Best White Chocolate Raspberry Mousse Cake Recipe

Like, who can argue with chocolate and berries? This recipe nails it — tons of chocolate, fresh raspberries on top, and a raspberry sponge cake that’s super moist. Yep, it’s a double dose of chocolate-berry combo in every mouthful.

Why Nobody Can Argue Against This White Chocolate Mousse Cake

• This recipe is all about contrasts that work AMAZINGLY well together. We have a fluffy cake base that feels light and airy, the flawless backdrop for the smooth and velvety mousse to shine through! The white chocolate mousse tastes a bit intense at first, but then the raspberry layer swoops in like a knight to lighten it up. Every bite is truly refreshing like nothing else. 
• It looks stunning! You can’t say those layers of white and pink cake and mousse aren’t the most gorgeous showstoppers ever seen. And don’t even get me started on the fresh raspberries on top, whose juicy, vibrant bursts of colors only tie things together.
• Seriously, you can enjoy this amazing mousse cake any time of year. Fresh berries scream spring and summer, while the deep chocolate flavors feel cozy in the colder seasons. Dress it how you like, too — a sprinkle of powdered sugar keeps it laid-back, or go all out with a mirror glaze for a fancy touch!

20 Simple Steps To Make White Chocolate Raspberry Mousse Cake

Raspberry Sauce

Step 1.

Toss some frozen or fresh raspberries, half a cup of sugar, and a squeeze of lemon juice in a saucepan. Let it all come to a nice boil. 

Step 2.

Lower the heat and let it simmer for 10 to 15 minutes until thick and creamy. Once that’s done, strain it through a fine-mesh sieve to ditch all the pesky seeds. Leave it to chill out after that until it’s completely cool!

Raspberry Cake Layers

Step 3.

Preheat the oven to 320°F (or 160°C).

Step 4.

Whisk the large eggs, oil, and sugar in a big mixing bowl until they combine well. Add vanilla and a pinch of salt, then give it another good whisk. 

Step 5.

Here’s where it gets fruity: add 6 tablespoons of the awesome raspberry sauce set aside earlier and mix it with some all-purpose flour. Spread this delicious batter between two 8” cake pans you have already buttered and lined with strips of parchment paper. Easy peasy!

Step 6.

Pop them in the oven for about 13 to 15 minutes until a small toothpick poked in the middle comes out squeaky clean. Let these cakes cool down completely before you work on them later on!

Chocolate Almond Crunch

Step 7.

Toss white chocolate and oil in a bowl, then pop the bowl over a pot of simmering water (like a double boiler). Once it’s all melty and smooth, take it off the heat and toss in half a cup of almond flakes. Stir it up until everything’s mixed in nicely. 

Assembly

Step 8.

It’s time to assemble our masterpiece!

Place a cake layer onto a cake stand or serving platter. Wrap a cake ring (lined with acetate sheets) around it, then spread our delightful chocolate almond over the cake layer.

Step 9.

Pop the whole thing in the fridge (or even the freezer, if you want) for 3-4 minutes to firm up.

White Chocolate Mousse

Step 10.

First, melt some white chocolate with 5 oz of whipping cream in a bowl over a pot of simmering water. Once it’s all melted, let it rest at room temperature. 

Step 11.

Soak gelatin powder in cold water in a small saucepan for 5 to 7 minutes. Then, gently warm it over low heat until it dissolves completely. Pour this smooth gelatin mixture into the white chocolate mix and stir until everything is beautifully mixed! 

Step 12.

Put chilled cream in another bowl and whip until it reaches soft peaks. Fold in the chocolate mixture you just made (Step 11) until it’s all blended! 

Step 13.

Pour the chocolate mousse on top of your cake layer(s). Smooth it out evenly, then stash it in the freezer for about 20 to 30 minutes to set.

Raspberry Mousse

Step 14.

Start by dissolving some gelatin in a bowl of cold water. Let it puff up for 5 to 10 minutes, then gently warm it over low heat until it’s JUST melted! Pour this into the rest of the raspberry sauce.

Step 15.

Whip up some chilled cream in a separate bowl until it forms soft peaks. Mix in your raspberry mixture (Step 14) until everything is nicely combined. 

Assembly (Part 2)

Step 16. 

We’re back to building our amazing cake! Use a 7” cake ring to cut the 2nd cake layer, then gently place it atop the white chocolate mousse goodness. Pour raspberry mousse all over the whole thing and smooth out the top. 

Step 17. 

Pop it in the fridge for about 4 to 7 hours to let it set.

Whipped Cream

Step 18.

Whip some cream with a dash of vanilla and powdered sugar until it gets all fluffy with stiff peaks. Transfer this creamy goodness into a big piping bag with a fitted tip!

Step 19.

Pipe the cream onto your adorable mousse cake in whatever cool design you like. Then, top it off with some fresh raspberry halves for a burst of freshness. 

Step 20.

To finish off, sprinkle some freeze-dried berries all over the airy cake. Serve it up and dig in!

I have tons of other mousse recipes waiting for your touch! Check out my triple chocolate mousse cake, raspberry coconut mousse cake, and chocolate biscuit mocha mousse cake with zero baking. 

Note

Sponge cakes are usually the most common base for these recipes, but I see no reason you can’t twist things up. Store-bought pound cakes, vanilla cake mix, chocolate cakes, you name it. Tell me how it turns out!

FAQs

What If I Don’t Have Gelatin?

Feel free to use agar-agar instead or, if you are really in a pinch, reduce the liquid in the mousse a bit to achieve a firmer texture.

How Far Ahead Can I Make The Cake? 

You can prepare the cake layers and mousse a day or two ahead and store them in the fridge. On D-day, assemble the cake and decorate it with fresh raspberries JUST before serving.

Have fun!

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