Gourmet White Chocolate Raspberry Mousse Cake

There’s something special about white chocolate and raspberry together. I can’t help but smile when I pull this mousse cake out of the fridge – it’s like they were meant to be friends forever. The sweet, creamy white chocolate paired with tart raspberries just works, you know? I’ve been making this cake for family gatherings for years, and it never fails to make people happy.

I particularly love how this dessert lets me get ahead of the game. I can make it the day before and let it chill overnight, which means less stress when company’s coming over. The hardest part is keeping my kids from sneaking a taste while it sets! But I get it – the combination of light, fluffy mousse and fresh berries is pretty hard to resist.

Want an easy but impressive dessert that’ll make everyone think you spent hours in the kitchen? This is it. Trust me, once you try this recipe, it’ll become your go-to when you need something reliably good that doesn’t keep you tied to the kitchen all day.

What Kind of White Chocolate Should I Use?

For a mousse cake, you’ll want to stick with high-quality white chocolate that contains real cocoa butter – check the ingredients list to make sure it’s not made with vegetable oils instead. Regular white chocolate chips from the baking aisle can work, but they sometimes contain additives that affect how well they melt. I recommend using white chocolate baking bars (like Ghirardelli or Lindt) chopped into small pieces, as they tend to melt more smoothly and have a better flavor than most chips. If you do use chips, just make sure to melt them slowly and gently to avoid any graininess or seizing.

Options for Substitutions

Let me share some helpful substitution tips for this cake recipe:

• White chocolate: While white chocolate gives this cake its signature flavor, you can use high-quality white baking bars instead of chips. Just don’t substitute with vanilla chips – they won’t melt properly.
• Sour cream: You can swap sour cream with full-fat Greek yogurt in equal amounts. This will keep the cake moist and tender while adding a similar tangy note.
• Fresh raspberries: If fresh raspberries aren’t in season, frozen ones work too. Just don’t thaw them before using – add them while still frozen to prevent bleeding into the mousse.
• Heavy whipping cream: This is a must-have ingredient that can’t be substituted, as it’s crucial for the mousse texture. Don’t try to use half-and-half or milk – they won’t whip up properly.
• Cornflour: You can use arrowroot powder in place of cornflour in the same amount, or regular cornstarch works just as well.
• Gelatin powder: For vegetarian options, you can use agar agar powder, but use only half the amount called for gelatin. Remember to boil it briefly to activate it properly.

Watch Out for These Mistakes While Baking

The success of this mousse cake heavily depends on temperature control – using ingredients that aren’t properly at room temperature can lead to a lumpy batter and uneven baking, so make sure to take your butter, eggs, and milk out of the fridge at least an hour before starting. When melting the white chocolate, be extra careful not to overheat it as it burns much more easily than dark chocolate – use short 20-second bursts in the microwave, stirring between each interval, or melt it over a double boiler. Another common mistake is not properly blooming the gelatin – always sprinkle it over cold liquid and let it sit for 5-10 minutes until it’s fully absorbed before heating, otherwise you might end up with grainy bits in your mousse. For the perfect texture, avoid overwhipping the cream for the mousse layer – stop when you see firm peaks forming, as continuing to whip will give you a grainy, butter-like consistency that won’t fold smoothly into your mixture.

What to Serve With White Chocolate Raspberry Mousse Cake?

This elegant dessert pairs beautifully with a hot cup of coffee or tea, especially something like a vanilla chai or earl grey that won’t overpower the delicate raspberry and white chocolate flavors. For an extra special touch, serve each slice with a small scoop of vanilla bean ice cream or a dollop of freshly whipped cream on the side. If you want to keep things simple, a few extra fresh raspberries or a light raspberry sauce drizzled on the plate makes for a lovely presentation. Since this cake is quite rich, you might want to offer smaller portions with fresh mint leaves as a garnish to help cleanse the palate.

Storage Instructions

Keep Fresh: This mousse cake needs to stay cool, so keep it in the refrigerator in a cake container or covered with plastic wrap. It’ll stay fresh and tasty for up to 3-4 days. The raspberry and white chocolate flavors actually get better after a day as they have time to meld together!

Freeze: You can freeze this cake for up to 2 months! Just wrap it well in plastic wrap, then aluminum foil to prevent freezer burn. I recommend freezing it without any decorative toppings, as fresh raspberries don’t freeze well on cakes.

Thaw: When you’re ready to enjoy your frozen cake, move it to the refrigerator and let it thaw overnight. Don’t try to speed up the process at room temperature, as this can affect the mousse texture. Once thawed, the cake should taste just as good as fresh!

Preparation Time	30-45 minutes
Cooking Time	50-60 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-4900
• Protein: 60-70 g
• Fat: 280-320 g
• Carbohydrates: 500-550 g

Ingredients

• 3/4 cup room temperature unsalted butter (168g)
• 1 1/2 cups granulated sugar (310g)
• 3/4 cup sour cream (173g)
• 1 tablespoon vanilla essence
• 6 large egg whites, at room temperature
• 2 1/2 cups all-purpose flour (325g)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup room temperature milk (180ml)
• 1/4 cup water (60ml)
• 6 ounces white chocolate chips (169g)
• 1 cup cold heavy whipping cream (240ml), divided
• 1/2 cup icing sugar (58g)
• 3 1/2 cups fresh raspberries (420g)*
• 2 teaspoons cornflour
• 1 1/2 tablespoons granulated sugar
• 3 1/2 teaspoons unflavored gelatin powder
• 2 3/4 cups cold heavy cream (600ml)
• 1 2/3 cups powdered sugar (192g)

Step 1: Prepare the Cake Layers

Begin by preparing three 8-inch cake pans with parchment paper circles on the bottom and greasing the sides.

Preheat your oven to 350°F (176°C).

In a large mixing bowl, cream together butter and sugar for about 3-4 minutes until light and fluffy.

Add the sour cream and vanilla extract, mixing until well combined.

Add the egg whites in two batches, mixing thoroughly after each addition and scraping down the bowl as needed.

In a separate bowl, combine the dry ingredients, and in a small measuring cup, mix the milk and water.

Gradually add half of the dry ingredients to the batter and mix until combined.

Add the milk mixture, mix, then add the remaining dry ingredients and mix again.

Divide the batter evenly among the prepared cake pans and bake for 21-23 minutes, or until a toothpick inserted into the center comes out with a few crumbs.

Allow the cakes to cool for 2-3 minutes in the pans before transferring them to cooling racks.

Cool completely.

Step 2: Make the White Chocolate Mousse

Heat 1/4 cup (60ml) of heavy cream until it just begins to boil, then pour over white chocolate chips.

Cover with clear wrap for 3-4 minutes and whisk until smooth.

If it doesn’t fully melt, microwave in 10-second increments, stirring each time until smooth.

Let it cool to room temperature.

In a large mixer bowl, whisk the remaining 3/4 cup (180ml) of heavy whipping cream and powdered sugar until stiff peaks form.

Carefully fold in about 1/3 of the whipped cream into the cooled chocolate until combined, then fold in the rest.

Refrigerate the mousse until needed.

Step 3: Make the Raspberry Mousse and Filling

Puree raspberries in a food processor, then strain through a fine mesh sieve to remove the seeds, resulting in about 1 1/4 cups of puree.

For the raspberry filling, add half a cup of puree, cornstarch, and sugar to a saucepan.

Heat over medium until it thickens and begins to boil.

Let it boil for one minute, remove from heat, and cool.

Set aside.

For the raspberry mousse, spread the remaining 3/4 cup of puree in a large dish.

Sprinkle the powdered gelatin over it and let sit for 4-5 minutes.

Heat in the microwave in 10-second intervals until smooth.

Let the mixture cool to room temperature.

Whip the heavy cream and powdered sugar until stiff peaks form.

Add the cooled raspberry mixture and gently whip together.

Refrigerate until ready for use.

Step 4: Assemble the Cake

Use a serrated knife to level the tops of the cakes if needed.

Place the first cake on a serving plate or a cake round.

Pipe a dam of raspberry mousse around the edge and spread 4-5 tablespoons of raspberry filling into the center.

Add about half of the white chocolate mousse on top and spread evenly.

Place the second cake layer on top and repeat with raspberry filling and white chocolate mousse.

Place the final cake layer on top.

Step 5: Frost and Decorate the Cake

Frost the outside of the cake with your preferred method, ensuring a smooth finish.

Pipe decorative swirls around the top of the cake using a piping tip like Ateco tip 808.

Finish the cake with fresh raspberries and shaved white chocolate.

Refrigerate the cake until ready to serve.

For the best taste, enjoy the cake within 2-3 days.