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White Chocolate Raspberry Cake Recipe

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4.4 from 2 reviews

A luscious White Chocolate Raspberry Cake featuring moist layers infused with fresh raspberries and a smooth, creamy white chocolate frosting. This elegant dessert combines tart raspberry filling with sweet white chocolate for a perfectly balanced flavor, ideal for special occasions or a delightful treat.

Ingredients

Cake Ingredients

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 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
  • 1 ¼ cups (150g) fresh raspberries

Raspberry Sauce Ingredients

  • Fresh raspberries (quantity as desired for the sauce, about 1 cup recommended)
  • Sugar (to taste, approximately ¼ cup for sweetness)

Frosting Ingredients

  • 7 oz (200g) white chocolate, chopped
  • 1 cup (240ml) heavy cream, divided
  • 1 vanilla bean, seeds scraped (plus the pod optional)
  • 1 ½ tsp (7ml) pure vanilla extract

Instructions

  1. Make & cool the raspberry sauce: Prepare the raspberry filling by gently heating fresh raspberries with sugar until they break down, then cool completely. Chill the sauce for at least 30 minutes and store covered in the refrigerator for up to 1 week.
  2. Preheat the oven: Set the oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper rounds. Optionally grease the sides if preferred, but it’s recommended to leave them ungreased so batter clings and creates taller cakes.
  3. Prepare dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisk to evenly blend.
  4. Make the cake batter: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric hand mixer on medium speed for 2 minutes until pale and fluffy. Beat in the whole egg fully, then incorporate the egg whites until smooth. Fold in sour cream.
  5. Combine wet and dry ingredients: Sift half the flour mixture over the wet ingredients and mix slowly. Gradually add half the milk, then add the remaining flour and milk alternately, beating to emulsify after each addition. Beat on high speed for the last 5 seconds to achieve a smooth batter. Gently fold in the fresh raspberries to avoid crushing them.
  6. Bake the cake layers: Divide batter evenly between the two prepared pans. Bake for 25-30 minutes or until the tops are lightly golden and a skewer inserted in the center comes out clean. Cool in pans on wire racks for 20-30 minutes, then loosen edges with a spatula and invert cakes to cool completely, removing parchment paper bottoms.
  7. Make the white chocolate frosting base: Place chopped white chocolate in a large bowl. Heat ½ cup of cream with scraped vanilla bean seeds and pod over medium heat until it just begins to simmer. Immediately pour the hot cream over the chocolate, cover, and let stand 2 minutes. Whisk until smooth and glossy. Cool for 5 minutes then whisk in the remaining cold cream. Chill in fridge for at least 2 hours or overnight until cold.
  8. Whip the frosting: Once chilled, add vanilla extract and beat the frosting with a hand or stand mixer fitted with a whisk attachment on medium speed until thick, fluffy, and pipeable. This takes approximately 2 minutes but may vary depending on the mixer.
  9. Assemble the cake: Place one cake layer on a serving plate. Fill a piping bag with about 1 cup of frosting and pipe a wall around the edge to contain the raspberry filling. Spread the chilled raspberry sauce inside this border. Carefully place the second cake layer on top aligning the edges.
  10. Frost the cake: Cover the entire cake with the remaining frosting using an offset spatula to smooth the sides and create decorative swooshes on top. Dollop small spoonfuls of raspberry sauce on the top layer and swirl gently if desired. Decorate with fresh raspberries for an elegant finish.

Notes

  • Ensure eggs are at room temperature for better emulsification and volume in the batter.
  • Do not crush raspberries when folding into the batter to keep fresh berry texture.
  • Chilling the frosting base overnight yields the best texture and ease of whipping.
  • If you prefer a lighter cake, substitute sunflower oil with more butter or vice versa for flavor and moisture variation.
  • Fresh raspberries should be gently handled and added last to maintain integrity and visual appeal.
  • Store finished cake covered in the refrigerator and consume within 3 days for optimal freshness.
  • Use parchment paper to prevent sticking and help with clean layer removal.

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