Raspberry White Chocolate Lemon Cake


This cake isn’t actually the first iteration of this cake  it started as a Cranberry White Chocolate Orange Cake born out of my desire to make some sort of cranberry bread that had orange in it.  I searched all over Pinterest and found two recipes, one for a cranberry bread with a lovely frosting and once for a cranberry orange cake. I decided to combine the two and hope for the best.  It turned out better than expected.  My husband asked me to make it 3 times in one week. And yes he did eat most of it each time.

Cake Ingredients
Unfortunately cranberries are not currently in season because it’s summer so I had to find a different fruit that would be just as delicious and my sweet little boy has been eating up raspberries like no other so I figured raspberries would be great especially with white chocolate.  Then the more I thought about it the more lemons came to mind.  I really like lemon and raspberries to get her so I switched out the orange for lemon and we have an amazing summer version of this cake.

The cake itself is really very simple. Flour, butter, eggs, sugar, fresh raspberries, zest and juice of a lemon, vanilla and almond extract, and white chocolate chips.  Once it’s combine it goes in a greased and floured 9x13 pan and gets baked until golden brown on top.

Frosting Ingredients
The frosting is very simple and made in a double boiler.  It’s just cream cheese, vanilla extract, powdered sugar, more white chocolate chips, and candied lemon peel (not picture). It’s all melted and mixed together and then poured on top of the somewhat cooled cake because seriously who has time to wait when baked goods are within reach!

Baked Cake


Cake Ingredients:
  • 3 Eggs, Room Temperature
  • 2 Cups Sugar
  • 3/4 Cup Butter, Softened
  • 1 Tsp Vanilla Extract
  • 1 Tsp Almond Extract
  • 2 Cups Flour
  • 12oz Cranberries, Fresh
  • 12oz White Chocolate Chips
  • 1 Naval Orange, Zested and Juiced
Frosting Ingredients:
  • 8oz Cream Cheese, Room Temperature
  • 1/2 Cup White Chocolate Chips
  • 1/2 Cup Candied Lemon Peel, Diced
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Vanilla Extract

Cake Directions:
  1. Preheat oven to 350F.
  2. Butter and flour a 9x13 pan.
  3. Beat eggs and sugar until slightly thickened and light in color. (should hold a soft peak)
  4. Add butter, vanilla extract, almond extract, orange zest, and orange juice to egg mixture. Mixing for 2 minutes.
  5. Slowly add in flour until just combined. (DO NOT over mix)
  6. Add in fresh cranberries and white chocolate chips.
  7. Pour into pan and bake for 40-50 minutes or until the top pf the cake is golden brown and the center doesn't jiggle.
  8. Cool for at least 20 minutes prior to frosting.
Frosting Directions:
  1. Combine all ingredients in a double boiler until smooth.
  2. Spread over cooled cake.


This cake is so simple to make and really delicious and customizable. 

The combinations I have tried are:

Cranberry white chocolate orange

Cherry white chocolate orange

Strawberry white chocolate lemon

Raspberry white chocolate lemon

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