Go Back
Decadent White Chocolate Raspberry Mousse Cake Recipe

White Chocolate Raspberry Mousse Cake

There’s something incredibly special about a homemade cake, especially one that brings together the rich flavors of white chocolate and the tartness of fresh raspberries. This White Chocolate Raspberry Mousse Cake is a delightful treat that not only satisfies your sweet tooth but also creates unforgettable memories with every bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the Raspberry Mousse
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 2 cups heavy cream
  • 8 oz white chocolate chopped
  • 1 tsp vanilla extract
  • 1 tbsp gelatin
  • 3 tbsp cold water
For the Ganache
  • 6 oz white chocolate chopped
  • 0.5 cup heavy cream

Equipment

  • 9-inch round cake pan
  • Large bowl
  • Small saucepan
  • Double Boiler or Microwave
  • Whisk
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add in the softened butter, eggs, vanilla extract, and buttermilk. Mix until you have a smooth batter. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
  2. Step 2: In a small saucepan, combine the raspberries and sugar over medium heat. Cook until the raspberries break down and the mixture thickens, then strain and let cool. Melt the white chocolate in a double boiler or microwave and let it cool slightly. In a large mixing bowl, whip the heavy cream until soft peaks form. Dissolve the gelatin in cold water and let it sit for 5 minutes, then gently heat until dissolved. Combine the melted white chocolate, raspberry puree, and gelatin mixture. Gently fold in the whipped cream until fully incorporated.
  3. Step 3: Slice the cooled cake in half horizontally, placing one layer on a serving plate. Spread half of the raspberry mousse over the first layer. Place the second layer on top and cover with the remaining mousse. Refrigerate for at least 4 hours to set.
  4. Step 4: Heat the heavy cream in a small saucepan until just simmering, then pour it over the chopped white chocolate. Let it sit for 5 minutes, then stir until smooth and glossy. Allow to cool slightly.
  5. Step 5: Once the mousse is set, pour the ganache over the top of the cake, letting it drizzle down the sides if desired. Chill the cake for another hour before serving. Decorate with fresh raspberries if you like, then cut into slices and enjoy!

Notes

This cake is best enjoyed fresh, but you can store it in the refrigerator for up to 3 days. Make sure to cover it well to keep it from drying out. If you have any leftovers, they can also be frozen for up to a month, just be sure to wrap it tightly!