Print

White Chocolate Raspberry Cake Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This White Chocolate Raspberry Cake is a delightful layered treat featuring moist vanilla cake infused with fresh raspberries and a luscious white chocolate cream frosting. The tangy raspberry filling pairs perfectly with the smooth, fluffy frosting, making it an elegant dessert perfect for celebrations or special occasions.

Ingredients

Scale

For the Cake Batter

  • 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

For the Raspberry Sauce

  • Fresh raspberries prepared according to the referenced raspberry filling recipe (approximately 1 cup or 150g of raspberries may be used)

For the White Chocolate Frosting

  • 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)

Instructions

  1. Prepare Raspberry Sauce: Make the raspberry filling according to the linked recipe, then allow it to cool completely and chill for at least 30 minutes before using. Store covered in the refrigerator for up to 1 week.
  2. Prepare Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper. Optionally, grease the sides lightly if you prefer, although it’s not necessary for this recipe.
  3. Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, baking soda, and salt into a medium bowl; whisk to combine evenly.
  4. Make Cake Batter: In a large bowl, beat the softened butter, sunflower oil, granulated sugar, and vanilla extract with an electric mixer for 2 minutes until pale and fluffy. Add the whole egg and beat until incorporated, then add egg whites and continue beating until smooth. Mix in sour cream. Gradually sift half the flour mixture into the wet ingredients and blend gently, then beat in half the milk. Repeat with the remaining flour and milk, finally beating on high speed for 5 seconds to emulsify. Gently fold in the fresh raspberries.
  5. Bake the Cake Layers: Divide the batter evenly between the two pans. Bake for 25-30 minutes until the tops are lightly golden and a skewer inserted into the center comes out clean. Cool the layers in their pans for 20-30 minutes, then loosen the edges with a spatula, invert to remove cakes and parchment paper, and cool completely on wire racks.
  6. Prepare White Chocolate Frosting: Place chopped white chocolate in a large bowl. Heat ½ cup of cream with the scraped vanilla bean seeds and pod over medium heat until simmering. Pour hot cream over the chocolate and let stand covered for 2 minutes, then whisk until smooth and silky. Allow the mixture to cool for 5 minutes, then whisk in remaining cold cream. Chill the frosting base in the refrigerator for at least 2 hours or overnight until completely cold.
  7. Whip Frosting: Add vanilla extract to chilled frosting and beat on medium speed with a mixer until thick and fluffy, about 2 minutes.
  8. Assemble the Cake: Place one cake layer on a serving plate. Pipe a ring of frosting around the edge to form a wall to hold the filling. Spread 1 cup of raspberry filling inside the ring. Place the second cake layer on top, align edges, then cover the entire cake with the remaining frosting, smoothing sides and creating swooshes on top. Dollop some raspberry filling atop and swirl it in if desired. Garnish with fresh raspberries.

Notes

  • Allow all eggs and dairy ingredients to come to room temperature for best mixing results.
  • Raspberry sauce can be made ahead and refrigerated up to one week.
  • Do not overbeat the frosting after chilling to maintain a light, airy texture.
  • Use fresh raspberries for the best flavor and texture in the cake batter and decoration.
  • If you prefer, lightly grease the cake pan sides to make cake removal easier, but batter clinging to sides helps create taller layers.

Keywords: white chocolate raspberry cake, layered cake, raspberry filling, white chocolate frosting, moist vanilla cake, dessert recipe

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