White Chocolate Raspberry Cake (Print Version)
Layers of moist white chocolate cake paired with fresh raspberry filling and smooth buttercream frosting.
# Ingredients:
White Chocolate Cake
01 -
2 3/4 cups all-purpose flour
02 -
2 1/2 teaspoons baking powder
03 -
1/2 teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
1 3/4 cups granulated sugar
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
6 ounces white chocolate, melted and cooled
09 -
1 cup buttermilk
10 -
1/2 cup sour cream
Raspberry Filling
11 -
3 cups fresh or frozen raspberries
12 -
1/2 cup granulated sugar
13 -
1 tablespoon lemon juice
14 -
2 tablespoons cornstarch
15 -
3 tablespoons water
16 -
1 teaspoon vanilla extract
White Chocolate Buttercream
17 -
1 1/2 cups unsalted butter, softened
18 -
5 cups powdered sugar
19 -
6 ounces white chocolate, melted and cooled
20 -
2 teaspoons vanilla extract
21 -
3 to 4 tablespoons heavy cream
22 -
Pinch of salt
Decoration
23 -
Fresh raspberries
24 -
White chocolate curls or shavings
25 -
Powdered sugar
26 -
Fresh mint leaves (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 -
In a large bowl, beat butter and sugar for 4 to 5 minutes until light and fluffy. Add eggs one at a time, mixing well after each. Blend in vanilla extract and melted white chocolate. Alternate adding the flour mixture and buttermilk, folding in sour cream last. Mix until just combined.
04 -
Divide the batter evenly between the prepared pans. Bake for 28 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring to a wire rack. Allow cakes to cool completely.
05 -
In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries soften. Mix cornstarch with water and stir into the berries. Continue cooking until thickened. Remove from heat, stir in vanilla, and cool completely.
06 -
Beat butter until creamy. Gradually add powdered sugar. Mix in melted white chocolate, vanilla, and salt. Add heavy cream one tablespoon at a time until the frosting is light and fluffy.
07 -
Place one cake layer on a serving plate. Spread a thin layer of buttercream and pipe a frosting border around the edge. Fill the center with raspberry filling. Top with the second cake layer and frost the entire cake with remaining buttercream. Smooth sides and top.
08 -
Garnish the cake with fresh raspberries, white chocolate curls, powdered sugar, and optional mint leaves. Refrigerate for 30 minutes before slicing.
# Notes:
01 -
Ensure melted white chocolate is cooled before incorporating to prevent batter curdling.