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White Chocolate Raspberry Cake Recipe

White Chocolate Raspberry Cake Recipe
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★★★★★

4.8 from 26 reviews

A luscious and elegant White Chocolate Raspberry Cake featuring moist layers infused with fresh raspberries, filled and frosted with creamy white chocolate vanilla frosting, perfect for special occasions or as a delightful treat.

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
  • 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

Raspberry Sauce

  • Fresh raspberries prepared into a raspberry sauce (recipe according to source)

Frosting Ingredients

  • White chocolate, chopped (quantity per linked recipe, typically about 200g)
  • ½ cup heavy cream (plus additional cold cream as per recipe)
  • 1 vanilla bean pod, seeds scraped (optional: include the pod for infusion)
  • ½ tsp pure vanilla extract

Instructions

  1. Make & cool the raspberry sauce: Prepare the raspberry filling as per the referenced recipe. Allow the sauce to cool completely and chill for at least 30 minutes before use. Store covered in the refrigerator for up to 1 week.
  2. Preheat oven and prepare pans: Preheat oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. Optionally grease sides if preferred, though batter clings to ungreased sides for more height.
  3. Sift dry ingredients: Sift the flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine evenly.
  4. Make the cake batter: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric hand mixer for 2 minutes until pale and fluffy. Beat in the whole egg thoroughly, then add egg whites and mix until smooth. Incorporate sour cream. Gradually sift half the flour into the wet mixture, mixing gently. Slowly add half the milk while mixing, then fold in remaining flour and milk. Beat on high speed for the last 5 seconds to emulsify. Carefully fold in fresh raspberries without breaking them.
  5. Bake the cake layers: Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until the edges are lightly golden and a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 20-30 minutes, then loosen edges with an offset spatula, invert, remove parchment, and cool completely on rack.
  6. Prepare the white chocolate frosting: Place chopped white chocolate in a large bowl. Heat ½ cup cream with scraped vanilla bean seeds and pod over medium heat until simmering. Pour hot cream over chocolate, cover, and let sit for 2 minutes. Whisk until smooth and silky. Cool for 5 minutes, then whisk in remaining cold cream. Chill the mixture in the fridge for at least 2 hours or overnight until completely cold.
  7. Whip the frosting: Once chilled, add vanilla extract and beat the frosting with a mixer on medium speed until thick and fluffy, about 2 minutes. The frosting should be smooth and pipeable.
  8. Assemble the cake: Place one cake layer on a serving plate. Use a piping bag to pipe about 1 cup of frosting around the edge to create a barrier for the filling. Spread 1 cup of raspberry filling within the barrier on top of the cake layer. Position the second layer on top aligned with the first. Cover entire cake with remaining frosting using a large offset spatula. Decorate with swirls and swooshes on top, and garnish with dollops of raspberry sauce and fresh raspberries.

Notes

  • Ensure eggs are at room temperature for better batter texture.
  • You can prepare the raspberry sauce in advance and keep refrigerated for up to one week.
  • Use fresh raspberries for the best flavor and texture in the cake batter and decoration.
  • Chilling the frosting overnight helps achieve the ideal consistency for piping and spreading.
  • If you prefer, lightly grease the cake pan sides to make removal easier, but ungreased sides improve cake height.
  • Be gentle folding in fresh raspberries to avoid breaking them and turning the batter pink.
  • White chocolate quality affects frosting taste; use high-quality white chocolate for best results.
  • For best results, allow the assembled cake to chill before serving to set the frosting.

Nutrition

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

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