Description
This White Chocolate Raspberry Cake features moist layers of raspberry-studded cake filled and frosted with creamy vanilla whipped white chocolate ganache, creating a delicate balance of fruity tartness and sweet richness perfect for special occasions or elegant dessert tables.
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 tablespoons (84g) unsalted butter, softened
- 2 tablespoons (30ml) sunflower oil
- 1 ⅓ cups (265g) granulated sugar
- 1 ½ teaspoons (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 not specified, estimated about 8 oz / 225g)
- 1 cup heavy cream, divided (½ cup for melting, remaining for whipping)
- 1 vanilla bean, seeds scraped (plus pod for infusion)
- 1 ½ teaspoons vanilla extract
Instructions
- Make & Cool Raspberry Sauce: Prepare the raspberry filling according to the referenced recipe. Allow it to cool completely, then chill for at least 30 minutes. Cover and refrigerate for up to 1 week.
- Preheat Oven & Prepare Pans: Heat oven to 350°F (175°C). Line the base of two 8-inch round cake pans with parchment paper. Optionally grease sides or leave ungreased to help batter cling for height.
- Mix Dry Ingredients: Sift together flour, baking powder, baking soda, and salt in a medium bowl. Whisk to combine evenly.
- Cream Butter and Sugar: In a large bowl, beat softened butter, sunflower oil, sugar, and vanilla extract with an electric mixer for 2 minutes until pale and fluffy.
- Add Eggs and Sour Cream: Beat in the whole egg until incorporated. Add egg whites and beat until smooth. Mix in sour cream until just combined.
- Incorporate Dry Ingredients and Milk: Sift half the flour mixture over the wet ingredients and slowly mix in. Gradually add half the milk, then repeat with remaining flour and milk, beating briefly at high speed at the end to emulsify the batter.
- Fold in Raspberries: Gently fold fresh raspberries into the batter without crushing them.
- Bake the Cake Layers: Divide batter evenly between prepared pans. Bake for 25-30 minutes until tops are lightly golden and a skewer inserted comes out clean.
- Cool the Cake: Transfer pans to a wire rack and cool in pans for 20-30 minutes. Loosen edges with a spatula, invert to remove cakes, peel off parchment, and cool completely on racks.
- Prepare Vanilla Whipped Ganache Frosting: Place chopped white chocolate in a large bowl. Heat ½ cup cream with vanilla bean seeds and pod until simmering, then pour over chocolate. Cover and let stand 2 minutes. Whisk until smooth and silky, then cool 5 minutes. Whisk in remaining cold cream. Refrigerate at least 2 hours or overnight until cold.
- Whip Frosting: Add vanilla extract to chilled ganache, then beat with mixer whisk attachment on medium speed until thick and fluffy, about 2 minutes.
- Assemble the Cake: Place one cake layer on a serving plate. Pipe about 1 cup frosting in a ring around the edge to form a barrier. Spread 1 cup raspberry filling inside the ring. Top with second cake layer aligned with the first.
- Frost & Decorate: Cover entire cake with remaining frosting, smoothing sides and creating swooshes on top with a large spatula. Dollop and swirl extra raspberry filling on top if desired. Garnish with fresh raspberries.
Notes
- Use room temperature eggs for better batter emulsification.
- Fresh raspberries add natural tartness and moisture; fold gently to avoid crushing.
- Refrigerate frosting base thoroughly for best whipping results.
- You can prepare the frosting base one day ahead for convenience.
- If you prefer taller cakes, do not grease pan sides to help batter cling during baking.
- Store assembled cake refrigerated and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
