Name: White Chocolate Raspberry Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: PT-489480H18M44S
Cuisine: American
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, room temperature; 2 large egg whites, room temperature; ½ cup (120ml) full fat sour cream; ½ cup (120ml) whole milk; 1 ¼ cups (150g) fresh raspberries; Fresh raspberries prepared according to the referenced raspberry filling recipe (approximately 1 cup or 150g of raspberries may be used); Chopped white chocolate (quantity about 200g, estimate from standard ganache ratios); 1 cup heavy cream, divided (½ cup for heating, ½ cup cold for whipping); 1 vanilla bean (seeds scraped, pod included); 1 ½ tsp pure vanilla extract (added after chilling during whipping step)

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Introduction

Indulge in the delightful combination of sweet white chocolate and tangy raspberries with this White Chocolate Raspberry Cake. Perfect for special occasions or a weekend treat, this cake combines a moist, fluffy crumb with luscious layers of raspberry filling and creamy white chocolate frosting.

A two-layer vanilla cake with white creamy frosting swirled with red raspberry jam on top and around the sides. The cake is cut to show a thick red raspberry jam filling between the two golden sponge layers. Fresh red raspberries are placed in a small pile on top of the cake. The cake sits on a white plate with a few scattered raspberries around its base. In the background, there is a glass bottle of milk, a glass, a jar with a gold spoon inside filled with raspberry jam, a white bowl full of fresh raspberries, and a white plate holding a slice of the same cake. All items are placed on a soft pink cloth and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Prepare the raspberry sauce and allow it to cool completely. Chill for at least 30 minutes before using. Store covered in the refrigerator for up to 1 week.
Step 2: Preheat your oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. Lightly grease the sides if you prefer, though ungreased pans help the batter stick for more height.
Step 3: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to combine evenly.
Step 4: In a large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer for 2 minutes until pale and fluffy. Add the egg and beat until well combined. Then beat in the egg whites until smooth.
Step 5: Mix in the sour cream. Sift half of the flour mixture over the wet ingredients and stir in slowly. Gradually add half the milk, then alternate with the remaining flour and milk. Beat on high speed for the last 5 seconds to emulsify the batter, then gently fold in the fresh raspberries.
Step 6: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until lightly golden and a skewer inserted in the center comes out clean. Let cakes cool in the pans for 20-30 minutes, then loosen the edges, invert, remove parchment, and cool completely on wire racks.
Step 7: To make the frosting, place chopped white chocolate in a large bowl. Heat ½ cup cream with scraped vanilla bean seeds over medium heat until it simmers. Pour hot cream over the chocolate, cover, and let stand 2 minutes. Whisk until smooth, then cool for 5 minutes. Whisk in the remaining cold cream, chill in the fridge for at least 2 hours or overnight until cold.
Step 8: Once chilled, add vanilla extract and beat with a mixer on medium speed until thick and fluffy, about 2 minutes.
Step 9: Assemble the cake by placing one layer on a serving plate. Pipe a ring of frosting around the edge to hold filling. Spread 1 cup of raspberry filling inside the ring. Top with the second layer. Frost the entire cake evenly, creating swirls on top. Garnish with dollops of raspberry sauce and fresh raspberries.

Tips & Variations

For extra height, avoid greasing the cake pan sides so the batter clings and rises well.
Use frozen raspberries if fresh are out of season; thaw and drain excess juice before folding in.
Substitute sour cream with Greek yogurt for a slight tang and lighter texture.
Chill the frosting overnight for easier whipping and a creamier consistency.
Add a splash of lemon juice to the raspberry sauce to enhance brightness.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap tightly with plastic wrap before chilling. When ready to serve, allow the cake to come to room temperature for about 30 minutes. Leftover cake layers without frosting can be frozen up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

A slice of three-layer vanilla cake with white creamy frosting is placed on a white plate with a delicate gold floral pattern around the edge. The cake layers are light yellow with visible small red raspberries inside. The middle layer is a thick, dark red raspberry jam filling. The outside is coated with smooth white frosting that slightly drips over the sides. A gold fork lies on the plate next to the cake slice. In the background, a white plate holds the rest of the cake with red raspberries nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry sauce ahead of time?

Yes, the raspberry sauce can be made up to one week in advance and stored covered in the refrigerator. Just make sure it is completely cooled before assembling the cake.

What can I use if I don’t have sour cream?

Greek yogurt is a great substitute for sour cream. It provides a similar tang and moisture to the cake without affecting the flavor too much.