That Sunday afternoon, my husband came back from a late swim meet—bragging about how the other parents thought he was too competitive. Our kids were still in swimsuits, dripping around the kitchen, and I could tell Dad needed a pick-me-up. I glanced at the freezer and spotted a bar of white chocolate and a bag of raspberries I’d bought for morning smoothies.
Without overthinking it, I decided to sprinkle in a bit of kitchen magic. I baked a single-layer raspberry cake, melted the white chocolate, and whipped up two mousses while chatting with my youngest about school projects. The mixer’s hum mixed with laughter and the sweet scent of berries and vanilla filled the room.
By dinnertime, the cake was layered and chilling in the fridge, topped with a swirl of bright raspberry sauce. We carved out a slice after dinner, and his eyes lit up immediately—a soft, mousse-y pillow that tasted like summer, support, and a silent “good job” breakfast.
Our swim dad got a moment of sweetness that felt earned, and I realized this cake wasn’t just dessert—it was in-the-moment celebration. A little practical, a bit indulgent, and entirely made at home with budget-friendly ingredients.
Short Description
White Chocolate Raspberry Mousse Cake blends tender raspberry cake rounds with layers of white chocolate crunch, silky mousse, and luscious raspberry sauce. A refreshing, homemade indulgence perfect for celebrations or winding down.
Key Ingredients
For the Raspberry Sauce:
- 300g fresh or frozen raspberries
- 50g granulated sugar
- 2 tsp lemon juice
- 1½ tsp cornstarch
- 2 tbsp cold water
For the Raspberry Cake Layers:
- 200g all-purpose flour
- 150g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 120ml vegetable oil
- 2 large eggs
- 150g sour cream
- 1 tsp vanilla extract
- 100g raspberry purée (from sauce above)
- Optional: pink gel food coloring
For the White Chocolate Almond Crunch Layer:
- 100g white chocolate, chopped
- 50g slivered almonds, toasted
- 50g rice cereal
For the White Chocolate Mousse:
- 200g white chocolate, chopped
- 300ml heavy cream, chilled
- 1½ tsp gelatin powder
- 2 tbsp cold water
For the Raspberry Mousse:
- 200g raspberry sauce (from above)
- 1½ tsp gelatin powder
- 2 tbsp cold water
- 250ml heavy cream, chilled
For the Whipped Cream Topping:
- 250ml heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Decoration (optional):
- Fresh raspberries
- White chocolate curls
- Crushed freeze-dried raspberries
Tools Needed
- Two 8-inch round pans or cake rings
- Springform pan or cake ring with acetate
- Mixing bowls, whisk, spatula
- Electric mixer or stand mixer
- Saucepan
- Microwave-safe bowl or double boiler
- Parchment paper & baking rack
Cooking Instructions
Step 1: Make Raspberry Sauce
Simmer raspberries, sugar, and lemon juice over medium heat for 5–7 minutes. Mix cornstarch with cold water, stir in, and simmer 2 more minutes until thickened. Strain, cool completely. (Cool sauce before use—hot sauce will deflate mousse.)
Step 2: Bake Raspberry Cake Layers
Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Mix flour, baking powder, baking soda, and salt. Whisk eggs, sugar, oil, vanilla, and sour cream until smooth.
Stir in raspberry purée (add coloring if desired). Fold dry mix in gently. Bake 20–24 minutes until a toothpick comes out clean. Cool fully on racks.
Step 3: Prepare White Chocolate Almond Crunch
Melt white chocolate in 20-second microwave bursts until smooth. Fold in almonds and rice cereal. Spread onto parchment in an 8-inch circle. Chill until set, then trim to size.
Step 4: Make White Chocolate Mousse
Bloom gelatin in 2 tbsp cold water for 5 minutes. Melt white chocolate over simmering water or in microwave.
Warm gelatin until dissolved and stir into chocolate. Let cool slightly. Whip cream to soft peaks, fold gently into chocolate mixture until smooth and airy.
Step 5: Make Raspberry Mousse
Bloom gelatin in 2 tbsp cold water. Warm 200g raspberry sauce gently, stir in gelatin until melted. Whip cream to soft peaks. Fold in raspberry mixture gently. Chill until thick but spreadable.
Step 6: Assemble Cake
Line springform or cake ring with acetate. Layer in this order: raspberry cake, almond crunch, white chocolate mousse (even layer), second cake layer, then raspberry mousse. Smooth top. Chill for 4–6 hours or overnight.
Step 7: Add Whipped Cream Topping
Beat cream, powdered sugar, and vanilla to soft-medium peaks. Spread or pipe over cake just before serving.
Step 8: Decorate & Serve
Top with fresh raspberries, white chocolate curls, and freeze-dried bits. Slice gently with a warm knife for clean layers.
Why You’ll Love This Recipe
Flavor Explosion: Tangy raspberry meets creamy white chocolate for a luxurious taste.
Layered Texture: Crunch, sponge, and mousse each shine in every bite.
Make-Ahead Ease: Great to assemble a day early—stress-free hosting.
Elegant Yet Real-Life: Looks impressive but uses basic tools and pantry ingredients.
Versatile Presentation: Can be cut into slices, squares, or mini portions for any event.
Mistakes to Avoid & Solutions
Overbaking Cakes: check at 20 minutes; toothpick should come out moist.
Hot Components Deflating Mousse: ensure sauces and chocolate cool below 100°F before folding in cream.
Gelatin Not Blooming: always sprinkle gelatin over cold water and let sit 5 minutes.
Crunch Layer Soggy: fully chill the white chocolate layer before adding mousse.
Stuck Pan: run a thin blade of warm knife around edges before removing the ring.
Serving and Pairing Suggestions
Serve with fresh raspberries on the side and a mint sprig for brightness.
Pair with chilled sparkling rosé or citrus-infused iced tea.
Lovely for birthdays, potlucks, or just winding down after a busy weekend.
Present on a cake stand or cut into neat, bite-sized squares for dessert platters.
Storage and Reheating Tips
Store: Keep chilled for up to 3 days in the fridge (covered).
Do not freeze—texture of mousses will degrade.
Before serving, let sit at room temperature for 10 minutes for best creaminess.
FAQs
1. Can I substitute gelatin for agar-agar?
Yes, use 1 tsp agar-agar. Dissolve in hot liquid, cool, then proceed as normal.
2. What if I don’t have a cake ring?
Use a springform pan lined with acetate or parchment overhanging the sides.
3. Can I make mousse without an electric mixer?
You can whisk by hand, but it takes longer, plan extra time.
4. How do I avoid grainy mousse?
Temper gelatin and chocolate gently, don’t let chocolate overheat or cool too quickly.
5. Are dairy allergies an issue?
This cake is dairy-heavy. For lactose-free, use lactose-free cream and white chocolate or plant-based alternatives.
Tips & Tricks
Chill mixing bowls for mousse to speed whipping.
Freeze small molds for mousse layers to hold shape during assembly.
Warm your knife under hot water before slicing layered cakes.
Toast almonds lightly for deeper flavor in the crunch layer.
Swirl extra raspberry sauce on the plate for presentation.
Recipe Variations
1. Chocolate Raspberry Version
Add 20g cocoa to the raspberry cake layers.
Replace white chocolate mousse with chocolate mousse: melt 150g dark chocolate, bloom gelatin, whip cream, fold.
2. Lemon Raspberry Twist
Add 1 tsp lemon zest to cake batter and raspberry sauce.
Stir ½ tsp lemon extract in whipped cream topping for extra zing.
3. Nut-Free Crunch
Omit almonds. Stir in 50g crushed graham crackers or gluten-free crunchy granola instead.
4. Mini Mousse Cakes
Use 4-inch rings. Layer in smaller portions; chill 2–3 hours, then unmold for individual servings.
Final Thoughts
I made this White Chocolate Raspberry Mousse Cake when my daughter played the lead in her school play, she wore a glittery dress and needed something special that evening, not fancy, just full of heart. As we sat eating the cake by candlelight, her eyes sparkled nearly as much as the fresh raspberries on top.
That’s what cooking at home does, it holds space for celebration, even in small moments. It’s practical yet elegant, something I can pull off on a Thursday or for a weekend highlight. Enjoy this cake, and here’s to your own moments of shared sweetness.
White Chocolate Raspberry Mousse Cake
Ingredients
For the Raspberry Sauce:
- 300 g fresh or frozen raspberries
- 50 g granulated sugar
- 2 tsp lemon juice
- 1½ tsp cornstarch
- 2 tbsp cold water
For the Raspberry Cake Layers:
- 200 g all-purpose flour
- 150 g granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 120 ml vegetable oil
- 2 large eggs
- 150 g sour cream
- 1 tsp vanilla extract
- 100 g raspberry purée from sauce above
- Optional: pink gel food coloring
For the White Chocolate Almond Crunch Layer:
- 100 g white chocolate chopped
- 50 g slivered almonds toasted
- 50 g rice cereal
For the White Chocolate Mousse:
- 200 g white chocolate chopped
- 300 ml heavy cream chilled
- 1½ tsp gelatin powder
- 2 tbsp cold water
For the Raspberry Mousse:
- 200 g raspberry sauce from above
- 1½ tsp gelatin powder
- 2 tbsp cold water
- 250 ml heavy cream chilled
For the Whipped Cream Topping:
- 250 ml heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Decoration (optional):
- Fresh raspberries
- White chocolate curls
- Crushed freeze-dried raspberries
Instructions
- Simmer raspberries, sugar, and lemon juice for 5–7 minutes. Stir in cornstarch mixed with water; cook 2 more minutes until thick. Strain and cool completely.
- Preheat oven to 350°F (175°C). Grease and line two 8-inch pans. Mix dry ingredients. Whisk eggs, sugar, oil, sour cream, vanilla, and raspberry purée. Combine with dry mix. Bake 20–24 minutes. Cool fully.
- Melt white chocolate in bursts. Stir in almonds and rice cereal. Spread into an 8-inch circle on parchment. Chill until firm; trim to fit.
- Bloom gelatin in cold water. Melt white chocolate. Warm gelatin and stir into chocolate. Cool slightly. Whip cream to soft peaks and fold in.
- Bloom gelatin. Warm raspberry sauce and stir in gelatin. Whip cream and fold into cooled sauce. Chill until thickened.
- Line a cake ring with acetate. Layer: raspberry cake, almond crunch, white chocolate mousse, second cake, raspberry mousse. Smooth top. Chill 4–6 hours or overnight.
- Whip cream, sugar, and vanilla to soft-medium peaks. Pipe or spread over cake.
- Garnish with raspberries, white chocolate curls, or freeze-dried berries. Slice with a warm knife. Serve chilled.
