White Chocolate Raspberry Cake

White Chocolate Raspberry Cake is a delightful dessert that beautifully combines the creamy sweetness of white chocolate and the tartness of fresh raspberries. This cake is perfect for special occasions or just a sweet treat to brighten your day. Its layers are filled with luscious raspberry filling, making it both visually stunning and incredibly tasty.

Why Make This Recipe

This cake is an impressive centerpiece for birthdays, anniversaries, or gatherings with friends and family. Its unique flavor combination will surely please everyone. Plus, making this cake from scratch allows you to control the freshness of the ingredients, elevating its taste and quality. If you love berries and chocolate, this recipe is a must-try!

How to Make White Chocolate Raspberry Cake

Making a White Chocolate Raspberry Cake involves several steps, but it’s well worth the effort. Follow along to create a beautiful and delicious cake that everyone will love.

Ingredients

For the Raspberry Filling:
- 3 cups fresh or frozen raspberries
- 2/3 cup granulated sugar
- 2 tsp lemon juice
- 2 tsp fresh lemon zest
- 1/4 cup + 2 Tbsp water, divided
- 2 Tbsp cornstarch
For the Cake:
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 1 cup pasteurized egg whites or 7 egg whites, room temperature
- 3 cups cake flour
- 2 1/2 tsp baking powder
- 1 tsp fine salt
- 1 1/2 cups full-fat sour cream, room temperature
- 1/4 cup vegetable oil
- 2 Tbsp lemon juice
- 2 tsp fresh lemon zest
- 1 tsp vanilla extract
For the Simple Syrup:
- 2/3 cup water
- 2/3 cup granulated sugar
For the Frosting:
- 2 cups unsalted butter, room temperature
- 2 Tbsp lemon juice
- 2 tsp fresh lemon zest
- 2 tsp vanilla extract
- 1 tsp fine salt
- 7 cups powdered sugar
- 1/3 cup heavy cream
- 1 1/2 cups white chocolate chips, melted and cooled

Directions

Prepare the Raspberry Cake Filling: In a saucepan, combine raspberries, granulated sugar, lemon juice, lemon zest, and 1/4 cup of water. Heat until boiling, then reduce the heat and simmer for 10-15 minutes. Strain the mixture and thicken it with a cornstarch slurry. Let it cool in the fridge.
Preheat Oven to 350°F: Grease and flour three 9-inch round cake pans. In a large bowl, beat butter and sugar until fluffy. Add the egg whites and mix well. In another bowl, mix the dry ingredients, then add them alternately with the sour cream to the butter mixture. Finally, add lemon juice, lemon zest, and vanilla extract. Bake for 25-30 minutes.
For Simple Syrup: Boil water and sugar until dissolved, then let it cool.
For Frosting: In a bowl, beat the softened butter until creamy. Gradually mix in lemon juice, zest, vanilla, and salt. Slowly add the powdered sugar and mix until smooth. Finally, fold in the heavy cream and melted chocolate.
Assemble the Cake: Level the cakes once cooled. Brush each cake layer with simple syrup, spread a layer of frosting, and add raspberry filling in between the layers. Cover the entire cake with buttercream.
Chill and Serve: Chill the cake until firm. Before serving, garnish with fresh raspberries and chocolate shavings.

How to Serve White Chocolate Raspberry Cake

Serve this cake at room temperature for the best taste. Slice it into wedges and arrange it on a decorative plate. It pairs beautifully with coffee or a scoop of vanilla ice cream for an extra treat!

How to Store White Chocolate Raspberry Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to five days. You can also freeze the cake for longer storage; wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It will last for up to three months in the freezer.

Tips to Make White Chocolate Raspberry Cake

Use fresh raspberries for the filling whenever possible for a burst of flavor.
Ensure that all ingredients are at room temperature before you start baking; this helps the cake rise better.
If the frosting is too thick, add a little more heavy cream to reach your desired consistency.

Variation

You can substitute the white chocolate with dark chocolate for a richer flavor. Additionally, experimenting with different berry flavors like blueberries or strawberries can also create a unique twist!

FAQs

1. Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries, but be sure to thaw and drain them before use to avoid excess moisture.

2. How can I make the cake more moist?
Adding an additional 1/4 cup of sour cream can help make the cake even more moist.

3. Can I make the cake ahead of time?
Absolutely! You can bake the cake layers ahead of time and store them in the fridge or freezer until you’re ready to assemble and frost.

Enjoy making and sharing this elegant White Chocolate Raspberry Cake with loved ones!