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White Chocolate Raspberry Cake Recipe

5 from 112 reviews
  • Author: Hannah
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours 60 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This exquisite White Chocolate Raspberry Cake features moist layers of raspberry-studded vanilla cake filled with tangy raspberry sauce and enveloped in a luscious vanilla whipped white chocolate ganache frosting. Perfect for celebrations or an elegant dessert, this cake combines the freshness of raspberries with the creamy sweetness of white chocolate for a delightful treat.

Ingredients

Scale

Raspberry Cake Filling

  • 1 x recipe for Raspberry Cake Filling (see link in original 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

  • White chocolate (amount per frosting recipe)
  • Heavy cream (amount per frosting recipe, divided)
  • Vanilla bean (seeds and pod, if available)
  • Vanilla extract (for final frosting whipping)

Instructions

  1. Make & chill the raspberry filling: Prepare the raspberry sauce according to the referenced Raspberry Cake Filling recipe. Allow it to cool completely, then chill in the refrigerator for at least 30 minutes before using. It can be stored covered for up to 1 week refrigerated.
  2. Prepare cake pans and preheat oven: Preheat the oven to 350°F (175°C). Line the bases of two 8-inch round cake pans with parchment paper. Optionally grease the sides, though it is not necessary as the batter clings well and helps with cake height.
  3. Mix dry ingredients: Sift together the flour, baking powder, baking soda, and salt into a medium bowl and whisk to combine evenly.
  4. Create cake batter base: In a large bowl, beat softened butter, sunflower oil, granulated sugar, and vanilla extract with an electric hand mixer for 2 minutes until pale and fluffy. Add the whole egg and beat until fully incorporated.
  5. Add egg whites and sour cream: Incorporate the egg whites and beat until smooth and combined. Mix in the sour cream thoroughly.
  6. Combine dry and wet ingredients: Sift half the flour mixture over the wet ingredients and gently mix it in. Gradually add half the milk, mixing slowly. Repeat with remaining flour and milk. Finally, beat the batter on high for 5 seconds to emulsify and ensure smoothness.
  7. Fold in raspberries: Gently fold the fresh raspberries into the batter, being careful not to break them up too much.
  8. Bake the cake layers: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until the tops are lightly golden and a skewer inserted in the center comes out clean. Allow cakes to cool in pans for 20-30 minutes, then loosen edges with a spatula, invert to remove from pans, remove parchment, and cool completely on wire racks.
  9. Make the vanilla whipped ganache frosting: Chop white chocolate and place in a large bowl. Heat ½ cup cream with scraped vanilla bean seeds and pod over medium heat until simmering. Pour hot cream immediately over chocolate, cover, let stand 2 minutes, then whisk until smooth. Cool mixture 5 minutes, then whisk in remaining cold cream. Chill the mixture in the fridge for at least 2 hours or overnight until completely cold. Once chilled, add vanilla extract and beat with mixer fitted with whisk attachment until thick and fluffy, about 2 minutes.
  10. Assemble the cake: Place one cooled cake layer on a serving plate. Fill a piping bag with 1 cup of frosting and pipe a border around the edge to form a dam for the raspberry filling. Spread 1 cup of raspberry filling inside the border. Top with second cake layer, aligning edges. Frost the entire cake with the remaining frosting using an offset spatula to create smooth sides and textured swirls on top. Decorate with small spoonfuls of raspberry filling swirled in and fresh raspberries.

Notes

  • The raspberry filling must be fully chilled to prevent it from melting the whipped ganache during assembly.
  • You can optionally lightly grease cake pan sides if preferred, but leaving them ungreased helps cake rise taller as the batter clings to the pan.
  • Make the whipped ganache frosting base one day ahead if desired, then assemble the cake the next day.
  • Use fresh raspberries for best flavor; frozen raspberries may alter batter texture.
  • Ensure eggs are at room temperature for optimal batter mixing and volume.
  • When folding in raspberries, be gentle to keep them intact and avoid streaking the batter red too much.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 420
  • Sugar: 32g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0.2g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 70mg

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