White Chocolate Raspberry Cake
A delectable White Chocolate Raspberry Cake featuring layers of creamy white chocolate cake and vibrant raspberry filling, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup white chocolate melted
- 1 cup whole milk
Raspberry Filling
- 2 cups raspberries fresh or frozen
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
White Chocolate Frosting
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
- 1/2 cup white chocolate melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens, about 10 minutes. Set aside to cool.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Stir in melted white chocolate until fully incorporated.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat butter in a large bowl until creamy. Gradually add powdered sugar, beating until smooth. Add heavy cream and melted white chocolate, mixing until frosting is light and fluffy.
- 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 top and sides of the cake with white chocolate frosting.
- Decorate with fresh raspberries and white chocolate shavings, if desired.
- Serve slices of cake with a drizzle of raspberry sauce, if you like.
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Ingredient Substitutions: Use almond milk instead of whole milk for a different flavor. How to Serve: Pair with coffee or champagne. Storage & Freshness: Keep in an airtight container in the fridge. Make-Ahead Tips: Bake the cake layers a day in advance and assemble before serving.