White Raspberry Cake: 1 Fluffy Delight

Jump to Recipe·Print Recipe

White Raspberry Cake has been a delightful secret in my baking repertoire for years, bringing smiles and gasps of pleasure to everyone who tries it. I first discovered this recipe when I was looking for a showstopper dessert for my best friend’s birthday, something elegant yet surprisingly simple. The moment I pulled this beauty from the oven, the sweet aroma of raspberries mingled with the delicate cake scent filled my kitchen, promising pure bliss. It’s a fluffy cake that feels incredibly special but is truly an easy dessert to bring together, perfect for any celebration or just because. Let’s get cooking!

Why You’ll Love This White Raspberry Cake

An absolutely divine taste experience with a perfect balance of sweet and tart.
Incredibly quick to prepare, making it an easy dessert for busy weeknights.
Surprisingly light and healthy, with a lower calorie count than many richer cakes.
Budget-friendly ingredients mean you can create a showstopper without breaking the bank.
A guaranteed family favorite that will have everyone asking for seconds!
The vibrant raspberry filling adds a burst of fruity flavor in every bite.
The cloud-like meringue frosting is simply divine and feels so elegant.

Ingredients for White Raspberry Cake

Gathering these simple ingredients is the first step to creating a truly magical and fluffy cake. Each component plays a vital role in achieving that delicate texture and burst of raspberry flavor.

2 cups cake flour, sifted – This is key for a light and fluffy cake texture.
1 tsp salt – Balances the sweetness and enhances overall flavor.
1 cup granulated sugar – Sweetens the cake batter for that classic dessert taste.
1 cup heavy cream – Adds richness and moisture, contributing to a tender crumb.
2 tbsp milk – Helps achieve the perfect batter consistency.
2 tsp baking powder – Our leavening agent for that airy, fluffy cake.
4 large egg whites, room temperature – Essential for structure and volume in the cake.
1 tsp vanilla extract – Provides a warm, comforting base flavor.
1/4 tsp almond extract – Adds a subtle, sophisticated nutty note that pairs beautifully with raspberry.
1 1/2 cups fresh or frozen raspberries – For that delightful burst of tartness throughout the cake.
2/3 cup raspberry jam – Enhances the raspberry flavor and adds a lovely swirl.
For the Meringue Frosting:
3 large egg whites, room temperature – The foundation for a light and airy frosting.
3/4 cup granulated sugar – Sweetens and stabilizes the meringue.
2 tbsp cold water – Helps dissolve the sugar for the syrup.
1 tsp lemon juice – Adds brightness and helps stabilize the meringue.
1 tsp vanilla extract – For a hint of classic sweetness in the frosting.

How to Make White Raspberry Cake

Bringing this beautiful cake to life is a surprisingly straightforward process, making it an ideal choice for an easy dessert that impresses. Follow these steps, and you’ll create a fluffy cake with a gorgeous raspberry filling and light meringue frosting.

Step 1: Prepare the Cake Batter. Start by preheating your oven to 350°F (177°C). While it heats, grease and line two 8-inch round cake pans with parchment paper. In a large bowl, sift together the 2 cups cake flour and 1 tsp salt. In a separate bowl, whisk the 1 cup heavy cream, 2 tbsp milk, and 1 tsp vanilla extract. Beat the 4 large egg whites until stiff peaks form – they should hold their shape when you lift the whisk. Gently fold the sifted dry ingredients into the wet ingredients until just combined. Then, carefully fold in the beaten egg whites in batches until no streaks remain. Finally, gently fold in the 1 1/2 cups raspberries, being careful not to crush them, and swirl in the 2/3 cup raspberry jam for pockets of intense fruity flavor.
Step 2: Bake the Cake Layers. Divide the batter evenly between your prepared cake pans. Smooth the tops gently. Bake for 25-30 minutes, or until a wooden toothpick inserted into the center of each cake comes out clean. The aroma of sweet cake and berries will fill your kitchen! Let the cakes cool in their pans on wire racks for about 10 minutes before carefully inverting them onto the racks to cool completely. This step is crucial for preventing breakage.

Step 3: Prepare the Meringue Frosting. While the cake layers cool, let’s make that cloud-like frosting. In a small saucepan, combine the 3/4 cup granulated sugar and 2 tbsp cold water over medium heat. Stir until the sugar is completely dissolved. Bring the syrup to a simmer and let it cook without stirring until it reaches the soft-ball stage (around 238°F or 114°C on a candy thermometer), or until a small amount dropped into cold water forms a soft ball. Meanwhile, in a clean, grease-free bowl, beat the 3 large egg whites (make sure they are at room temperature!) until soft peaks form. With the mixer still running on low, slowly and carefully pour the hot sugar syrup in a thin stream down the side of the bowl. Once all the syrup is added, increase the mixer speed to high and beat for 5-7 minutes, or until the frosting is glossy, stiff, and the bowl feels cool to the touch. Beat in the 1 tsp lemon juice and 1 tsp vanilla extract. This frosting is what makes this an easy dessert to elevate!
Step 4: Assemble Your Masterpiece. Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of the prepared meringue frosting over the top. Then, place the second cake layer on top. Frost the top and sides of the entire cake with the remaining meringue frosting, creating beautiful swirls and peaks.
Step 5: Garnish and Serve. For a final flourish, top your stunning White Raspberry Cake with a few fresh raspberries and a light dusting of powdered sugar. Slice and enjoy this delightful easy dessert!

Baking the Cake

To bake this delightful cake, preheat your oven to 350°F (177°C). Grease and line two 8-inch round cake pans. Divide the prepared batter evenly between them and bake for 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Preparing the Meringue Frosting

Create a sugar syrup by heating 3/4 cup granulated sugar and 2 tbsp cold water until dissolved and simmering. While it simmers, beat 3 room-temperature egg whites until soft peaks form. Slowly stream the hot syrup into the beating egg whites, then beat on high until stiff, glossy peaks form. Stir in 1 tsp lemon juice and 1 tsp vanilla extract.

Assembling the White Raspberry Cake

Once your cake layers are completely cool, place one layer on your serving plate. Generously spread a layer of the meringue frosting over it. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the entire cake, creating lovely swirls.

Pro Tips for the Best White Raspberry Cake

Follow these insider tips to guarantee your White Raspberry Cake is a showstopper every single time. These little tricks will elevate your baking and ensure a tender crumb and perfect frosting.

Always use room-temperature egg whites for both the cake and the frosting. They whip up to a much greater volume, which is crucial for that signature fluffy texture.
Don’t overmix the cake batter once the flour is added. Overmixing develops gluten, leading to a tougher cake instead of our desired light and airy result.
Ensure your mixing bowl and whisk are impeccably clean and free of any grease when making the meringue. Fat is the enemy of meringue and will prevent it from whipping up properly.
Allow the cake layers to cool completely before frosting. A warm cake will melt the meringue, creating a sticky mess rather than beautiful layers.

What’s the secret to a perfectly fluffy White Raspberry Cake?

The magic lies in two key areas: using cake flour and properly whipped egg whites. Cake flour has less protein, resulting in a tender crumb, while achieving stiff peaks with your egg whites provides the essential lift for that wonderfully fluffy cake. For more baking tips, check out our recipes section.

Can I make White Raspberry Cake ahead of time?

Yes! You can bake the cake layers a day in advance and store them, unfrosted, at room temperature wrapped tightly in plastic wrap. The meringue frosting is best made the day of assembly for optimal texture and stability. Learn more about our baking philosophy.

How do I avoid common mistakes when making meringue frosting?

First, ensure your bowl and whisk are grease-free. Second, don’t rush adding the hot syrup; pour it slowly while the egg whites are beating. Finally, keep beating until the mixture is completely cool to the touch to ensure the meringue is stable and glossy. For more detailed baking techniques, you can explore resources on meringue preparation.

Best Ways to Serve White Raspberry Cake

This beautiful White Raspberry Cake is a stunner on its own, but a few thoughtful pairings can make it even more memorable. For a truly elegant presentation, consider serving a slice alongside a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The cool creaminess beautifully complements the cake’s light texture and tart raspberry notes. It’s also a fantastic choice for a special occasion cake; imagine it as the centerpiece for a bridal shower or anniversary brunch, perhaps with a scattering of fresh mint leaves for a pop of color. For an extra touch, a drizzle of raspberry coulis can enhance the fruity theme. You can find more ideas for special occasion cakes on our site.

Nutrition Facts for White Raspberry Cake

This delightful cake offers a lovely balance of flavors and textures. Here’s a look at the estimated nutritional breakdown per serving:

Calories: 290 kcal
Fat: 14 g
Saturated Fat: 7 g
Protein: 4 g
Carbohydrates: 40 g
Fiber: 1 g
Sugar: 28 g
Sodium: 50 mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information about our ingredients, please visit our About Us page.

How to Store and Reheat White Raspberry Cake

Proper storage is key to keeping your White Raspberry Cake tasting its best, ensuring this easy dessert remains a delight for days to come. Once your beautiful cake has completely cooled on a wire rack – this is super important to prevent sogginess – you can begin the storage process. For short-term storage, cover the unfrosted cake loosely with plastic wrap or place it in an airtight container. It will keep well at room temperature for 2-3 days. If you need to store it for longer, you can freeze unfrosted cake layers for up to 3 months. Wrap each layer tightly in plastic wrap, then in aluminum foil, to protect against freezer burn. This makes future enjoyment of this easy dessert a breeze! You can find more tips on food storage on our site.

Reheating is simple! If your cake was refrigerated, let it come to room temperature for about 30 minutes before serving. For thawed frozen layers, allow them to thaw overnight in the refrigerator, then bring to room temperature. If you want a slightly warmed slice, you can gently heat individual servings in a low oven (around 300°F or 150°C) for just a few minutes until slightly warm. This ensures you get the best flavor and texture from your delicious easy dessert storage.

Variations of White Raspberry Cake You Can Try

Looking for ways to put your own spin on this delightful treat? This White Raspberry Cake is wonderfully versatile, making it an easy dessert to customize. Here are a few ideas to get you started:

Dietary Adaptations: For a gluten-free version, simply swap the cake flour for a good quality gluten-free all-purpose blend. Ensure your blend contains xanthan gum for structure. You can also experiment with a dairy-free milk alternative and a vegan meringue made from aquafaba if needed, though the classic version is hard to beat!
Flavor Additions: Enhance the berry profile by adding a tablespoon of lemon zest to the cake batter. For a more intense raspberry flavor, consider folding in a few drops of raspberry extract along with the fresh berries. A hint of lavender in the meringue frosting can also add a unique floral note.
Cooking Method Twist: While baking is traditional, you could adapt this recipe into cupcakes for individual servings – just reduce the baking time slightly. Mini Bundt cakes would also be an elegant presentation, requiring a slightly longer bake time.
Seasonal Swaps: Don’t limit yourself to just raspberries! This recipe works beautifully with other berries. Try using fresh strawberries, blueberries, or even a mix of berries for a different flavor profile. It remains an easy dessert no matter the fruit!