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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

5.1 from 16 reviews

A luscious White Chocolate Raspberry Cake combining light, fluffy layers infused with vanilla and studded with fresh raspberries, layered and frosted with a silky, rich white chocolate mousse, perfect for special occasions or elegant dessert tables.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt

Wet Ingredients

  • 6 tbsp (84g) unsalted butter, softened
  • 2 tbsp (30ml) sunflower oil
  • 1 ⅓ cups (265g) granulated sugar
  • 1 ½ tsp (7ml) pure vanilla extract, divided
  • 1 large egg, at room temperature
  • 2 large egg whites, at room temperature
  • ½ cup (120ml) full fat sour cream
  • ½ cup (120ml) whole milk

Fruit

  • 1 ¼ cups (150g) fresh raspberries

Frosting Ingredients

  • 8 oz (225g) white chocolate, chopped
  • 1 cup (240ml) heavy cream, divided
  • 1 vanilla bean pod (seeds scraped, pod optional)
  • 1 ½ tsp (7ml) pure vanilla extract, for frosting

Raspberry Sauce

  • Raspberry filling prepared according to linked recipe (about 1 cup)

Instructions

  1. Make & cool the raspberry sauce: Prepare the raspberry filling as per the recipe linked in the article. Once prepared, allow the sauce to cool completely and chill it for at least 30 minutes before use. Cover and store in the refrigerator for up to one week.
  2. Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. Optionally, do not grease sides if you want the batter to cling for height, or lightly grease if preferred.
  3. Combine dry ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to evenly blend.
  4. Make the cake batter: In a large bowl, beat the softened butter, sunflower oil, sugar, and 1 ½ tsp vanilla extract with an electric hand mixer for 2 minutes until pale and fluffy. Beat in the whole egg until well incorporated. Add egg whites and beat until smooth and combined. Mix in the sour cream. Sift half the flour mixture over the wet ingredients and gently mix in. Gradually add half the milk, mixing to incorporate. Repeat with remaining flour and milk. Beat the batter on high speed for 5 seconds to emulsify. Carefully fold in fresh raspberries without breaking them.
  5. Bake the cakes: Divide batter evenly between prepared pans. Bake for 25 to 30 minutes until cakes are lightly golden and a skewer inserted in the center comes out clean. Transfer pans to wire rack and cool for 20-30 minutes in the pans. Loosen edges with a spatula or knife, invert cakes, remove parchment paper, and cool completely on racks.
  6. Make the white chocolate frosting: Place chopped white chocolate in a large bowl. In a saucepan, heat ½ cup heavy cream with the scraped vanilla bean seeds and pod over medium heat until just simmering. Immediately pour hot cream over the chopped chocolate, cover the bowl, and let stand for 2 minutes. Whisk until smooth and silky. Cool for 5 minutes, then whisk in the remaining ½ cup cold heavy cream. Refrigerate at least 2 hours or overnight until fully chilled. If refrigerating overnight, cover after 20 minutes.
  7. Whip the frosting: Once the frosting mixture is thoroughly chilled, add 1 ½ tsp vanilla extract. Beat using an electric hand or stand mixer with a whisk attachment on medium speed until thick and fluffy, about 2 minutes.
  8. Assemble the cake: Place one cake layer on a serving plate. Fill a piping bag with about 1 cup frosting and pipe a border around the circumference to form a dam to hold the raspberry filling. Spread about 1 cup of raspberry filling inside the frosting border evenly. Place the second cake layer on top carefully aligned. Spread the remaining frosting over the entire cake, smoothing sides and creating swooshes or swirls on top with a large offset spatula. Dollop additional raspberry sauce on top and swirl it in gently if desired. Decorate with fresh raspberries.

Notes

  • Use room temperature eggs for better batter incorporation and volume.
  • Chill the raspberry sauce completely before adding it to the cake to prevent melting the frosting.
  • Parchment paper lining on the cake pans helps achieve clean removal without greasing.
  • Do not overmix batter after adding flour to keep the cake light and tender.
  • Frosting can be made ahead and refrigerated overnight for convenience.
  • Ensure the frosting is well chilled before whipping for best volume and texture.
  • This cake is best served within 2-3 days of assembly for freshness.
  • Allow refrigerated cake to come to room temperature before serving for optimal flavor and texture.

Nutrition

Keywords: white chocolate cake, raspberry cake, layered cake, white chocolate frosting, raspberry filling, dessert recipe, party cake, elegant cake

Find it online: https://kitchenbyclara.com/white-chocolate-raspberry-cake-recipe/