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White Chocolate Raspberry Drip Cake Recipe - A Sweet Treat

Drip Cake with White Chocolate and Raspberry

Alex Carter
A stunning and decadent layer cake featuring moist vanilla sponge, silky white chocolate buttercream, and fresh raspberry filling, finished with a dramatic white chocolate drip and berries. Perfect for celebrations, this cake balances rich sweetness with bright, tart fruit.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 520 kcal

Ingredients
  

Ingredients

  • 2 cups all-purpose flour sifted
  • 1.5 cups granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 2 tsp vanilla extract
  • 1 cup fresh raspberries for filling and garnish
  • 1 cup white chocolate chips for drip and frosting
  • 1 cup unsalted butter for frosting, softened
  • 3 cups powdered sugar sifted

Notes

Storage: Cover and refrigerate for up to 3 days; bring to room temperature before serving. Make-Ahead: Bake cake layers up to 2 months ahead and freeze wrapped tightly. Frosting can be made 2 days ahead and refrigerated. Variations: Substitute strawberries for raspberries or add a lemon curd layer for extra tang. Serving Suggestion: Pair with a scoop of vanilla ice cream or a cup of tea.