Recipe
This stunning White Chocolate Raspberry Cake features fluffy vanilla cake layers, a tart raspberry filling, and luscious white chocolate buttercream frosting. Perfect for special occasions or when you want to impress with a deliciously balanced dessert!
Ingredients
Raspberry Cake Filling:
3 cups fresh or frozen raspberries (375g)
2/3 cup granulated sugar (133g)
2 tsp lemon juice (8g)
2 tsp fresh lemon zest (5g)
1/4 cup + 2 Tbsp water, divided (90g)
2 Tbsp cornstarch (15g)
White Cake:
1 cup unsalted butter, room temperature (226g)
3 cups granulated sugar (600g)
1 cup pasteurized egg whites from a carton or 7 egg whites, room temperature (235g)
3 cups cake flour (360g)
2 1/2 tsp baking powder (10g)
1 tsp fine salt (6g)
1 1/2 cups full-fat sour cream, room temperature (360g)
1/4 cup vegetable oil (56g)
2 Tbsp lemon juice (24g)
2 tsp fresh lemon zest (5g)
1 tsp vanilla extract (4g)
Simple Syrup (Optional):
2/3 cup water (160g)
2/3 cup granulated sugar (133g)
White Chocolate Buttercream Frosting:
2 cups unsalted butter, room temperature (452g)
2 Tbsp lemon juice (24g)
2 tsp fresh lemon zest (5g)
2 tsp vanilla extract (8g)
1 tsp fine salt (6g)
7 cups powdered sugar (875g)
1/3 cup heavy cream or whipping cream (80g)
1 1/2 cups white chocolate chips, melted and cooled (260g)
Instructions
- Raspberry Cake Filling:
Prepare the Filling: In a saucepan, combine 3 cups of raspberries, 2/3 cup granulated sugar, 2 tsp lemon juice, 2 tsp lemon zest, and 1/4 cup of water. Heat over medium-high until it begins to boil, then reduce to medium-low and simmer for 10-15 minutes.
Strain the Mixture: Pour the mixture through a metal strainer into a bowl, using a spatula to press out all the liquid. Discard the leftover pulp.
Thicken the Filling: In a small bowl, mix 2 Tbsp of water with 2 Tbsp cornstarch to make a slurry. Add this to the strained raspberry filling and stir well.
Cook Again: Return the filling to the pot and cook over medium heat until it thickens, stirring constantly. Cool the filling in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour or overnight.
- White Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Cream Butter and Sugar: Beat 1 cup of softened butter with 3 cups of sugar until light and fluffy. Gradually add 1 cup of egg whites and mix until combined.
Add Dry Ingredients: In a separate bowl, whisk together 3 cups of cake flour, 2 1/2 tsp baking powder, and 1 tsp salt. Add to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture.
Add Flavorings: Mix in 1/4 cup vegetable oil, 2 Tbsp lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract until just combined.
Bake: Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Simple Syrup (Optional):
Prepare the Syrup: Combine 2/3 cup water and 2/3 cup sugar in a small saucepan. Bring to a boil, stirring until the sugar dissolves. Let it cool before using.
- White Chocolate Buttercream Frosting:
Beat Butter: In a large bowl, beat 2 cups of softened butter until smooth.
Add Ingredients: Add 2 Tbsp lemon juice, 2 tsp lemon zest, 2 tsp vanilla extract, and 1 tsp salt. Gradually mix in 7 cups of powdered sugar.
Add Cream and Chocolate: Mix in 1/3 cup heavy cream until combined. Then fold in 1 1/2 cups melted and cooled white chocolate. Beat until the frosting is smooth and fluffy.
- Assemble the Cake:
Level the Cakes: If needed, level the tops of the cakes with a serrated knife.
Simple Syrup (Optional): Brush each layer with simple syrup to keep the cake moist.
Add Filling: Place one cake layer on a serving plate, spread a thin layer of frosting, and top with a generous amount of raspberry filling. Repeat with the second layer.
Frost the Cake: Place the final cake layer on top and frost the entire cake with white chocolate buttercream.
- Decorate and Serve:
Chill: Refrigerate the cake for at least 30 minutes to set the frosting.
Serve: Garnish with fresh raspberries and white chocolate shavings if desired. Slice and enjoy!
This White Chocolate Raspberry Cake is an exquisite blend of flavors and textures, perfect for celebrations or as a special treat. Enjoy!