Name: White Chocolate Raspberry Cake
Ingredients: 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; 12 ounces fresh or frozen raspberries (about 2 cups); ½ cup granulated sugar (100g); 2 tablespoons cornstarch; 1 tablespoon lemon juice; 1 tablespoon water; 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

Description

The Ultimate White Chocolate Raspberry Cake Recipe

Ingredients

Scale

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