Picture a crimson cake cloaked in billowy cream cheese frosting, ribbons of ruby raspberry peeking through, and a gloss of ivory-white chocolate catching the light.
Imagine slicing in: tender, velvety crumb giving way to tart-sweet swirls, a whisper of cocoa, and the soft perfume of vanilla rising like a warm hug from the oven.
This matters to me because desserts that balance comfort with a little drama can turn ordinary moments into celebrations—something beautiful without feeling fussy.
It’s the cake I lean on for birthdays, potlucks, busy weeknights that need a sweet lift, or Sunday suppers where everyone lingers for “just one more” sliver.
Once, after a too-long workday and a last-minute invitation, this cake saved me: the layers baked while I made the ganache, and that swirl looked like I’d planned it for weeks.
It’s approachable, stunning, and reliably delicious.
Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor: tangy cocoa, raspberry, and silky white chocolate
- Creates stunning swirls and drip for bakery-worthy presentation
- Stays incredibly moist with buttermilk and oil combo
- Balances sweetness with tart seedless raspberry preserves
- Makes ahead friendly; layers and ganache store well
Ingredients
- 2 cups all-purpose flour sifted — measure after sifting for accuracy
- 2 tablespoons unsweetened cocoa powder natural — use natural, not Dutch-processed
- 1 teaspoon baking soda — check freshness for proper rise
- 1 teaspoon fine salt — balances sweetness
- 1.5 cups granulated sugar — superfine dissolves more easily
- 0.5 cup unsalted butter softened — room temp for better creaming
- 0.5 cup neutral oil vegetable or canola — keeps crumb moist
- 2 large eggs room temperature — ensures even emulsification
- 1 cup buttermilk room temperature — acidity aids tenderness
- 2 teaspoons vanilla extract — pure extract for best flavor
- 1 tablespoon red liquid food coloring gel or liquid — adjust to desired hue
- 1 teaspoon white vinegar — boosts red velvet tang and color
- 6 ounces white chocolate finely chopped — choose good-quality bars
- 0.5 cup heavy cream — for smooth ganache consistency
- 1.25 cups raspberry preserves seedless — slightly tart works best
- 8 ounces cream cheese softened — full-fat for stable frosting
- 0.5 cup unsalted butter softened — for creamy frosting texture
- 3 cups powdered sugar sifted — prevents frosting lumps
- 1 teaspoon vanilla extract — rounds out frosting flavor
- 1 pinch fine salt — balances frosting sweetness
- 0.5 cup fresh raspberries optional garnish — choose firm, dry berries
- 1 ounce white chocolate shaved optional garnish — add just before serving
Step-by-Step Method
Preheat, Prep & Pan
Preheat oven to 350°F. Grease two 9-inch round pans, line with parchment, and lightly flour sides.
Sift flour, cocoa, baking soda, and salt into a bowl; set aside. Assemble equipment and measure ingredients. Make sure eggs, buttermilk, butter, and cream cheese are at room temperature for a smooth batter and even rise. Have preserves and white chocolate ready.
Cream, Color & Combine
Beat granulated sugar, softened butter, and oil until pale and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Mix in vanilla and red food coloring until evenly tinted.
Stir vinegar into buttermilk. Add dry ingredients in two additions, alternating with buttermilk. Mix just until combined to keep the crumb tender.
Portion, Swirl Raspberry
Divide batter evenly between prepared pans. Warm raspberry preserves over low heat until loosened but thick.
Dollop 3 to 4 tablespoons over each pan. Use a toothpick to gently swirl, creating ribbons without reaching the edges. Avoid overmixing so the preserves stay distinct and don’t sink. Smooth tops lightly with a spatula.
Make & Swirl White Ganache
Heat heavy cream until steaming. Pour over finely chopped white chocolate. Let sit 2 minutes, then whisk smooth. Cool to a thick, pourable consistency.
Drizzle 2 to 3 tablespoons over each pan of batter. Lightly swirl to form a second ribbon without blending fully. Keep ganache slightly thick so it suspends in the batter.
Bake, Test & Cool
Bake 28 to 32 minutes, rotating pans once if needed. Test doneness with a toothpick near the center; look for a few moist crumbs, not wet batter. Avoid overbaking to keep red velvet moist.
Cool cakes in pans 10 minutes. Turn out onto a wire rack, remove parchment, and cool completely before frosting or stacking.
Beat Tangy Frosting
Beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, mixing on low until incorporated.
Increase speed and beat fluffy. Add vanilla and a pinch of salt to balance sweetness. Adjust consistency with a little more sugar if too soft, or chill briefly to firm before assembling.
Layer, Fill & Crumb-Coat
Level cake layers if needed. Place the first layer on a serving plate. Spread a thin layer of cream cheese frosting.
Top with 1/2 cup raspberry preserves, staying 1/2 inch from the edge to prevent spillover. Place the second layer on top. Apply a thin crumb coat of frosting. Chill 15 minutes to set and lock in crumbs.
Frost, Drip & Garnish
Finish frosting the cake smoothly, covering sides and top evenly. Rewarm ganache briefly if thick, then drizzle over the top and encourage gentle drips down the sides.
Garnish with fresh raspberries and white chocolate shavings if desired. Rest the assembled cake at least 30 minutes before slicing to set layers and clean cuts.
Ingredient Swaps
- Dairy-free: Use plant butter and neutral oil; swap buttermilk with 1 cup plant milk + 1 tbsp vinegar/lemon; use dairy-free cream cheese and coconut cream for ganache.
- Egg-free: Replace each egg with 1/4 cup unsweetened applesauce or 3 tbsp aquafaba; add an extra 1/4 tsp baking soda for lift if needed.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum; sift well.
- Lower sugar: Use tart, no-sugar-added raspberry jam; reduce ganache drizzle; cut powdered sugar in frosting by 1/2 cup and add a splash of lemon juice for balance.
- White chocolate: If unavailable, use blond chocolate or omit ganache and add white chocolate chips folded into batter lightly.
- Buttermilk: Substitute with 1 cup milk + 1 tbsp vinegar or lemon juice; kefir works too.
- Food coloring: Use beet powder (2–3 tsp) or natural red gel; note color may brown slightly.
- Raspberry preserves: Use strawberry, cherry, or mixed-berry jam; fresh or frozen berries cooked briefly with sugar work in a pinch.
- Oil/butter: Any neutral oil (canola, sunflower) and salted butter (reduce added salt) are fine.
- Cream cheese frosting: If unavailable, use vanilla buttercream; for tang, add 1–2 tsp lemon juice or 2 tbsp sour cream/Greek yogurt.
You Must Know
- Doneness • If the cake edges pull 1/4 inch from the pan but the center jiggles, leave it in 2–4 minutes more; aim for a toothpick with moist crumbs, not wet streaks—this keeps red velvet tender and prevents a gummy center.
- Troubleshoot • When the raspberry swirl sinks or bleeds, chill preserves 10–15 minutes until thick ribbon stage and use only 3 tbsp per pan; thicker texture suspends better so color stays marbled rather than pooling at the base.
- Flavor Boost • For brighter tang to balance white chocolate, add 1/2–3/4 teaspoon additional white vinegar to the batter and a 1/8 teaspoon fine salt to the frosting; tang cuts sweetness and sharpens cocoa notes.
- Scale • For a 3-layer 6-inch cake, use 2/3 of the recipe (about 8 cups batter → target 5–5.5 cups), bake 25–28 minutes; for a 9×13 pan, use full recipe, spread swirls lightly, and check at 24–26 minutes.
- Make-Ahead • To keep layers plush, wrap cooled cakes in plastic plus foil and hold at 65–70°F up to 24 hours or refrigerate up to 3 days; rewarm ganache to 90–95°F until softly pourable—glossy, ribbons dissolve in 5–7 seconds.
Serving Tips
- Serve slightly chilled; slice with a warm knife for clean, defined swirls.
- Pair with lightly sweetened whipped cream or a dollop of crème fraîche.
- Pour small glasses of chilled Prosecco or raspberry lemonade alongside.
- Plate with a raspberry coulis swoosh and a few fresh berries.
- Add white chocolate curls and a mint sprig for a simple garnish.
Storage & Make-Ahead
Refrigerate the frosted cake, covered, for 4–5 days. Bring slices to room temp before serving.
Layers can be baked 1 day ahead, wrapped, and chilled.
Ganache keeps 3–4 days refrigerated.
Cream cheese frosting lasts 5 days chilled.
Cake and unfrosted layers freeze well up to 2 months.
Thaw overnight refrigerated.
Reheating
Reheat slices gently: microwave 50% power 15–20 seconds.
Whole cake: oven 275°F, tented, 10–15 minutes.
For ganache or preserves: stovetop low heat or microwave short bursts, stirring until just warm.
Juneteenth Picnic Favorite
Often, I bring this White Chocolate Raspberry Swirl Red Velvet Cake to a Juneteenth picnic, and it lands on the table like a bright banner of celebration.
The red crumb glows against the white chocolate drizzle, and the raspberry swirls look like ribbons in a summer breeze.
I slice it thick, and the knife slides through tender layers, leaving soft, velvety edges on the plate.
The cream cheese frosting feels cool against warm air, a little tang meeting sweet berries.
Folks lean in, breathing in cocoa and vanilla, and I pass plates that come back with smudges of ruby jam and pale ganache.
It travels well, holds its shape, and tastes like joy—bright, plush, and party-ready, the kind of dessert that gathers people close.
Final Thoughts
Ready to bake something stunning? Give this White Chocolate Raspberry Swirl Red Velvet Cake a try, and feel free to tweak the sweetness or swirl pattern to make it your own!
Frequently Asked Questions
Can I Bake This as Cupcakes or a Sheet Cake?
Yes—cupcakes or a 9×13 sheet work. I bake cupcakes 18–22 minutes, sheet 28–34. Swirl thick jam and ganache gently. Cool completely, frost softly, and let the flavors settle like warm velvet under candlelight.
How Do I Adjust for High-Altitude Baking?
I reduce sugar 1–2 tablespoons, increase flour 1–2 tablespoons, add an extra tablespoon buttermilk, and bake a few minutes less. I bump oven to 365°F, whisk gently, and watch the crumb like mountain snow settling.
What’s the Best Natural Alternative to Red Food Coloring?
I’d reach for beet powder or reduced beet juice; they tint batter rosy without strong flavor. I whisk it in gently, watching the crumb blush like dusk, soft and velvety, while cocoa hums quietly beneath.
Can I Make It Gluten-Free Without Compromising Texture?
Yes—you can. I swap in a fine gluten-free 1:1 blend with xanthan, sift it like snowfall, add an extra egg white, and don’t overmix. The crumb stays tender, velvety, and moist, like warm bakery air.
How Do I Prevent Cream Cheese Frosting From Becoming Runny?
Chill the cream cheese and butter, beat gently, then sift in powdered sugar slowly. I add a pinch of cornstarch or milk powder, a whisper of salt, and chill briefly—silky peaks hold like soft snow on mittens.
White Chocolate Raspberry Swirl Red Velvet Cake
Equipment
- 2 9-inch round cake pan
- 2 parchment paper round
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Rubber spatula
- 1 Wire rack
- 1 toothpick
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Fine mesh sieve
Ingredients
- 2 cup all-purpose flour sifted
- 2 tablespoon unsweetened cocoa powder natural
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup neutral oil vegetable or canola
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoon vanilla extract
- 1 tablespoon red liquid food coloring gel or liquid
- 1 teaspoon white vinegar
- 6 ounce white chocolate finely chopped
- 1/2 cup heavy cream
- 1 1/4 cup raspberry preserves seedless
- 8 ounce cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 pinch fine salt
- 1/2 cup fresh raspberries optional garnish
- 1 ounce white chocolate shaved, optional garnish
Instructions
- Preheat the oven to 350°F (175°C), grease two 9-inch pans, line bottoms with parchment, and lightly flour the sides.
- In a bowl whisk together flour, cocoa, baking soda, and salt, then set aside.
- In a large bowl beat granulated sugar, 1/2 cup softened butter, and oil until pale and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla and red food coloring until evenly tinted.
- Mix vinegar into the buttermilk, then add dry ingredients to the batter in two additions alternating with buttermilk, beginning and ending with dry, mixing just to combine.
- Divide batter evenly between pans and smooth the tops with a spatula.
- Warm raspberry preserves in a small saucepan over low heat until loosened, then dollop 3 to 4 tablespoons over each pan and gently swirl with a toothpick.
- Heat heavy cream to just steaming, pour over chopped white chocolate, let sit 2 minutes, then whisk smooth and cool to a thick but pourable consistency.
- Drizzle 2 to 3 tablespoons of white chocolate ganache over each pan of batter and lightly swirl without overmixing.
- Bake cakes for 28 to 32 minutes until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely.
- For frosting, beat cream cheese and 1/2 cup softened butter until creamy, then gradually add powdered sugar, vanilla, and a pinch of salt until fluffy.
- Level cake layers if needed, place first layer on a serving plate, and spread a thin layer of cream cheese frosting.
- Spread 1/2 cup raspberry preserves over the frosting, staying 1/2 inch from the edge to prevent spillover.
- Top with the second layer, crumb-coat the cake with a thin layer of frosting, and chill 15 minutes.
- Finish frosting the cake smoothly, then drizzle remaining white chocolate ganache over the top and let it gently drip down the sides.
- Garnish with fresh raspberries and white chocolate shavings if desired.
- Rest the assembled cake for at least 30 minutes before slicing to set the layers.
Notes
