Raspberry White Chocolate Cake

Short Description

The Raspberry White Chocolate Cake is a delightful dessert that harmoniously combines the tartness of fresh raspberries with the creamy sweetness of white chocolate. This elegant cake features moist layers infused with white chocolate, complemented by a luscious raspberry filling and a smooth white chocolate buttercream frosting. Perfect for special occasions or a luxurious treat, this cake is as visually stunning as it is delicious.Sugar Geek Show+2bakerbynature.com+2Carlsbad Cravings+2

Why You’ll Love This Recipe

• Flavor Harmony: The sweet white chocolate balances the tartness of raspberries, creating a well-rounded flavor profile.
• Elegant Presentation: With its rich layers and vibrant raspberry accents, this cake makes a beautiful centerpiece for any event.
• Versatility: Suitable for various occasions, from birthdays to weddings, or simply as a special indulgence.
• Texture Delight: The combination of moist cake, smooth buttercream, and juicy raspberries offers a satisfying textural experience.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• All-purpose flour
• Baking powder
• Salt
• Unsalted butter, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Whole milk
• White chocolate, melted and cooled
• Fresh raspberriesPinterest+2Sugar Geek Show+2The Guardian+2The Guardian+4Liv for Cake+4Sugar Geek Show+4Favorite Family Recipes+2Pinterest+2Liv for Cake+2Liv for Cake+2bakerbynature.com+2Good Food+2Liv for Cake+1thedomesticrebel.com+1

For the Raspberry Filling:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice
• CornstarchGood FoodPinterest+2Sugar Geek Show+2Sweet Mouth Joy+2

For the White Chocolate Buttercream:

• Unsalted butter, softened
• Powdered sugar
• White chocolate, melted and cooled
• Vanilla extract
• Heavy creamThe Baking Explorer+4Favorite Family Recipes+4Pinterest+4bakerbynature.com

Directions

1. Prepare the Raspberry Filling: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens. Allow it to cool completely.
2. Bake the Cake Layers: Preheat the oven and prepare cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Fold in the melted white chocolate. Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
3. Make the Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar, beating well after each addition. Mix in melted white chocolate and vanilla extract. Add heavy cream as needed to achieve the desired consistency.
4. Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling over the top. Place the second cake layer on top and frost the entire cake with the white chocolate buttercream. Decorate with fresh raspberries and white chocolate shavings, if desired.

Servings and Timing

• Servings: 12
• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Cooling and Assembly Time: 1 hour
• Total Time: 2 hoursTwo Peas & Their Pod+1Sugar Geek Show+1Sugar Geek Show

Variations

• Lemon Zest Addition: Incorporate lemon zest into the cake batter for a citrusy twist.
• Almond Flavor: Add almond extract to the batter for a nutty undertone.
• Berry Mix: Use a combination of berries such as blueberries and blackberries along with raspberries for a mixed berry flavor.
• Chocolate Ganache Drizzle: Drizzle white or dark chocolate ganache over the top for added richness.

Storage/Reheating

• Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
• Reheating: Bring the cake to room temperature before serving to enjoy its full flavor and texture.

FAQs

What type of white chocolate is best for this recipe?

Use high-quality white chocolate bars that contain cocoa butter for the best flavor and melting properties. Avoid using white chocolate chips, as they often contain stabilizers that can affect the texture.

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used for the filling. Ensure they are thawed and drained to remove excess moisture before using.

How can I prevent the cake layers from doming?

To achieve flat cake layers, you can use cake strips around the pans during baking or trim the tops of the cakes after baking to level them.

Is it necessary to use heavy cream in the buttercream?

Heavy cream helps achieve a smooth and spreadable consistency in the buttercream. If unavailable, whole milk can be used as a substitute, though the texture may be slightly different.

Can I make the cake layers in advance?

Yes, the cake layers can be baked ahead of time. Once cooled, wrap them tightly in plastic wrap and store at room temperature for up to 2 days or freeze for longer storage.

How do I ensure the buttercream is not too sweet?

Adjust the sweetness by gradually adding powdered sugar and tasting as you go. Incorporating a pinch of salt can also help balance the sweetness.

What is the best way to decorate the cake?

Decorate with fresh raspberries, white chocolate shavings, or a drizzle of raspberry sauce for an elegant presentation.

Can I use raspberry jam instead of making the filling?

Yes, high-quality raspberry jam can be used as a convenient alternative to homemade filling.Sugar Geek Show

How long should I cool the cakes before frosting?

Allow the cake layers to cool completely, approximately 1 hour, before applying the buttercream to prevent melting.Sugar Geek Show

Can this recipe be adapted for cupcakes?

Yes, the batter can be used to make cupcakes. Adjust the baking time to 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Conclusion

The Raspberry White Chocolate Cake is a sophisticated dessert that combines the richness of white chocolate with the bright flavor of raspberries. Its moist layers and creamy frosting make it a favorite for celebrations and special occasions. With its elegant appearance and delightful taste, this cake is sure to impress your guests and satisfy your sweet cravings.

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