Description
This Raspberry White Chocolate Cake is a delightful combination of moist vanilla cake layers, tart raspberry filling, and creamy white chocolate frosting. Perfect for special occasions, it offers a harmonious blend of sweet and tangy flavors that are sure to impress.
Ingredients
Units
Scale
- For the Cake Layers
- 2 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup whole milk, room temperature
- 1/2 cup sour cream, room temperature
- 1 1/2 cups fresh raspberries
- For the Raspberry Filling
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- For the White Chocolate Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 6 oz white chocolate, melted and cooled
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish
- Fresh raspberries
- White chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans, line bottoms with parchment.
- Whisk cake flour, baking powder, and salt in a bowl.
- In another bowl, beat butter and sugar until light and fluffy.
- Add egg whites one at a time. Stir in vanilla and almond extract.
- Mix milk and sour cream. Alternate adding flour mixture and milk mixture into the butter mixture.
- Gently fold in raspberries. Divide batter into pans and smooth tops.
- Bake for 25–30 minutes. Cool in pans 10 minutes, then on wire racks.
- For the filling, combine raspberries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened. Cool completely.
- For the buttercream, beat butter until creamy. Add powdered sugar gradually. Mix in white chocolate, cream, vanilla, and salt until fluffy.
- Assemble cake: place one layer on a plate, spread half the raspberry filling, repeat with second layer. Top with final layer and frost entire cake.
- Garnish with fresh raspberries and white chocolate shavings.
Notes
- Use room temperature ingredients for best texture.
- The raspberry filling can be prepared ahead of time.
- For easier handling, chill the cake before slicing.
Nutrition
- Calories: 410
- Sugar: 38g
- Sodium: 120mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg