White Chocolate and Raspberry Layer Cake Recipe
This luscious White Chocolate and Raspberry Cake features moist, tender cake layers soaked in vanilla-infused milk, layered with tangy raspberry puree and rich white chocolate Swiss meringue buttercream. The fresh raspberries add a burst of natural sweetness and vibrant decoration, making it perfect for special occasions or a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Ingredients
Raspberry Puree
- 500 g fresh raspberries
- 50 g granulated sugar (adjust to taste)
- 2 tablespoons lemon juice
- 2 tablespoons cornflour, mixed with 2 tablespoons water
Cake Layers
- 180 g unsalted butter, softened
- 180 ml vegetable oil
- 375 g granulated sugar
- 2 teaspoons vanilla extract
- 6 large eggs
- 375 g self-raising flour
- 80 ml whole milk
Vanilla Milk
- 300 ml whole milk
- 2 teaspoons vanilla extract
White Chocolate Buttercream
- 1 batch Swiss meringue buttercream
- 150 g white chocolate, melted
Extras
- Fresh raspberries for decoration
Instructions
- Making the raspberry puree: Blend fresh raspberries in a food processor until smooth, then strain through a sieve to remove seeds. In a pot on medium heat, combine the strained puree with sugar, lemon juice, and cornflour slurry. Stir constantly until the mixture thickens, then cool completely in the fridge.
- Preparing the cake layers: Preheat the oven to 180°C (356°F). Grease and line three 8-inch cake tins. In a large bowl, beat softened butter, vegetable oil, sugar, and vanilla extract for 5 minutes until creamy. Add the eggs in two batches, mixing well after each addition. Gently fold in the self-raising flour and whole milk until smooth. Divide the batter evenly among the tins, then bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Making the vanilla milk: Warm whole milk with vanilla extract on low heat until just warm, then set aside for soaking.
- Soaking the cake layers: Once the cake layers are out of the oven and still warm, slowly pour the warm vanilla milk over them. Allow the cakes to absorb the milk and cool completely.
- Preparing the white chocolate buttercream: Prepare Swiss meringue buttercream as per your recipe. Gently fold in melted white chocolate until fully combined and smooth.
- Assembling the cake: Remove cakes from tins. Optionally trim the tops for even layers. Place one cake layer on a serving board or plate. Spread a thin layer of the raspberry puree, followed by a layer of white chocolate buttercream. Repeat with the second layer. Place the final cake layer on top. Chill the assembled cake in the fridge for about 20 minutes to set.
- Decorating the cake: Mix leftover raspberry puree into some buttercream to create a tinted frosting. Cover the cake with this mixture, then pipe swirls of plain white chocolate buttercream on top. Decorate with fresh raspberries as desired. Serve and enjoy!
Notes
- Ensure the raspberry puree is completely cooled before layering to prevent melting the buttercream.
- Soaking the cake layers with warm vanilla milk keeps the cake moist and adds extra flavor.
- For a smoother buttercream, allow the melted white chocolate to cool slightly before folding it into the buttercream.
- Use fresh raspberries for the best flavor and decoration impact.
- Cake layers can be baked a day ahead and stored wrapped in cling film for convenience.
