The Best Ever Gluten-Free Raspberry White Chocolate Cake Recipe

It is Gluten-Free Foodee’s 1st anniversary. Woo-hoo! We want to thank all of our reader’s who have made the success of this past year possible. We have loved hearing, learning and growing from you, our valued Gluten-Free Foodee community. We are excited about the future and sharing the plans we have to continue making living our collective best gluten-free life even easier. Thank you again for helping us achieve this and future accomplishments – we are so appreciative – and to celebrate, we are sharing the best ever gluten-free raspberry white chocolate cake recipe.

Raspberry white chocolate cake has always been my favourite cake. When I had to adopt a gluten-free diet, ordering this cake as we always had, was no longer an option. So we pivoted and decided to make the cake ourselves, and 0tenthis gluten-free raspberry white chocolate cake recipe was born.

I love that you can make many of the components for this recipe days in advance. You can bake the layer cakes and freeze them, you can also make the filling ahead of time. This allows you to do most of the prep in advance, and not have to make everything in one day, which can be time-consuming. You can even assemble it the day before, and keep it in the fridge overnight.

The Best Ever Gluten-Free Raspberry White Chocolate Cake Recipe

Ingredients

For the Cake

• 4 ounces white baking chocolate (Check the Ultimate Gluten-Free Chocolate Guide)
• 2 1/2 cups Cup-4-Cup gluten-free flour (the recipe also works well with Bob’s Red Mill 1-to-1 flour)*

Note: Both of these flours contain xantham gum. Therefore I didn't have to add it to the recipe.

• 5 Tbs cornstarch
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 C salted butter, butter should be at room temperature
• 2 large eggs, room temperature
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 teaspoons vanilla bean paste
• 1 1/3 cup milk

For the Raspberry Filling

• 500g frozen raspberries
• 1/2 cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon raspberry extract (optional)

For The Cake Soak

• 3/4 C of Sugar
• 3/4 C of Water
• 1/2 tsp of raspberry extract (you can use vanilla if you don’t have the raspberry)

For The White Chocolate Buttercream

• 2 C salted butter, at room temperature
• 8 ounces white baking chocolate
• 1 Kg powdered sugar
• 2 tbs vanilla extract
• 1tbs of vanilla bean paste
• Scant pinch of salt
• 4 tablespoons milk or cream, as needed

Directions:

For The Cake:

• Preheat the oven to 350 degrees
• Prepare 3 9-inch cake pans or 3 8-inch cake pans.
• Cut a circle of parchment paper to fit the bottom of each pan, but not up the sides, or use pre-cut parchment circles.
• Liberally butter the bottom and sides of the pans.
• Place the parchment circles at the bottom of each pan.
• Butter on top of the parchment paper and set aside.
• Chop the white chocolate into small pieces
• Heat the milk on the stovetop or in the microwave, but don’t let it come to a boil.
• Once heated, add the white chocolate chunks, and let that sit for a minute or two. After the chocolate has softened, stir until it is smooth and combined.
• In a large bowl, measure out your flour and then remove 5 tbs of flour.
• Once the flour is removed, add in 5 tbs. of cornstarch.
• Whisk the flour so that there are no clumps in it.
• Add the baking powder and salt to the flour, and whisk again.
• In another bowl, beat the softened butter and then add the sugar. Keep beating until the sugar is incorporated and the mixture is light and fluffy. Using a hand mixer or Kitchen Aid, beat for 7-9 minutes.
• Next, add one egg at a time, and beat the mixture in between.
• Mix the vanilla in next and beat to incorporate.
• Add the flour and milk/white chocolate into the butter mixture, alternating between the two.
• Beat until combined.
• Allow the batter to rest for 30 minutes.
• Divide the batter evenly into the three pans. Use a spatula to smooth the tops of the cakes, as the gluten-free batter does not flow like regular batter.
• Bake for 25-30 minutes or until a toothpick inserted in the center, comes out clean or with just a few crumbs.
• Cool in the pans for 10-15 minutes.
• Remove cakes from the pans and let them cool completely on a wire rack, or cutting boards.

Tip: If you are making the cake in advance, wrap them in parchment paper, plastic wrap and then a plastic bag and place them flat, in the freezer. Remove from the freezer when you are ready to decorate the cake- for the best result, do this the day you need the cake. This is better than placing the cakes in the fridge, as the fridge dries the cakes out, and the freezer stops that from happening.

For the Raspberry Filling

• You can make the raspberry filling a couple of days in advance, like the cakes and keep it in an air-tight container in the fridge.
• Thaw the frozen raspberries.
• Mash the raspberries in a bowl.
• Place a fine mesh strainer over a bowl.
• Using a spatula or spoon, press the raspberries into the bottom of the strainer to force the raspberry juice into the bowl.
• You want all the raspberry juice you can get without the seeds and pulp. This will take several minutes. Once all you have is pulp in the strainer discard the pulp.

Tip: Make sure to scrape the bottom of the strainer as the juice will collect there and may not fall into the bowl.

• Place the raspberry juice, into a 2-cup measuring cup- you should have at least 1 1/4 c of juice.
• In another saucepan combine the raspberry juice, sugar, lemon juice and cornstarch, use a whisk to combine over medium heat.
• Continue whisking until the mixture has thickened.
• Remove the pan from the heat, then add the raspberry extract, if you are using it.
• Once the mixture cools, place it in an air-tight container.
• Store in fridge.

For The Cake Soak

• Make this when you are ready to assemble the cake
• In a saucepan mix the water, sugar, and extract.
• Allow the sugar to dissolve, and the mixture has been reduced by 1/3.
• Take the pan off the heat and allow it to cool slightly.
• Using a pastry brush, brush the soak over the top and the sides of the cakes.

Tip: Gluten-free cakes can seem dry or dry out faster, than traditional cakes. By adding a soak, it makes a big difference in the moisture of the cake.

For The White Chocolate Buttercream

• Chop the white chocolate into small pieces, microwave in a plastic microwave-safe bowl, and add 4 Tablespoons of milk or cream.

Tip: You want to use plastic over glass, so the chocolate does not get too hot and seize.

• Microwave for 10 seconds at a time, after each time in the microwave, stir well. You don’t want to overheat the chocolate.
• In a large bowl or the bowl of your stand mixer, add the room temperature butter.
• Beat until fluffy.
• Add in the powdered sugar 1 cup at a time.
• Next add the white chocolate/milk mixture, and the vanillas.
• Beat until well combined and very smooth and fluffy. This can take between 6-8 minutes, or slightly longer.
• If the mixture seems dry you can add in 1 tbs of milk or cream, at the time, making sure it doesn’t get too soft.

To Assemble The Cake

• Once the cakes are brushed with the cake soak, allow them to sit for a few minutes.
• Place the bottom layer on your cake plate or board.
• Frost a thin layer of buttercream on the bottom of the cake.
• Using a piping bag without a tip in it (just cut a hole at the bottom of the bag) pipe a ring of icing around the edge of the cake- this is called a dam, so the raspberry filling does not leak out.
• Place roughly half of the raspberry filling on the inside the dam, and smooth- do not overfill.
• Place the next cake layer and repeat the process.
• Invert the top layer so the bottom of the cake round is the top of the cake- this will give you a flat top of the cake.
• Frost the cake with a thin layer of buttercream- this is your crumb coat so that any crumbs get trapped in that layer and not in the final outer layer. You can place the cake in the fridge, at this point, to let it harden.
• Then frost the cake and decorate as you like. I dyed some buttercream pink, piped a border and decorated it with fresh (washed and dried organic) raspberries.

This gluten-free raspberry white chocolate cake recipe, is definitely a showstopper, and one that everyone will enjoy, no matter if they are gluten-free or not.

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cake

• 4 ounces white baking chocolate (Check the ultimate gluten-free)
• 2 1/2 cups Cup-4-Cup gluten-free flour (the recipe also works well with Bob's Red Mill 1-to-1 flour)*
• Note: Both of these flours contain xantham gum. Therefore I didn't have to add it to the recipe
• 5 Tbs cornstarch
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 C salted butter, butter should be at room temperature
• 2 large eggs, room temperature
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 2 teaspoons vanilla bean paste
• 1 1/3 cup milk

For the Raspberry Filling

• 500g frozen raspberries
• 1/2 cup sugar
• 3 Tablespoons cornstarch
• 1 teaspoon lemon juice
• 1 teaspoon raspberry extract (optional)

For The Cake Soak

• 3/4 C of Sugar
• 3/4 C of Water
• 1/2 tsp of raspberry extract (you can use vanilla if you don't have the raspberry)
• •  

For The White Chocolate Buttercream

• 2 C salted butter, at room temperature
• 8 ounces white baking chocolate
• 1 Kg powdered sugar
• 2 tbs vanilla extract
• 1tbs of vanilla bean paste
• Scant pinch of salt
• 4 tablespoons milk or cream, as needed

 

INSTRUCTIONS/NOTES/TIPS

For the Cake

• Preheat the oven to 350 degrees
• Prepare 3 9-inch cake pans or 3 8-inch cake pans.
• Cut a circle of parchment paper to fit the bottom of each pan, but not up the sides, or use pre-cut parchment circles.
• Liberally butter the bottom and sides of the pans.
• Place the parchment circles at the bottom of each pan.
• Butter on top of the parchment paper and set aside.
• Chop the white chocolate into small pieces
• Heat the milk on the stovetop or in the microwave, but don't let it come to a boil.
• Once heated, add the white chocolate chunks, and let that sit for a minute or two. After the chocolate has softened, stir until it is smooth and combined.
• In a large bowl, measure out your flour and then remove 5 tbs of flour.
• Once the flour is removed, add in 5 tbs. of cornstarch.
• Whisk the flour so that there are no clumps in it.
• Add the baking powder and salt to the flour, and whisk again.
• In another bowl, beat the softened butter and then add the sugar. Keep beating until the sugar is incorporated and the mixture is light and fluffy. Using a hand mixer or Kitchen Aid, beat for 7-9 minutes.
• Next, add one egg at a time, and beat the mixture in between.
• Mix the vanilla in next and beat to incorporate.
• Add the flour and milk/white chocolate into the butter mixture, alternating between the two.
• Beat until combined.
• Allow the batter to rest for 30 minutes.
• Divide the batter evenly into the three pans. Use a spatula to smooth the tops of the cakes, as the gluten-free batter does not flow like regular batter.
• Bake for 25-30 minutes or until a toothpick inserted in the center, comes out clean or with just a few crumbs.
• Cool in the pans for 10-15 minutes.
• Remove cakes from the pans and let them cool completely on a wire rack, or cutting boards.
• Tip: If you are making the cake in advance, wrap them in parchment paper, plastic wrap and then a plastic bag and place them flat, in the freezer. Remove from the freezer when you are ready to decorate the cake- for the best result, do this the day you need the cake. This is better than placing the cakes in the fridge, as the fridge dries the cakes out, and the freezer stops that from happening.

For the Raspberry Filling

• You can make the raspberry filling a couple of days in advance, like the cakes and keep it in an air-tight container in the fridge.
• Thaw the frozen raspberries.
• Mash the raspberries in a bowl.
• Place a fine mesh strainer over a bowl.
• Using a spatula or spoon, press the raspberries into the bottom of the strainer to force the raspberry juice into the bowl.
• You want all the raspberry juice you can get without the seeds and pulp. This will take several minutes. Once all you have is pulp in the strainer discard the pulp.
• Tip: Make sure to scrape the bottom of the strainer as the juice will collect there and may not fall into the bowl.
• Place the raspberry juice, into a 2-cup measuring cup- you should have at least 1 1/4 c of juice.
• In another saucepan combine the raspberry juice, sugar, lemon juice and cornstarch, use a whisk to combine over medium heat.
• Continue whisking until the mixture has thickened.
• Remove the pan from the heat, then add the raspberry extract, if you are using it.
• Once the mixture cools, place it in an air-tight container.
• Store in fridge.

For The Cake Soak

• Make this when you are ready to assemble the cake
• In a saucepan mix the water, sugar, and extract.
• Allow the sugar to dissolve, and the mixture has been reduced by 1/3.
• Take the pan off the heat and allow it to cool slightly.
• Using a pastry brush, brush the soak over the top and the sides of the cakes.
• Tip: Gluten-free cakes can seem dry or dry out faster, than traditional cakes. By adding a soak, it makes a big difference in the moisture of the cake.

For The White Chocolate Buttercream

• Chop the white chocolate into small pieces, microwave in a plastic microwave-safe bowl, and add 4 Tablespoons of milk or cream.
• Tip: You want to use plastic over glass, so the chocolate does not get too hot and seize.
• Microwave for 10 seconds at a time, after each time in the microwave, stir well. You don't want to overheat the chocolate.
• In a large bowl or the bowl of your stand mixer, add the room temperature butter.
• Beat until fluffy.
• Add in the powdered sugar 1 cup at a time.
• Next add the white chocolate/milk mixture, and the vanillas.
• Beat until well combined and very smooth and fluffy. This can take between 6-8 minutes, or slightly longer.
• If the mixture seems dry you can add in 1 tbs of milk or cream, at the time, making sure it doesn't get too soft.

To Assemble The Cake

• Once the cakes are brushed with the cake soak, allow them to sit for a few minutes.
• Place the bottom layer on your cake plate or board.
• Frost a thin layer of buttercream on the bottom of the cake.
• Using a piping bag without a tip in it (just cut a hole at the bottom of the bag) pipe a ring of icing around the edge of the cake- this is called a dam, so the raspberry filling does not leak out.
• Place roughly half of the raspberry filling on the inside the dam, and smooth- do not overfill.
• Place the next cake layer and repeat the process.
• Invert the top layer so the bottom of the cake round is the top of the cake- this will give you a flat top of the cake.
• Frost the cake with a thin layer of buttercream- this is your crumb coat so that any crumbs get trapped in that layer and not in the final outer layer. You can place the cake in the fridge, at this point, to let it harden.
• Then frost the cake and decorate as you like. I dyed some buttercream pink, piped a border and decorated it with fresh (washed and dried organic) raspberries.

Did You Try This Recipe or These Tips?

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