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White Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 142 reviews
  • Author: Hannah
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Raspberry Cake features moist, fluffy cake layers packed with fresh raspberries, layered with tangy raspberry filling and enveloped in a luxurious vanilla whipped white chocolate ganache frosting. Perfectly balanced between sweet and tart, it’s a stunning dessert ideal for special occasions or any time you want an impressive homemade treat.

Ingredients

Scale

Raspberry Cake Filling

  • 1 recipe Raspberry Cake Filling (refer to linked recipe)

Cake Batter

  • 1 ¾ cups (250g) all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoon (84g) unsalted butter, softened
  • 2 tablespoon (30ml) sunflower oil
  • 1 ⅓ cups (265g) granulated sugar
  • 1 ½ teaspoon (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

Vanilla Whipped Ganache Frosting

  • Chopped white chocolate (quantity per frosting recipe)
  • Heavy cream (for frosting base and whipping, quantity per frosting recipe)
  • Scraped seeds of 1 vanilla bean plus pod
  • 1 ½ teaspoon vanilla extract

Instructions

  1. Prepare Raspberry Sauce: Make the raspberry filling according to the specified recipe. Allow it to cool completely, then chill in the refrigerator for at least 30 minutes. It can be stored covered for up to one week.
  2. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. Optionally, lightly grease the pan sides or leave ungreased for better cake height.
  3. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Whisk to combine evenly.
  4. Cream Butter and Sugars: In a large bowl, beat the softened butter, sunflower oil, sugar, and vanilla extract with an electric hand mixer for 2 minutes until pale and fluffy.
  5. Add Eggs: Beat in the large egg until fully incorporated, then add the egg whites and beat until smooth and combined.
  6. Incorporate Sour Cream and Dry Ingredients: Mix in the sour cream. Gradually add half the sifted flour and slowly mix it in, then gradually beat in half the milk. Repeat with remaining flour and milk. Beat the batter on high for the final 5 seconds to emulsify.
  7. Fold in Raspberries: Gently fold the fresh raspberries into the cake batter without breaking them up.
  8. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes until the top is lightly golden and a skewer inserted into the center comes out clean.
  9. Cool Cakes: Transfer the pans to a wire rack and cool for 20-30 minutes in the pans. Loosen edges with an offset spatula or knife, invert cakes onto racks, remove parchment, and let cool completely.
  10. Make Vanilla Whipped Ganache Frosting: Place chopped white chocolate in a large bowl. Heat ½ cup cream with scraped vanilla bean seeds and pod over medium heat until simmering. Pour hot cream over the chocolate, cover, and let stand for 2 minutes. Whisk until smooth and silky, let cool 5 minutes, then whisk in remaining cold cream. Chill in refrigerator for at least 2 hours or overnight. Once cold, add vanilla extract and beat with a mixer on medium speed until thick and fluffy, about 2 minutes.
  11. Assemble the Cake: Place one cake layer on a serving plate. Pipe about 1 cup of the frosting around the edge to form a barrier for the filling. Spread 1 cup of the raspberry filling inside the frosting wall evenly. Align and place the second cake layer on top.
  12. Frost and Decorate: Cover the entire cake with the remaining frosting using an offset spatula, smoothing sides and adding creative swirls on top. Dollop small spoonfuls of raspberry filling on top and swirl them in for texture and flavor. Garnish with fresh raspberries as desired.

Notes

  • Allow the raspberry sauce and frosting base to chill thoroughly for best texture and stability.
  • If chilling frosting overnight, cover after 20 minutes and prepare cake layers the following day for convenience.
  • Eggs should be at room temperature for optimal mixing and volume.
  • If you prefer taller cakes, do not grease the cake pan sides so batter clings and rises upward.
  • Use fresh raspberries gently folded in to prevent breaking and color bleed into the batter.
  • This cake keeps well refrigerated for 3-4 days and can be served slightly chilled or at room temperature.

Nutrition

  • Serving Size: 1 slice (approximately 1/10th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 85mg

Find it online: https://cookesrecipes.com/white-chocolate-raspberry-cake-recipe-2/