
- Start with room temperature Ingredients – the eggs, butter, and buttermilk should all be room temperature before you start making the cake batter. These ingredients better blend together and are better absorbed by the dry ingredients, which helps your cake to rise well and stay moist.
- When mixing the butter, sugar, and eggs, beat the mixture on medium-high to high speed until light and fluffy, almost the consistency of a fluffy buttercream frosting. This should take about 3 to 5 minutes.
- Once you start adding the dry ingredients with the buttermilk, turn the mixer to low and mix until just combined. Over-mixing will cause the cake to be dense and sink.
- Watch the cooking time. Remember, all our ovens are different. My time is a guide, so check your cake toward the end of the bake time I’ve given. The cake is done when you insert a toothpick in the center and it comes out with just a few moist crumbs on it.
Easy Raspberry Cream Filling
This raspberry cream filling is seriously SO easy to make. Three ingredients (freeze dried raspberries, sugar, and heavy whipping cream) and less than 5 minutes is all you’ll need.
Where do I get freeze dried raspberries? I have found freeze dried fruit at most of my grocery stores, as well as Target.
The Best White Chocolate Buttercream
This white chocolate buttercream frosting is so incredibly delicious and pairs so well with many different cake flavors. I especially love using it with cakes that have fruit in them.
How to Make the Best Buttercream Frosting
To get a light and fluffy homemade buttercream frosting, I have a detailed post: HOW TO MAKE THE BEST BUTTERCREAM to give you in depth instruction for making your buttercream unreal! Here’s a quick overview.
- Sift your powdered sugar
- Use slightly cold butter and mix on its own for 2 to 3 minutes
- Use heavy whipping cream
- Beat for 5 minutes
- And then stir by hand to push out air pockets
You’ll want to check out the post linked above for more details on each step to make sure you get the best buttercream frosting. And remember, these steps can be used for any buttercream recipe on my blog.
Convert This Cake
How to Make a Layered Cake a Sheet Cake or Cupcakes
I get asked almost every day if one of my layered cakes can be turned into a sheet cake or cupcakes. The answer? Yes!
For baking temperature and time, the temperature will always remain the same. The time for a 9″x13″ sheet cake will be about 10 minutes longer than listed and the time for cupcakes will be about 5 to 10 minutes shorter.
If I were making this cake into a sheet cake, I’d stack it just like I would the layered cake:
- Raspberry brownie cream filling
- Freeze dried raspberries and drizzle of ganache
- White chocolate buttercream (piped on)
If I were making this cake into cupcakes, I’d fill and decorate like this:
- Scoop a small hole out of the center of the cupcake
- Fill with brownie raspberry cream filling
- Pipe with buttercream
- Sprinkle on freeze dried raspberries
- Drizzle on ganache
Cake Stands for This Cake
For a tall, 6-inch round cake, I like using 7 or 8-inch cake stands. I tried to find this pink cake stand at Target for you, but it’s a little old and it’s not online anymore. However, this scalloped one is so cute, it’s inexpensive and it’s the perfect size for this cake.
For shorter, 8-inch round cakes,I like using 10-inch cake stands. This one by Hearth and Home is on my list to get because you can never have too many white cake stands. I love how it doesn’t have any kind of lip around the edge. This makes it super easy to transfer your cake from the cake board to the cake stand.
Other Cakes You’ll Love
FOR THE CAKE
- 3 cups (345 g) cake flour
- 1 respond (14 g) baking powder
- 3/4 test (1.4 g) salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 1/2 cups (300 g) granulated sugar
- 3 ounces white chocolate instant pudding mix
- 3 whole eggs, room temperature
- 3 egg white room temperature
- 1 test (4.2 g) pure vanilla extract
- 1 1/4 cup (262.5 g) buttermilk, room temperature
FOR THE BUTTERCREAM
- 1/4 cup (57.75 g) heavy whipping cream
- 8 ounces (150 g) white chocolate chips
- 2 cups (452 g) unsalted butter, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping you’ll want to make an extra ½ batch.
FOR THE RASPBERRY CREAM FILLING
- 1/4 cup (15 g) freeze dried raspberries, measured and then pulverized into a powder
- 1/4 cup (40 g) sugar
- 1 cup (225 g) heavy cream
For the Brownies
- One batch of your favorite boxed brownies. I used Ghirardelli dark chocolate brownies.
For the Ganache
- 8 ounces chocolate chips
- 3/4 cup heavy whipping cream
FOR THE CAKE
Pre-heat oven to 325 degrees. Spray four 6-inch round cake pans (or three 8-inch round cake pans) with nonstick spray, line the bottom of the pans with parchment paper and spray again. Set aside
In a medium size mixing bowl whisk together the flour, baking powder, and salt. Set aside.
Place the butter in the bowl of a stand mixer and beat on high until light in color. Add the sugar and pudding mix and continue to mix until smooth and fluffy, about 2 minutes.
Turn the mixer to medium-low, add in the whole eggs, egg whites, and vanilla. Stop the mixer and scrape down the sides of the bowl. Mix on medium-high for an additional 2 to 3 minutes. The mixture should be smooth and silky.
With the mixer on low, alternately add in the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, making sure to scrape the sides and bottom of the bowl to incorporate all of the ingredients.
Pour batter into prepared pans (about 12 to 13 ounces in each 6-inch pan) and bake until slightly golden in on top, 30 to 35 minutes. (A few moist crumbs should come out on a toothpick when testing the centers).
Let the cake layers cool about 10 minutes in the pans and then invert onto wire cooling racks.
When the cake layers are room temperature, level each layer (if needed), with a cake leveler. Wrap each layer with plastic wrap and chill until ready to use.
FOR THE BUTTERCREAM
In a microwave safe bowl, heat the cream and the pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about two minutes.
Slowly add the white chocolate ganache and mix until smooth. Make sure to scrape the sides and bottom of the bowl to incorporate all of the white chocolate.
With the mixer on low and gradually add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.
Increase the speed to medium-high and beat the frosting for about 3 to 5 minutes, until light in color and texture.
FOR THE RASPBERRY CREAM FILLNG
In a food processor or blender, pulse the freeze dried raspberries until they resemble a powder.
Add the sugar and cream. Scrape down the sides and corners to gather all the fruit powder.
Pulse the mixer for about 1 to 2 minutes or until the texture becomes thick like Greek yogurt. Keep chilled until ready to use.
For the Ganache
In a microwave safe bowl, heat the heavy cream.
Pour the cream over the chocolate chips and stir to melt.
Chop brownies into bite size pieces. Fold in about 1 cup of the brownie pieces into the raspberry cream filling. Reserve remaining brownies to decorate the top of the cake (and for snack, of course).
Place the first cake layer, top side up, in the center of a cake board or cake plate.
Pipe a rim of buttercream around the edge of the cake and fill the center with raspberry brownie filling. (For the 6-inch layers, you’ll use a generous ½ cup of the filling between each layer. If you make three 8-inch layers, you’ll use about one cup of filling between layers).
Sprinkle crushed freeze dried raspberry pieces over the filling, followed by a drizzle of chocolate ganache.
Repeat these steps for the next two layers (if making a four layer 6-inch cake, or the next layer, if making a three layer 8-inch cake).
Place final cake layer, top side down, on the filling.
Apply a thin layer of buttercream around the cake. This is the crumb coat. Freeze the cake for about 15 minutes to set the crumb coat.
Continue frosting the cake with the remaining buttercream. Use remaining ganache for a drip, if desired.