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White Chocolate Raspberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 51 reviews
  • Author: Jessica
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 55 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Raspberry Cake features layers of moist, tender cake studded with fresh raspberries, filled with tangy raspberry filling, and frosted with a luscious vanilla whipped white chocolate ganache. Perfect for celebrations or as a decadent dessert, it combines fruity brightness with creamy sweetness in every bite.

Ingredients

Scale

Raspberry Cake Filling

  • 1 x recipe for Raspberry Cake Filling (see referenced 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 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

Vanilla Whipped Ganache Frosting

  • 1 x recipe for Vanilla Whipped Ganache Frosting (see referenced recipe)
  • Chopped white chocolate (quantity per frosting recipe)
  • Heavy cream
  • Vanilla bean (seeds and pod)
  • Pure vanilla extract

Instructions

  1. Prepare Raspberry Sauce: Follow the raspberry filling recipe to make the sauce and chill it completely for at least 30 minutes before assembly. It can be stored covered in the refrigerator for up to one week.
  2. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper rounds. Optionally grease the sides to help with cake release, but the batter clings better without greasing, which helps the cake rise taller.
  3. Mix Dry Ingredients: Sift together the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine evenly.
  4. Mix Wet Ingredients: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with a hand mixer on medium speed for about 2 minutes until pale and fluffy. Add the whole egg and beat until fully incorporated, then add egg whites and beat until smooth and uniform. Mix in sour cream until evenly blended.
  5. Combine Batter: Slowly add half of the dry ingredients to the wet mixture and mix gently. Gradually add half the milk, mixing slowly, then add the remaining flour and milk alternately. Beat the batter on high speed for 5 seconds to emulsify. Fold in fresh raspberries carefully to avoid breaking.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until the cakes are lightly golden and a skewer inserted into the center comes out clean. Cool in pans on wire racks for 20-30 minutes, then loosen edges with a spatula, invert, remove parchment, and let the cakes cool completely on racks.
  7. Make Ganache Frosting: Place chopped white chocolate in a large bowl. Heat ½ cup cream with vanilla bean seeds and pod over medium heat until simmering. Pour hot cream over chocolate, cover, and let stand 2 minutes. Whisk until smooth and silky. Cool for 5 minutes then whisk in remaining cold cream. Refrigerate at least 2 hours or overnight until completely chilled and firm. Remove vanilla bean pod, add vanilla extract, and beat with a mixer until thick and fluffy.
  8. Assemble the Cake: Place one cake layer on a serving plate. Use a piping bag filled with about 1 cup frosting to pipe a barrier around the edge. Fill the center with 1 cup raspberry filling. Top with second cake layer, aligning edges. Cover entire cake with remaining frosting using an offset spatula, creating swooshes and swirls. Dollop spoonfuls of raspberry filling on top and gently swirl. Decorate with fresh raspberries.

Notes

  • Room temperature eggs ensure better incorporation into batter for a lighter cake.
  • Gently folding in the raspberries helps keep them intact to avoid bleeding too much color into the batter.
  • Using a piping barrier prevents the raspberry filling from leaking out when layering the cake.
  • Chilling the ganache frosting well and using a mixer ensures a stable whipped texture perfect for frosting.
  • The cake layers can be made a day ahead and stored wrapped tightly in the refrigerator or freezer.
  • Allow the assembled cake to rest in the refrigerator for at least 30 minutes before serving for easier slicing.

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 180mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 75mg

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