This ridiculously moist white chocolate raspberry cake is made with a soft, fresh raspberry swirled vanilla sponge cake topped with a creamy white chocolate cream cheese frosting swirled with even more fresh raspberry preserves. It’s made with just a bowl and a whisk, no eggs, no dairy- so yeah, it’s all vegan, and couldn’t be easier!

slice of raspberry white chocolate cake on a plate

Why you’ll love this white chocolate raspberry cake

This cake was originally made in 2021, and was updated to be even better in 2026! If you’re a lover of white chocolate, then this is absolutely the cake for you.

I do love chocolate and raspberry together, but white chocolate and raspberry is so underrated! It’s the perfect cake for weddings, anniversaries, graduations, birthdays, Fourth of July, or any holiday get together! This raspberry cake is elegant and classy without being overstated.

Oh, and guess what? This white chocolate raspberry cake is entirely vegan, eggless, dairy free, and can be gluten free! Yes, you read that right! But if you’ve stumbled upon this recipe and you’ve never made a vegan cake before, don’t worry. It’s actually so much easier than regular baking- trust me!

You’re just going to love this white chocolate vegan raspberry cake!

bitten white chocolate raspberry cake slice

Overview: How to make White Chocolate Raspberry Cake vegan

The full written recipe and instructions is found down below in the recipe card at the bottom of this post. However, we’re going to go over some of the basics here so that you’re prepared to make the cake!

raspberry white chocolate cake slice on parchment paper

The raspberry swirled cake

Making this cake is actually quite easy and straightforward! It’s not too far off from our vegan vanilla cake actually. Except we’re swirling in fresh raspberry preserves to keep the raspberries super jammy and fresh.

The best part is that you can use fresh or frozen raspberries. Either will work!

swirled raspberry white chocolate cake after baking

For the cake size, I used a 9×9 square baking pan, but you can also use a 9×13″ cake pan, 8″ cake pans, or 9″ cake pans. You can also even make this a four layer cake instead of three! Just keep in mind that the cakes will need varying bake times that differ from the recipe card below. So plan accordingly!

The white chocolate frosting

Another one of my favorite parts about this vegan raspberry cake is the dairy free white chocolate buttercream. It’s absolutely incredible.

The most crucial part about this buttercream is that you really allow the white chocolate to be at room temperature. Anything warmer, and you risk ruining your vegan buttercream. But you should have enough time to bring the white chocolate to room temperature, as the cakes will definitely need time to cool as well!

For vegan white chocolate, I really like the Milkless brand- the white chocolate bars melt so beautifully and taste wonderful!

frosted raspberry white chocolate cake
bitten slice of raspberry white chocolate cake

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy cake baking!

bitten slice of white chocolate raspberry cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
bitten white chocolate raspberry cake slice

Best Ever White Chocolate Raspberry Cake (Vegan + Eggless!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: BRITT BERLIN
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 18 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This ridiculously moist white chocolate raspberry cake is made with a soft, fresh raspberry swirled vanilla sponge cake topped with a creamy white chocolate cream cheese frosting swirled with even more fresh raspberry preserves. It’s made with just a bowl and a whisk, no eggs, no dairy- so yeah, it’s all vegan, and couldn’t be easier!

Ingredients

Scale

Raspberry Preserves: 

  • 10 ounces fresh or frozen raspberries
  • 1/3 cup (75 g) granulated sugar
  • 2–3 tbsps lemon juice

Vegan Raspberry Cake

  • 1 1/4 cup (300 mL) dairy free milk, room temperature
  • 1 3/4 cup (360 g) granulated sugar
  • 1 cup (225 g) neutral cooking oil
  • 1 cup (240 g) dairy free yogurt, room temperature
  • 2 tbsp vanilla extract
  • 3 1/2 (420 g) cups cake flour flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt

Vegan White Chocolate Buttercream:

  • 1 cup (226 grams) vegan butter, room temperature
  • 4 cups (500 grams) powdered sugar, sifted
  • 3 ounces vegan white chocolate, melted and cooled
  • 1 tsp vanilla extract

Instructions

  1. Prep: Preheat the oven to 350F and grease a 9×9″ cake pan with olive or coconut oil and line with parchment paper. I recommend making the raspberry preserves first, following the instructions in the link in the ingredients section. You can either make it right before the cake or the day before. 
  2. Make the raspberry preserves: In a medium saucepan, heat all raspberry jam ingredients on high heat until the mixture starts to bubble. Stir constantly then reduce to a simmer, and let simmer for 10 minutes. The mixture should begin to thicken up but still be slightly drippy. Remove from heat and let set aside to cool.
  3. Make the cake batter: In a large bowl, rub the sugar and lemon zest together. Then add in the melted vegan butter, dairy free yogurt, vanilla extract, optional almond extract, and sea salt. Whisk until combined. Then add in the cornstarch, baking powder and baking soda, and whisk again. Finally, add in the flour and dairy free milk, and whisk just until combined. 
  4. Swirl in the raspberries: Add in 2/3 of the raspberry preserves to the batter, and swirl with a butter knife throughout the batter.
  5. Bake: Pour the cake batter into your prepared pan and bake for 50-55 minutes or until the toothpick comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a drying rack to cool completely before frosting.
  6. While the cake is baking: I like to melt the vegan white chocolate so that it’s cool yet still in liquid form to be integrated into the frosting. You can do so either with the microwave or via stovetop.
  7. Make the vegan white chocolate frosting: When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream. Add in the vegan white chocolate and continue to beat until desired texture. 
  8. Frost the cake: Spoon and spread the white chocolate frosting over the cooled cake, and top with pools of raspberry preserves.
  9. Serve and enjoy!  Serve the white chocolate raspberry cake or store in the fridge until ready to serve. Slice and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.

Notes

Vegan White Chocolate: good tasting vegan white chocolate is really hard to find. You can make your own vegan white chocolate, but it will contain nuts. If you want a nut-free white chocolate, I recommend (and used!) Pascha Organics Vegan White Chocolate. It’s the closest to the real deal!

Cake Pans: you can make this into a 6″ cake or an 8″ cake.