The Ultimate White Chocolate Raspberry Cake Recipe: A Guide for Bakers
Indulge in the elegance and richness of white chocolate paired with the tangy zest of raspberries in this ultimate cake recipe. Whether you’re celebrating a special occasion or simply treating yourself, this white chocolate raspberry cake promises to be a showstopper. From its moist, flavorful crumb to the vibrant, fruity filling and creamy white chocolate frosting, every bite of this cake is a piece of heaven. Here, we provide a comprehensive guide, including ingredients, directions, tips, and storage advice, to ensure your baking success.
Ingredients:
For the Cake:
- 8 ounces white chocolate, chopped (about 1 cup white chocolate chips)
- ¾ cup salted butter, room temperature (12 Tablespoons)
- 1 ½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (313g)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk, room temperature
For the Raspberry Filling:
- 12 ounces fresh or frozen raspberries (about 2 cups)
- ½ cup granulated sugar (100g)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
For the White Chocolate Frosting:
- 8 ounces white chocolate, chopped (about 1 ½ cups of white chocolate chips)
- 2 cups salted butter (454g)
- 6 cups powdered sugar (720g)
- 2 teaspoon vanilla extract
- 4 tablespoons heavy cream
Directions:
White Chocolate Cake:
- Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray.
- Melt white chocolate into the milk, combine fully, and let it cool for 15-20 minutes.
- Cream the butter and sugar until fluffy. Add eggs and vanilla, mixing well. Incorporate the sour cream.
- Gradually mix in the flour, baking powder, and salt. Add the cooled white chocolate mixture.
- Divide the batter among the pans and bake for 24-28 minutes. Let the cakes cool.
Raspberry Filling:
- Cook raspberries and sugar until the berries break down. Add a slurry of cornstarch, lemon juice, and water, cooking until thickened. Cool completely.
White Chocolate Frosting:
- Melt the white chocolate and let it cool. Beat the butter until creamy, then mix in the cooled chocolate.
- Gradually add powdered sugar, vanilla, and heavy cream, beating until smooth.
Assembling:
- Layer the cake with frosting and raspberry filling. Ensure the cake is fully frosted and decorated with a crown of fresh raspberries.
Tips for the Perfect Cake:
- Ensure all ingredients are at room temperature to achieve a smooth batter.
- Do not overmix the batter to keep the cake tender.
- Level the cakes for even layers.
- Allow the raspberry filling and melted chocolate to cool to prevent the frosting from melting.
White Chocolate Raspberry Cake
Description
The Ultimate White Chocolate Raspberry Cake Recipe
Ingredients
For the Cake:
- 8 ounces white chocolate, chopped (about 1 cup white chocolate chips)
- ¾ cup salted butter, room temperature (12 Tablespoons)
- 1 ½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (313g)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk, room temperature
For the Raspberry Filling:
- 12 ounces fresh or frozen raspberries (about 2 cups)
- ½ cup granulated sugar (100g)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon water
For the White Chocolate Frosting:
- 8 ounces white chocolate, chopped (about 1 ½ cups of white chocolate chips)
- 2 cups salted butter (454g)
- 6 cups powdered sugar (720g)
- 2 teaspoon vanilla extract
- 4 tablespoons heavy cream
Instructions
White Chocolate Cake:
- Preheat your oven to 350°F. Line three 8-inch cake pans with parchment paper circles and spray with baking spray.
- Melt white chocolate into the milk, combine fully, and let it cool for 15-20 minutes.
- Cream the butter and sugar until fluffy. Add eggs and vanilla, mixing well. Incorporate the sour cream.
- Gradually mix in the flour, baking powder, and salt. Add the cooled white chocolate mixture.
- Divide the batter among the pans and bake for 24-28 minutes. Let the cakes cool.
Raspberry Filling:
- Cook raspberries and sugar until the berries break down. Add a slurry of cornstarch, lemon juice, and water, cooking until thickened. Cool completely.
White Chocolate Frosting:
- Melt the white chocolate and let it cool. Beat the butter until creamy, then mix in the cooled chocolate.
- Gradually add powdered sugar, vanilla, and heavy cream, beating until smooth.
Assembling:
- Layer the cake with frosting and raspberry filling. Ensure the cake is fully frosted and decorated with a crown of fresh raspberries.
Tips for the Perfect Cake:
- Ensure all ingredients are at room temperature to achieve a smooth batter.
- Do not overmix the batter to keep the cake tender.
- Level the cakes for even layers.
- Allow the raspberry filling and melted chocolate to cool to prevent the frosting from melting
Conclusion:
This white chocolate raspberry cake is more than just a dessert; it’s a delightful experience that combines rich flavors and textures. Perfect for any celebration, this cake is sure to impress with its balance of sweet white chocolate and tangy raspberry filling. Follow this guide to create a masterpiece that looks just as exquisite as it tastes. Remember, the key to perfect cake lies in the love and care you put into baking it. Enjoy the process, and savor every bite of this luxurious treat.
Storage & Make Ahead:
- Make Ahead: Bake the cake layers a day in advance, storing them wrapped at room temperature.
- Store: Keep in an airtight container in the fridge for up to 5 days.
- Freeze: Unfrosted cake layers can be frozen for up to 3 months, wrapped tightly.
Indulging in the process of creating this cake is as rewarding as enjoying its delicious outcome. With every slice, you’re not just serving a dessert, but a piece of art that reflects your dedication and skill. Happy baking!