White Chocolate Raspberry Mousse Cake

This White Chocolate Raspberry Mousse Cake might be my new favorite! With layers of moist vanilla cake, raspberry filling and white chocolate & raspberry mousse, it’s wonderfully light and yummy!

White Chocolate Raspberry Mousse Cake

White Chocolate Raspberry Mousse Cake recipe

White Chocolate Raspberry Mousse Cake

This post is sponsored by ALDI, but all opinions are my own.

You guys, this cake has been on my list to make for so long. Like maybe going on two years or something. It’s a flavor combination that I’ve long loved in just about any form, and I desperately wanted to make it into a tasty layer cake full of light and lovely mousse.

The problem was that I just couldn’t decide how I wanted to go about it. Raspberry is such a strong flavor and white chocolate can be so light once you mix it into something. I kept hesitating about the best way to incorporate them both so that you could clearly taste and enjoy them.

Well I finally pushed through when I saw the beautiful raspberries they have at ALDI right now! They are so tasty and reasonably priced – I knew it was time to make this cake. You’ll need about three of the 6-ounce containers, but feel free to stock up on a couple more. If you’re like me, you’ll snack on them while baking.

How to Make This Gorgeous Cake

So, to start, you’ve got the vanilla cake. It’s moist, light and one of my favorites. The sour cream adds a lovely taste and moisture that keeps it nice for several days. Just be sure not to skimp on the creaming time for the sugar and butter. It adds air to the batter that gives it that lovely rise, so it’s nice and fluffy!

Best White Chocolate Raspberry Mousse CakeWhite Chocolate Raspberry Mousse Cake decorated

Next is the white chocolate mousse. Oh my goodness, this mousse. I could just eat it with a spoon. You basically make white chocolate ganache and carefully stir in some whipped cream to lighten it up. It’s just enough lightness without sacrificing the white chocolate flavor. Love it!

And then there’s the raspberries. Puree those babies down for both the filling and mousse that will frost the cake. The filling is made over the stove and it’s super quick. Just combine some of the puree, sugar and cornstarch, and let it come to a boil. It’s not a huge amount of filling, so it heats up pretty quickly. Just boil it for one minute and you’re done.

For the frosting, you’ll take the remaining raspberry puree and sprinkle some gelatin over it. After trying a couple methods, I found using gelatin to be the most effective way to ensure that this light, whipped raspberry mousse stays firm and easy to work with as a frosting.

White Chocolate Raspberry Mousse Cake sliceWhite Chocolate Raspberry Mousse Cake showing layers

And if you haven’t worked with gelatin before, don’t fear! You’ll want to sprinkle the powdered gelatin over the raspberry puree, which should be room temperature or cooler. The cooler temperature of the liquid puree allows the gelatin to bloom. Let that sit for several minutes, then heat it all up to melt down the gelatin and smooth out the raspberry mixture. You then want it to cool back down to at least room temperature before adding to the whipped cream.

One thing to note is that the temperature of the gelatin mixture once it cools can make a bit of a difference. You’ll notice on my cake that there’s quite a bit of speckled raspberry in the frosting. That’s because I let my raspberry gelatin mixture cool in the fridge until fairly firm. When incorporated into the frosting, it left little bits of the raspberry mixture throughout. I like the look, but if you want to cut down on the amount of speckling, just try to keep your raspberry gelatin mixture from cooling too much before adding it to the whipped cream.

And there you have it! Once everything is made, build your cake and refrigerate it until you’re ready to show it off!

Seriously, this cake is the jam! Why did it take me so long to make it? Thank goodness those raspberries at ALDI finally got me motivated! The moist vanilla cake with just enough pop from the raspberry filling and the smooth, light white chocolate mousse is amazing. Then, top if off with a light whipped raspberry mousse, and I can’t even handle it! I want to keep every little crumb to myself.

Favorite White Chocolate Raspberry Mousse Cake


Read transcript

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Image of White Chocolate Raspberry Mousse Cake
Recipe

White Chocolate Raspberry Mousse Cake

  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours and 25 minutes
  • Yield: 12-14 Slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This White Chocolate Raspberry Mousse Cake might be my new favorite! With layers of moist vanilla cake, raspberry filling and white chocolate & raspberry mousse, it’s wonderfully light and yummy!


Scale

Ingredients

VANILLA CAKE LAYERS

  • 3/4 cup (168gCountryside Creamery Unsalted Butter, room temperature
  • 1 1/2 cups (310gBaker’s Corner Sugar
  • 3/4 cup (173gFriendly Farms Sour Cream
  • 1 tbsp Stonemill Vanilla Extract
  • 6 Goldhen Large Egg Whites, room temperature
  • 2 1/2 cups (325gBaker’s Corner All-Purpose Flour
  • 4 tsp Baker’s Corner Baking Powder
  • ½ tsp Stonemill Salt
  • 3/4 cup (180ml) Friendly Farms Milk, room temperature
  • 1/4 cup (60ml) water

WHITE CHOCOLATE MOUSSE

  • 6 ounces (169gBaker’s Corner White Chocolate Chips
  • 1 cup (240ml) Countryside Creamery Heavy Whipping Cream, cold, divided
  • 1/2 cup (58gBaker’s Corner Powdered Sugar

RASPBERRY MOUSSE AND FILLING

  • 3 1/2 cups (420g) raspberries*
  • 2 tsp cornstarch
  • 1 1/2 tbsp Baker’s Corner Sugar
  • 3 1/2 tsp unflavored powdered gelatin
  • 2 3/4 cups (600ml) Friendly Farms Heavy Whipping Cream, cold
  • 1 2/3 cups (192gBaker’s Corner Powdered Sugar

* About three 6-ounce containers of raspberries


Instructions

TO MAKE THE CAKE LAYERS:

1. Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
2. In a large mixing bowl, cream the butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
3. Add sour cream and vanilla extract and mix until well combined.
4. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
5. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.
6. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
7. Divide the batter evenly between the cakes pans and bake for about 21-23 minutes, or until a toothpick comes out with a few crumbs.
8. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

TO MAKE THE WHITE CHOCOLATE MOUSSE:

9. Heat 1/4 cup (60ml) heavy cream until it just starts to boil, then pour over the white chocolate chips. Cover with clear wrap for 3-4 minutes, then whisk until smooth. Sometimes the white chocolate doesn’t completely melt. If that happens, microwave white chocolate mixture in 10 second increments, stirring well between each increment, until smooth. Set aside to cool to about room temperature.
10. Whip remaining 3/4 cup (180ml) of heavy whipping cream and powdered sugar in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
11. Carefully fold about 1/3 of the whipped cream into the cooled white chocolate mixture until combined.
12. Fold in the remaining whipped cream until well combined. Set the mousse in the refrigerator until ready to use.

TO MAKE THE RASPBERRY MOUSSE AND FILLING:

13. Puree raspberries with a food processor, then strain through a fine mesh sieve to discard seeds. You should end up with about 1 1/4 cups of puree.
14. To make the raspberry filling, add half a cup of the raspberry puree to a small saucepan, along with the cornstarch and sugar. Heat slowly over medium heat until the mixture begins to thicken and boil. Boil for one minute, then remove from heat to cool. Set aside.
15. To make the raspberry mousse, add remaining 3/4 cup of raspberry puree to a large dish, so that the puree makes a thin layer.
16. Sprinkle the powdered gelatin evenly over the puree and let stand for 4-5 minutes.
17. Heat the puree and gelatin in the microwave in 10-second intervals until warm and smooth. Set the mixture aside to cool to room temperature or in the fridge. Note that the colder the mixture gets, the firmer it will be. If you want a more cohesive pink color frosting, you won’t want it to firm up too much before adding to the whipped cream in the next steps, but it should be at least room temperature. The firmer the mixture gets, the chunkier your raspberry mixture will be.
18. Whip the heavy whipping cream and powdered sugar in a large mixer bowl fitted with the whisk attachment until stiff peaks form.
19. Add the cooled raspberry gelatin mixture to the whipped cream and gently whip until well combined. Refrigerate until ready to use. If your raspberry mixture was still a little thin when you added it, the whipped cream may be a bit thin. It should firm up in the fridge.

TO ASSEMBLE THE CAKE:

20. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Place the first cake on a serving plate or a cardboard cake round.
21. Pipe a dam of raspberry mousse around the edge of the cake, then spread 4-5 tablespoons of raspberry filling evenly into the center.
22. Add about half of the white chocolate mousse on top of the raspberry filling and spread into an even layer.
23. Add the second cake layer and another layer of raspberry filling and white chocolate mousse.
24. Top the cake with the remaining layer of cake.
25. Frost the outside of the cake. If needed, refer to my tutorial on how to frost a smooth cake.
26. Pipe swirls around the top of the cake. I used Ateco tip 808. Finish off the cake with some additional raspberries and shaved white chocolate. Refrigerate until ready to serve. Cake is best for 2-3 days.


Keywords: mousse cake, white chocolate cake, white chocolate cake with raspberry, raspberry mousse, raspberry cake, raspberry cake filling, raspberry chocolate cake, homemade vanilla cake

Enjoy!

White Chocolate Raspberry Mousse Cake - moist vanilla cake, white chocolate mousse, raspberry filling and raspberry mousse frosting! So good!

This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

88 Comments
    1. Lindsay

      I don’t have those measurements since I made it in an 8 inch pan. For a larger pan, you can leave it the same and have a cake that isn’t quite as tall or you could try using one and a half recipes worth.

  1. Monika

    Hi Lindsay, I was ask to make a 3 tire wedding cake for my best friend brother. I bake quite offten, but I never made cake like this and Im looking for a cake, which can hold all the layers. I will for use cake board between each layer and some skewers or so, but Im sure that a right sponge will help me as well. Can you recommend me which of yours recipe will work the best? Im looking for both chocolate and light cake. Thank you so much!!! Monika

    1. Lindsay

      It’s really hard for me to advise on tiered cakes, since I don’t really do them. That said, if your cake is well doweled for support, I would think any cake would be fine, since the weight wouldn’t rest on the cake.

  2. win

    This recipe sounds divine! do you think i can make this as a cake sheet as i do not have that many cake pans? thanks

  3. Sev

    I made it for my daughters birthday. It didn’t look anything  like your pictures and I made a mistakes with the whipped cream gelatine and raspberry mousse but I’m telling you it still tasted so delicious. I will definitely try again. Thank you for your recipes. I want to try them all. Thank you 

  4. Gigi

    I attempted this cake yesterday with near success. The flavors are amazing, the detailed descriptions in the recipe really help with the complexity. What I had trouble with was the raspberry mousse. Once I added the soft gelatin raspberry mixture into the whipped cream the former became chunky, like the gelatin would become solid on impact with the cream and wouldn’t mix into anything smooth and uniform. My whipped cream was cool but not very cold. I had to make simple white cream for the frosting. I’d like to try again because it looks gorgeous, I wish I knew what I did wrong.

  5. Kristin Hawkins

    I’ve had this recipe pinned for a long time, and I persuaded my husband to try this for his birthday cake, because he loves these kinds of flavors and a lighter cake (as opposed to a rich, chocolate cake). Your cakes turn out SO well for me! Even with using all-purpose flour (instead of cake flour), your cakes are so light and moist, and just turn out perfectly! It’s a lot of steps, but none of it is difficult to do. My husband absolutely loved it! This recipe is a keeper! My husband also loves your Berry Mascarpone Layer Cake, which has been his birthday cake for the past two years. I also appreciate your specific directions, like giving a range of time for how long to cream the butter and sugar together, for example. I find a detailed recipe very helpful, and your video was great as well. Thanks for sharing another great recipe!

  6. Maria Scott

    Made this cake with my daughter’s help. Turned out delicious! It was a hit. Going to have another piece now.😍

  7. Maria

    May I ask what is the mixer name that you’re using? Thanks in advance and the recipe looks delicious 😋 

  8. Cara

    Love the flavour…..my white chocolate mousse wouldn’t thicken so I had to add more whip cream and fold it in….did not have enough raspberry puree for my inside filling. And my raspberry mousse will not thicken!!! So frustrated because it’s delicious. I added more gelatin icing sugar and whip cream and I still have thick soup.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12