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White Chocolate Raspberry Spoon Cake

Prep Time 20 minutes
Cook Time 27 minutes
Rest Time 10 minutes
Total Time 57 minutes
Course: Dessert
Cuisine: American

Ingredients
  

Cake
  • 170 g ¾ cup unsalted butter, melted slightly cooled
  • 200 g 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tbsp vanilla extract
  • 240 g 1 cup sour cream, room temperature
  • 180 g 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 120 g ½ cup whole milk, room temperature
Mix-Ins
  • 150 g 1 cup white chocolate bar, chopped (mixed sizes)
  • 120 g 1 cup raspberries, cut into quarters
For Coating
  • 1 tbsp flour for raspberries
Cream Cheese Frosting
  • 226 g 8 oz cream cheese, room temperature
  • 85 g 6 tbsp unsalted butter, room temperature
  • 60 –80g ½–¾ cup powdered sugar
  • 2 tsp vanilla extract
  • pinch of salt
Raspberry Layer
  • 100 g 1/3 cup raspberry preserves

Equipment

  • 9x13 metal baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Whisk
  • Digital kitchen scale
  • Offset spatula
  • 3 tbsp ice cream scoop
  • Large knife
  • Cutting board

Method
 

Prep
  1. Preheat oven to 325°F. Line a 9x13 pan with parchment.
Prepare Mix-Ins
  1. Cut 120g (1 cup) raspberries into quarters and leave them on the cutting board until ready to use.
  2. Chop 150g (1 cup) white chocolate and leave on the cutting board until ready to use.
Make Batter
  1. In a large bowl, whisk: 170g (¾ cup) melted butter, 200g (1 cup) sugar
  2. Add: 2 eggs + 1 egg yolk, 1 tbsp vanilla
  3. Whisk until smooth and glossy.
  4. Whisk in: 240g (1 cup) sour cream
Combine Dry Ingredients
  1. In a separate bowl, whisk: 180g (1½ cups) flour, 1½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
Mix Batter
  1. Add half of the dry ingredients to the batter and mix until barely combined.
  2. Add 120g (½ cup) milk and mix until barely combined.
  3. Add remaining dry ingredients and mix until just combined.
Assemble
    Spread half the batter into the pan.
    1. Toss raspberries with 1 tbsp flour, then add: half of the raspberries, half of the white chocolate
    2. Spread remaining batter over top.
    3. Finish with remaining raspberries and white chocolate.
    Bake
    1. Bake at 325°F for 25–27 minutes.
    2. The center should still have a slight jiggle—do not bake until fully set or it will be overbaked.
    Make Frosting
    1. While the cake is baking, beat: 226g (8 oz) cream cheese, 85g (6 tbsp) butter
    2. until smooth.
    3. Add: 60–80g (½–¾ cup) powdered sugar, 2 tsp vanilla, pinch salt
    4. Mix until smooth.
    Frost & Finish
    1. Let cake cool for 10 minutes only.
    2. Dollop frosting all over the warm cake and spread gently so it melts slightly into the top.
    3. Dollop 100g (1/3 cup) raspberry preserves over the frosting and swirl using an offset spatula.
    Serving
    1. Serve warm, scooped into bowls using a 3 tbsp scoop, and top with white chocolate shavings.
    2. Also delicious at room temperature, but best warm.

    Notes

    • Cake is intentionally slightly underbaked for a soft, scoopable texture
    • Do not overbake—center should jiggle slightly
    • Toss raspberries right before using to prevent excess moisture
    • No toothpick test needed for this recipe

    Storage

    • Store covered in the refrigerator for up to 3 days.
    • For best texture, reheat individual portions in the microwave for 15–25 seconds until warm and soft.
    • This cake is meant to be soft and scoopable—it tastes best warm, but is still delicious at room temperature.